REAL BBQ PORK ROAST (PLUS HOW TO CHEAT, TWICE)
Grilling is cooking over hot coals. Barbecuing is cooking over indirect coals at low heat for a long time, usually with aromatic smoke added. It's the "crock pot" of charcoal cooking. I use an "El Cheapo Brinkman" smoker and get fantastic results. It's called "el Cheapo" because they only cost about $50. It will cook just as well as one costing thousands, it just won't impress your friends as much, if you're in to that sort of thing. The rub is from "How to Cook Meat" The cooking time includes 48 hours brining time.
Provided by Pierre Dance
Categories Pork
Time P2DT12h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the brine solution and let it cool.
- Trim any surface fat from the roast.
- Place the roast in a large zip-lock bag and add the brine.
- Seal the bag and place it in a bowl to catch any drips.
- Refrigerate at least 24 hours, 48 hours is mo better.
- Turn the bag every 6 hours.
- After 48 hours prepare the rub.
- Grind the cumin seeds, chili powder, and peppercorns in a spice mill.
- Mix the cumin, pepper, sugar, paprika, salt, and chili powder in a medium bowl.
- Now you have a choice.
- Barbecue it or cheat and cook it in an oven or a crock pot.
- Whichever you decide preheat to 225°F.
- Remove the roast and discard the brine.
- Thoroughly dry the roast with paper towels.
- It's called a rub, so rub it hard and well, work it into the meat.
- When it is completely covered, if there is any rub left rub that into the roast 'til the spices are all used.
- Place the roast on the top rack of the smoker and place presoaked hardwood (Alder, Apple, Cherry, Hickory, Mesquite or whatever turns you on) on the coals.
- Talk with friends and sip a nice ale as you check the cooker temperature.
- Adding charcoal and fresh wood to maintain 225°F (Go easy on the wood. It's far better to under smoke and end with a delicate flavor than achieve a flavor too strong to be enjoyed).
- Cook for 10-12 hours.
- If you choose to cheat, place the roast in a crock pot,set on low and cook for 10-12 hours.
- If you opt for the oven, place the roast in a pan and roast it for 10-12 hours.
- Note; If you choose to use the smoker the juices will drop into the water basin. If you use a crock pot or oven you will have to drain the juices fairly regularly. I heated the nozzle of my nylon turkey baster and squeezed it to make the hole flatter and smaller, the thin juices don't dribble out so easily.
- Each works well but with the charcoal cooker you get smoked meat and the fun of being forced to sit around with friends drinking ale and watching the coals. The cooking of food should be as much fun as the eating of it.
- When done let it cool to handling temperature.
- Cut, chop, or shred the meat into bite sized servings.
- Mix the vinegar, hot sauce, and sugar.
- Add salt and pepper to taste.
- Toss vinegar mix with the meat.
- Reheat and serve. Great with a garden salad and a baguette to soak up the juice.
Nutrition Facts : Calories 45.6, Fat 0.9, SaturatedFat 0.1, Sodium 828.4, Carbohydrate 9.4, Fiber 1.7, Sugar 6.8, Protein 0.8
BBQ ROAST PORK
Provided by Patrick and Gina Neely : Food Network
Time 14h5m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F.
- Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
- BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
- Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
- Remove the pork from the oven and let rest for 10 minutes before slicing.
LEFTOVER PORK ROAST BBQ WRAP
I was tired of the same old, same old doings with a leftover pork roast, so tried this out one night for dinner. Now we're hooked on 'em!
Provided by Judy in Delaware
Categories Main Dish Recipes Sandwich Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
- Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.6 g, Cholesterol 142.4 mg, Fat 28.8 g, Fiber 2.7 g, Protein 49.7 g, SaturatedFat 14.8 g, Sodium 1212.4 mg, Sugar 10.5 g
OVEN-BARBECUED PORK ROAST
This recipe can also be made in a crock pot! The cooking time is only estimated, it will vary slightly depending on the size and cut of your pork roast, I have made this using pork shoulder and it was really good. Plan ahead the roast needs to marinade for up to 24 hours. This is good served with French fries or roasted potatoes. If you are using a roast that is larger than 3 pounds you might want to double the sauce ingredients but keep the garlic and onion amounts the same.
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
- In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
- Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
- Place the roast in a large Dutch oven and pour the sauce over the roast.
- Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
- Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
- Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
- Delicious!
BARBEQUE PORK TWO WAYS
Easy and delicious! Pork shoulder, slow-cooked or simmered on the stovetop with onion and spices. Serve hot in sandwich buns.
Provided by Kimber
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 8h15m
Yield 8
Number Of Ingredients 9
Steps:
- Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
- In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.
- OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.
Nutrition Facts : Calories 279 calories, Carbohydrate 24.7 g, Cholesterol 55.8 mg, Fat 13.6 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 4.9 g, Sodium 965.1 mg, Sugar 21.7 g
DRY-RUB BARBECUE PORK ROAST
Sweet, savory and smoky barbecue flavor doesn't have to come out of a bottle, as this recipe proves. Dig around among your spices and condiments, and it's likely you can whip together this dry rub without running to the store. The method is equally easy-just don't skip the butter basting step halfway through. It adds lots of flavor, moisture and helps the roast to brown. Once your roast is cooked, you've got enough pork to feed a full house, whether you want to serve it on a bun, shred it for tacos or just serve it sliced with extra barbecue sauce on the side!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
- Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 100 mg, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 2 g, TransFat 0 g
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- Trim any excess fat from roast. Cut deep slits in roast, using a paring knife; insert garlic slices. Stir together pepper and thyme; rub over all sides of roast, and set aside.
- Sauté onion in a nonstick skillet coated with cooking spray over medium heat until tender. Stir in chicken broth and next 7 ingredients; bring to a boil, stirring constantly. Remove from heat.
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