Welcome to the OMG’s gourmet sauces!

OMG Smoky BBQ Sauce

 

As with many things the origins of Barbecue and of course the sauces that go with it are shrouded in history. A couple of the most plausible we’ve found and prefer are as follows:-

The word Barbecue (As the term appears in the Oxford Dictionary) originates from the word barabicu found in the language of the Arawak and Timucua Indians of the Caribbean. The word ‘barbecue’ first entered the English language in the early 1700’s.

The concept of the modern BBQ sauce as we know it today though really only starts to appear from the latter half of the nineteenth century.

Slow roasted BBQ pulled-pork

You will need:

One Jar OMG BBQ sauce.
3Kg Pork Shoulder. Skin on, bone in.
1 tablespoon Sea salt
1 Tablespoon cracked black pepper
1 Kg peeled and coarsely sliced onions Pre-heat your oven to 180°C

  1. Heavily score the skin. Mix the salt and pepper into a small bowl and rub into the skin and meat. Into a DEEP roasting tin lay out the onions and place the meat skin side up onto the bed of onions. Pour the jar of OMG BBQ over the joint. Cover with tinfoil and roast for 6 to 7 hours. After the first 30 minutes or so…. Baste the joint with the juices and sauce from the bottom of the pan.
  2. When cooked, and you know it’s cooked as any attempt to lift the meat will cause it to fall apart. Lift the meat onto a large plate and allow it to rest.
  3. Place the roasting tin on the hob and bring the liquid to the boil. Simmer, stirring continuously to reduce to around 50%. Set aside to cool.
  4. While the contents of the roasting pan are cooling, Lift off the skin to the meat (This can be put back in the oven on a flat baking tray for 30 minutes or so to make an incredible crackling).
  5. Using two forks, pull the meat apart into shreds. By the time you’ve shredded the whole joint, the roasting pan should have cooled to become an incredibly sticky and gooey sauce. Add the sauce to the shredded pork.
  6. Serve with thrice-cooked thick cut chips and coleslaw OR as a sharing alternative serve on medallions of salted-buttered French bread and topped with coleslaw.

 
 Top Tips

  1. Combine sea salt and sugar in a bag and rub it over the pork before leaving it in the fridge overnight. Make sure you rinse it off thoroughly before putting it in the oven.
  2. Pork shoulder that’s due to be pulled should always be skinless to allow the flavours to permeate. You can ask your butcher to do this for you, but if you’re removing it yourself, don’t let the skin go to waste – roast it until crunchy and serve it on the side or as a snack.