Jane Butel's Finger Lickin', Rib Stickin', Great Tastin', Hot and Spicy Barbecue (The Jane Butel Library) by Jane Butel

Author:Jane Butel [Butel, Jane]
Language: eng
Format: azw3, epub
Publisher: Turner Publishing Company
Published: 2017-06-20T04:00:00+00:00

New England Maple Barbecued Pork

Tom Boyhan adds maple syrup to his winning sauce and uses it to marinate cubes of pork shoulder. Then the pork is combined on skewers with chunks of navel oranges and sections of bell peppers. The resulting kabobs won him the title of king at the 1979 New York State Pork Cookout. Make the sauce at least a day in advance of your barbecue. Keep it refrigerated in a covered container until you are ready to use it.

2 cups ketchup

1 1/2 cups pure maple syrup

1/2 cup cider vinegar

1/2 cup fresh orange juice

2 Tablespoons Worcestershire sauce

2 teaspoons salt

2 Tablespoons minced onion

1/2 teaspoon liquid smoke (optional)

2 to 2 1/2 pounds boneless pork shoulder, cut in 1 1/2-inch cubes

2 unpeeled navel oranges, cut in wedges

3 green bell peppers, steamed, seeded, and cut in 1 1/2-inch cubes

12 bamboo skewers, 7 to 8 inches long

TO PREPARE THE SAUCE

Combine ketchup, maple syrup, cider vinegar, orange juice, Worcestershire, salt, and onion in a 2-quart saucepan. Simmer, uncovered, over medium heat for 15 minutes. Add the liquid smoke, stir, and set aside in the refrigerator until you are ready to marinate the meat.

Makes 1 quart.

TO BARBECUE THE PORK

Place the pork cubes in a shallow glass bowl or baking dish. Pour the sauce over the cubes. Stir, making sure all sides of the meat are covered with the sauce. Marinate for 1 to 2 hours at room temperature or covered overnight in the refrigerator.

Preheat the oven to 450°F (230°C). On each skewer place a wedge of orange, then alternate with pork cubes and green pepper cubes. Place the kabobs on a rack in a shallow baking pan and roast in the oven (not the broiler) for 10 minutes, turning occasionally.

Reduce the heat to 350°F (175°C), baste the kabobs, and continue to cook for about 20 minutes, turning and basting again after 10 minutes. When done, the sauce will have formed a thick rich brown glaze.

Makes 6 servings.

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