It is especially rewarding when you get the "oohs and awws."
Here is a simple recipe to make your own.
Cook a Boston butt cut in a slow cooker filled with water on low overnight. (For at least 10 hours.)
Drain the water and clean meat sections with a small pairing knife. Clean up any fat or anything you don't want in your finished product. (Be careful, it will still remain hot for awhile.)
Next take the cleaned meat and shred in a bowl as I have pictured above. The meat is so tender this is easy to do with a small serrated knife and fork. Now once you have the meat at this point, it can be served as is, or... what we prefer to do... is roast whatever portion is needed.
Either roast briefly in a toaster oven or on a large pan in the oven, depending on the amount needed. About 10-15 minutes or so at 400 degrees should do it. It is not needing to cook, but the roasting gives it some extra flavor and dries it out a bit more like regular BBQ.
Check after a few minutes to see if it is how you like it. I let mine stay till it gets a bit "toasty," cause I like it a bit dry.
Here is my "recipe" for our sugar free mustard BBQ sauce:
- Yellow prepared mustard
- Frank's Hot Sauce
- Bragg's Apple Cider Vinegar
- Stevia Glycerite
For a cup of mustard I may use about a fourth a cup of hot sauce and 2 TBSP of ACV, and just a drop of stevia. We go through this mustard sauce very quickly...so I don't measure, just guestimate. ;)
Since we use so much sauce, I have to buy big containers of these ingredients!
This is how we mix and store the sauce, it is really convenient to have it ready to pour and squirt!
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