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Instructions |
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make the dry rub and rub thoroughly all the pork roasts. seal in large
plastic bags and refrigerate overnight or for as long as you can.
cutting the pro loin in half might be best. 2 gallon bags work well.
turn every so often.
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Remove meat from bags and rinse thouroghly. pat dry. put in roaster
with one to two quarts of apple juice, enough to partially cover the
meat. braise at 300 to 325 degrees. lower heat if juice begins to boil
hard. when meat falls off the bone it is ready. remove and cool. while
meat is cooling make Klocke barbecue sauce, using the juice from the
meat. there is no need to measure the juice.
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shred meat and return to roaster into to electric roaster oven or oven
until meat sauce is bubbling and meat is well flavored. keep warm
until serving. this barbecue is quite tart and mustard flavored. add
more sugar to taste or reduce mustard or vinegar slightly. my family
loves it in all its tart glory.
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| Serving
Suggestions |
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serve with extra sauce, coleslaw, bread and butter pickles or quick pickled onion slices
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Originally Submitted
5/30/2019
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