I appreciate wine so much more after this recipe. Not because there’s wine anywhere in the dish, but because it was the wine that loosened the lips of Mrs. Stebbins that finally got her to give up her secret recipe for the most scrumptious Barbecue Pork ever! I received the recipe and story from Chandler resident Ann Todd and I loved both so much I couldn’t wait to share them with you! “Jan, my mom, Liz Ramsey, makes this recipe for weddings– mine in fact! She also makes it for parties, picnics and other promotions.” Ann told the story of her Mom’s friend, Mrs. Stebbins who would sit in the front of her house cross legged, leaning against the door reading a novel and having a glass of wine in the sunshine. Ann’s Mom had Mrs. Stebbins’ Barbecue Pork at a party and really wanted the recipe. Mrs. Stebbins didn’t want to give it up because she didn’t want the secret out so that she could make it every time she had a party. However one afternoon after one of those reading and sipping in the sunshine sessions, she was a little loose-lipped and let the secret of her great barbecue pork out. She just walked into Liz’s kitchen and said, “Oooooo-kay!” If you’re looking for a delicious and hearty recipe for your Super Bowl spread this year, you’ve got a winner right here. Devour it and raise a glass to Mrs. Stebbins!
| Servings |
- 6-8 pounds pork shoulder roast or pork tenderloin
- 4 tablespoons olive oil, divided
- 1 large sweet yellow onion, diced and sautéed
- 1-2 large cloves garlic, chopped fine
- 1/2 cup vinegar (red wine cider or specialty vinegar)
- 1 teaspoon dry mustard
- 1/2 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey (or 1 teaspoon sugar)
- 1-2 tablespoons tobacco sauce (or 1 tablespoon Sriracha chili)
- 2 cups water
- 2 cups ketchup
- 1/8 cup Mesquite or Hickory liquid smoke
- 3/4 cup butter
- Salt and pepper to taste when done
Ingredients
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- In a Dutch oven or large skillet, Sauté onion and garlic in 2 tablespoons oil until golden brown. Remove and set aside. In same skillet, heat 2 tablespoons oil and brown pork on all sides in. Place pork in oven and cook until done. (Cook time depends on size of pork.) When done, cut pork up in large chunks and place in a Dutch oven or Slow Cooker. Add sautéed onion, vinegar, mustard, Worcestershire sauce, lemon juice, honey or sugar, tobacco sauce or Sriracha chili, water, ketchup, liquid smoke and butter. Cook on low heat until pork shreds, 2-3 hours. (See Jan’s Note) Add salt and pepper to taste. Serve on sandwich rolls. Coleslaw can be added to sandwich.
Jan’s Note:
After cooking and cutting the pork in chunks, I put all ingredients in a large Crock pot and let it cook overnight on low. I used Mesquite for the liquid smoke. Amazing!
