Southern Barbecued Pork Roast Recipes

Steps:

• Place the pork roast and onion in a Dutch oven. In a small bowl, whisk the vinegar, Worcestershire sauce, ketchup, brown sugar, mustard, salt and cayenne; pour over roast. Cover and bake at 325° for 3-4 hours or until meat is very tender. , Remove roast; shred meat with two forks. Skim fat from pan juices. Return meat to the pan. Use a slotted spoon to serve on rolls. Top with coleslaw if desired.

Steps:

• 1. Place roast in 3-1/2 to 4-quart slow cooker; add one cup water.
• 2. Cover and cook on high setting 7 hours or until tender.
• 3. Shred meat.
• 4. Return meat to slow cooker. Stir in sauces, sugar, salt, and pepper.
• 5. Cover and cook on low setting one more hour.
• 6. Serve on buns and top with coleslaw, if desired.

Steps:

• Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.

Steps:

• Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
• Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
• Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
• Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
• Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.

Steps:

• To make barbecue sauce, heat oil in large saucepan.
• Add onion and garlic and cook gently until tender, about 5 minutes.
• Add ketchup, vinegar, sugar, worcestershire, hot pepper sauce, mustard and water.
• Bring to a boil.
• Cook, stirring often, for about 20 minutes, or until sauce is about as thick as ketchup.
• Taste and adjust seasonings with salt, pepper and/or hot pepper sauce if necessary.
• Rub pork with 1 cup sauce.
• Place in roasting pan, add 1 cup water, cover and cook in preheated 325 degree oven for 3 hours.
• Remove roast from pan.
• Skim fat from juices in pan.
• Combine 1/2 cup defatted juices with reserved barbecue sauce and place in casserole dish.
• Slice or shred pork and add to sauce.
• Cover and bake for 1 hour.