Pork Bbq Mop Recipes

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CHEF JOHN'S PULLED PORK BBQ



Chef John's Pulled Pork BBQ image

Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find.

Provided by Chef John

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 12h15m

Yield 12

Number Of Ingredients 8

3 tablespoons dry barbeque rub, or more as needed
1 (3 1/2) pound bone-in pork shoulder blade roast
½ teaspoon liquid smoke flavoring, divided
1 cup water, divided
¾ cup barbeque sauce, or as needed
salt and freshly ground black pepper to taste
12 soft white hamburger buns
¾ cup barbeque sauce, divided

Steps:

  • Preheat oven to 210 degrees F (100 degrees C).
  • Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
  • Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
  • Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
  • Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
  • Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 33.7 g, Cholesterol 52.1 mg, Fat 14.9 g, Fiber 1.4 g, Protein 17.2 g, SaturatedFat 5.1 g, Sodium 1331.6 mg, Sugar 8.1 g

WW NORTH CAROLINA BBQ PORK TENDERLOIN WITH MOP SAUCE



Ww North Carolina BBQ Pork Tenderloin With Mop Sauce image

This is out of my Weight Watchers cookbook called "Best of Weight Watchers Magazine" DH rated this excellent the last time I prepared it. It has 4 points per serving. (3oz meat with 2 tbls sauce) Use any leftovers for pulled pork sandwiches. Just thinly slice or chop the pork and combine with the leftover sauce in a small saucepan. Cook over low heat, stirring often, just until the meat is hot, and serve on soft sandwich rolls with sweet gherkin pickles on the side. This rub works great on chicken, beef and catfish.

Provided by teresas

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons packed dark brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
fresh ground pepper, to taste
1/3 cup ketchup
1/4 cup cider vinegar
2 tablespoons molasses
2 teaspoons Worcestershire sauce
1 1/2 lbs pork tenderloin, trimmed of all visible fat (2)

Steps:

  • Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
  • To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
  • Rub half of the mixture all over the pork and let stand 15 minutes.
  • Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
  • Rub the pork with the remaining spice rub.
  • Place over the indirect heat section of the grill.
  • Grill 15 minutes.
  • Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
  • Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
  • Server with the Mop Sauce.

Nutrition Facts : Calories 198.7, Fat 4.5, SaturatedFat 1.4, Cholesterol 73.8, Sodium 641.3, Carbohydrate 14.8, Fiber 1, Sugar 11.7, Protein 24.1

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