SLOW COOKED APPLE SMOKED BARBECUE PORK
Provided by Food Network
Categories main-dish
Time 9h35m
Yield 8 to 10 servings
Number Of Ingredients 37
Steps:
- Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.
- Soak the apple chips in cold water for at least 30 minutes. Preheat 1 side of the charcoal grill to medium. Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire. Keep the other half of the grill on very low heat.
- Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes. Remove to the lower heat side of the grill. Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours. Turn the meat every 20 minutes or so.
- Remove from the grill and let rest for 10 minutes. Slice or shred into bite-size pieces and place in a large bowl. Toss with desired amount of BBQ Sauce. Place on buns and top with red onions and pickles.
- Mix all ingredients together and stir well.
- Yield: about 1 cup
- In a medium saucepan, over medium heat, add the vegetable oil. Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes.
- Taste and adjust seasoning and heat to desired taste.
- Yield: about 3 cups
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
CANTONESE BARBECUED PORK
This tastes like the pork served in my favorite Chinese restaurant. Serve at room temperature arranged in overlapping layers on a platter. Garnish with cucumber slices, if desired.
Provided by SHERRY_G
Categories World Cuisine Recipes Asian Chinese
Time 1h6m
Yield 6
Number Of Ingredients 11
Steps:
- In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
- Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
- Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
- Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
- Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.
Nutrition Facts : Calories 158 calories, Carbohydrate 10.2 g, Cholesterol 44.7 mg, Fat 6.9 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 2.4 g, Sodium 451.4 mg, Sugar 7.7 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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