Southern Barbecued Pork Roast Recipes

SOUTHERN PORK BBQ

Steps:

• 1. Place roast in 3-1/2 to 4-quart slow cooker; add one cup water.
• 2. Cover and cook on high setting 7 hours or until tender.
• 3. Shred meat.
• 4. Return meat to slow cooker. Stir in sauces, sugar, salt, and pepper.
• 5. Cover and cook on low setting one more hour.
• 6. Serve on buns and top with coleslaw, if desired.

CAROLINA-STYLE PORK BARBECUE

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.

OVEN-BARBECUED PORK ROAST

Steps:

• Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
• In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
• Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
• Place the roast in a large Dutch oven and pour the sauce over the roast.
• Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
• Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
• Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
• Delicious!

SOUTHERN PORK BARBECUE (FOR SANDWICHES)

Steps:

• Rub the roasts on all sides with the meat rub. If you don't have one already, try: Recipe #60138. Commercial rubs are also available and work just fine.
• On a gas or charcoal grill, over high heat, sear/brown the roasts on all sides (10-15 minutes total).
• After roasts have been seared, place them in a large roaster pan, elevating them above the bottom of the pan with a small grill or with oven-proof plates. Pour 12 ounces of water into the bottom of the roasting pan. Top the roasts with the melted butter.
• In an oven pre-heated to 275°F, allow the roasts to bake, covered, for 6 hours. At the end of 3 hours, turn the roasts.
• At the end of the 6 hours, check the roasts for tenderness. THE BONE SHOULD FREELY RELEASE FROM THE MEAT WHEN DONE. If the roast is still rubbery, allow it to continue to roast, covered, for up to 2 more hours.
• When the roasts are tender, allow them to cool on a platter and then de-bone and de-fat the meat. Break up all pieces of meat. Place the meat in a large cooking pot, add about 4 ounces of water and bring to a simmer.
• Just as the meat begins to re-heat, start adding barbecue sauce a little at a time, stirring it in carefully. When it gets enough barbecue flavor, stop adding sauce! It's easy to add too much and you may not need the full 20 ounces, depending on your own personal tastes.
• Serve on good sandwich buns, topped with coleslaw.
• NOTE: It is important to use the cheaper, bone-in type pork roasts rather than, say, pork loin. The bone-in roasts have triple the flavor and the higher fat content aids in achieving tenderness. Also, be aware that the roasts labeled "pork butt" are actually pork shoulder--that's the roast that you want.

SOUTHERN YANK PULLED PORK BBQ

Steps:

• Mix together the barbecue sauce, ketchup, onion, celery, water, garlic, honey, brown sugar, Worcestershire sauce, chili powder, hot pepper sauce, salt, and black pepper in a slow cooker until thoroughly combined. Place the pork roast into the mixture, spoon sauce over the meat, and set the cooker to Low. Cook 7 to 8 hours; to serve, shred the meat with 2 forks, and serve with sauce.