- 1 cup "Bold" Style Barbecue Sauce
- 1 cup pineapple juice
- 2 tsp. minced fresh garlic
- 2 tsp. grated ginger-root
- 1 pork shoulder (5 lb./2.2 kg)
- 16 sandwich buns, split
- Mayonnaise
To Make:
1. Mix first 4 ingredients. Place meat in disposable foil pan; cover with 1/3 of the barbecue sauce mixture. Refrigerate 20 min. to marinate. Refrigerate remaining barbecue sauce mixture until ready to use. Meanwhile, heat barbecue to medium heat.
2. Place pan on barbecue grate; cover with lid. Grill 3 to 3-1/2 hours or until meat is done (160ºF). Remove from barbecue; cover with foil. Let stand 10 min. Meanwhile, pour remaining barbecue sauce mixture into large saucepan; cook on medium-low heat until heated through, stirring occasionally.
3. Shred meat with 2 forks or cut into bite-size pieces. Add to saucepan; stir to evenly coat. Spread mayonnaise on buns. Serve in buns.
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