Pork Bbq Sauce Food

BBQ PORK TENDERLOIN

Steps:

• Combine all the ingredients (except pork), whisk well.
• Pour over the loin in a zip lock plastic bag or glass bowl.
• Marinade in the fridge for at least 2 hours.
• Remove loin from marinade, save marinade.
• Cook 6 inches from high heat source for about 15 minutes turning frequently and basting with the marinade The outside should be nicely browned and the inside just a slight pink color Rest for 5 minutes and slice into 1/2-inch slices.
• Heat any remaining marinade and serve over the pork.

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!

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.

PULLED PORK AND BBQ SAUCE

Steps:

• Combine all ingredients except butter and soy in saucepan.
• Simmer 30 minutes stirring often.
• Add butter and soy.
• Stir until butter is incorporated.
• May be tossed into freshly pulled pork, or used on pulled pork sandwiches.
• To build the perfect pulled pork sandwich, put a slice of onion on a slice of white bread, add a layer of pulled pork, drench with sauce,repeat, cover with a slice of white bread, then pig out,mmmmessssy, but delish.

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.

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.

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!

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.

BELLY PORK STRIPS IN BARBECUE SAUCE

Steps:

• First of all, make sure the strips of belly pork are absolutely dry by patting them with kitchen paper. Then rub each one all over with olive oil and season with freshly milled pepper (but no salt because of the sauce). Now pop them into the roasting tin, tucking the chopped onion in among them and sprinkling them with a few more drops of oil. Place the tin on the highest shelf in the oven and let them cook for 30 minutes. Meanwhile, make up the barbecue sauce simply by whisking all the sauce ingredients together until blended thoroughly. When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin, then pour the barbecue sauce over the pork and cook for a further 25 minutes, basting frequently.

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.

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.

CHAR SIU-CHINESE BBQ PORK

Steps:

• Firstly poke some small holes on the pork butt so it can absorb the flavor better. Then cut into 2 cm wide and 4 cm thick long strips. Set aside.
• In a large bowl, add red fermented tofu, cooking wine, honey, light soy sauce, oyster sauce and Chinese five spice. Give a big stir-fry to combine well.
• Transfer the pork into a plastic bag and then add ginger and garlic slices. Pour the Char Siu sauce in. Squeeze extra air out and seal. Message the pork for couple of minutes and keep in fridge for 24 to 48 hours.
• Pre-heat oven to 200 degree C (around 400 degree F)
• Before baking, add around 1/2 tablespoon of warm water and 1/2 tablespoon of char siu sauce with 1 tablespoon of honey. Combine well.
• Place the pork on grill and with a layered baking tray. Brush the honey water on both sides.
• Place on middle track and back for 10 minutes. And re-brush the honey mixture on both sides again.
• Roast again on middle track for another 10 minutes. Move the grill to up track and roast for another 2 minutes.
• Transfer out and brush some sesame oil on surface. Cool down for 3-4 minutes and cut into slices.

GARLIC PORK TENDERLOIN WITH BARBECUE SAUCE

Steps:

• Heat oven to 425°F.
• Place meat in shallow foil-lined pan. Mix dressing mix and dry seasonings until blended; rub onto meat.
• Bake 15 to 20 min. or until meat is done (145°F).
• Remove meat from oven; let stand 3 min. before slicing and serving with the barbecue sauce.

PORK BBQ SAUCE

Steps:

• Add the brown sugar, vinegar, chili sauce, ketchup and Worcestershire sauce to small saucepan and stir to combine. Add the hot sauce, salt and pepper to taste. Bring the mixture to a simmer and cook until thickened, about 20 minutes.

SLOW COOKER BBQ PULLED PORK

Steps:

• Day 1 : Mix all the ingredients for the Dry Rub and rub into the pork, Place in bowl, cover and leave in fridge overnight.
• Day 2: Remove pork from fridge and allow to stand for an hour at room temperature. Heat some oil in a large frying pan, and sear all sides of the pork on high heat.
• Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low
• Make the Barbeque sauce by mixing and heating all the ingredients until the sugar disolves. Let cool.
• Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
• If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine.

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!