Real Bbq Pork Roast Plus How To Cheat Twice Recipes

Steps:

• Prepare the brine solution and let it cool.
• Trim any surface fat from the roast.
• Place the roast in a large zip-lock bag and add the brine.
• Seal the bag and place it in a bowl to catch any drips.
• Refrigerate at least 24 hours, 48 hours is mo better.
• Turn the bag every 6 hours.
• After 48 hours prepare the rub.
• Grind the cumin seeds, chili powder, and peppercorns in a spice mill.
• Mix the cumin, pepper, sugar, paprika, salt, and chili powder in a medium bowl.
• Now you have a choice.
• Barbecue it or cheat and cook it in an oven or a crock pot.
• Whichever you decide preheat to 225°F.
• Remove the roast and discard the brine.
• Thoroughly dry the roast with paper towels.
• It's called a rub, so rub it hard and well, work it into the meat.
• When it is completely covered, if there is any rub left rub that into the roast 'til the spices are all used.
• Place the roast on the top rack of the smoker and place presoaked hardwood (Alder, Apple, Cherry, Hickory, Mesquite or whatever turns you on) on the coals.
• Talk with friends and sip a nice ale as you check the cooker temperature.
• Adding charcoal and fresh wood to maintain 225°F (Go easy on the wood. It's far better to under smoke and end with a delicate flavor than achieve a flavor too strong to be enjoyed).
• Cook for 10-12 hours.
• If you choose to cheat, place the roast in a crock pot,set on low and cook for 10-12 hours.
• If you opt for the oven, place the roast in a pan and roast it for 10-12 hours.
• Note; If you choose to use the smoker the juices will drop into the water basin. If you use a crock pot or oven you will have to drain the juices fairly regularly. I heated the nozzle of my nylon turkey baster and squeezed it to make the hole flatter and smaller, the thin juices don't dribble out so easily.
• Each works well but with the charcoal cooker you get smoked meat and the fun of being forced to sit around with friends drinking ale and watching the coals. The cooking of food should be as much fun as the eating of it.
• When done let it cool to handling temperature.
• Cut, chop, or shred the meat into bite sized servings.
• Mix the vinegar, hot sauce, and sugar.
• Add salt and pepper to taste.
• Toss vinegar mix with the meat.
• Reheat and serve. Great with a garden salad and a baguette to soak up the juice.

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.

Steps:

• HEAT eat the oven to 325°F.
• MIX the dry rub with the brown sugar in a small bowl.
• PLACE each baby back rack on a large (24 to 30 inches long) sheet of heavy-duty aluminum foil. Brush each rack with a light coating of bottled smoke. Spread the sweet rub over both sides of each rack. Seal the racks in the foil. (If time allows, refrigerate them for a few hours or overnight.)
• PLACE the sealed racks on a couple of baking sheets and put them in the oven. While the ribs are cooking, make some barbecue sauce and set it aside.
• After 1 1/2 hours, Pull out the ribs and carefully unseal the foil. The escaping steam will be hot. Cut into a rib or two and check the meat for doneness and tenderness. If you prefer more tender meat that pulls away from the bone with less resistance, reseal the foil and put the ribs back in the oven for 15 to 30 minutes.
• When the ribs are done to your liking, Take them out of the oven to serve or to sauce. If saucing, turn on the oven broiler. Unseal the foil, pour off the meat juice, and discard it. Brush some of the sauce onto the ribs. Broil the ribs about 4 inches from the heat source for about 5 minutes. Watch carefully while the sauce caramelizes and do not allow it to burn.
• LAY the ribs on a cutting board and separate them into sections of 1 to 4 ribs. Serve with the remaining sauce on the side.

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.