I have made this same recipe for decades
- Pork roast (shoulder or any cut)
- Garlic cloves chopped
- Dry rub
- sea salt
- fresh ground pepper
- ground ginger
- onion salt
- Old Bay Seasoning
- brown sugar
- Barbeque Sauce
- black strap molasses
- white vinegar
- red wine
- dry mustard
- garlic cloves chopped
- white onion
- red onion
- celery salt
- garlic powder
- brown sugar
- green chili peppers (roasted, seeded, diced)
- jalapeno (roasted & diced)
- bell pepper (yellow, orange, or red) diced
- Worcestershire sauce
- fresh ginger
- soy sauce
- orange juice
- lime juice
- lime zest
- Fresh bakery rolls
Wash all ingredients, pat dry with paper towel
Slash many cuts about 1/4″ in length with a very sharp boning knife into the pork roast deep enough to poke the end of a finger
Stuff every slash with fresh chopped garlic pushing the garlic down deep into every hole.
Mix together in a small bowl sea salt, fresh ground black pepper, ground ginger, onion salt, cumino, Old Bay Seasoning, sage, fennel, and brown sugar.
Rub dry ingredients all over roast and massage into meat including in the pockets stuffed with garlic. Cover with plastic wrap and refrigerate overnight or at least three hours.
Barbeque Sauce: Into a well oiled skillet using extra virgin olive oil add diced onions, shallots, roasted seeded diced jalapeno, peppers, and chopped garlic cloves cook over low heat until onions carmelize stirring occasionally to keep even browning
Into a deep kettle mix catsup, black strap molasses, white vinegar, red wine, generous amount of brown sugar, dry mustard, carmelized onion mixture from skillet, fresh diced white and red onions, celery salt, fresh diced bell peppers (yellow, orange, and/or red), chili peppers (roasted, seeded, and diced), diced scallions, Worcestershire sauce, soy sauce, fresh ginger, orange juice, lime juice, and zest of lime. Simmer 3 hours, stirring occasionally.
Preheat the oven to 325° Remove the roast from the refrigerator.
Into a medium bowl mix Worcestershire sauce, soy, ginger powder, coconut water, orange juice, red wine vinegar, red wine, and a few sprinkles of sesame oil. Using a pastry brush, brush the liquid over the roast, saving aside any unused liquid for basting.
Place roast in the oven on a rack and roast seventy five minutes or so, carefully removing the roast after thirty minutes about every ten to fifteen minutes to baste wit a solution of the remaining liquids mixed with extra virgin olive oil. Spoon the oily mixture carefully over the roast, reaching into the liquid on the bottom of the pan to spoon over and over again the liquids made by the roast, using up all remaining liquids in the bowl and constantly basting, & returning to oven to roast.
The roast will develop a crusty outer coating of rich flavors. Roast until temperature is 160° and carefully remove from oven. Turn off oven. Allow roast to rest one or two hours.
Taste the barbeque sauce for tangy flavor. Remove from heat and cool to room temperature. Strain through cheesecloth. Set aside.
Using two silver salad serving forks begin to pull pork apart from the roast. Pull entire roast apart until the pieces of pork are no longer than the fork times and slivery thin. Place pork into a dutch oven and coat with barbeque sauce.
Open a fresh roll slather both sides inside with barbeque sauce. Load roll with generous amount of pork and serve with an icy cold Kosher Dill Pickle.
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