Alabama Roast Recipes
ALABAMA ROAST
This is an easy and tasty roast. It turns out very tender. You can adjust all seasoning to your taste--the amounts listed give a very mild flavor, so if you like lots of flavor, you will want to tweak the amounts!
Provided by CookinMamaof3
Categories Roast Beef
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Heat oil in Dutch oven over medium heat.
- Add roast and brown on all sides to seal in juices.
- Combine remaining ingredients and pour over browned roast.
- Cover and bake at 350 for 1 1/2 hours.
Nutrition Facts : Calories 604.4, Fat 46.7, SaturatedFat 18.3, Cholesterol 156.5, Sodium 362.2, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 42
ALABAMA PULLED PIG
Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
Provided by Robert McWilliams
Categories Main Dish Recipes Pork Pulled Pork
Time P1DT12h
Yield 16
Number Of Ingredients 8
Steps:
- In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.
- Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.
- After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.
- Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.
- Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.
- Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 5.2 g, Cholesterol 106 mg, Fat 24.2 g, Fiber 0.6 g, Protein 28 g, SaturatedFat 10 g, Sodium 119 mg, Sugar 3.6 g
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