Andys Barbeque Pork Recipes

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ANDY'S BARBEQUE PORK



Andy's Barbeque Pork image

Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce.

Provided by Andy

Categories     Pork Shoulder

Time 15h

Yield 18

Number Of Ingredients 10

10 pounds pork shoulder roast
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1 (18 ounce) bottle barbeque sauce
2 yellow onions, quartered
¼ cup Worcestershire sauce
8 cloves garlic, halved
2 cups Burgundy wine
¼ teaspoon ground black pepper
⅛ teaspoon ground cayenne pepper

Steps:

  • Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
  • Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
  • Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
  • Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 393.7 calories, Carbohydrate 13.2 g, Cholesterol 99.2 mg, Fat 23.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 8.7 g, Sodium 428.2 mg, Sugar 8.6 g

BARBEQUE PORK TWO WAYS



Barbeque Pork Two Ways image

Easy and delicious! Pork shoulder, slow-cooked or simmered on the stovetop with onion and spices. Serve hot in sandwich buns.

Provided by Kimber

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 8h15m

Yield 8

Number Of Ingredients 9

2 ½ pounds pork shoulder
½ cup chopped onion
1 clove garlic, minced
¼ cup brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups ketchup
¼ cup Worcestershire sauce

Steps:

  • Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially freezing it will make slicing easier.
  • In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well, and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or until the meat is tender.
  • OR : In a Dutch oven or large saucepan, combine pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer, stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.

Nutrition Facts : Calories 279 calories, Carbohydrate 24.7 g, Cholesterol 55.8 mg, Fat 13.6 g, Fiber 0.4 g, Protein 15.8 g, SaturatedFat 4.9 g, Sodium 965.1 mg, Sugar 21.7 g

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