Pork Mop Special

Recipe Ingredients

1 cup	237ml	Peanut oil
1/4 cup	27g / 1oz	Celery, minced
1/2 cup	31g / 1.1oz	Onion, minced - (Yellow)
2 1/2 tablespoons	37ml	Garlic, minced
1 1/2 cups	355ml	Tomato juice
1/2 cup	118ml	Yoshida's Teriyaki sauce
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Brown sugar
4		Bouillon cubes - (beef)
1 cup	237ml	Water
1/4 cup	59ml	Reno Red chile powder
1 tablespoon	15ml	New Mexico light chile powder
2 cups	474ml	Apple juice
2 teaspoons	10ml	Chinese hot mustard - (dry)
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Pepper
1 tablespoon	15ml	Cayenne
3 teaspoons	15ml	Balsamic vinegar
1 teaspoon	5ml	Allspice
5 lbs	2270g / 80oz	Country style pork ribs - (sliced Boston butt)

Recipe Instructions

Add the peanut oil to a sauce pan. Then add the celery, onion and garlic. Simmer for fifteen minutes. Then add remaining ingredients. Bring to a boil and then let simmer for 1 1/2 hours.

Put the pork in the smoker and turned up the heat to 230F. Moped every half hour for I think 3 hours, had a few beers by then.

So now for my finishing sauce I had maybe half of mop left and added, 1/2 cup honey and a 1/2 cup maple syrup.

Turned up heat to 260F and finished moped it a couple times for half hour. My God what a treat, the only thing I screwed up on is not making some sort of coleslaw, I see now why I hear coleslaw mentioned on the porch so much, wish I would of had some. You could just smell and taste the layers of flavor.

Source:
Don Havranek

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