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Grandpa's Pork Roast

Everybody's grandma has their own recipe for pork roast. In my family, though, grandpa was king of the kitchen! He used to make the secret barbeque sauce that would knock your socks off and keep you begging for more. Ketchup, vinegar and Worcestershire sauce were main ingredients in his concoction (which he called kickapoo joy juice), but the additional substances and measurements of each were apparently a secret.

Roast pork was a family tradition. Thanksgiving, Christmas and every other family gathering always featured roast pork right up there beside the stuffed turkey and the spiral sliced ham. I used to sneak into the kitchen early on the big day and watch my grandparents putting it on to cook.

First Grandpa would start mixing up his mysterious sauce. Meanwhile, Grandma washed and floured the roast then seared it on all sides in a heavy pan with a generous spoonful of shortening. The sauce went on top, the lid was put on and the heat turned down. Grandma would check and baste it every half hour, and by supper-time the smell would be incredible.

After simmering on the stove for six hours, the pork loin roast would literally fall apart. Huge hamburger buns would be put to good use as the shredded, saucy meat was piled high. Extra barbecue sauce, thickened to a dark mahogany color, topped mounds of fluffy mashed potatoes. Add Grandma's sweet peas and caramelized carrots, and you couldn't help but leave the table stuffed.

My grandpa is still around, but a few years ago he told me the secret of kickapoo joy juice. I guess he wanted to make sure it would live on! He comes over and tastes mine, and it's not quite right - but he says I'm learning. Someday I'll be able to make a pork roast just like his! Now, if I can just get the recipe for his pecan pie

Grampa's Kickapoo Joy Juice:

Two cups vinegar

1 20-28 oz bottle ketchup (Hunts is best)

1 tablespoon Tabasco sauce

1 tablespoon chili powder

1 teaspoon each salt and pepper

1 teaspoon garlic powder, or two cloves garlic, minced

Stir in non-reactive bowl, and pour over pork roast before cooking in oven or on stove.

Learn more about this author, Grace Alexander.
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