Barbecued Pork (Freezing)
Harkening back to old-fashioned pulled pork, this great recipe can be used for sandwiches or barbecue-flavored stew. You can substitute an equal amount of chicken for the pork if you desire.
INGREDIENTS | MAKES ABOUT 7 QUARTS
- 2 cups barbecue sauce
- 2 cups ketchup
- 2 tablespoons white vinegar
- 2 tablespoons granulated sugar
- salt to taste
- pepper to taste
- 1 tablespoon finely minced garlic
- 2 beef bouillon cubes, crumbled
- 1 bunch scallions, finely chopped
- 6–8 pounds boneless pork roast
Combine all ingredients except pork and scallions. Whisk together until well combined; stir in chopped scallions.
Cut pork into bite-sized pieces. Place in a baking pan sprayed with cooking spray; pour marinade over top.
Cover with heavy-duty aluminum foil; refrigerate overnight.
The next day, bake at 350°F for 30–40 minutes, until pork is cooked. Cool.
Transfer into freezer-safe containers. Add more barbecue sauce if you need it to cover the meat in the containers.