Punkin' Chunkin' is an annual three-day event that takes place in Bridgeville, Delaware where teams from all over the country go head-to-head to see who can launch a pumpkin the furthest using a homemade device such as a catapult, trebuchet, or air cannon. Although the "chunking" is what draws the crowds, there is also a great Punkin' Chunkin' cook-off held every year that is sure to make your mouth water. Contestants can compete in several different categories, but the recipe must include pumpkin. This year's winner was a Pumpkin Pulled Pork Barbecue dish.
Pumpkin BarbecuePumpkin Pork Barbecue
By Joanie Huston
1 large pork butt (shoulder cut)
1 large onion, sliced
2 quarts chicken broth
2 cups Ketchup
1 cup water
¼ cup brown sugar, packed
¼ cup maple syrup
¼ cup cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon paprika
1 teaspoon cumin
2 tablespoons Dijon mustard
1 tablespoon cinnamon
½ cup pumpkin puree
1. Place pork butt in a slow cooker. Add onion and cover with chicken broth. Cook on low heat for at least ten hours.
2. Allow pork to cool. Pour off the liquid. Using a pair of forks, shred the pork and put it back in the slow cooker.
3. In a medium sauce pan combine ketchup, water, brown sugar, maple syrup, cider vinegar, Worcestershire sauce, paprika, cumin, Dijon mustard, cinnamon, and pumpkin. Bring to a boil and then simmer for 30 minutes.
4. Pour the sauce over the pork in the slow cooker, mix, and serve on fresh bread. For the best flavor, let the pork and sauce meld overnight.
For more adventures with Blue Ribbon Hunter be sure to check out our video page and follow us on Facebook. And to see more "chunkin" tune into the Science Channel this Thanksgiving for their hour-long special.