Tongue Tantalizing Barbecue Pork Recipes

TONGUE STEW

Steps:

• Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.
• Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.
• Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.

RED PORK

Steps:

• Mix together the seasoning sauce, oyster sauce, sugar, char siu seasoning, cilantro, garlic, Szechuan peppers and 1 cup water in a metal pot. Submerge and soak pork sirloin in marinade, refrigerated, for 8 to 12 hours.
• Bring pork to a boil right in the pot, then reduce heat to simmer for 40 minutes.
• Remove from heat.
• Place hard-boiled eggs in hot marinade and let stand until able to handle.
• Remove pork and thinly slice into 1- to 2-ounce pieces.
• Cook yaki soba noodles and bok choy by submerging in boiling water for 30 to 60 seconds. Drain.
• Divide noodles among 4 bowls.
• Pour 1/2 cup of the warm cooked marinade/pork juices over noodles in each bowl.
• Top each serving with 5 to 6 slices cooked pork, 1 hard-boiled egg cut in half, 5 to 6 leaves bok choy, 1/4 cup shredded cabbage, 1/4 cup bean sprouts, 1 tablespoon green onions, 4 to 6 stalks cilantro, 1/4 tablespoon crushed peanuts and 1/4 tablespoon dried fried garlic.

SLOW COOKED APPLE SMOKED BARBECUE PORK

Steps:

• Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.
• Soak the apple chips in cold water for at least 30 minutes. Preheat 1 side of the charcoal grill to medium. Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire. Keep the other half of the grill on very low heat.
• Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes. Remove to the lower heat side of the grill. Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours. Turn the meat every 20 minutes or so.
• Remove from the grill and let rest for 10 minutes. Slice or shred into bite-size pieces and place in a large bowl. Toss with desired amount of BBQ Sauce. Place on buns and top with red onions and pickles.
• Mix all ingredients together and stir well.
• Yield: about 1 cup
• In a medium saucepan, over medium heat, add the vegetable oil. Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes.
• Taste and adjust seasoning and heat to desired taste.
• Yield: about 3 cups

ROAST PORK

Steps:

• Preheat the oven to 250 degrees F.
• Put the pork into a roasting pan and roast it for 8 hours. No salt added.
• Remove the pork from the oven to a cutting board. Let rest until cool enough to handle, then shred and add it to a serving bowl.
• Puree the lemon juice, garlic, white wine, olive oil, salt and pepper in a blender. Transfer the puree to a small serving bowl.
• Serve the pulled pork with the mojo sauce. If desired, the pork can be served with steamed rice, black beans and maduros (plantains).

BARBEQUE PORK TWO WAYS

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.