Cooking with Cauldrons - African Pot Pork

COOKING WITH CAULDRONS -AFRICAN POT PORK INGREDIENTS PORK SHOULDER (FAT) BARBEQUE SAUCE DIRECTIONS 1. SLICE A PORK SHOULDER INTO SMALL PIECES. LEAVE THE FAT ON THE MEAT. 2. START A LARGE FIRE WITHIN YOUR CAULDRON. 3. PLACE CUT MEAT INTO A PAN/POT WITH FAT FACE DOWN. 4. PUT PAN/POT ONTO YOUR CAULDRON. 5. FRY THE MEAT UNTIL BROWN. STIR FREQUENTLY TO PRE- VENT STICKING/BURNING. 6. POUR BARBEQUE SAUCE, LIKE NORTH CAROLINA STYLE, OVER THE PORK AND STIR THOROUGHLY. REPEAT THIS PROCESS UNTIH DESIRED TASTE. 1. PUT THE LID ON YOUR PAN/POT AND LET THE MEAT SIMMER FOR 30-60 MINUTES. OCCASIONALLY CHECK THE MEAT AND STIR TO PREVENT STICKING/BURNING 8. USE A LARGE SPOON TO BREAK THE MEAT CHUNKS INTO SMALLER PIECES. 9. COOK UNTIL THE MEAT IS COOKED THROUGH AND TENDER. (OPTIONAL) IF MEAT IS TOO FIRM, YOU CAN ADD LIQUID (WATER, BEER, BARBEQUE SAUCE) TO THE POT. 10. SERVE WITH MASHED POTATOES AND SALAD. SAUCE DIRECTION 1. GRAB A QUART JAR AND WILL IT 3/5 WITH VINEGAR. 2. ADD V CUP OF BLACK PEPPER AND CAYENNE PEPPER. 3. ADD I TABLESPOON OF SALT. ADD I O1 5. PUT LID ON JAR AND SHAKE. BIG DOLLOPS OF WORCHESTERSHIRE SA PREP TIME : 30 MINUTES COOK TIME : 30 TOTAL TIME : 1- 2 HOURS 60 MINUTES