i find myself in a generally better mood when i’m not trying to finish cooking five dishes the day of a dinner party, so a couple nights ago i got a head start on prepping for my barbecue this weekend. the stars of the menu are pulled-pork sandwiches, something i’ve been wanting to make for a while since i’m a fan of eating them. i did my homework, researched some recipes, read through reviews… and one from emeril lagasse seemed to be a safe bet.
there were three main steps to preparing the sandwich filling: roast the pork, shred the meat, then toss it around in some homemade barbecue sauce. quite a few reviewers mentioned how the flavor of the sauce improved after some time in the fridge, so on a wednesday night i found myself watching old episodes of friends while chopping a whole lot of onions.
after they got a good and buttery sauté in the pan, a generous amount of spices went in, too.
plus, like, twelve thousand cloves of garlic. divided by a thousand.
then tomato paste, cider vinegar, and some water before things really started blurbling.
pretty soon, the aroma of the sauce hung in the air and my little house was smelling awfully sour. indeed, there were some recipe commenters who worried over the vinegar content in the recipe, but for this first time out, i decided to follow it faithfully; i’ll just keep my bag of brown sugar close by for emergency adjustments. i haven’t tasted the sauce yet – the tupperware’s currently resting quietly in the fridge – but i’ll be roasting the pork later today, so we’ll see then how well the two get along.