Shindig 411

Thrill the meat lovers at your party with this sensational Q recipe,

compliments of Elizabeth W. Gift Baskets!

If you only make one of my recipes for Super Bowl, this is the one to make! It’s great rolled into flour tortillas or stuffed into small soft rolls to make sliders. As far as I know, the original version was developed by my friend, Marcia Keisel many years ago in the test kitchen of Food & Wine magazine. I may have tweaked it here and there, but it remains my all time favorite pulled pork recipe. (Actually, I usually make it with beef.) Either way, I guarantee you can’t go wrong with this dish.

SWEET & SPICY BARBECUE

This recipe serves 4, but can easily be doubled. It freezes beautifully, so it’s a great make-ahead party  dish.

Ingredients

1/4 cup plus 2 tablespoons  dark molasses

1/3 cup cider vinegar

1/4 cup tomato paste

4 large garlic cloves, minced

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon each paprika, ground coriander and salt

1/4 teaspoon black pepper

1-1/2 pounds boneless pork shoulder or stew beef ,  cut into 2-inch cubes

2 bay leaves

Directions

1. Preheat oven to 325 degrees. Whisk together the molasses, vinegar, tomato paste and spices. Place the meat cubes in a large, shallow, non-aluminum baking dish. Add the molasses mixture and stir well to coat. Cover with foil and bake until the meat is very tender, about 1-1/2 to 2 hours.

2. Remove the meat from the sauce and shred it with a knife or two forks. Return the shredded meat to the baking dish and mix with the sauce. Serve warm or at room temperature in buns, on slices of baguette, or rolled into flour tortillas.

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