Barbecued Pork Shoulder Chops Recipes

Steps:

• Heat the oven to 250 degrees F.
• With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.
• In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.
• Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.
• Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.
• In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away.

Steps:

• Preheat oven to 325 degrees F. Wrap pork in aluminum foil and place in a broiler pan. Cook for 7 hours, about 1 hour per pound. Remove from oven and let stand for 1 hour.
• Wearing heavy rubber gloves, pull skin from the meat and discard. Remove most of the fat and all of the bone. Cut meat into 8-ounce chunks and place in large pan.
• Place meat on a charcoal fire and cook, covered, for another 30 to 45 minutes, until well smoked, turning meat over every 10 to 15 minutes. Pour barbecue sauce over meat during the last 10 to 15 minutes of cooking.
• Remove meat from the grill and chop into bite size pieces. Serve with additional barbecue sauce if desired.
• Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks.

Steps:

• Rub pork-shoulder chops with garlic, sage, and coarse salt, and combine in a largedish. Cover, and refrigerate for 2 hours or up toovernight. One hour before grilling, pour lager over pork; let stand.
• Preheat grill to high. Grill pork chops for7 minutes. Flip, brush grilled sides with barbecue sauce, and grillfor 8 minutes. Flip, brush opposite sides withsauce, and grill for 2 minutes more. Flip, and grilluntil sauce caramelizes, 2 to 3 minutes.

Steps:

• Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
• Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
• Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
• Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
• It would be great served on buns with the sauce.

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.