From the kitchen of Anita Meyer:
This recipe is in two parts. The first part slow cooks the pork. The pork can then be shredded and eaten, using one or more of Kermit’s barbeque sauces as dipping sauces. Alternatively, the pork and one of Kermit’s barbeque sauces can be combined and slow cooked (either baked or in a crock-pot) to infuse the barbeque sauce flavor into the shredded pork.
This recipe yields about 15 servings.
1 Pork roast, either a fresh ham or a pork shoulder.
1 medium onion, chopped.
2 or 3 celery stalks, diced
2 or 3 medium sized carrots, diced
Whole black peppercorns, approximately 1 teaspoon
1 cup Kermit’s Key Lime Barbeque Sauce; either Hot & Spicy, Medium Mannered, or Sweet & Tasty according to individual taste.
Note: If unsure which level of Kermit’s Key Lime Barbeque Sauce to use, try using the Sweet & Tasty for cooking and provide all three sauces on the side for dipping with the meal.
1 cup Kermit’s Golden Key Lime Mustard Barbeque Sauce.
Note: While this sauce is also great for dipping, it is best when baked or slow cooked with the shredded pork, as described in the second portion of this recipe.
Put roast in a large pot and cover with water.
Add onions, celery, carrots, and peppercorns.
Simmer slowly until the roast is very tender and about to fall off the bone - - three hours or longer. If foam forms at the top of the pot, skim off and discard.
Remove roast from the broth. Reserve the broth.
Cool the pork enough to handle, so you do not burn your fingers.
Cut or shred the pork.
At this point, the pork is ready to eat, using one or more of the barbeque sauces for dipping.
Place the shredded pork in a large baking dish or in a crock-pot or slow cooker.
If using a large baking dish:
Combine the barbeque sauce and 1/4-cup of clear broth from the meat and pour over the meat.
Bake at 300 degrees for at least one hour.
If using a crock-pot or slow cooker:
Combine the barbeque sauce and 1/4-cup broth from the meat and pour over the meat.
Turn the crock-pot or slow cooker on low for several hours or leave it all day.
Use a long tined fork to shred the pork. Rake the fork along the grain of the muscle. The pork will come loose in shreds.
Removing the foam or gray scum from the surface of the cooking pot is an important step. If the scum is not removed, it will eventually be reincorporated back into the liquid. When this happens, the liquid will be cloudy and have an off taste.
For lunch or dinner, serve pork barbeque on a roll or bun, with coleslaw and potato chips.
As a main meal, serve the pork barbeque with coleslaw, green beans, and dinner rolls.
For all meals, warm and serve extra Key Lime Barbeque Sauce on the side for adding more flavor to the barbeque sandwich or for use as a dipping sauce.
If unsure which level of barbeque sauce to use, try using the Sweet & Tasty for cooking and serve all three sauces on the side for dipping.
Kermit’s Key Lime Barbeque Sauce infuses a sweet flavor into the pork, similar to a Sloppy Joe. When initially trying this recipe, first try using the plain shredded pork with the three barbeque sauces for dipping.
Kermit’s Golden Key Lime Mustard Barbeque Sauces is also great for dipping, but it is best when baked or slow cooked with the shredded pork.