May 27 2009
At the end of last month I participated in Foodbuzz’s 24,24,24 event. Among many other dishes, we grilled a whole suckling pig. Having some meat left over, I was sent home with some leftovers. So, I took the opportunity to make some bbq pulled pork that my husband had been begging me to make for a while.
I didn’t follow a recipe, I just put in the ingredients that I felt would be right. Luckily, I measured everything out and wrote it all down so that I could share with you.
I also made a less traditional addition to the pulled pork by adding a can of some Heinz Baked Beans in tomato sauce that we had bought to try. They added some nice substance to the meat and next time I will double the amount of beans in the recipe. And, next time I will also just use navy beans instead of baked beans in tomato sauce. I found that the baked beans sauce didn’t add (or take away) from the recipe. So, since baked beans are more expensive than plain old navy beans, I will go with the cheaper alternative.
I served these over homemade buttermilk biscuits and with steamed corn. However, because bbq pulled pork is gooey and messy we ate it with a fork a nice and cut the biscuit into it as well. It was absolutely delicious!
60 grams Palm Sugar, crushed (can substitute with light brown sugar)
2 Cups warm Water
240 grams of homemake Ketchup (recipe here)
1/4 Cup Molasses (can substitute with Malt Syrup)
2 Tablespoons Liquid Smoke
270 grams Pulled Pork (pre-cooked)
415 grams Heinz Baked Beans in Tomato Sauce – I recommend doubling this (can substitute with Navy Beans, liquid drained)
In a medium-sized pot over high heat dissolve the palm sugar in the warm water. Add the ketchup, molasses, and liquid smoke and mix well. Add the pulled pork and reduce heat to medium-low. Simmer for 45 minutes, stirring every 15 minutes. Add the beans, mix, and continue to cook until the beans are heated through. Add more liquid smoke to taste if desired.
Makes 6 servings.
Goes well over homemade buttermilk biscuits or in cheddar cheese quesadillas (a little goes a long way! You will only need about 1-2 tablespoons per quesadilla) topped with sour cream.