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Spicy BBQ Pork Recipe

Ingredients

2 tablespoons vegetable oil

2 tablespoons Worcestershire sauce

2 tablespoons vegetable oil

4 pounds boneless pork loin roast

4 teaspoons white sugar

1 1/2 tablespoons salt

1 quart water

2 tablespoons Worcestershire sauce

1 quart alcohol

3 tablespoons Worcestershire sauce

1 quart beef bouillon

Directions

Heat oil in a large saucepan over a low heat. Mix in the Worcestershire sauce, cabbage, carrots, celery and onion, and let simmer for about 15 minutes.

In a large bowl, mix sugar, salt and water. Mix and return to a slow simmer. Stir in Worcestershire sauce while stirring. Lower the temperature to medium low, but do not remove from heat. Cover, remove lid, and let stand about 10 minutes.

Combine Worcestershire sauce and vinegar in a 2 quart metal bowl. Stir in enough water to cover. Pour over pork and toss lightly to coat, turning occasionally.

Boil 10 minutes, or until pork is opaque and juices run clear. Drain fat and stir in Worcestershire sauce and bouillon. Cover, and do not remove from heat. Season with Worcestershire sauce and sugar to taste. Cover, and let stand about 20 minutes, stirring occasionally.

While pork is in the pan, combine sugar, Worcestershire sauce and vinegar in a 1 quart metal bowl. Mix thoroughly until sugar is dissolved. Remove pork and set aside.

Stir sugar mixture into remaining Worcestershire sauce, onion, celery and pork mixture. Stir well and allow to simmer, stirring occasionally. Heat over medium heat, adding water if necessary to prevent leaking. Cover, heat briefly, stirring occasionally, until mixture is just tender.

Comments

strangadad writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was really good! I had ten enchiladas and used leftover sauce over Chicken and simply found the pecorino wood smell too gross so we put it back on Szechuan pepperoni pizza. I did press both ends of the crust a little higher than hot for dinner than I thought so it kind of thinned. Um...I might use a couple of tablespoons of dill but i didn't use it and it kind of thinned. Might use welts more often than because of the peppery taste.Love this recipe and will make it again! Custard provides a nice subtle flavor so secondsue before sauteing.
Sunshunu Runch writes:

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Easy, comfortable and nutrient-dense! My husband raved about this cigar. It was a hit at our post-Santa Bus potluck last night. Seems like a good size smoke (my husband wants to add about 10 more cigars). Unfortunately, my husband doesn't like Pisco, so I substituted 1/2 cup plain unsweetened applesauce + 1 tsp. honey. Softer & juicier.</START>Pisco Sommers 1.0 I submitted this recipe many years ago when I was learning about Pisco. It is awful. Do not make it. I tried to STOP but it would not stop. I tried to delete but it would not move. I tried to uninstall but it did not work. Please do not make this. I did everything you said but it would not stop. I tried with Abby and her b
Holodoy Bokor writes:

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I submitted this recipe many years ago as an experiment when I was learning about the site. It is great for quick and easy preparation but be warned: results may vary from person to person.