Last time I blogged about this little guy. It has certainly come in handy. So far it has handled cream of tomato soup, cream of broccoli soup and cream of mushroom soup. Yesterday it surpassed itself reheating some leftover barbecue pork (and will provide an encore performance today).
Rub the meat all over with the spice blend and lay it in a roasting pan lined with aluminum foil (for easier cleanup - optional) and place it in a 450ᴼ oven. When it starts to sizzle, after about 25 minutes or so, turn it down to 275ᴼ. After a couple hours, turn it down to 250ᴼ and finally turn it down to 225ᴼ. In all, it will spend about six hours in the oven after which time it should be fall apart tender.
Of course, if it's summer or you're a die-hard grill master you can do this on the gas or charcoal grill. Just be sure to monitor the heat and to replenish the coals as needed. I prefer the easier oven method. It's just as tasty albeit without the smoky flavor the grill contributes.
Shred the pork with two forks or let it cool a bit and pull it apart with your hands. Wear gloves or the paprika will stain your fingers. Mix in your favorite homemade or store bought barbecue sauce and you are in business. I like to serve this on sandwich rolls. Cole slaw and potato salad are great accompaniments, as are mac & cheese or baked beans.
Leftovers can be reheated with a little additional sauce in your lunch crock and you can have your barbecue all over again!
Quotable quotes; in the category Okay Maybe He Didn't Really Say It But Maybe He Should Have. And If You Find It On The Internet It Has To Be True, Right?
"Barbecue is popular because it combines the maximum of temptation with the maximum of opportunity." George Bernard Shaw