BBQ ROAST PORK
Provided by Patrick and Gina Neely : Food Network
Time 14h5m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
PORK AND BEEF BARBECUE
Make and share this Pork and Beef Barbecue recipe from Food.com.
Provided by sue in pa.
Categories Lunch/Snacks
Time 8h30m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the frist 6 ingredients.
- Stir in beef, pork, green peppers and onions.
- Cover and cook for 6 to 8 hours or until tender.
- Shred meat with two forks.
Nutrition Facts : Calories 182.2, Fat 4.3, SaturatedFat 1.6, Cholesterol 62.7, Sodium 376.9, Carbohydrate 14.6, Fiber 2.1, Sugar 10.9, Protein 21.9
PORK AND BEEF BARBECUE
It's the combination of beef stew meat and tender pork that keeps friends and family asking for these tangy sandwiches. Add a little lettuce and tomato for a crisp contrast. -Corbin Detgen, Buchanan, Michigan
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a 5-qt. slow cooker, combine the first six ingredients. Stir in beef, pork, green peppers and onions. Cover and cook on low for 6-8 hours or until meat is tender., Shred meat with two forks. Serve on buns, with lettuce and tomatoes if desired.
Nutrition Facts : Calories 444 calories, Fat 12g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 684mg sodium, Carbohydrate 52g carbohydrate (17g sugars, Fiber 3g fiber), Protein 32g protein.
BBQ PORK TENDERLOIN
Pork no longer needs to be massacred with cooking - I know it is a hard habit to break if this is how you were brought up but pork today is perfectly safe to eat slightly pink and it is so juicy, Try it - not blood rare but just a light pink. This is a very tasty recipe.
Provided by Bergy
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 211.1, Fat 6.9, SaturatedFat 1.7, Cholesterol 73.8, Sodium 110.8, Carbohydrate 12.3, Fiber 0.2, Sugar 10, Protein 23.8
CHINESE BARBECUED PORK
Provided by Marlene Hosey
Categories Pork Marinate Backyard BBQ Dinner Summer Grill Grill/Barbecue Gourmet Chicago Illinois
Yield Serves 4
Number Of Ingredients 7
Steps:
- Trim any fat and membrane from pork and transfer pork to a large heavy-duty sealable plastic bag. In a bowl whisk together all remaining ingredients except honey and add to pork. Seal bag, pressing out excess air, and turn it to coat pork well. Chill pork, turning bag once or twice, at least 2 hours and up to 12.
- Prepare grill.
- Remove pork from marinade and reserve 2 tablespoons marinade. In a small bowl whisk together honey and reserved 2 tablespoons marinade. Grill pork on an oiled rack set 5 to 6 inches over glowing coals, turning it over every 2 minutes, 6 minutes total. Baste pork with honey mixture and cook pork, turning and basting it every 2 minutes, 10 minutes more. Discard any remaining honey mixture.
- Continue to cook pork, turning it every 2 minutes, until a thermometer diagonally inserted 2 inches into center of pork registers 155°F, about 6 minutes. Let pork stand 5 minutes before slicing on the diagonal.
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