PULLED PORK OR CHOPPED BARBECUE, HOME MADE!
Shredded Beef Barbecue Recipe This beef Or pork roast simmers for hours in a homemade barbecue sauce, so it's very tender and easy to shred for sandwiches. The mixture freezes well..
Provided by Tammy Green
Categories Other Snacks
Time 6h
Number Of Ingredients 6
Steps:
- 1. Serves: 12 Prep Time: 4 Hr Cook Time: 2 Hr Beef sirloin or roast pork (2-1/2 pounds)
- 2. 1 cup of fresh parsley, 3 chopped onion and 3 sliced bell peppers, 1/2 cup packed brown sugar 4 tablespoons worcestershire sauce, 4 squeezes fresh lime juice. 2 dashes of thyme, 2 dashes italian seasoning, 2 teaspoons of paprika, 3 tablespoons cider vinegar, 2 tablespoons spicy mustard, 2 teaspoons celery seeds, 4 teaspoons chili powder, 4 teaspoons of hot sauce 1/2 cup of white wine.
- 3. Continue to add ingredients to the roast. 2 teaspoons cayenne pepper, 1 teaspoon of cumin, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and a half of cup of ketchup, 2 jalapeno peppers cut into thin slices. Allow all to sit and marinade for 4 hours, cover and sit in the refrigerator. While marinade is in the refrigerator, place 4 tablespoons in a frying pan let it get hot, place 3 bell peppers, and onions in the hot grease pan. Once veggies start to fry place 12 hotdogs in to pan as well, let fry down slowly.
- 4. After 4 hours, put your roast and marinade in a deep cooking pot, add Water in it, cover your entire meat and put stove on medium heat. Cook roast for approximately 2 hours. Once meat is complete you can pull your roast apart still remaining in it's juices and sauce. Add 1 cup of cooked onions and peppers, half cup of brown sugar, 2 teaspoon of red crushed pepper, 2 teaspoon of spicy mustard, 1/2 cup of tomato paste, 1 lime squeezed.
- 5. Now you should have barbecue pulled roast. You can enjoy it as a sub, or as an outrageous hotdogs. Optional, my suggestions are fried or grilled nathans, bess, or kosher hotdogs. italian sub roll or foot long potato rolls used to build your sandwich. Shredded cheese optional, my suggestions are cheddar or mozarilla cheese.
SOUTH CAROLINA CHOPPED BARBECUE
Provided by Patricia Wells
Categories dinner, project, roasts, main course
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 48 grams, Fiber 0 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 372 milligrams, Sugar 1 gram
BARBECUE CHOPPED SALAD
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
- In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.
NORTH CAROLINA EASY CHOPPED BARBECUE
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.
GRANDMA'S CHOPPED BARBECUE
Provided by Sunny Anderson
Time 6h15m
Yield 16 servings
Number Of Ingredients 19
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.
CHOPPED PORK BARBECUE
Provided by Janet Bukovinsky
Categories lunch, roasts, main course
Time 6h
Yield Eight to 10 servings
Number Of Ingredients 10
Steps:
- Place the pork loin, fat side up, in a roasting pan. In a medium bowl, combine the remaining ingredients and pour over the roast. Cover and marinate in the refrigerator for at least three hours.
- Preheat the oven to 325 degrees. Remove the pork loin from the refrigerator, uncover and roast for about two-and-a-half hours, or until a meat thermometer placed in the middle of the roast registers 170 degrees.
- Remove the roast from the oven and let stand for 20 minutes. Then chop the meat coarsely and mix with any remaining sauce. To serve, mound on soft rolls and top with coleslaw.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 616 milligrams, Sugar 9 grams
BARBECUED CHOPPED CHICKEN
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To prepare the sauce, melt the butter with the oil in a straight-side skillet over medium heat. Add onions and cook until lightly browned. Stir in remaining ingredients, including lemon rinds, and simmer 20 minutes. Remove from heat and discard rinds. For a very smooth sauce, puree in blender or food processor.
- Prepare grill.
- In a large bowl combine chicken and 1 quart of the barbecue sauce. Rub sauce all over chicken, coating well.
- Grill 15 minutes on each side. Remove to a platter and set aside until cool enough to handle. Pull chicken from bones in bite-size pieces. Discard bones. (Skin may be saved if you want a very rich sauce. Set it aside.)
- In a food processor or blender, puree the onion. (If you want to use the chicken skin, puree with the onion.) Warm a large straight-side skillet over medium heat, add the oil, and when hot, add the onion. Cook, stirring frequently, until translucent. Add vinegar, salt, pepper, chili powder and the remaining 1 1/2 quarts of barbecue sauce. Stir well; add the cooked chicken and simmer on low heat 30 minutes.
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CROCKPOT SHREDDED BEEF BARBECUE - THE CHUNKY CHEF
From thechunkychef.com
Ratings 80Calories 473 per servingCategory Main Course
- Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
- Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don't want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
- Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.
- Add butter and olive oil to a saucepan and heat over MED heat. Add onion and garlic and saute until soft and translucent, about 5-8 minutes.
12 LEFTOVER BEEF BRISKET RECIPES - SMOKED BBQ SOURCE
From smokedbbqsource.com
5/5 (1)Published Feb 14, 2023
- Smoked Brisket Chili. This recipe plays to the smoky flavors you come to expect from a brisket. Add in bacon, sautéd veg, fresh and tinned tomatoes, and this chili has some great layers of flavor.
- Texas Twinkies (Jalapeños stuffed with brisket and cheese) The best way to improve a jalapeños popper is to add leftover chopped brisket and turn it into a Texas Twinkie.
- Brisket Grilled Cheese. Think of all the very best comfort food items. Creamy, melted cheese, perhaps? How about warm crispy bread, lightly toasted? And don’t forget juicy, flavor packed beef, smoked to perfection.
- Leftover Brisket Bolognese. Even though a traditional Bolognese sauce does not normally have smoked meat in it, using leftover brisket adds more depth of flavor and a nice smoky element to the sauce.
- Grilled Brisket Breakfast Burrito (Optional: The jalapeno cheese blanket) Breakfast burritos are nothing new, but throw in some slow smoked brisket and wrap it in a melty cheese blanket to take it to the next level.
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