Corn Bread and BBQ Pork
This recipe came from the Sherwood Inn in Skaneateles , New York. The Sherwood Inn was originally a stagecoach stop for travelers in the early 1800s. After enjoying a sandwich made with this recipe, you will say, “It was the best pork BBQ I ever had.”

 

 

 

 

 

 

 

 

 

YEASTED CORN BREAD
Although this bread contains yeast, it's more of a batter bread and requires no kneading. Masa harina, sometimes labeled corn flour, is the same yellow cornmeal used to make corn tortillas.

2 cups all-purpose flour

2 cups masa harina

2 tablespoons sugar

1-1/2 teaspoons salt

1 package quick-rise yeast (about 2-1/4 teaspoons)

2 cups warm 1% low-fat milk (100 to 110 degrees)

6 tablespoons butter, melted

2 eggs, lightly beaten

Cooking spray

1. Lightly spoon flour and masa into dry measuring cups, level with a knife. Combine floor, masa, sugar, salt, and yeast in a large bowl, stirring with a whisk. Add milk, butter and 2 eggs; stir with a wooden spoon 1 minute or until smooth.

2. Spread dough into a 13 x 9-inch baling pan coated with cooking spray. (I use an iron skillet.) Cover with plastic wrap, and let rise in a warm place (85 degrees), free from draft, 1 hour or until double in size.

3. Preheat oven to 375 degrees.

4. Bake at 375 degrees for 25 minutes or until bread is light golden brown and springs back when touched lightly in center. Cool in pan for 5 minutes before serving. Serve warm. Yield: 12 servings.

BOSTON BUTT BBQ SANDWICHES

1 Boston Butt pork roast or shoulder roast (about 4 pounds)

1 cup water

1 teaspoon salt

2 cups finely chopped celery

1/3 cup steak sauce

1/4 cup cider or white wine vinegar

1/4 cup packed brown sugar

2 teaspoons lemon juice

2 teaspoons chili sauce

1 teaspoon ketchup

2 medium onions, sliced

2 teaspoons sugar

1 tablespoon olive or vegetable oil

1 tablespoon butter or margarine

16 hoagie buns, split

Place the pork roast, water and salt in a Dutch oven. Cover and simmer for 3-1/2 to 4 hours or until the meat is very tender. Remove meat and discard bone; shred the meat with two forks. Skim fat from pan juice. Stir in the celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup and shredded pork. Cover and simmer for 1 hour. In a large skillet over low heat, sauté onions and sugar in oil and butter for 20-30 minutes or until golden brown and tender, stirring occasionally. Serve pork and onions on buns.

Yield: 16 servings.

Contact Noah at:
Noah@SemperFidelisNoah.com