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  1. Jumex Coconut drink
  2. Ginger (grated)
  3. 1 T Sugar
  4. 1 C Soy
  5. 1 C white wine
  6. Garlic roasted smashed
  7. Sea salt
  8. Pepper grind fresh
  9. 2 limes (zest one/juice 2)
  10. Pork Shoulder or Roast (cost effective forward) Rub
  11. Paprika
  12. Basil
  13. Sage
  14. Salt and pepper
  15. Garlic cloves chopped
  16. Barbeque Sauce
  17. Bottle catsup
  18. Dry mustard
  19. Black strap molasses
  20. White vinegar
  21. Brown sugar
  22. Salt
  23. Pepper
  24. Thyme
  25. Cumin
  26. Basil
  27. Red pepper flakes
  28. Worcestershire sauce
  29. White sugar


  1. Mix coconut drink, sugar, soy, wine, salt and pepper with juice of 2 limes into Mason jar. Into cheesecloth grate Ginger, zest lime, and add smashed roasted garlic. Tie off cheesecloth. Float bouquet in liquid about 2 hours.

  2. Wash pork. Cut 1/8″slices about 1/2″ deep all over pork roast. Wedge garlic cloves into each slices opening.

  3. Mix rub of paprika, basil, sage, salt and pepper. Massage the dry rub deeply into the pork and the openings. Refrigerate 1 to 2 hours.

  4. Pour marinade over pork and refrigerate 3 hours or overnight.

  5. Lightly oil hands with olive oil and massage roast.

  6. Preheat oven to 300. Place roast on rack in oven about 15 minutes. Remove roast from oven.

  7. Heat oven to 350° F.

  8. Pour one cup of white wine over roast. Drink one small glass of wine while preparing.

  9. Place roast in oven. Roast about one hour or longer based on size and fifteen minutes per pound and a half. Constantly baste the wine over the roast during the first half hour or so. Leave to roast until done 160° on the thermometer or stick a long skewer into side of roast and place inside of bottom lip on skewer as soon as it is quickly removed from the roast, the metal should be cool and the roast a bit crunchy to touch. Remove from oven and let sit at least fifteen minutes to 1 hour.

  10. Make barbeque sauce

  11. In large pot add half or whole bottle of catsup, 4 to 8 T. Molasses, handful of brown sugar, 2-3 T white sugar and simmer slowly about an hour add vinegar 1T at a time. Add all dry ingredients, and sprinkle liberally Worcestershire sauce. Continue to stir and simmer very slow over very low heat. Taste adding vinegar until the sauce bites. The sauce should be tangy but not too spicy hot.

  12. Fork the pork. Using two forks while the pork is solidly placed on a large cutting board, pull all the pork apart. Pieces should be short as the fork times are long and stringy not clumpy.

  13. Pour off half the sauce and set aside. Place all the pulled pork into the pan with the first part of the sauce that wasn’t poured off. Fluff the pull until every strand of pork is coated evenly with sauce.

  14. Pull open a bakery fresh roll, spoon a little sauce on each side of the roll and load the roll with forkfuls of pork.

  15. Serve with icy cold Kosher Dill Pickle and potato salad.

  16. Make Italian Ice for dessert

  17. Serve with iced sweet tea.

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