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Full Online Book HomeLearning KitchenSandwiches - Memphis Pork Bbq
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Sandwiches - Memphis Pork Bbq Post by :voldermorth Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2806

Click below to download : Sandwiches - Memphis Pork Bbq (Format : PDF)

Sandwiches - Memphis Pork Bbq

4 lbs. pork shoulder
1 (3 1/2 oz.) bottle liquid smoke
cajun spice (below)
2 medium onions, chopped
1/4 cup cider vinegar br> 1/4 cup brown sugar, packed
2 Tbl. spicy brown mustard
1 Tbl. dark molasses
3 Tbl. Worcestershire sauce
1 cup ketchup
1/2 cup chili sauce
1/2 lemon sliced

Cajun Spice Blend:
1 1/2 tablespoons cayenne pepper
1 1/2 tablespoons salt
4 teaspoons paprika
1 tablespoon garlic powder
1 3/4 teasponns onion powder
1 tablespoon black pepper
1 3/4 teasponns thyme
1 3/4 teaspoons oregano
1 3/4 teaspoons garden mint

Preheat oven to 325° F.

Put meat on a rack in a roasting pan, fat side up. Season with Cajun Spice Blend. Pour liquid smoke around meat. < Seal the pan with foil and place in oven. Roast pork for 4 hours or until it is very tender. Turn at least once. Remove foil for last 30 minutes of roasting to brown. Remove meat from oven and let cool. Wrap in plastic and refrigerate. Pour pan juices and fat into a glass bowl; cover and refrigerate.

The next day trim away fat. Pull meat into small shreds. Remove hardened fat from juices.

In a large pot melt 3 tablespoons of hardened fat over medium heat. Add onions, saute until tender. Add remaining ingredients and l cup of pan juices. Stir well and simmer for 20 minutes. Add pulled pork to the meat sauce and simmer very slowly, uncovered for 1 hour, stirring frequently. Add more pan juices or water if necessary to keep meat moist.
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Sandwiches - Pickin' Pork Sandwiches - Pickin' Pork

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Pork leg, roast, shank or fresh ham Garlic, minced Vinegar Worcestershire sauce Bay leaves Salt and pepper Lemon juice Maury Calvert's Barbeque Sauce (recipe below) Trim pork of all skin and fat. Season lavishly with garlic, vinegar, Worcestershire, bay leaves, salt, pepper and lemon juice. Place pork on several large sheets of heavy-duty aluminum foil. Cover with lots of sauce; wrap tightly in foil. Place in deep roasting pan to protect oven from spills. Bake at 200 for 8 to 15 hours (depending on size of roast a whole ham takes 15 hours to overnight).

Sandwiches - Pork -  Loin Cubano Sandwiches - Pork - Loin Cubano

Sandwiches - Pork -  Loin Cubano
1 pound of 3/4 inch thick pork tenderloin, trimmed & sliced 1 tablespoon butter 8 thin slices (4 ounces) smoked Gouda cheese 4 French sandwich rolls, 6-inch, split 1/2 small red onion, thinly sliced Marinade: 1 small onion, finely chopped (about 1/2 cup) 1/4 cup finely chopped cilantro 3 cloves garlic minced Juice of 1 orange Juice of 1 lime 2 tablespoons honey 2 tablespoons black pepper 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon dried oregano Mango Salsa: 1/2 cup medium salsa 1/3 cup finely diced fresh mango (or pineapple if preferred) Cut pork tenderloin into eight pieces. Pound