Pulled Pork Barbecue With Hot Pepper Vinegar Sauce Recipes

Steps:

• Make the rub: in a bowl, combine all the rub ingredients.
• Coat roast evenly with the rub; let stand at room temperature for 30 minutes before grilling.
• Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185° and 190°, 3-4 hours.
• The meat should be so tender it pulls apart easily.
• Remove from the grill, place on a platter, and loosely cover with foil; let rest for 20 minutes.
• Make the sauce: in a saucepan, combine the sauce ingredients, including salt and pepper to taste; bring to a boil.
• Decrease heat to low and simmer for 10 minutes; keep warm.
• Thinly slice, chop, or pull the pork meat into shreds with your fingers or two forks, discarding any large bits of fat.
• Moisten the meat with some of the sauce and mix well in a bowl.
• Grill buns over Direct Medium heat until lightly toasted, about 30 seconds.
• Serve the pulled pork warm on the buns with the remaining sauce on the side.

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.

Steps:

• Preheat grill or oven to 350 degrees F.
• Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.
• Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.
• Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients.Coat the roast evenly with the rub. Allow to stand at room temperature for 30 minutes before grilling.Grill the roast, fat side up, over Indirect Medium heat until the internal temperature reaches between 185°F and 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, place on a platter, and loosely cover with foil. Allow to rest for about 20 minutes.TO MAKE THE SAUCE: In a medium saucepan combine the sauce ingredients, including salt and pepper to taste, and bring to a boil. Reduce heat to low and simmer for 10 minutes. Keep warm.Thinly slice, chop or "pull" the pork meat into shreds with your fingers or two forks, discarding any large bits of fat. Moisten the meat with some of the sauce and mix well in a bowl. Grill the buns over Direct Medium heat until lightly toasted, about 30 seconds. Serve the pulled pork warm on the buns with the remaining sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.
• Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
• Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.

Steps:

• In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.

Steps:

• Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
• Pull your pork and let it rest in the marinate.
• Serve, with optional barbecue sauce.