Best 20 Pork Bbq Recipes

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Pork barbecue, a delectable dish enjoyed worldwide, captures the essence of smoky, tender, and flavorsome meat. Its versatility allows for diverse cooking methods, each imparting unique characteristics. Whether you prefer the slow-cooked goodness of a traditional barbecue pit, the convenience of a modern smoker, or the ease of an indoor oven, the possibilities are endless. Embark on a culinary journey as we explore the art of pork barbecue, guiding you through the selection of the perfect cut of meat, the intricacies of marinating and seasoning, and the secrets of achieving that irresistible smoky flavor.

Let's cook with our recipes!

SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY



Spicy Korean BBQ-style Pork Recipe by Tasty image

Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 ½ lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing
½ onion, sliced into thin strips
3 stalks green onion, sliced into 2-inch (5 cm) pieces
3 cloves garlic, minced
1 teaspoon ginger, minced
¼ cup korean red chili paste, gochujang
1 teaspoon red pepper flakes
¼ cup soy sauce
3 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon black pepper
1 tablespoon canola oil
sesame seed, to garnish
rice, to serve

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!

Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW



Pulled Pork Sandwich with BBQ Sauce and Coleslaw image

Provided by Amanda Freitag

Categories     main-dish

Time 9h45m

Yield 15 sandwiches

Number Of Ingredients 23

1 1/2 cups ketchup
1/2 cup yellow mustard
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 yellow onion, thinly sliced
4 medium cloves garlic, crushed
2 cup chicken stock or low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon packed dark brown sugar
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork
butt), twine or netting removed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
2 large carrots, finely shredded
1/2 red onion, finely sliced
3/4 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
15 soft hamburger buns

Steps:

  • For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
  • Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
  • For the pulled pork: Preheat the oven to 275 degrees F.
  • Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
  • Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
  • If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
  • For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
  • Serve the pulled pork on buns topped with coleslaw.

AWESOME PULLED PORK BBQ



Awesome Pulled Pork BBQ image

This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!

Provided by Randy

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 10h30m

Yield 10

Number Of Ingredients 20

1 (5 pound) boneless pork loin roast
1 pinch garlic powder, or to taste
1 pinch poultry seasoning, or to taste
salt to taste
ground black pepper to taste
1 large onion, quartered
1 apple, cored and quartered
3 stalks celery
1 (14.5 ounce) can chicken broth
½ cup butter
2 cups chopped celery
1 ½ cups chopped onion
4 cups ketchup
2 cups water
⅔ cup cider vinegar
½ cup brown sugar
¼ cup Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1 tablespoon garlic powder

Steps:

  • Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
  • Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
  • Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
  • Continue cooking pork on Low heat until flavors combine, about 2 hours.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g

SLOW COOKER BBQ PORK CHOPS



Slow Cooker BBQ Pork Chops image

This is a no fuss slow cooker recipe that produces a very tender and flavorful pork chop.

Provided by Kathryn

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 4h2m

Yield 6

Number Of Ingredients 2

8 pork chops
1 (18 ounce) bottle barbecue sauce

Steps:

  • Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops.
  • Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

Nutrition Facts : Calories 544 calories, Carbohydrate 30.4 g, Cholesterol 105.6 mg, Fat 35.6 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1019.2 mg, Sugar 21.9 g

SLOW-COOKED BBQ PORK RIBS



Slow-Cooked BBQ Pork Ribs image

Check your pantry; you probably have everything needed to turn these ribs into a sweet, tangy, fork-tender treat. -Annette Thompson, Woodbury, Vermont

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 9

4 pounds boneless country-style pork ribs
2 cups ketchup
1/4 cup packed brown sugar
1/4 cup maple syrup
1/4 cup prepared mustard
1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 teaspoons dried minced garlic
1/8 teaspoon pepper

Steps:

  • Place ribs in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 7-9 hours or until meat is tender., Remove ribs and keep warm. Skim fat from sauce; serve sauce with ribs.

Nutrition Facts : Calories 480 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 1247mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 40g protein.

BBQ TERIYAKI PORK KABOBS



BBQ Teriyaki Pork Kabobs image

A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!

Provided by Fâché

Categories     World Cuisine Recipes     Asian

Time 3h50m

Yield 6

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
¼ teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple

Steps:

  • In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
  • In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
  • Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
  • Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

Nutrition Facts : Calories 297 calories, Carbohydrate 17.6 g, Cholesterol 47.6 mg, Fat 17 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 4.4 g, Sodium 867.2 mg, Sugar 8 g

CHEF JOHN'S PULLED PORK BBQ



Chef John's Pulled Pork BBQ image

Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find.

Provided by Chef John

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 12h15m

Yield 12

Number Of Ingredients 8

3 tablespoons dry barbeque rub, or more as needed
1 (3 1/2) pound bone-in pork shoulder blade roast
½ teaspoon liquid smoke flavoring, divided
1 cup water, divided
¾ cup barbeque sauce, or as needed
salt and freshly ground black pepper to taste
12 soft white hamburger buns
¾ cup barbeque sauce, divided

Steps:

  • Preheat oven to 210 degrees F (100 degrees C).
  • Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
  • Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
  • Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
  • Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
  • Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 33.7 g, Cholesterol 52.1 mg, Fat 14.9 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 5.1 g, Sodium 1331.6 mg, Sugar 8.1 g

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )



Low and Slow Boston Butt Pork BBQ ( Oven Method ) image

I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.

Provided by Chef shapeweaver

Categories     Pork

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs boston butt
1 1/2 cups brown sugar
2 teaspoons sweet paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 1/2 cups barbecue sauce, I used Sweet Baby Ray's Hickory and Brown Sugar

Steps:

  • Preheat oven to 250 degrees.
  • In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
  • Line a small roasting pan with foil ( makes clean up easier ).
  • Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
  • Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
  • Turn temp up to 350 degrees.
  • Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS



Beer 'n BBQ Braised Country Style Pork Ribs image

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

Provided by Bergy

Categories     Pork

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs country-style boneless pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)

Steps:

  • Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
  • Place the ribs in an oven proof pan and scatter the onions all around them.
  • Pour in the beer and seal with a lid or tin foil.
  • Bake at 375F until the pork is tender 1 1/2- 2 hours.
  • Pour out the beer.
  • Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
  • Enjoy.

BBQ PORK TENDERLOIN IN THE CROCK POT



BBQ Pork Tenderloin in the Crock Pot image

I wanted to make BBQ pork tenderloin in the slow cooker, but not pulled pork. This worked out nicely so I thought I'd post the recipe so I can make it again. Hope you enjoy it too. This was easy to slice, though could have easily been shredded as well. Served with rice to put the extra sauce on, along with a veg (I used peas and carrots). I only cooked 1 pork tenderloin and had lots of sauce leftover so you might only want to double the sauce if you do 3 or more tenderloins I would guess?!?

Provided by thepurpleturtle

Categories     Pork

Time 8h5m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 -2 lb pork tenderloin
1 cup ketchup
1/4 cup brown sugar
2 tablespoons vinegar
1 tablespoon mustard
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon chili powder
1 garlic clove, minced
1 tablespoon dried onion or 1 teaspoon onion powder

Steps:

  • Place the pork tenderloin into the crockpot.
  • Mix all the remaining ingredients together and pour over top of the pork tenderloin.
  • Cook on low for 8 hours.

BBQ PULLED PORK SANDWICHES



BBQ Pulled Pork Sandwiches image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 10h10m

Yield 8 servings

Number Of Ingredients 15

4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Smokey BBQ Rub, recipe follows
2 red onions, thinly sliced
16 ounces barbeque sauce
1/4 cup sugar
3 tablespoons brown sugar
2 tablespoons dark chili powder
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper

Steps:

  • Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
  • Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.

BBQ PULLED PORK SANDWICHES



BBQ Pulled Pork Sandwiches image

This meal is one we always eat too much of. I recommend using Sweet Baby Ray's or Jack Daniel's original BBQ sauce. A good quality sauce makes a lot of difference. I serve it with my Sweet, Creamy Coleslaw #100526.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 10h30m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 1/2-2 lbs pork shoulder
1 cup water
1 teaspoon dried basil
1 teaspoon dried rosemary
1 (18 ounce) bottle barbecue sauce

Steps:

  • Place the pork shoulder roast in the crockpot on low (on high if frozen) with 1 cup of water, basil and rosemary for about 8 hours (can be done overnight, use low even if frozen).
  • Remove any skin or bone.
  • Pull the meat apart into small pieces, I use forks, and return it to the crock pot.
  • Add a bottle of BBQ sauce and a little water (1/4 c.) and stir to coat.
  • Continue to cook on low for an hour or two.
  • Serve on hamburger buns with coleslaw.

BBQ ROAST PORK



BBQ Roast Pork image

Provided by Patrick and Gina Neely : Food Network

Time 14h5m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 (3 to 4-pound) pork loin
2 tablespoons canola oil
1/2 small red onion, diced
2 cloves garlic, minced
1 jalapeno, seeded and minced
Kosher salt and freshly ground black pepper
2 cups strawberries, tops removed, roughly chopped
1/4 cup brown sugar
1 1/2 cup ketchup
1/4 cup water
1/2 cup strawberry nectar or mixed berry nectar
1/4 cup strawberry jam
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 325 degrees F.
  • Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
  • BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
  • Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
  • Remove the pork from the oven and let rest for 10 minutes before slicing.

NORTH CAROLINA-STYLE BBQ PULLED-PORK SANDWICHES



North Carolina-Style BBQ Pulled-Pork Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 15h30m

Yield 8 to 10 servings, with leftovers

Number Of Ingredients 21

1 (8-pound) bone-in pork shoulder, with skin
1 head garlic, separated into cloves and peeled
3/4 cup Memphis Shake, recipe follows
5 cups apple or other wood chips, soaked in water for at least 30 minutes and drained
2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows
8 to 10 soft hamburger rolls
Dill pickles
1/4 cup sweet paprika
3 tablespoons firmly packed brown sugar
2 tablespoons dried oregano
2 tablespoons granulated garlic
1 tablespoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon celery salt
3 cups cider vinegar
3/4 cup sugar
1/3 cup ketchup
1/4 cup honey
1/4 cup kosher salt
2 tablespoons crushed red pepper flakes
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Make small holes all over the pork shoulder with a thin sharp knife and stuff in garlic cloves. Rub the meat all over with the Memphis Shake; cover and refrigerate overnight.
  • Prepare an outdoor grill with an indirect medium-hot fire with a mix of briquettes and hardwood charcoal in half of the grill. Set grate over coals. Place pork, skin side up, in an aluminum pan with about 1 1/2 cups water on the cooler side of the grate. Toss 1 cup of the soaked and drained wood chips onto the coals and cover the grill, making sure the lid's vents are directly over pork.
  • When the coals cool to medium-low heat, preheat a chimney-full of hot briquettes and hardwood charcoal. Whenever smoke stops coming out of the vents, about every hour, add more hot coals and 1 cup of soaked and drained wood chips to the fire. The goal is to maintain a medium-heat, smoky fire (but don't worry if it is hotter when the coals are added and cooler while preheating the coals). Rotate the pork when you add coals so it cooks evenly. Cook the meat until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 6 hours.
  • Set aside 1 quart of the North Carolina-Style Vinegar BBQ Sauce. Once the pork reaches 180 degrees F, begin mopping the entire surface of the meat every 20 minutes with some of the remaining sauce and the pan drippings. Continue to cook the pork, covering the grill between mopping, until an instant-read thermometer registers 200 degrees F, about 1 to 2 hours more.
  • Transfer the pork to a cutting board and let rest for at least 15 minutes. Remove the outer skin and discard. Cut large chunks from the bone and shred, using 2 forks or your fingers, (when cool enough to touch) or chop. Toss with about 1 cup of the reserved barbecue sauce for every 3 cups of meat. Tuck the pork into the soft rolls and serve with pickles.
  • Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.
  • Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red pepper, and black pepper.

CHINESE STEAMED BUNS WITH BBQ PORK FILLING



Chinese Steamed Buns with BBQ Pork Filling image

This is a simple recipe for Char-Siu Bau. A wok equipped with a stainless steel steam plate--a plate with holes to allow steam to pass--is required to make these tasty buns.

Provided by Carol chi-wa Chung

Categories     Bread

Time 9h40m

Yield 24

Number Of Ingredients 8

½ pound boneless pork loin roast
½ cup barbecue sauce
3 tablespoons shallots, chopped
⅓ cup chicken broth
1 tablespoon dark soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 recipe Chinese Steamed Buns

Steps:

  • Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
  • Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
  • Prepare dough for Chinese Steamed Buns (see footnote).
  • Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 2.7 g, Cholesterol 4.4 mg, Fat 1.1 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 109.4 mg, Sugar 1.9 g

BBQ PULLED PORK SANDWICH



BBQ Pulled Pork Sandwich image

Slow-roasted pork is shredded and mixed with a tangy barbeque sauce, then loaded into hoagie rolls and topped with homemade coleslaw. This is not a sandwich for the faint of heart!

Provided by Allrecipes

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h

Yield 8

Number Of Ingredients 35

Coleslaw:
1 (16 ounce) package shredded coleslaw mix
¼ cup pickled pepperoncini peppers, chopped
¼ cup diced red onion
⅓ cup mayonnaise
½ lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon granulated garlic
1 teaspoon Dijon mustard
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon granulated onion
¼ teaspoon lemon pepper
Pulled Pork:
2 tablespoons kosher salt
2 tablespoons ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 (4 pound) pork shoulder roast
¼ cup molasses
Sauce:
3 cups barbeque sauce
1 cup strong brewed coffee
1 tablespoon molasses
1 tablespoon brown sugar
1 teaspoon dry mustard
1 pinch cayenne pepper, or more to taste
4 Italian-style hoagie buns, split lengthwise and toasted
¼ cup onion, chopped
¼ cup jalapeno pepper, seeded and minced

Steps:

  • Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, 1 tablespoon granulated garlic, Dijon mustard, white sugar, salt, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine kosher salt, black pepper, 2 tablespoons granulated garlic, 2 tablespoons granulated onion, 2 tablespoons brown sugar, 1 tablespoon cayenne pepper, nutmeg, allspice, and cinnamon together in a bowl.
  • Place pork shoulder in a large roasting pan. Rub with 1/4 cup molasses on all sides and between any crevices. Sprinkle with kosher salt seasoning mixture and rub over all sides.
  • Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board, reserving pan juice, and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
  • Pour reserved pan juices into a large pot over medium heat. Add barbeque sauce, coffee, 1 tablespoon molasses, 1 tablespoon brown sugar, dry mustard, and a pinch of cayenne pepper. Bring to a simmer, reduce heat, and cook for 15 minutes. Add shredded pork and stir until warm, about 5 minutes.
  • Fill each hoagie bun with pork mixture. Top with 1 to 2 cups coleslaw. Garnish with 1 tablespoon onion and 1 tablespoon jalapeno.

Nutrition Facts : Calories 838.4 calories, Carbohydrate 100.1 g, Cholesterol 97.5 mg, Fat 34.7 g, Fiber 7 g, Protein 31.2 g, SaturatedFat 10.3 g, Sodium 3478.9 mg, Sugar 40.9 g

EASTERN NC PULLED PORK BBQ IN A CROCK POT



Eastern NC Pulled Pork BBQ in a Crock Pot image

It's the best way to make BBQ short of having a pig pickin'! Eastern NC BBQ done the right way. No tomato in sight! The taste reminds me of Smithfield's, which is the best BBQ in my opinion. This BBQ goes great in a sandwich topped with a scoop of sweet coleslaw, side of hushpuppies, and sweet tea. Mmmmmm. Enjoy!

Provided by 9BallGuy

Categories     Lunch/Snacks

Time 12h20m

Yield 18-24 serving(s)

Number Of Ingredients 12

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco(TM)
1 teaspoon salt
1 teaspoon ground black pepper
1 large vidalia onion (or other type of sweet onion)
8 -12 lbs pork shoulder
1 cup white vinegar
1 cup apple cider vinegar
dry rub seasonings (any good one) (optional)

Steps:

  • Quarter and slice the onion into little arches. Place about half an onion's worth in the crock pot as to line the bottom.
  • Place the whole pork shoulder into the crock-pot. Take just a small amount of sauce to dampen the shoulder.
  • Cover with a generous coating of spice rub, if desired.
  • Top with remaining onion slices. Take 75% of the sauce and pour it around the pork shoulder. Then pour the white and cider vinegars around the pork.
  • Cover and cook on low for 8-12 hours.
  • When cooking is complete, remove cover and then carefully pull the bone out of the pork shoulder (BE CAREFUL! IT WILL BE HOT!).
  • Carefully remove the meat and half of the onions from the crock-pot and put into a large bowl, leaving behind as much of the cooked vinegar solution behind as possible. A slotted spoon may be needed.
  • Then with two forks (or your hands once the meat has cooled a little, if you are so inclined), "pull" (shred) the meat.
  • Pour in most of the remaining, "uncooked" sauce, saving a little to add to BBQ sandwiches as desired. (Personally, I prefer using Texas Pete on my sandwiches.).
  • Serve as sandwich or BBQ plate.
  • Enjoy!

BEER BRAISED BBQ PORK BUTT



Beer Braised BBQ Pork Butt image

Provided by Dave Lieberman

Categories     main-dish

Number Of Ingredients 13

2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
One 5-pound pork butt (shoulder of the animal)
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar

Steps:

  • Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
  • Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
  • Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
  • To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
  • While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

OVEN BAKED BBQ PORK STEAKS



Oven Baked BBQ Pork Steaks image

These BBQ steaks melt in your mouth and you bake them in your oven.

Provided by Nancy Allen

Categories     Pork

Time 2h15m

Number Of Ingredients 5

1 pkg 5 pork steaks come in a package
2 Tbsp dry bbq rub
1 Tbsp garlic powder
1 bottle baby rays bbq sauce ( i used cola q flavor)
1/2 tsp salt and pepper

Steps:

  • 1. Preheat oven to 375. Spray with non-stick spray a foil lined cookie sheet with sides. Hand rub the spices on both sides of each steak (use more rub if needed).
  • 2. Place steaks on sheet and bake 45 minutes. Turn steaks over and cook another 45 minutes. Remove any excess grease with turkey baster. Brush meat with bbq sauce then turn meat over and brush other side.
  • 3. Place tray back in oven and bake steaks another 30-40 minutes or until tender, brush with more sauce and serve.

CHINESE-STYLE BBQ PORK RIBS



Chinese-Style BBQ Pork Ribs image

Always the crowd pleaser at any BBQ. Sweet and sticky. This family favorite was handed down to me. I wouldn't do ribs any other way. It's a little involved: overnight marinade, baking, then finishing off on the BBQ, but well worth the effort. And kids love them too! I like to serve this with corn on the cob, an herb or pilaf rice, roasted potatoes, or a salad.

Provided by Russell Lee

Categories     World Cuisine Recipes     Asian

Time 2h20m

Yield 4

Number Of Ingredients 16

1 rack pork baby back ribs
4 tablespoons reduced-sodium soy sauce
3 tablespoons white wine
1 tablespoon sesame oil
4 cloves crushed garlic
1 ½ teaspoons minced fresh ginger root
¼ teaspoon Chinese five-spice powder
¼ teaspoon ground black pepper
3 tablespoons hoisin sauce (such as Lee Kum Kee)
3 tablespoons honey
1 tablespoon sesame oil
1 tablespoon white wine
1 tablespoon brown sugar
⅛ teaspoon Chinese five-spice powder
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper

Steps:

  • Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
  • Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
  • Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
  • Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 24.9 g, Cholesterol 88 mg, Fat 29.2 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 9.2 g, Sodium 803.1 mg, Sugar 20 g

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork because it's fatty and flavorful. You can also use pork loin, but it will be leaner and less flavorful.
  • Use a good dry rub: A dry rub is a mixture of spices and herbs that you rub on the pork before cooking. It helps to add flavor and color to the meat.
  • Cook the pork slowly and low: Pulled pork is best cooked slowly and low so that the meat has time to become tender and fall apart.
  • Use a good barbecue sauce: Barbecue sauce is the finishing touch to pulled pork. Choose a sauce that you like the taste of and that complements the flavor of the pork.
  • Serve pulled pork with your favorite sides: Pulled pork is a versatile dish that can be served with a variety of sides, such as coleslaw, potato salad, baked beans, and cornbread.

Conclusion:

Pulled pork is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're having a backyard barbecue or a family dinner, pulled pork is sure to be a hit. With a little planning and preparation, you can make pulled pork that is tender, flavorful, and juicy. So what are you waiting for? Get cooking!

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