DOWN SOUTH PORK BARBECUE
Make and share this Down South Pork Barbecue recipe from Food.com.
Provided by Valerie in Florida
Categories Meat
Time 12h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place half the sliced onion in the bottom of the crockpot.
- Add meat, cloves and water.
- Add remaining sliced onion.
- Cover and cook overnight or 8-10 hours on LOW.
- Remove bone and fat from meat. Discard onions, cloves and water.
- Shred the meat and put it back in the pot.
- Add chopped onion and the BBQ sauce.
- Cook another 1-3 hours on HIGH or 4-8 hours on LOW, stirring several times.
- Serve on large buns. If your BBQ sauce has alot of sugar in it, stire more frequently to prevent burning.
Nutrition Facts : Calories 776, Fat 25.2, SaturatedFat 8.3, Cholesterol 285.8, Sodium 1323.9, Carbohydrate 27.4, Fiber 3.1, Sugar 9.7, Protein 103.3
DOWN SOUTH PORK BARBEQUE
Number Of Ingredients 6
Steps:
- Place half the sliced onion in the bottom of a crockpot. Add meat, cloves and water. Add the remaining sliced onion. Cover and cook overnight or 8 to 12 hours on LOW. Remove bone and fat from meat. Discard onions, cloves and water. Shred the meat and put it back in the pot. Add chopped onion and the BBQ sauce. Cook another 1 to 3 hours on HIGH or 4 to 8 hours on LOW, stirring several times. Serve on large buns. If your sauce has a lot of sugar in it, stir more frequently to prevent burming.
Nutrition Facts : Nutritional Facts Serves
CAROLINA-STYLE PORK BARBECUE
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina 'cue is the best BBQ he has ever eaten! -Kathryn Ransom Williams, Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.
Nutrition Facts : Calories 453 calories, Fat 22g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 889mg sodium, Carbohydrate 35g carbohydrate (14g sugars, Fiber 3g fiber), Protein 27g protein.
SOUTH CAROLINA CHOPPED BARBECUE
Provided by Patricia Wells
Categories dinner, project, roasts, main course
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover. Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface. Simmer, partially covered, for about three hours, or until very tender.
- Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
- Preheat oven to 350 degrees.
- Remove the pork from the Dutch oven, discarding the liquid. Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce. Baste every 15 minutes or so, turning the meat after 1 1/2 hours. It should roast for a total of about three hours with constant basting, so it does not dry out. The fat should be crisp.
- Remove pork from the oven, chop very finely with a large knife, and sauce again. The mixture should be moist, but not soupy. Serve warm, with cole slaw and white bread.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 48 grams, Fiber 0 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 372 milligrams, Sugar 1 gram
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