Southern Pork Barbecue On Buns Food

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.

SLOW COOKER SOUTHERN BARBECUE PORK ON A BUN

Steps:

• In a medium saucepan, over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
• Bring to a boil, reduce heat and simmer for 5 minutes, then let cool.
• Rinse pork shoulder and pat dry, then place in a large glass bowl or resealable plastic bag; pour sauce over pork and marinate overnight in the fridge.
• Remove roast from the marinade and place in the slow cooker; add 3/4 cup water to marinade, mix well and add to roast in slow cooker; cover and cook on low for 8-9 hours or on high for 4-6 hours (I cooked for 8 hours and mine was perfect), until meat is tender but not falling apart.
• Remove meat from sauce and let it stand on a carving board for 10-15 minutes, then cut it into thin slices and keep warm.
• To serve: place meat on one half of bun, add sauce and top with the other half of bun (kind of elementary, huh?).

CROCK POT OLD SOUTH PULLED PORK ON A BUN

Steps:

• In a skillet, heat oil over medium heat.
• Add onions and cook until soft.
• Add garlic, chili powder and pepper and cook, stirring, for 1 minute.
• Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.
• Stir to combine and bring to a boil.
• Place pork in slow cooker stoneware and pour sauce over.
• Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
• Transfer pork to a cutting board and pull the meat apart in shreds, using two forks.
• Return to sauce and keep warm.
• When ready to serve, spoon shredded pork and sauce over warm buns.
• MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
• Complete Step 1.
• Cover and refrigerate sauce overnight.
• The next morning, continue cooking as directed.
• The 150 Best Slow Cooker Recipes J Finlayson.

SOUTHERN PORK BARBECUE ON BUNS

Steps:

• 1. In gallon size zipper style plastic bag, mix pork, 2/3 cup of the vinegar, the onion, garlic, 2 teaspoons hot pepper sauce, 1 1/2 teaspoons Worcestershire, 1/2 teaspoon each salt and pepper. Refrigerate, sealed overnight or up to 24 hours. Turn bag a few times. Transfer pork and marinade to a 4 to 5 quart slow cooker. Cover. Cook on low heat for 7 to 8 hours until meat is fork tender. Drain in strainer over bowl. Reserve 1/2 cup skimmed cooking liquid. In large bowl, using 2 forks, shred meat. Add reserved cooking liquid, the barbecue sauce and remaining vinegar and hot pepper sauce until moistened. Serve on buns with coleslaw on the side. Serves 8
• 2. Source: unknown

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.

BARBECUE PORK BUNS

Steps:

• Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.
• Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.
• Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

BARBECUE PORK BUNS

Steps:

• Sauce: Stir water into cornstarch in small cup until smooth.
• Add remaining four ingredients; stir. Set aside.
• Filling: Heat sesame oil in large frying pan on medium.
• Add green onion, garlic and ginger.
• Stir-fry for 1 minute, stirring constantly, until soft.
• Stir sauce mixture.
• Stir into green onion mixture until boiling and thickened.
• Add pork. Stir until coated.
• Turn into medium bowl.
• Chill for at least 1 1/2 hours until cold.
• Makes 1 cup of filling.
• Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
• Cool slightly.
• You should be able to hold your finger in water mixture and it should be almost hot.
• Process flour and yeast in food processor for 2 seconds until just combined.
• With motor running, gradually add liquid through food chute until dough comes together and forms ball.
• Process for 30 seconds.
• Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
• Place in large greased bowl, turning once to grease top.
• Cover with tea towel.
• Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
• Punch dough down and knead gently to remove any air pockets.
• Roll into cylinder shape.
• Cut crosswise into 12 portions.
• Roll or flatten each portion into 4 inch circle.
• Spoon rounded tablespoon of filling onto centre.
• Gather edges together over filling, twisting in clockwise direction to form"top knot".
• Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
• Cover with tea towel; let stand for about 1 hour until slightly risen.
• Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
• Steam for 15 minutes.
• This may have to be done in batches.

SOUTHERN BARBECUED PORK ON A BUN

Steps:

• In a saucepan over medium high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
• Bring mixture to a boil, reduce heat and simmer 5 minutes.
• Let cool.
• Place roast in a large glass bowl or resealable plastic bag.
• Pour sauce over pork and marinate overnight in the refrigerator Remove roast from marinade and place in slow cooker.
• Add 3/4 cup water to marinade.
• Mix well and add to roast in slow cooker.
• Cover and cook on low 8 to 10 hours or on high for 4 to 6 hours until meat is tender.
• Remove meat from barbecue sauce and let stand 10 to 15 minutes before carving into thin slices.
• Place meat on one half of kaiser bun, add additional barbecue sauce and top with the other half bun.