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.
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
SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 9h
Yield 10 to 12 servings
Number Of Ingredients 36
Steps:
- Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
- Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
- Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
- Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
- Set aside to cool before serving.
- Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
- Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
- In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
- Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.
BBQ HAWAIIAN STYLE PORK ROAST
A different way to cook a Pork Roast, but OH so good. My fellow firefighters really enjoy this. I'm sure you will too.
Provided by Ladderman229
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix together dressing, pineapple juice from can, brown sugar & soy sauce.
- Marinate Pork Roast in ingredients from step 1.
- Place pineapples in separate plastic bag with a little marinade.
- Marinate minimum 4 hours to overnight in fridge.
- Remove from fridge, let rest 1 hour or until room temperature.
- Grill at medium heat on BBQ for 1 hour, turning as needed.
- Remove from BBQ, cover loosely with tin foil for 15 minutes.
- Simmer leftover marinade for 10 minutes.
- Grill pineapple slices until lightly charred.
- Slice Pork Roast at your desired thickness.
- Serve with pineapples & marinade.
- Side dish of corn on cob, rice pilaf or steamed broccoli is nice.
- ENJOY!
Nutrition Facts : Calories 350.2, Fat 16.3, SaturatedFat 2.5, Sodium 1955.6, Carbohydrate 52.3, Fiber 2.2, Sugar 45.1, Protein 2.9
GRILLED SEASONED PORK ROAST
This melt-in-your-mouth grilled pork roast is not to be missed. With a simple dry rub - that you likely have in your pantry - and a slow grilling process, the meat turns out tender and flavorful. This go-to comfort food is filling, delicious and soon to be a family favorite. Serve this grilled pork loin roast as a Sunday dinner, for a special occasion or when your family is looking for a flavor-packed meal. Don't forget to add your favorite sides.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
- Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.
Nutrition Facts : Calories 280, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 38 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 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!
PULLED PORK BURRITOS
These burritos were made with left over pork we had from a pig roast. The meat was roasted over an open fire at low heat for 10 hours, so it was smoky and fantastic, but you could use any kind of pulled pork. Check out the recipe for my own BBQ sauce, its a fantastic combo. I like to serve this with salsa, sour cream and sliced olives
Provided by Aimchick
Categories One Dish Meal
Time 1h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 340°F.
- coat oven save baking dish with cooking spray.
- mix pork and barbecue sauce together, reserving 1/4 cup.
- Please tortillas in oven on middle rack for 3 minutes.
- Lay tortilla on flat surface.
- Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese in to the tortilla.
- Roll tortilla around ingredients and place in baking dish.
- Repeat with other 3 burritos.
- Drizzle remaining barbecue sauce on burritos and sprinkle with cheese. Bake for 25 minutes.
- Enjoy.
Nutrition Facts : Calories 519.8, Fat 15.2, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1679.4, Carbohydrate 81.6, Fiber 2.9, Sugar 34.1, Protein 12.8
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