“The custom of eating pork on New Year’s is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria—Austrians are also known to decorate the table with miniature pigs made of marzipan. Different pork dishes such as pig’s feet are enjoyed in Sweden while Germans feast on roast pork and sausages. Pork is also consumed in Italy and the United States, where thanks to its rich fat content, it signifies wealth and prosperity.” – Epicurious
Here it is. The full and complete recipe for the best pulled pork you will ever eat. And no, I am not exaggerating. Many of you may remember this pulled pork from our Halloween party earlier this year. Use this sauce in combination with Lechon Asada Pork BBQ Rub, and you will have people begging you for the recipe. I’ll leave it up to you how you choose to actually cook your pork. B.O.B. Bob prefers to use the Big Green Egg of course, but during the winter months, I would most likely slow-bake my pork shoulder or butt in the oven. It’s cold outside, and I don’t do cold. B.O.B. Bob, however, would love to stand outside on any given day, if it meant he could smoke a cigar and have an excuse to fool around in the garage.
This recipe is my way of saying Happy New Year because the Delawder family has always enjoyed pork for New Year’s. This year, however, we may have to wait a few days to carry on the tradition, because we’ll be spending the day attending the 2015 Bridgestone NHL Winter Classic. It’s something B.O.B. Bob and I have been anticipating for over a year now, and with any luck, the Washington Capitals will be victorious. Perhaps I’ll have to scour the stadium in search of a pork bbq sandwich just to ensure a win.
This year is going to be your year. So dust off your sh*tkickers and let’s get started.
Ingredients:
- Juice of 10 Limes
- Juice of 2 Oranges
- 1 1/2 Cups Light Brown Sugar, Packed
- 1 Tablespoon Kosher Salt
- 2 Teaspoons Ground Cumin
- 8 Garlic Cloves, Crushed
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Bunch Fresh Parsley
Directions:
- In a medium saucepan, combine all ingredients, except for the parsley.
- Bring mixture to a boil, and cook for 5 minutes.
- Pour the hot liquid into a blender, add the parsley leaves, and puree for 1 minute.
- Drench your pulled pork with this BBQ sauce.
Suggestions:
- There is not so much liquid in this recipe that you should have any fear of the lid of your blender blowing off due to steam, but you should still proceed with caution. You never know when your blender will become your worst enemy.
- Use this BBQ sauce in combination with pork shoulder or butt that has been smoked using Lechon Asada Pork BBQ Rub.
Improvements:
- Add 1 to 2-tablespoons of apple cider vinegar to the liquid mixture before cooking.
- Add hot sauce or chile powder to the BBQ sauce.
Ingredients:
- Juice of 10 Limes
- Juice of 2 Oranges
- 1 1/2 Cups Light Brown Sugar, Packed
- 1 Tablespoon Kosher Salt
- 2 Teaspoons Ground Cumin
- 8 Garlic Cloves, Crushed
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Bunch Fresh Parsley
Directions:
- In a medium saucepan, combine all ingredients, except for the parsley.
- Bring mixture to a boil, and cook for 5 minutes.
- Pour the hot liquid into a blender, add the parsley leaves, and puree for 1 minute.
- Drench your pulled pork with this BBQ sauce.
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