Twelve Oaks Barbeque



Watching Gone With the Wind put me in the mood  for some barbeque like they had at Twelve Oaks.  Here is a recipe for pork barbeque that is exactly like what they had at the plantation.  Okay, maybe not exactly because I didn't go out and gut a pig on my farm.  I pretty much just went to Publix.  But other than that I'm sure it is just like the recipe.  Oh yeah, I did use some ketchup for my sauce and I don't think they had prepared ketchup at that time, but other than the ketchup and the pig gutting, the recipes are identical. And now that I think about it, I didn't turn my gutted pig on a spit for 12 hours over a bed of coals. So, other than the pig gutting, ketchup using, spit turning parts of the recipe, I'm sure it is EXACTLY like the barbeque they had!
 




Twelve Oaks Pork Barbeque


Spice Rub
1 1/2 teaspoons paprika
1/2 teaspoon pepper
1 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt

Sauce
1 cup ketchup
1 cup water
2 teaspoons prepared yellow mustard
1 teaspoon grated onion
1 clove garlic, finely minced
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar

Preheat oven to 350 degrees.  Rinse and pat dry a 2 pound pork loin.  Mix spice rub ingredients together and pat or sprinkle on pork roast.  Place in a baking dish; cover and bake for about 2 hours. Check occasionally to be sure the roast is not drying out.  Internal temperature of the roast should reach 160 degrees. When about 30 minutes are left for the roasted pork, begin making the sauce.  Place all ingredients in a large saucepan and simmer over low heat.  When the pork is tender, remove pan from the oven and lift the pork roast out of the pan.  Place pork loin on a cutting board to cool slightly. Using a large knife, slice or chop the pork into small pieces.  Place the pork into the large saucepan with the barbeque sauce.   Simmer for 30 minutes more or longer. 




Here is a picture of the pork with the dry seasonings. I know it is called a "rub" but I just "sprinkled" mine on.  I never can taste much difference between rubbing and sprinkling and if I don't rub, then I can still answer the phone, sign school papers, and other multi-tasking jobs without washing my hands every 30 seconds.





Cut the pork as small as you want. Just be sure to cut against the grain of the meat.  This was a very tender roast so I left my pieces larger than usual. 





Simmer and eat.  It's delicious and finished in way less than twelve hours like at the plantation!




Mmmmmm.  It is great for sandwiches or as an entree for dinner.



Look, Scarlett is running down the staircase at Twelve Oaks because she smells the barbeque. At least I think that's what was happening in this part.  Maybe I better go watch the movie again!



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Comments

  • 7/1/2010 James Greenidge wrote:
    Nice article. Often I wonder, _exactly_ was piled on Scarlet's plate or at least what would've been the servings offered there? I'd love to do a ground-up menu of the Twelve Oaks BBQ if I knew what was there and how it would've been prepared by that era's methods. Google was no help, at best offering modernized versions or guesses of the period cusine, so any hints would be greatly appreciated!

    James Greenidge
    Reply to this
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