Southern Barbecued Pork 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:

• 1. at least a half hour and up to four hours before you plan to cook the ribs, peel the membrane off the back of the ribs and cut the flap off. Trim any excess of fat. Mix the salt, pepper, granulated garlic, and onion powder in a small bowl. Mix well. Season the ribs on both sides with the mixture. Refrigerate.
• 2. To make the mop, in a medium pan over medium heat, heat the oil. Add the onion, garlic, and chili. Cook for about four minutes, stirring often, until the onion is soft. Add the Apple juice, vinegar, catsup, and Worcestershire sauce, soy sauce, and hot sauce. Mix well and cook for 10 minutes, stirring occasionally. Let rest for 15 minutes to steep. Strain the mop mixture through cheesecloth or small strainer, then transfer to a spray or squeeze bottle. Set aside.
• 3. Prepare grill for cooking over indirect heat at 250° using Hickory and cherry wood for flavor. Place the ribs, meaty side up, directly on the cooking grate and close the lid. Cook for 1 1/2 hours without opening the lid. Spray or drizzle some of the mop, on the ribs and cook for another 30 minutes. Spray or drizzle more of the mop, flip, and spray or drizzle again. Repeat every 30 minutes until the ribs are tender. This should take 5 to 6 hours total. Check for doneness by sticking a toothpick down into the meat, between the bones. It should slide in easily. Transfer the ribs, meaty side down, to a cutting board. With a sharp knife, cut through the slab completely at each rib. Flip the ribs back over and transfer them to a platter. Serves 4 to 6.

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:

• Whisk barbeque sauce, apple butter, brown sugar, black pepper, and garlic together in a microwave-safe bowl; heat in microwave until sugar dissolves, about 30 seconds. Stir until sauce is smooth.
• Place pork chops on a plate and pour sauce over chops. Refrigerate for flavors to soak into pork chops, 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook pork chops on grill until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Rub the roasts on all sides with the meat rub. If you don't have one already, try: Recipe #60138. Commercial rubs are also available and work just fine.
• On a gas or charcoal grill, over high heat, sear/brown the roasts on all sides (10-15 minutes total).
• After roasts have been seared, place them in a large roaster pan, elevating them above the bottom of the pan with a small grill or with oven-proof plates. Pour 12 ounces of water into the bottom of the roasting pan. Top the roasts with the melted butter.
• In an oven pre-heated to 275°F, allow the roasts to bake, covered, for 6 hours. At the end of 3 hours, turn the roasts.
• At the end of the 6 hours, check the roasts for tenderness. THE BONE SHOULD FREELY RELEASE FROM THE MEAT WHEN DONE. If the roast is still rubbery, allow it to continue to roast, covered, for up to 2 more hours.
• When the roasts are tender, allow them to cool on a platter and then de-bone and de-fat the meat. Break up all pieces of meat. Place the meat in a large cooking pot, add about 4 ounces of water and bring to a simmer.
• Just as the meat begins to re-heat, start adding barbecue sauce a little at a time, stirring it in carefully. When it gets enough barbecue flavor, stop adding sauce! It's easy to add too much and you may not need the full 20 ounces, depending on your own personal tastes.
• Serve on good sandwich buns, topped with coleslaw.
• NOTE: It is important to use the cheaper, bone-in type pork roasts rather than, say, pork loin. The bone-in roasts have triple the flavor and the higher fat content aids in achieving tenderness. Also, be aware that the roasts labeled "pork butt" are actually pork shoulder--that's the roast that you want.