Down South Pork Barbeque Recipes

SOUTHERN YANK PULLED PORK BBQ

Steps:

• Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.

SOUTHERN BARBECUED PORK

Steps:

• Place the pork roast and onion in a Dutch oven. In a small bowl, whisk the vinegar, Worcestershire sauce, ketchup, brown sugar, mustard, salt and cayenne; pour over roast. Cover and bake at 325° for 3-4 hours or until meat is very tender. , Remove roast; shred meat with two forks. Skim fat from pan juices. Return meat to the pan. Use a slotted spoon to serve on rolls. Top with coleslaw if desired.

DOWN SOUTH PORK BARBECUE

Steps:

• Place half the sliced onion in the bottom of the crockpot.
• Add meat, cloves and water.
• Add remaining sliced onion.
• Cover and cook overnight or 8-10 hours on LOW.
• Remove bone and fat from meat. Discard onions, cloves and water.
• Shred the meat and put it back in the pot.
• Add chopped onion and the BBQ sauce.
• Cook another 1-3 hours on HIGH or 4-8 hours on LOW, stirring several times.
• Serve on large buns. If your BBQ sauce has alot of sugar in it, stire more frequently to prevent burning.

DOWN SOUTH PORK BARBEQUE

Steps:

• Place half the sliced onion in the bottom of a crockpot. Add meat, cloves and water. Add the remaining sliced onion. Cover and cook overnight or 8 to 12 hours on LOW. Remove bone and fat from meat. Discard onions, cloves and water. Shred the meat and put it back in the pot. Add chopped onion and the BBQ sauce. Cook another 1 to 3 hours on HIGH or 4 to 8 hours on LOW, stirring several times. Serve on large buns. If your sauce has a lot of sugar in it, stir more frequently to prevent burming.

DOWN SOUTH PORK BARBEQUE

Steps:

• Place half the sliced onion in the bottom of a crockpot. Add meat, cloves and water. Add the remaining sliced onion. Cover and cook overnight or 8 to 12 hours on LOW. Remove bone and fat from meat. Discard onions, cloves and water. Shred the meat and put it back in the pot. Add chopped onion and the BBQ sauce. Cook another 1 to 3 hours on HIGH or 4 to 8 hours on LOW, stirring several times. Serve on large buns. If your sauce has a lot of sugar in it, stir more frequently to prevent burming.

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.

DEEP SOUTH BARBECUE

Steps:

• Place one of the sliced onions in the bottom of a large crock pot, than add the pork picnic roast on top of the onions. Add the whole cloves and water, top the pork with the other sliced onion. Cover and cook on low for overnight or for 8-12 hours.
• Remove meat from crock pot, drain and discard the cloves, you can save the onions to add with the barbecue sauce if you like (I did). Discard all the fat and bones, shred the meat as you replace it in the crock pot. Add barbecue sauce, and chopped onion, mix well. Cover and cook high 3-5 hours or low 8-12. Serve from the crock pot on large buns.

SOUTH CAROLINA CHOPPED BARBECUE

Steps:

• In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover. Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer, partially covered, for about three hours, or until very tender.
• Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
• Preheat oven to 350 degrees.
• Remove the pork from the Dutch oven, discarding the liquid. Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce. Baste every 15 minutes or so, turning the meat after 1 1/2 hours. It should roast for a total of about three hours with constant basting, so it does not dry out. The fat should be crisp.
• Remove pork from the oven, chop very finely with a large knife, and sauce again. The mixture should be moist, but not soupy. Serve warm, with cole slaw and white bread.