Time 4h20m Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Season pork with salt and pepper. Add to a large, straight-sided skillet along with onion and 1 1/2 cups water. Cover with parchment-lined foil and transfer to oven. Cook 2 hours. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes. Reserve 1 3/4 cup sauce. Remove skillet from oven and coat pork with sauce. Return to oven and cook, uncovered, until tender, about 2 hours, basting pork with sauce every 15 minutes. Skim fat, and shred pork and toss with reserved sauce to serve.
Time 9h35m Yield 12 servings Number Of Ingredients 31 Steps:
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight. Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes. While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side. Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
Time 6h15m Yield 8 Number Of Ingredients 7 Steps:
Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper. Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork. Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours. Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.
Time 8h10m Yield 12 serving(s) Number Of Ingredients 3 Steps:
Mix barbecue sauce and marmalade. Place meat into crock pot and cook on low 8 to 10 hours. (I cooked mine overnight). Remove meat and shred. (I placed crock pot in fridge and let the fat congeal then removed it). Reheat sauce, add meat and mix until coated. Serve on buns with mayo if desired.
Time 45m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400. Using 2 t. oil, brown the pork chops until beginning to brown, about 1-2 minute per side. Transfer to a plate. Using last teaspoons of oil, cook onion until softened (3-4 minutes). Add garlic; cook about 30 seconds more. Add juice and cook until it’s nearly evaporated, 30-60 seconds. Stir in bbq sauce. Return chops to pan, turning several times to coat with sauce. Transfer pan to the oven and bake until done. Recipe says 145 degrees on instant read thermometer, 6-10 min, barely pink. (I don’t want any pink in my chops. Bleck.) Turn them over, only once, during cooking time to produce more tender chops.
Time 40m Yield 4 cups. Number Of Ingredients 8 Steps:
In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.
Time 8h10m Yield 12 servings Number Of Ingredients 5 Steps:
Pour barbecue sauce and orange juice over meat in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce. Spread rolls with mayo; fill with meat.
Time 20h10m Yield 12 Number Of Ingredients 15 Steps:
Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture. Cook on Low for 10 to 12 hours. Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork. Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.
