PULLED PORK
For the best pulled pork, try Alton Brown's recipe from Good Eats on Food Network. The meat gets a molasses brine and a flavorful spice rub for maximum results.
Provided by Alton Brown
Categories main-dish
Time P1DT20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Video: Watch Alton make this recipe
- Combine molasses, pickling salt, and water in 6-quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
- Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
- Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.
- Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired.
PORK BUTT
Provided by Food Network
Categories main-dish
Time 11h20m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning.
- Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours.
- Remove from the smoker and chop the meat. Serve with MOGridder's Barbecue Sauce.
- This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl. Store in a glass jar with an airtight seal.;
- Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat. Stir in enough vinegar to make a loose paste.
- In a bowl, combine the ketchup, molasses, mustard and cayenne. Incorporate into the paste. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, about 20 minutes.
MOLASSES VINEGAR PORK BUTT
Make and share this Molasses Vinegar Pork Butt recipe from Food.com.
Provided by ratherbeswimmin
Categories Easy
Time 12h15m
Yield 12-14 serving(s)
Number Of Ingredients 5
Steps:
- Pour the molasses in the bottom of a large slow cooker, using enough to cover the bottom; add in the vinegar and liquid smoke.
- Cut the pork butt into medium (2-3 inch chunks) and add them to the slow cooker.
- Sprinkle the meat with the rub, turning the pieces to coat evenly.
- Cover and cook on HIGH for 5-6 hours or on LOW for 10-12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
- Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
- Pull the meat into strands; serve with the warm meat juices;.
BARBECUE PORK BUTT
Provided by Alton Brown
Time 17h20m
Yield 4 to 6 pounds pulled pork
Number Of Ingredients 5
Steps:
- Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
- Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
- Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
- Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.
PULLED PORK WITH BLACK PEPPER VINEGAR
Steps:
- Preheat grill or oven to 350 degrees F.
- Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.
- Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.
- Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.
PORK CHOPS WITH MOLASSES GLAZED APPLES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the pork chops in a glass or ceramic baking dish that will hold them comfortably in a single layer. Pour the brine over the chops and place in the refrigerator for 8 hours or overnight. Remove the pork chops from the brine and season well with salt and pepper. Grill or roast until desired doneness, approximately 12 minutes for medium. Remove the chops from the oven and keep in a warm place while you prepare the apples. In a large saute pan, heat the butter over high heat. When it starts to brown add the apples and saute, tossing, for 1 to 2 minutes. Add the molasses, cook for 1 minute and add the cider vinegar and reduce by half. Place a pork chop on each plate and top with some apples and the cooking juices.
- Combine all ingredients in a medium sized pot and bring to a boil. Remove from heat and let cool in the refrigerator. (Can store up to 1 month in the refrigerator.)
ZIPPY BARBECUE SAUCE
I make this in huge batches and made the mistake giving out jars of it to friends. Now I can't keep enough of it around.
Provided by Havicc Brine
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 8h20m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 7 g, Protein 0.2 g, Sodium 253 mg, Sugar 5.5 g
GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Provided by Jan Esterly
Categories Mustard Pork Backyard BBQ Dinner Meat Pork Tenderloin Summer Grill/Barbecue Molasses Bon Appétit Pittsburgh Pennsylvania Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
- Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
- Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
- Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE
This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.
Provided by Chandra M
Categories Pork
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
- Place pork in sip top bag and pour marinade over.
- Refrigerate for 4 hours (can be made the morning of and marinaded longer).
- Cook: Preheat oven to 400°F.
- Drain the marinade into a small saucepan, set aside.
- Heat the oil in a large heavy skillet over medium high heat.
- Lightly brown the tenderloin on all sides, about 5 minutes total.
- Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
- Remove from oven and place a loose foil tent over the meat.
- Let rest 5 minutes.
- In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
- Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
- Serve pork thinly sliced with sauce drizzled over top.
Nutrition Facts : Calories 427.8, Fat 16.5, SaturatedFat 4.1, Cholesterol 112.3, Sodium 268.2, Carbohydrate 32.9, Fiber 0.5, Sugar 23.9, Protein 35.5
MOLASSES VINEGAR PORK BUTT
Steps:
- POUR the molasses in the bottom of a large slow cooker (at least 5 quarts), using enough to cover the bottom. Add the vinegar and the bottled smoke.
- CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up) and add them to the slow cooker. Sprinkle the meat with the rub, turning the pieces to coat evenly.
- COVER and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
- Using tongs and a slotted spoon, Transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle.
- PULL the meat into strands. It should shred very easily. Serve with the warm meat juices.
- To serve the barbecue later, cover and Refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
- To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.
MOLASSES-GLAZED PORK TENDERLOIN
This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.
Provided by TURBO01
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.
Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g
MOLASSES-CURED PORK SHOULDER BACON
Categories Pork Side Summer Grill/Barbecue Molasses Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 1/2 lbs
Number Of Ingredients 10
Steps:
- Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.
- Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
- Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
- Rinse pork and pat dry, then discard brine. Sprinkle pork evenly with pepper (if using).
- Prepare grill and smoke bacon: See preceding recipe.
- Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned. Transfer to paper towels to drain.
- Available at The Sausage Maker (888-490-8525).
AWESOME PORK BUTT
This is a recipe that is cooked in the crockpot and smells wonderful while cooking. A bit different than your usual pot roast. A big hit with my crowd.
Provided by surprize27_gal
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Spread one can of your soup on the bottom of crockpot.
- Rinse off your roast and pat dry.
- Rub Blackened Steak Seasoning into the meat covering all sides and place into the crockpot. (Fat side up).
- Top with onion, mushrooms and the remaining can of soup.
- Cook on low heat for 8 to 10 hours.
- When cook time is complete, drain off the juices and make a gravy on the stove top.
- Serve over steamed rice. ( I like jasmine rice).
- Gravy: Put 2 c of juices in a pot and let it come to a boil over med hi heat. In a small cup, add a 1/4 c cold water and 2 Tbs cornstarch until mixed well. Add to boiling pot and stir with whisk until thick. Remove from heat and serve over meat.
Nutrition Facts : Calories 23.1, Fat 0.2, Sodium 3.6, Carbohydrate 4.4, Fiber 0.9, Sugar 2, Protein 2
SESAME PORK ROAST
My trick to making a tasty roast that's pull-apart tender is marinating a boneless cut of pork in a tangy sauce overnight before cooking it slowly the next day. It's unbeatable. -Sue Brown, San Miguel, California
Provided by Taste of Home
Categories Dinner
Time 9h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade. , Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.
Nutrition Facts : Calories 433 calories, Fat 24g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 835mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 41g protein.
BBQ PORK BUTT
THE most affordable way to feed a large crew. Slow cooking is the key; I allow 8 hours on a low grill (225). Serve on good rolls...topped with cole slaw is traditional southern style.
Provided by Gianni 23
Categories Lunch/Snacks
Time P8DT10m
Yield 20-25 serving(s)
Number Of Ingredients 4
Steps:
- Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours.
- Grill over indirect low heat (225-250) for 7-9 hours, basting with reserved marinade a couple of times early on to avoid over crisping.
- Pull pork apart and mix with bbq sauce. Assemble sandwiches, topping w slaw. Have fed 30 people with this recipe, and never gotten anything but rave reviews. Think I got it from Emeril.
Nutrition Facts : Calories 4990, Fat 305.6, SaturatedFat 110.8, Cholesterol 1813.2, Sodium 2681.9, Carbohydrate 4.5, Fiber 0.4, Sugar 1.6, Protein 517
MOLASSES BRINED PORK CHOPS
Brining pork chops is like upgrading to premium cable; once you do it, you can't go back to basic. Dissolve salt and molasses in water, toss in the chops, and wait. What do you get from such little effort? A pork chop that's seasoned from the inside out, with a firm, but very moist texture.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
- Pour cold water into molasses mixture; stir to combine.
- Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
- Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 346.2 calories, Carbohydrate 31.2 g, Cholesterol 66.2 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.2 g, SaturatedFat 4.5 g, Sodium 11472.7 mg, Sugar 22.8 g
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