Kiki – Martha Stewart
Ingredients
- 3 Tbs sweet paprika (opt)
- 2 Tbs minced garlic
- 1 Tbs packed dark-brown sugar
- 1 Tbs ground mustard
- 1 Tbs coarse sea salt
- 5-pound pork roast (shoulder or rump)
- Barbecue sauce (recipe follows)
- 6 rolls
Directions
Stir together paprika, garlic, sugar, mustard, and salt. Rub into the roast, cover with plastic wrap and refrigerate for 3 hours to overnight.
Preheat oven to 300˚. Place pork in a roasting pan. Cook until thickest portion reads 170˚ and pork pulls away easily, about 6 hours. Let pork rest loosely tented for 10 minutes.
Set roasting pan over two burners. Add 1/2 cup water and bring to a boil while stirring with a wooden spoon to loosen browned bits. Reduce by half and set aside.
Shred warm pork using two forks into a large bowl add half the barbecue sauce and stir to coat.
Barbecue Sauce
Ingredients
- 2 (28-oz) cans tomato purée
- 2 cups spicy brown mustard
- 3/4 cup + 1 Tbs packed dark-brown sugar
- 1/2 cup cider vinegar
- 4 garlic cloves, crushed
- 1 tsp cayenne pepper
- Coarse salt
- Pan juices from pork
- Fresh ground pepper
Directions
Stir tomato purée, 1 cup water, mustard, sugar, vinegar, garlic, cayenne and 1 tsp salt in a saucepan over medium heat. Simmer stirring occasionally, until sugar has dissolved and sauce thickens about 10 minutes. Stir in pan juices and season with salt and pepper.
The first time I made this I accidentally only put in 1 can of tomato sauce, half the amount the recipe called for. Of course, there wasn’t enough sauce for all the pork but it was a hit. When I served the remaining pork, I had to make more sauce, I realized what I had done. I made the announcement and held a vote. The first recipe won hands down. The ingredients above have been changed to reflect the winning sauce.
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