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2 Pork butts, boned or pork shoulder ( 4 – 5 lb.
total )
¼ cup Gecko Gary’s
OUCHipotle™ Hot
Sauce
1 cup chicken stock, 1/4 cup BBQ sauce,
Frozen Banana Leaves (optional) and French bread.
Rinse the pork and pat dry. Pierce the pork deeply all over with a
fork. Rub the meat with the marinade mixture place in an air-tight bowl
and refrigerate over night. Wrap the pork in banana leaves to seal edges.
Cut two pieces of heavy duty foil 16 X 24. Place the pork in the center of
the foil. Lift the foil around the meat to form a tent. Pour about a ¼
cup of water in the tent. Seal all edges. Set in a deep pan. Bake at 400
degrees until meat is very tender, about 4 ½ hours. Carefully remove the
meat from the foil. Pour two cups of the reserved juices in a pan and skim
away the fat. Using a fork, tear the pork apart in chunky shreds and keep
warm. Meanwhile, add the chicken stock, OUCHipotle™ Hot Sauce and BBQ
sauce to the juice pan. Bring the mixture to a boil and then simmer for 10
minutes. Mix the sauce with some of the pork. Serve on French bread or
flour tortillas.
Marinade
1/2 cup Gecko Gary’s Original Roasted Red
Pepper Hot Hauce, ¼
cup Liquid hickory smoke, one cup chicken stock, 2 Tbs. salt, 1 Tbs.
pepper, 1 Tbs. chile powder, 1 Tbs. garlic powder, 1 Tbs onion powder. Mix
all of the dry ingredients together and rub the meat on all sides. Mix the
smoke, chicken stock and the hot sauce and pour over the meat. Make sure
all the meat is in contact with the marinade. Marinate over night.
© Copyright 2002, Gecko Gary’s Inc.
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