BBQ PORK PARTY TOWER RECIPE BY TASTY
Here's what you need: boneless pork shoulder, brown sugar, coarse kosher salt, paprika, mustard powder, ground cumin, garlic powder, chile powder, ground coriander, onion powder, black pepper, cayenne pepper, russet potato, hamburger buns, coleslaw, mac 'n' cheese, pickle, ketchup, dark brown sugar, molasses, worcestershire sauce, apple cider vinegar, garlic powder, paprika, dijon mustard, cayenne pepper, wooden skewers
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
- Place the pork shoulder on a cutting board and slice the meat into 2-inch (5 cm) thick slices.
- In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
- Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
- Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
- Thread the pork slices onto the skewers.
- Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
- To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
- Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
- Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
- Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
- Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac 'n' cheese, and pickles.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 3 grams, Protein 61 grams, Sugar 17 grams
PARTY PORK BARBECUE
Make and share this Party Pork Barbecue recipe from Food.com.
Provided by Barb in WNY
Categories Pork
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Coat pork with a mixture of flour, salt, and pepper.
- Brown in hot oil in skillet, using all the flour.
- Add celery, green pepper, onion, pineapple, catchup, mustard and Worcestershire.
- Simmer, covered 30 minutes.
- Serve over rice.
Nutrition Facts : Calories 568.2, Fat 22.5, SaturatedFat 6.5, Cholesterol 64.4, Sodium 1242.8, Carbohydrate 70.1, Fiber 2.8, Sugar 17.3, Protein 21.4
SHREDDED PORK BARBECUE
I was getting tired of grilling hot dogs and hamburgers at cookouts, especially if rain ruined our plans, so these sandwiches are a nice change. The pork mixture can be baked ahead of time and reheated before serving, so it's convenient as well. A big hit at baby showers and wedding receptions, it truly is a family favorite.
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the first nine ingredients; bring to a boil. Remove from the heat; stir in pork. Cover and bake at 350° for 3 hours or until meat is tender. Shred pork with two forks; serve on buns.
Nutrition Facts :
BARBECUE PORK AND BEANS FOR A CROWD
A similar version of this barbecue bean recipe was served as a side dish at our church 4th of July picnic every year. This is a very hearty recipe and it is very popular at potlucks.
Provided by kandbhamm
Time 2h5m
Yield 40
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium heat. Add onions and fry until translucent, about 5 minutes. Add kidney beans, barbeque sauce, brown sugar, vinegar, liquid smoke, and pepper; cook until bubbly, about 5 minutes. Reduce heat to low, cover, and simmer for 1 hour.
- When the beans have simmered for about 50 minutes, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add black beans and chopped bacon to the Dutch oven. Cover and simmer over low heat for 30 minutes.
- Add drained pork and beans and undrained pork and beans. Cover and simmer until heated through, about 15 minutes.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 33 g, Cholesterol 11.7 mg, Fat 4.4 g, Fiber 6.3 g, Protein 8.8 g, SaturatedFat 1.3 g, Sodium 663.1 mg, Sugar 14.4 g
TANGY PORK BARBECUE
A DEAR NEIGHBOR shared this zesty recipe with me in the late '50s - she'd found it in a Marine Officers' Wives cookbook. This barbecue has always been a great hit with my family. I usually serve it with French fries and coleslaw. -Carmine Walters, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 3h35m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, melt butter over medium heat. Stir in flour until smooth. Add ketchup, water, vinegar, Worcestershire sauce, onion, garlic and seasonings; bring to a boil. Add roast. Reduce heat; simmer, covered, 3 hours or until meat is very tender., Remove roast; shred with two forks. Skim fat from cooking juices; return meat to pan and heat through. Using a slotted spoon, place mixture on buns.
Nutrition Facts : Calories 245 calories, Fat 5g fat (0 saturated fat), Cholesterol 80mg cholesterol, Sodium 141mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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