I've been looking over Market Manila's blog and I realized how sad my baking blog is. I love to bake. I really do. As proof, I've got a batch of pizza dough rising as I type. Only 30 minutes left until I can punch it down, roll it out and then drench it with pesto for a late pesto pizza lunch. Of course, I'll have greens, too. More than likely it will be a spinach salad.
I get lazy and I post everyday over at my other blog, completely neglecting this one. My other blog is not about food. Au contraire! It's about my other passion - nail polish. One day I'll condense all of it into one thing, but I keep all my blogs separated. I'm a jewelry girl by trade, baker by night!
Anyway, I made some pork shoulder the other night that really sent hubby and friends into a tizzy. I served it with brown rice. My secret to lovely brown rice is to toast the rice with a pat of butter, browning it. Instead of cooking it with water, I use a low sodium chicken broth. That's it. :)
Enough of my paltry rambling and on with the recipe!
Ingredients
1 red onion, cut into quarters - no need to try and make a pile (for easy distribution later)
2 cloves crushed garlic
2 to 4 pounds of pork shoulder
3/4 cup to 1 cup white vinegar
1 12 oz bottle of the BBQ Sauce of your choice
1/4 to 1/2 cup of water
METHOD
Cut the pork into 6 pieces, removing excess fat.
In a medium pot over medium heat, put the 6 pieces of pork at the bottom - do not stack but try to give them enough space when placing in a single layer. They can touch! :)
Add your liquids - vinegar, bbq sauce and water. Drop garlic in and add the quartered onion throughout the pot.
Bring to a light boil, bring heat down to low, then cover and let simmer for 2 hours or until pork is tender. Check an hour later, making sure that all the liquids do not completely boil out.
After 2 hours, remove the pork and put on a cutting board, letting it rest for five minutes. Do not discard the braising liquid!
For this step you can either use your hands (make sure to wash them first!) or 2 forks to shred.
Place shredded pork on a serving dish or bowl. You can either add the braising liquid to the dish or put it on the side.
Serve. Enjoy!
