Wild Game Recipes
Javelina Barbecue
Ingredients
Pork
- 4 parts water to 1 part vinegar
- 2 cups salt
- Some bay leaves
- Whole peppercorns
- Pork
Sauce
- 3 cups ketchup
- 3 tablespoons Worcestershire sauce
- 6 to 9 dashes Tabasco sauce
- 3 cups water
- 3/4 cup vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon salt
- 1 tablespoon celery salt
- 1 1/2 teaspoons Liquid Smoke
Instructions
- Boil together water, vinegar, salt, bay leaves and peppercorns. Let cool.
- Place pork in this mixture and soak for 12 hours or overnight.
- Meanwhile, make the sauce. Bake the meat, uncovered, after rubbing with salt, pepper and seasoned salt for 2 hours at 300 degrees F.
- Remove from oven and place meat on a large piece of heavy duty foil. Dribble sauce over meat. Seal foil tightly so juices will not run out. Return to oven for 2 to 3 hours at 250 degrees F. Test and, if not tender, bake longer.
- When done, shred or cut up.
- Serve leftover sauce in a pitcher alongside the meat.
- Boil sauce ingredients and blend well.