Homemade Sin Zin BBQ Sauce & Pork EntréePork The Story: The Bottling Line “As kids, we were called upon when time came to bottle homemade wine. A barrel of wine would be raised up so gravity flow could be used to the two-spout filler. Corks were put in by hand, and then the bottles would be laid in a cradling rack so labels could be glued on by hand. Boxes were filled, glued and stacked, and wine was allowed to age at least a few months before we tried it. This was slow work, and we were always hungry afterward. Mom would fill us up often with spare ribs with homemade BBQ sauce. – Katie Wetzel Murphy, AVV Ambassador and Family Partner The Sauce: 1 Tsp Ground Ginger 2 Tsp Dry Mustard 1 Tsp Salt 2 Dashes of Worcestershire Sauce 1/2 Cup Soy Sauce 1/2 Cup Sin Zin 1/2 Cup Molasses 1 Cup Ketchup The Pork: 3 Lbs Boneless Pork Shoulder or Butt 2 Tsp Salt 1 Tsp Black Pepper 2 Tsp Ground Cumin 1/2 Cup Apricot Jam or Plum Chutney The Sauce: Combine all ingredients in a sauce pan. On medium heat, bring the mixture to a simmer, stirring. Continue stirring while it simmers on low heat for ten minutes. This amount is good for a 4 lb. pork shoulder/butt for pulled pork or 2 large strips of spare ribs. The Pork: Heat oven to 300 degrees. Place two large sheets of aluminum foil on a work surface on top of each other. Place pork in the center of the foil and season on all sides with the salt, pepper and cumin. Spoon the jam or chutney over the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish and roast until tender, about 4 hours (you can also do this in a crockpot). Let cool, then shred the pork and mix with homemade Sin Zin barbecue sauce. Serve on buns with coleslaw.