BBQ PORK PARTY TOWER RECIPE BY TASTY
Here's what you need: boneless pork shoulder, brown sugar, coarse kosher salt, paprika, mustard powder, ground cumin, garlic powder, chile powder, ground coriander, onion powder, black pepper, cayenne pepper, russet potato, hamburger buns, coleslaw, mac 'n' cheese, pickle, ketchup, dark brown sugar, molasses, worcestershire sauce, apple cider vinegar, garlic powder, paprika, dijon mustard, cayenne pepper, wooden skewers
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
- Place the pork shoulder on a cutting board and slice the meat into 2-inch (5 cm) thick slices.
- In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
- Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
- Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
- Thread the pork slices onto the skewers.
- Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
- To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
- Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
- Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
- Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
- Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac 'n' cheese, and pickles.
- Enjoy!
Nutrition Facts : Calories 828 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 3 grams, Protein 61 grams, Sugar 17 grams
PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
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.
PARTY PORK BARBECUE
Make and share this Party Pork Barbecue recipe from Food.com.
Provided by Barb in WNY
Categories Pork
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Coat pork with a mixture of flour, salt, and pepper.
- Brown in hot oil in skillet, using all the flour.
- Add celery, green pepper, onion, pineapple, catchup, mustard and Worcestershire.
- Simmer, covered 30 minutes.
- Serve over rice.
Nutrition Facts : Calories 568.2, Fat 22.5, SaturatedFat 6.5, Cholesterol 64.4, Sodium 1242.8, Carbohydrate 70.1, Fiber 2.8, Sugar 17.3, Protein 21.4
HOW TO MAKE PULLED PORK
Tender, juicy, and perfectly cooked Pulled Pork you can make in the oven, slow cooker or instant pot.
Provided by Lauren Allen
Categories Main Course
Time 5h20m
Number Of Ingredients 11
Steps:
- Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
- Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.
Nutrition Facts : Calories 310 kcal, Carbohydrate 9 g, Protein 36 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 554 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
BARBECUE PORK CHOPS
Come for barbecue! Chops are on the table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place potato chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
- In small shallow dish, mix egg and 2 tablespoons barbecue sauce. Dip pork chops into egg mixture, then shake in bag to coat with Bisquick mixture.
- In 12-inch nonstick skillet, heat oil over medium-low heat. Cook pork chops in oil 15 to 18 minutes, turning once, until golden brown and pork is no longer pink in center. Serve with 3/4 cup barbecue sauce. To Freeze and Bake: Coat pork chops as directed, but do not cook. Wrap each pork chop in heavy-duty foil. Freeze up to 2 months. Place in refrigerator 8 hours or overnight until thawed. Cook as directed.
Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 10 g, TransFat 0 g
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
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