Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Barbecued Pork
From the recipe collection of Jeni
1 – 5 lb. shoulder of pork, trimmed of excess fat
12 – 24 bay leaves (or rosemary or Mexican oregano)
oil for covering roast
salt and pepper
Preheat oven to 350oF. Arrange bay leaves under and on top of the oiled/seasoned
roast. Cover with foil. Bake 4 hours.
Meanwhile, combine the following ingredients in saucepan:
1/2 cup shallots, chopped
2 Tbsp. glucose corn syrup + (optional) 1 tsp. sugar
1 Tbsp. Hungarian paprika
1 tsp. Mexican chili powder
14 tsp. cayenne pepper (optional)
1 1/2 tsp. Colman’s Dry Mustard or 2 tsp. Dijon mustard
1/4 cup Worcestershire sauce
1/4 cup rice, wine, or raspberry vinegar
1/4 cup red dry wine or vermouth
1/2 cup water
Bring to a boil. Boil for 2 minutes and set aside. After 4 hours
remove pork from oven.* If roast falls apart easily, encourage it further
by shredding it or cutting it into bite-size pieces. Pour sauce over
and return to oven to bake for 1 – 11/2 hours, covered the first
half hour. Stir occasionally. Add water if pork becomes dry. Serves
6 – 8. Can be served hot or cold, as is, sandwiched, or spread
on flat bread.
*Can be roasted the day before final cooking.