Have you ever found the perfect recipe, just days before you needed it? That's what happened with this one. We were hosting a BBQ and wanted something different than burgers and dogs. So we thot about making shishkabobs. The idea was ok, but we were still missing something, when poof, in my email this recipe appeared from Kraft! Perfect timing. We "guinee pigged" a few Friends of ours to test it out, and it was a hit! So if your having a BBQ soon, here's a great addition.
1 pork shoulder or butt (5 lb./2.2 kg)
1 cup BULL'S-EYE BOLD ORIGINAL Barbecue Sauce
1 cup pineapple juice
2 tsp. minced fresh garlic
2 tsp. grated gingerroot
16 sandwich buns, split
PLACE meat in disposable foil pan. Mix barbecue sauce, pineapple juice, garlic and ginger. Pour one-third of the barbecue sauce mixture over meat; cover and refrigerate 20 min. to marinate. Refrigerate remaining barbecue sauce mixture until ready to use. Meanwhile, preheat barbecue to medium heat.
PLACE meat (in foil pan) on grate of barbecue; cover with lid. Grill 3 to 3-1/2 hours or until meat is cooked through (160ºF). Remove meat from barbecue; cover with foil. Let stand 10 min. Meanwhile, pour remaining barbecue sauce mixture into large saucepan; cook on medium-low heat until heated through, stirring occasionally.
SHRED meat with two forks or chop into bite-size pieces. Add to saucepan; toss to coat. Serve in buns.
PLACE meat (in foil pan) on grate of barbecue; cover with lid. Grill 3 to 3-1/2 hours or until meat is cooked through (160ºF). Remove meat from barbecue; cover with foil. Let stand 10 min. Meanwhile, pour remaining barbecue sauce mixture into large saucepan; cook on medium-low heat until heated through, stirring occasionally.
SHRED meat with two forks or chop into bite-size pieces. Add to saucepan; toss to coat. Serve in buns.
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