Ok...First of all, don't be alarmed by the sound of this because you all know what sweet and sour sauce tastes like. It is sweet and sour sauce with a spicy kick. Now that you feel a little at ease about this then lets talk about some food. I watch The Food Network religiously and something that I've seen a lot of is smoking meat in an oven. Yes smoking meat indoors is possible and it works great. Living life in an apartment again has gotten me back to using some really weird tactics to cooking stuff that I love. I can't just go out onto the porch anymore and smoke meat like I used to. So I got a cheap pan from the dollar store, put some wet wood chips in there, and placed the pan one level down from the butt in the oven. Rather simple and it worked out very well. I got the idea of using Cheerwine from the advent of Krispy Kreme Doughnuts coming out with their Cheerwine cream filled doughnuts. I said to myself, self, I'm gonna make some bbq sauce with some Cheerwine in it. So I used my normal base except for using a little spicier mustard and red wine vinegar instead of the apple cider vinegar. First I'll tell you how to make the sauce then I'll describe the smoking technique. Here are the things you need.
Ketchup
Dijon Mustard
Worcestershire Sauce
Red Wine Vinegar
Cheerwine
White Sugar
Kosher Salt
White Pepper
Garlic Powder
Cayenne Pepper
1 3lb Boston Butt Pork Roast
Cracked Black Pepper
Italian Seasoning
Creole Seasoning
3 cups of wood chips (I like Mesquite but Hickory is always good to use)
6 cups of water
1 cheap dollar store aluminum roasting or lasagna pan.
First you're going to set your roast in to smoke in the oven. First things first. In the pan you're going to put your 3 cups of wood chips into the pan and soak in the 6 cups of water for about 20 minutes. While the chips are soaking go ahead and rub the meat with the combo of Italian Seasoning, fresh cracked black pepper, and creole seasoning. Set the racks of the oven so that the top rack can fit the roast in the middle of the oven and the bottom rack will be on the bottom so that the chips can sit about 6 inches below the roast. Preheat to 325 degrees. Drain the water after the chips have soaked put into the oven and then put the roast over the pan so that the fat may drip onto the meat.You'll want to put the fat side up so that the fat can drip down through the meat and keep it moist while smoking and the direct smoke can begin forming a bark on the outside of the pork butt. Smoke the roast in the oven for 2 hours and then reduce the heat to 275 for 2 hours.
Now it is time for the sauce. If you are using soda you will use very little sugar as the soda is a sugary substance. Start by putting a small saucepan over medium low heat and adding in about 2 cups of ketchup, 1/2 cup of Dijon mustard, and 1/4 cup each of Worcestershire sauce, and red wine vinegar. Start wisking and bringing the heat up gradually. Go ahead and add a cup of Cheerwine or other cherry soda and continue wisking. Add teaspoons at a time of sugar to thicken slightly as this sauce is going to be a sort of mopping sauce. Very good with flavor but sticky enough to stick to meat. Once the mixture is simmering and you can see some bubbling add the spices (kosher salt, garlic powder, cayenne pepper, and white pepper). Mix in the spices and let simmer for another 30 minutes or so and you will turn off the heat and set the sauce aside.
Once meat is done you will want to take the roast out with two forks and place in a dish or pan. Let it set and continue to cook during rest for about 10-15 minutes and then you want to start tearing the meat apart. It will fall apart and fall off of the blade of the bone in the meat and be like regular pulled pork. Pour the sauce over the meat and mix and toss all of the roast in the sauce. Serve with some of your favorite sides. I had baked potatoes and my spicy baked beans with mine which the beans are on the blog. Hope you enjoy it if you try it out.
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