My husband, the … barbecutie?
He’ll kick me for calling him that. Oh, well!
Anyway, remember how I said he got weirded out at a church supper this spring because he expected pulled pork barbecue instead of what we Yorkers know as “barbecue”?
Well, his sister, Adriane, did decide to defend him. She said, “Poor Chris … I, too still have to remind myself that when I hear someone is having ‘barbecue’ around here they typically mean ‘Sloppy Joes.’ We consider ‘barbecue’ to be the real deal – slow cooked pork or beef that is pulled and served on sandwiches. Better yet, it could mean we’re having BBQ ribs. I still get confused, but for me, it’s a good thing I like both ‘barbecues.'” (Adriane and Chris – in your honor, I found you a photo of a York County place that makes “your” barbecue – this photo was taken by our visual editor, Eileen Joyce, in March at Sauder’s Smokehouse in Central Market.)
I got a funny comment from new commenter Bill Landes about barbecue – he writes, “I once ate 5 barbecue sandwiches one morning at Susie’s in Central Market … about 45 years ago.” FIVE? Wow. That’s pretty awesome.
And finally, Dianne, siding with the other half of my family, writes, “Having lived in the South and eaten REAL pork BBQ, I’ll let you in on a little secret recipe. It’s not the traditional smoked Boston Butt roast for pulled pork that has a slight crunch to the texture like that served at Corky’s or other Memphis ‘Q’ restaurants, but it is a great substitute that’s easy to make.”
A 3 lb. boneless pork loin, trimmed
1/2 c. water
1 (18 oz.) bottle of (she emphasizes) good barbecue sauce
1/4 c. firmly packed brown sugar
2 Tbsp. Worcestershire sauce
1 to 2 Tbsp. hot sauce
1 tsp. salt
1 tsp. black pepper
Place roast in Crockpot with 1/2 c. water Cook covered at high for about 7 hours. Stir with fork, shredding pork. Add barbecue sauce and remaining ingredients, reduce to low and cook for one more hour. Serve on hamburg buns with buttermilk coleslaw and additional sauce. Yields about 10 generous servings.
She adds: “BBQ is the traditional southern picnic food, served with buttermilk slaw and a side of baked beans. (Want the buttermilk slaw recipe?)”
Dianne, consider this a YES! What’s the recipe??