Pork Barbeque Food

BARBECUED PORK LOIN

Steps:

• Preheat oven to 450 degrees. Make the barbecue sauce: In a medium bowl, stir together tomato sauce, 1/4 cup water, onion, garlic, sugar, vinegar, mustard, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• Sprinkle 1/2 teaspoon salt and 1/8 teaspoon pepper over pork. In a medium ovenproof skillet, heat oil over medium-high heat. Place pork in skillet, and sear on all sides until golden brown, about 8 minutes total. Remove from heat, pour off excess fat from skillet, and carefully pour some of the barbecue sauce over pork, covering completely.
• Transfer skillet to oven. Cook, basting every 15 minutes, until juices run clear, about 45 minutes; meat should register 155 degrees on an instant-read thermometer. Transfer pork to a cutting board; cover and let rest about 10 minutes, then slice thinly and serve with remaining barbecue sauce.

SLOW-COOKED PORK BARBECUE

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with seasoned salt and garlic powder. Pour 1/4 cup cola over roast. Cover and cook on low for 4-5 hours or until meat is tender., Remove roast; cool slightly. Shred meat with 2 forks and return to slow cooker. Combine barbecue sauce and remaining cola; pour over meat. Cover and cook on high for 1-2 hours or until sauce is thickened. Serve on buns.

ROYAL BARBECUED PORK LOIN

Steps:

• To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
• Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
• Light your barbecue and let it calm down. Make sure you've got your coals high on one side and low on the other for control.
• Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
• Once it's looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes - you should get gnarly pork that's beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside - you don't want it pink but please don't cook the hell out of it either.
• Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you're going for, you want to go slightly too far as it will mellow when it cooks. You don't have to, but it's nice to put it on the heat for a couple of minutes to help it along.
• For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
• Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
• Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
• Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
• Brush half the sauce all over the pork so it's shiny and dark, and cook for the final few minutes till it sizzles.
• Put it back on the hot side if it needs help to get sticky, but don't let it burn.
• Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!

CHAR SIU PORK - CHINESE BBQ PORK

Steps:

• Cut pork in half to make two long strips. (Note 5)
• Mix Marinade ingredients in a bowl.
• Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
• Preheat oven to 160C/320F.
• Line a tray with foil and place a rack on top (recommended but not critical).
• Remove pork from the marinade, save Marinade. Place pork on rack.
• Roast for 30 minutes.
• Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
• Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
• Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
• Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
• Serve with rice and steamed Chinese greens. See notes for more uses!

CAROLINA-STYLE PORK BARBECUE

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.

PORK BARBEQUE

Steps:

• In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
• Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
• Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.

BARBECUE PORK SANDWICHES

Steps:

• Heat oven to 325°F.
• Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
• Combine all sauce ingredients in 4-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until sauce comes to a full boil. Reduce heat to low; cook 10 minutes. Stir in shredded pork. Continue cooking 8-10 minutes or until heated through.
• Serve pork mixture on hamburger buns.

CHINESE BARBECUED PORK

Steps:

• Preheat Oven To 350.
• Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl.
• Add meat to marinade making sure it is coated with marinade.
• Cover and refrigerate for at least an hour, overnight is better turning meat occasionally.
• Place meat on a wire rack over a baking pan along with marinade.
• Bake 45 minutes turning and basting frequently with marinade.
• Let meat rest for 15 minutes before slicing.

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.

NORTH CAROLINA PULLED-PORK BARBECUE

Steps:

• Bring vinegar to a boil with sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a small nonreactive saucepan, stirring until sugar has dissolved, then cool. Set aside 2 cups vinegar sauce to serve with sandwiches.
• While sauce cools, score pork skin in a crosshatch pattern with a sharp knife (forming 1-inch diamonds), cutting through skin and fat but not into meat. Pat meat dry and rub all over with 1 Tbsp each of salt and pepper. Let stand at room temperature 1 hour before grilling.
• Prepare grill for indirect-heat cooking over low heat, leaving space in middle for disposable roasting pan.
• When coals have cooled to about 300°F (45 minutes to 1 hour; when most coals will have burned out), put disposable roasting pan on bottom rack of grill between the 2 remaining mounds of coals, then fill pan halfway with water. Add a couple of handfuls of unlit charcoal to each charcoal mound, then put grill rack on so hinges are over coals.
• Oil grill rack, then put pork, skin side up, on rack above roasting pan. Grill pork, with lid ajar (for air, so coals remain lit), basting meat with sauce and turning over every 30 minutes (to maintain a temperature of 250 to 275°F, add a couple of handfuls of coals to each side about every 30 minutes), until fork-tender (a meat fork should insert easily) and an instant-read thermometer inserted 2 inches into center of meat (avoid bone) registers 190°F, 7 to 8 hours total.
• Transfer pork to a cutting board. If skin is not crisp, cut it off with at least 1/4 inch fat attached (cut any large pieces into bite-size ones) and roast, fat side down, in a 4-sided sheet pan in a 350°F oven until crisp, 15 to 20 minutes.
• When meat is cool enough to handle, shred it using 2 forks. Transfer to a bowl.
• Serve pork, cracklings, and coleslaw together on buns. Serve reserved vinegar sauce on the side.

BARBECUED PORK SKEWERS

Steps:

• Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
• Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
• Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
• Preheat an charcoal grill for medium-high heat and lightly oil the grate.
• Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
• Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.

PORK BARBECUE

Steps:

• Place pork in crockpot. Combine the water, soup mix and garlic; pour over the meat. Cover and turn crockpot on low for 6-7 hours. The pork will be very tender.
• Remove the meat and shred with a fork. Place in a seperate bowl.
• In a saucepan, mix together 2 Tablespoons of soup liquid that was left in the crockpot, the barbecue sauce, ketchup and brown sugar. Bring to a boil.
• Spoon sauce over shredded meat and mix together.
• Serve on steak rolls, and top with slices of american cheese.

CHAR SIU (叉燒) - CHINESE BBQ PORK

Steps:

• We'll cut our pork shoulder into long slices, roughly about 1 inch thick.
• To a bowl, we'll add:
• Place the meat into a ziploc bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Afterwards, we'll push all the air out of the bag and seal it.
• Preheat the oven to 425° F or 218° C.
• Now, we'll be placing the pork into the oven and taking it out periodically to lather it again with either our leftover pork marinade, or honey diluted with water.
• Once the char siu has finished its last cycle in the oven, we'll lather each side with our diluted honey.

BARBECUED PORK BELLY

Steps:

• If you have time, season the pork all over with 2 tbsp sea salt a few hours before cooking - this acts as a dry brine but it isn't essential. If you don't have time, simply salt the pork all over. To make the rub, toast the peppercorns, cumin seeds and fennel seeds in a dry, hot pan, then grind them with the bay leaves. Mix thoroughly with the other rub ingredients. Will keep in an airtight container for one week.
• Set a lidded barbecue up for indirect cooking with a foil drip tray (see tip below) on the coal-free side. Light the coals and wait for them to die down to ashen. Put the lid on, then arrange the vents so a small stream of air is coming through. The temperature should be around 110C - stick a probe into the lid vent to get a reading if your barbecue doesn't have a thermometer.
• Pack the rub all over the pork. Throw a few new coals on the barbecue, add a good scattering of woodchips on top, then put on the grate. Sit the pork bone-side down over the drip tray and put on the lid, with the vents over the pork. Leave the pork to cook for 5-6 hrs, topping up with more woodchips and coals a few times during the smoking. After the initial blast, you want a slight, steady stream of smoke coming out of the vent.
• While the pork is smoking, make the BBQ sauce by mixing all the ingredients together until the sugar has dissolved. This is a thin 'mop' sauce for basting. If you want it thicker, gently bubble the sauce in a saucepan for a few mins. Will keep in the fridge for one week - the further ahead you make the sauce, the better it will taste.
• When the pork reaches 85C on a cooking thermometer, brush it all over with the sauce and continue to cook. Once the sauce has glazed onto the meat, remove the pork from the barbecue and rest for a while before slicing it into rib-bone-thick chops and serving with more sauce. For an extra kick, get the barbecue going again with a layer of hot coals, then put the chops back on the barbecue with some more sauce until the exposed fat is sizzling and the sticky sauce has charred on all sides.

PULLED PORK ON A WEBER GRILL

Steps:

• Set up Weber kettle for indirect cooking by stacking unlit charcoal briquettes in a ring shape 3/4 of the way around the outer edge of the grill; it should take approx. 10lbs of charcoal. Also mix in chunks of of pecan and cherry wood with the charcoal for smoke flavor. (there should be a good size gap so the coals don't complete a full circle - this creates a "charcoal snake" for an even burn pattern.
• Place a small size Charcoal Vortex in the center of the grill to act as a heat deflector. Turn the Vortex so the wide side is facing up. (a small aluminum pan can be substituted here).
• Trim the pork butt removing excess fat and sinew. Score the thick layer of fat into a diamond pattern by making shallow slits at an angle 1" apart; then rotate the butt and make shallow slits in the opposite direction.
• Season the pork butt on all sides with Killer Hogs Hot rub (substitute your favorite rub if you want). Let the butt sit for 15-20 minutes before placing on the grill.
• Light one end of the "charcoal snake" using tumble weed fire starters; leave the grill open until the charcoal catches (few of the coals turn white). Place the cooking grate on the grill and close the lid. As the temperature climbs to 225°F adjust the top and bottom vents to 50% to hold the cooking temperature at 250°F.
• Place the pork butt in the center of the kettle over the Vortex to protect it. The charcoal will burn around the edge creating even heat and the wood will gradually burn creating smoke flavor.
• Spritz the pork butt with a 50/50 mixture of apple juice and apple cider vinegar after 1 hour. Repeat this step every hour until the bark starts to turn dark on the outer surface of the butt.
• After 4 hours the bark should be developed and it's time to wrap. Remove the pork butt from the Weber, place on a double layer of aluminum foil. Drizzle Vinegar sauce over the outside, and wrap the foil around the butt. Place a wired probe thermometer into the thickest part of the butt away from the bone.
• Set the pork butt back on the grill and monitor the temperature. It's done when the internal hits 200°F. Keep an eye on the charcoal. I didn't have to add any more coal for this cook but if you get close to the end of the "charcoal snake" just add another handful of coal as needed.
• When the internal temperature hits 200°F, remove the butt from the grill. Carefully transfer the butt to a wire rack over a shallow aluminum pan and glaze the outside with a 50/50 mix of vinegar sauce and The BBQ Sauce. Place the pan back on the grill and let the sauce set for 15 minutes until it caramelizes.
• Remove the butt from the grill and let it rest for 15 minutes or so before shredding by hand for delicious pulled pork.

OVEN PULLED PORK BARBECUE

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• In a bowl, combine the salt, pepper, chili powder, garlic powder, onion powder, and ground mustard.
• Place the pork in a roasting pan and rub all over with the spice mixture.
• Roast the pork for 1 hour. Remove from the oven.
• Reduce the oven temperature to 325 F. Pour apple juice over the roast and sprinkle the chopped garlic over the juice. Cover the roasting pan tightly with foil, return to the oven, and roast for about 2 to 2 1/2 hours, or until the pork is tender and easy to shred with a fork.
• Meanwhile, prepare the barbecue sauce. In a saucepan, combine the ketchup, apple cider vinegar, Worcestershire sauce, onion, brown sugar, ground mustard, and garlic powder. Bring to a boil, stirring constantly. Simmer , uncovered and stirring occasionally, for about 15 minutes, or until thickened.
• Remove the pork from the liquids, shred, and serve with the sauce.
• If desired, mix about 1 cup of the sauce into the shredded pork and serve hot from a slow cooker or chafing dish. Serve with the reserved sauce.

FILIPINO PORK BARBECUE

Steps:

• Rinse pork strips and drain well. Pat dry.
• In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
• Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
• Thread 2 to 3 meat slices onto each skewer.
• In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
• Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
• When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

4-INGREDIENT CROCK-POT PORK BARBECUE

Steps:

• Gather the ingredients.
• Place pork roast in the crockery insert of a slow cooker .
• Add the sliced onion and Worcestershire sauce.
• Cover the pork with water.
• Cook on low all day-for at least 12 hours.
• Remove the roast, discarding cooking water. Save the sliced onions and set them aside.
• Fork-shred the pork, discarding any fat and bones.
• Return shredded meat and onions to the slow cooker.
• Dump a bottle of your favorite barbecue sauce over it, and cook an hour or so on low until heated thoroughly.
• Serve on heated buns, along with your favorite sides. Enjoy!