Carolina BBQ Pork #585

Categories:
low country, pork, sandwich

boston Butt pork roast ----Carolina Barbeque Sauce----
3 tablespoon honey
3 tablespoon molasses
1/2 head garlic; broken into peeled cloves
1 tablespoon whole cumin seeds
1 1/2 tablespoon coriander seeds
1/2 tablespoon whole black peppercorns
4 small dried chiles; deseeded
1 teaspoon bay leaf
1 1/2 tablespoon tomato paste
1 28 ounce can chopped tomatoes
1 cup distilled white vinegar
1 cup red wine vinegar
2 cups water
2 tablespoon salt

Combine the honey, molasses, garlic, cumin, coriander, peppercorns, chiles, and bay leaves in a saucepan over medium low heat. Cook for thirty minutes, stirring occasionally. The mixture will be very thick and fragrant. Add the tomato paste and tomatoes and cook for fifteen minutes, stirring frequently. Stir in the vinegar, water and salt. The sauce should be thin. Simmer the sauce, uncovered for for at least 2 hours and as long as 4 hours, stirring occasionally. Puree the sauce in a blender or food processor, then strain it. Preheat oven to 200°F . Place pork butt on a rack in a shallow roasting pan. After 3 hours start basting the pork with the sauce every 30 minutes or so. After 6 hours, remove from oven and allow to rest for 20 minutes if you are able to do so. Pull it or chop it and serve it with some sauce either as a sandwich or as an entree with some potatoes, etc.

Contributor: Fine Cooking Mag.