If you want a pre-made bbq sauce, Uncle Yammy's Southern Style BBQ sauce is excellent. I get it at Food Lion. I put a pork loin in the crock pot and cook it all day on low. Then I chop it and put it back in the crock pot and dump on a generous amount of Uncle Yammy's. It's very good. So if you're in a hurry and don't have time to make your own sauce, this is a great alternative!
Posted 10:08 am, 02/01/2008
Pulled Pork for 25 INGREDIENTS Rub 2 tablespoons and 1-1/2 teaspoons mild paprika 1 tablespoon and 2 teaspoons light brown sugar 1 tablespoon and 3/4 teaspoon hot paprika 1-1/4 teaspoons celery salt 1-1/4 teaspoons garlic salt 1-1/4 teaspoons dry mustard 1-1/4 teaspoons ground black pepper 1-1/4 teaspoons onion powder 1/2 teaspoon salt --- 20 pounds pork butt roast --- Sauce 5 cups cider vinegar 3-1/3 cups water 1-1/2 cups and 1 tablespoon ketchup 1/2 cup and 2 tablespoons firmly packed brown sugar 1/4 cup salt 3 tablespoons and 1 teaspoon crushed red pepper flakes 2-1/2 teaspoons ground black pepper 2-1/2 teaspoons ground white pepper 5 pounds hickory wood chips, soaked DIRECTIONS In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight. --- Cooking Prepare a grill for indirect heat. Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork at least 6 hours, or until the internal temperature reaches a minimum of 195º). Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke. Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience. In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.
Posted 9:07 pm, 01/31/2008
Thanks Bushman im going to try one of them this weekend.
Posted 9:02 pm, 01/31/2008
Crockpot Pulled Pork pork shoulder roast, about 4 pounds 2 medium onions, thinly sliced 1 1/2 cups water 1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce 1 cup chopped onion Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; place meat back in cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw. Serves 8 to 10.
Posted 9:02 pm, 01/31/2008
CAROLINA PORK BARBECUE WITH SPICY VINEGAR SAUCE Pork Shoulder: 1 small bag hickory wood chips 1 (10 lb.) bag charcoal briquettes 1 (6 to 7 lb.) boneless pork shoulder (butt or picnic cut) securely tied with butchers' string Sauce: 1 quart cider vinegar 1/4cup Worcestershire sauce 1 cup ketchup 2 tbsp. prepared mustard 3 tbsp. light brown sugar 2 tbsp. salt Freshly ground black pepper 1 tbsp. hot red pepper flakes Coleslaw, optional Buns, optional Soak 6 handfuls of hickory chips in water for at least 30 minutes; the longer the better. Open one bottom and one top vent on a kettle grill. Place a small drip pan in the bottom of the grill, stack briquettes evenly around the pan and ignite. When coals are gray on one side (after about 30 minutes), turn and sprinkle 2 handfuls of soaked hickory chips evenly over the coals. Place the shoulder, skin side down, in the center of the grill about 6 inches directly over the drip pan, lower the lid and cook slowly for 2 hours. Replenish the chips and briquettes as they burn up, but never allow the coals to get too hot. Turn the pork, lower the lid and cook for 2 more hours. Meanwhile, prepare the sauce by combining vinegar, Worcestershire, ketchup, mustard, brown sugar, salt, pepper to taste and hot red pepper flakes in a large, nonreactive saucepan. Stir well, bring to a simmer and cook for 5 minutes. Remove from heat and let stand for 2 hours. Transfer pork to work surface, make deep gashes in the meat with a sharp knife and baste liberally with the sauce. Replace pork, skin side down, on the grill, replenish fire as needed and cook for 2 more hours, basting with sauce from time to time. After it has cooked for a total of about 6 hours, transfer pork to a chopping board and remove the string and most (but not all) of the crisp skin and fat. Chop the meat with a cleaver or heavy chef's knife. Add just enough sauce to moisten meat further and toss until well blended. Either serve the barbecue immediately with sauce on the side, or reheat in the top of a double boiler. Serve the barbecue plain or on buns topped with coleslaw, if desired. Serves 6 to 8