SOUTHERN BBQ SAUCE RECIPE FOR PULLED PORK RECIPES
PULLED PORK BBQ IN THE OVEN RECIPE : TASTE OF SOUTHERN
Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We're using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we're including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. We're roasting it low and slow in the oven but you could also do it on the grill.
Provided by Steve Gordon
Total Time 7 hours 20 minutes
Prep Time 20 minutes
Cook Time 7 hours
Yield Varies based on weight.
Number Of Ingredients 19
Steps:
- Wash the Boston Butt under cold running water, pat dry with paper towels.
- Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
- Cut out any veins if visible.
- Sprinkle on some of the Worcestershire Sauce
- Sprinkle on just a little of the Liquid Smoke, not too much.
- Rub these two liquids into the meat, getting under any flaps of meat as well.
- Spread a layer of mustard over the meat and rub it around to coat all sides.
- Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
- Wrap securely in plastic wrap. Refrigerate overnight.
- Preheat oven to 250º.
- Remove meat from refrigerator and remove the plastic wrap.
- Place meat in foil lined shallow roasting pan and place in oven.
- After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
- Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
- Remove from oven, wrap tightly in foil, then wrap in a towel.
- Set aside on your counter or, place in cooler and, let rest for one hour.
- Pull the meat apart, chop if desired. Add vinegar sauce as desired.
- Enjoy!
BBQ PULLED PORK SANDWICHES RECIPE | ROBERT IRVINE | FOOD ...
Provided by Robert Irvine : Food Network
Categories main-dish
Total Time 110 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 15
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.
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