Nan’s BBQ Pork
This BBQ pork is my grandma Nan’s. I’d lost track of the recipe for years, then found it again tucked in the back of her old Boston Cooking School cookbook. The pork is boiled until it falls apart and mixed with a simple homemade sauce, enough for about twenty small buns. That’s Nan in the photo, in her kitchen.
Ingredients
- 2 1/2 pounds pork shoulder
- Onion (for boiling)
- Salt (for boiling)
- 1 cup broth (reserved from boiling)
- 1 bottle catsup
- 1 tablespoon sugar
- 4 tablespoons vinegar
- 1 tablespoon green pepper
- 1 teaspoon mustard
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
Instructions
- Boil the pork with onion and salt until it falls apart. Cool and skim, reserving 1 cup of the broth.
- Combine the reserved broth, catsup, sugar, vinegar, green pepper, mustard, cinnamon, and cloves in a saucepan and simmer to blend the flavors.
- Shred the meat, then mince and mix with the sauce.
Makes enough for about 20 small buns. From the Boston Cooking School cookbook.
Nutrition (estimated): about 280 calories per serving, based on 8 servings. This is a rough estimate calculated from standard ingredient data, not a lab analysis. Actual numbers vary with brands, portion sizes, and any substitutions.
