Barbecued Pork Southern Style Food

SOUTHERN BARBECUED PORK

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.

BARBECUED PORK RIBS

Steps:

• For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
• Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
• Preheat the oven to 375 degrees F.
• Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
• For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
• When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
• Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.

PULLED PORK BARBECUE

Steps:

• Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
• While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
• When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
• While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
• To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
• Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

SOUTHERN PORK BBQ

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.

SOUTHERN PORK BARBECUE (FOR SANDWICHES)

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.

BARBECUED PORK SOUTHERN STYLE

Steps:

• Preheat oven to 350. Line baking sheet with aluminum foil. In a large pot or sauce pan, cover ribs with water, add salt. Cover pan,bring to a boil, let boil for 5 minutes. Drain, transfer ribs to the baking sheet.
• Use a pastry brush to coat ribs with the mustard on both sides. Bake on lower shelf of the oven for 15 minutes.Remove from oven.
• Using the pastry brush, coat the ribs with the Hot Barbecue Sauce. Return to oven baking for 1 1/4 hours or until ribs are tender. Brush the ribs several times during baking period. If ribs stick to the sheet add a few teaspoons of warm water.Serve hot.

SOUTHERN YANK PULLED PORK BBQ

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.

BARBECUED PORK SANDWICH

Steps:

• Place garlic, onions, carrot, celery, cumin, and salt in the bowl of a food processor; process until smooth. With the motor running, slowly add 1/2 cup water; process until well combined. Place pork in a large, deep roasting pan. Rub pork generously with vegetable puree; cover and refrigerate for at least 2 hours and up to overnight.
• Preheat oven to 350 degrees.
• Add enough water to the roasting pan so that it comes halfway up the sides of the pork. Cover pan tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until pork is very tender and falling apart, about 5 hours, checking pan occasionally to make sure water has not evaporated and adding more water as necessary.
• Remove pork from oven. Let stand until cool enough to handle. (At this point, pork may be kept refrigerated and covered for up to 5 days.)
• Increase oven temperature to 400 degrees.
• Shred pork with a fork or pull apart using your fingers; discard any excess fat. In a large baking dish, combine shredded pork with 3 cups barbecue sauce. Transfer to oven and cook until mixture is heated through and bubbly, 5 to 10 minutes.
• Divide pork and shredded lettuce evenly among rolls. Serve with remaining cup of barbecue sauce, pickles, and coleslaw.

SOUTHERN SWEET GRILLED PORK CHOPS

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).

SOUTHERN STYLE BARBECUED PULLED PORK SANDWICHES

Steps:

• Preheat oven to 275f.
• Mix together mustard,oregano,pepper flakes and salt.
• Rub over meat;set aside.
• In a small roasting pan,heat oil over medium heat.
• Add onion and garlic;cook 8 minutes.
• Add tomato juice,vinegar,sugar and worcestershire.
• Increase heat to high;cook 10 minutes.
• Add pork and cover.
• Place in oven and cook for 3 hours.
• Uncover and continue cooking,basting from time to time,until meat is tender,11/2 hours more.
• Remove meat.
• Over high heat boil sauce,removing fat until thickened.
• Shred meat and add to sauce.
• Serve on buns.