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Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Pulled Pork Recipes By Lake Monster
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Outdoor_cooking - Pork -  Pulled Pork Recipes By Lake Monster Post by :Melvin_Ng Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3111

Click below to download : Outdoor_cooking - Pork - Pulled Pork Recipes By Lake Monster (Format : PDF)

Outdoor_cooking - Pork - Pulled Pork Recipes By Lake Monster

2 cups vinegar
1 cup ketchup
1 tsp. cayenne pepper
2 Tbs. Sugar
1/3 cup pickle juice
1 1/2 tsp. salt
1/2 cup Franks Hot Sauce
4 to 5 Lbs. Boneless Boston Pork Butt

Mix together the vinegar, ketchup, cayenne, sugar, pickle juice salt and hot sauce together in a bowl. Rub pork very will with yellow mustard salt and coarse black pepper. Cook pork fat side up at 225 degrees for 6 to 7 hours in a smoker or grill using indirect heat. Light one side of grill on low, and put the meat on the side that doesn't have flame. Adjust heat accordingly, using an oven thermometer place on grill next to meat. It it's running too hot, crack the hood of the grill using a chunk of wood or something. Add soaked hickory chunks oven for the first 3 hours in a smoker box or heavy duty aluminum foil with holes on top. Or bake in the oven on a rack in a roasting pan. Pork butt is done when a fork inserted into the meat can be turned around easily. Pull pork separating any remaining fat from meat. Place the pulled pork in a pot and mix with Carolina Red BBQ sauce. Add more regular BBQ sauce to adjust flavor to your liking.

Cole Slaw:
1 head shredded cabbage
1 shredded carrot
1 cup mayo
2 Tbs. vinegar
1 tbs. sugar
1 tbs. celery salt
1 tbs. pepper

Combine the cabbage and carrot in a bowl. Mix the mayo and other ingredients together in a separate bowl. Toss everything together until wet, and chill in the refrigerator for about 1 hour.

Pulled Pork

1 whole pork butt

Pork rub:
1/4 cup black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne

Molasses Barbecue Sauce:
3 cups chicken stock
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup chopped plum tomatoes
3 tablespoons shallots, minced
2 tablespoons pitted dates, minced
1 tablespoon garlic, minced

For rub: mix all ingredients in a bowl.

For sauce: Combine in nonreactive saucepan, bring to boil and simmer until it reduces to 1 1/2 cups.

For pork: Rub pork with rub. Place in Plastic bag and refrigerate overnight. Take out pork and re-rub. Let sit at room temperature for 2 hours.

Roast on rack uncovered in oven at 250-275 degrees until falling apart tender.
8. It will take 7-8 hours, the internal temperature of the pork when done should be between 195 and 200 degrees. Pull pork into pieces, toss with sauce.
Serve with extra sauce (If you prefer, the pork can be served with Pig Pickin Sauce)

Pig Pickin Sauce:
1 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon salt, to taste
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground black pepper

Mix together and use to sauce pulled pork.
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Outdoor_cooking - Quick Grilled Pork Chops With Jerk Sauce Outdoor_cooking - Quick Grilled Pork Chops With Jerk Sauce

Outdoor_cooking - Quick Grilled Pork Chops With Jerk Sauce
2 large center cut pork chops -- 3/4"-1" thick 4 tbsp. your favorite spice rub 1/3 cup jerk marinade -- or a bit more Chops: 6 hours before cooking, sprinkle salt and pepper on each pork chop. Rub with spice rub and place in ziploc bag. Let marinate for 6 hours, depending on how much time you have. Then add the Jerk marinade to the bag and rub it into the chops. Let marinate another few hours, turning the bag every once in awhile to make sure that the chops are completely covered. When ready to cook, preheat George

Outdoor_cooking - Pork -  Pulled Pork Barbecue With Hot Pepper Vinegar Sauce Outdoor_cooking - Pork - Pulled Pork Barbecue With Hot Pepper Vinegar Sauce

Outdoor_cooking - Pork -  Pulled Pork Barbecue With Hot Pepper Vinegar Sauce
For the rub: 2 tablespoons paprika 1 tablespoon packed brown sugar 1 tablespoon chilli powder 1 tablespoon ground cumin 1 tablespoon sugar 1-1/2 teaspoons coarsely ground black pepper 2 teaspoons salt 1 teaspoon ground red pepper 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds For the sauce: 3/4 cup apple cider vinegar 3/4 cup white vinegar 2 tablespoons sugar 1/2 teaspoon red pepper flakes 1 teaspoon hot pepper sauce Salt and pepper Hamburger Buns Coleslaw (optional) To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface. Place pork