Smoked Bbq Pork With Watercress Salad Recipes

SMOKED BBQ PORK WITH WATERCRESS SALAD

Steps:

• To marinate the pork:
• In a large bowl, combine the soy sauce, orange juice, ginger, and garlic. Add the pork, turning to coat. Cover and refrigerate for at least 12 hours.
• To smoke the pork:
• Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.
• Prepare a wok smoker:
• Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water.
• Lay the pork in the bamboo steamer; season with pepper.
• Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes.
• Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)
• For the watercress salad:
• In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.
• For the creamy honey Dijon dressing:
• In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.

BARBECUE PORK COBB SALAD

Steps:

• In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

BALSAMIC PORK WITH WATERCRESS

Steps:

• Grate the zest from 1 orange, then segment the flesh (see Here to help, p23). Juice the other orange. Mix the zest with half the juice, vinegar, honey and garlic, then set aside. For the dressing, whisk the remaining juice with the mustard, 1 tbsp oil and seasoning.
• Heat the remaining oil in a frying pan, add the pork, then brown on each side, about 5 mins in total. Add the balsamic mixture, season, then bring to the boil. Bubble for 5-6 mins, turning the pork, until tender.
• Meanwhile, tip the watercress into a bowl, toss with the avocado, orange segments and dressing, then serve alongside the pork.

BOB'S PULLED PORK ON A SMOKER

Steps:

• Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub.
• Cover pot and refrigerate for 12 hours.
• Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker.
• Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker.
• Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.

BBQ PORK SALAD

Steps:

• In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.