How to cook a pork roast on the grill to make great pork BBQ sammies?!
I need instructions on how to grill a pork roast to pull-a-part consistancy for pork sammies using a grill! ;)Www@FoodAQ@Com
Answers:
Here's a great recipe!. For easy shredding complete by bringing internal temp to 190F!. At this point the collagen will be broken down!.
http://www!.demonpigbbq!.com/recipes!.htmlWww@FoodAQ@Com
http://www!.demonpigbbq!.com/recipes!.htmlWww@FoodAQ@Com
Dry Rub
1/4 cup paprika 2 tablespoons Spanish smoked paprika
2 tablespoons freshly ground black pepper 1 tablespoon brown sugar
2 teaspoons kosher salt 2 teaspoons garlic powder
1 1/2 teaspoons chili powder 1/2 teaspoon celery salt
BBQ Sauce
1 cup plus 2 tablespoons ketchup 1 cup water
1/3 cup cider vinegar 1/4 cup packed brown sugar
1 tablespoon onion powder 1 tablespoon chili powder
1 tablespoon freshly ground black pepper 1 1/2 tablespoons molasses
3/4 teaspoon ground celery seed 1/2 teaspoon smoked salt (such as McCormick)
Combine all ingredients in a large saucepan; bring to a boil over medium heat!. Reduce heat; simmer 25 minutes or until slightly thickened!.
Special Potato Salad Ingredients
3 pounds red potatoes, cut into 1/2-inch pieces 3 tablespoons Dry Rub (SEE RECIPE)
1 1/2 teaspoons salt, divided 1/4 cup BBQ Sauce
3 tablespoons canola oil 2 tablespoons cider vinegar
2 teaspoons prepared mustard 1 cup finely chopped celery
1/2 cup finely chopped onion 1/4 cup finely chopped fresh parsley
1/2 teaspoon black pepper 2 hard boiled eggs diced
Place potatoes in a large saucepan; cover with water!. Stir in Dry Rub and 1 teaspoon salt!. Bring to a boil!. Reduce heat; simmer 15 minutes or until tender!. Drain!. Combine Barbecue Sauce(SEE RECIPE), oil, vinegar, and mustard in a large bowl; stir with a whisk!. Add warm potatoes, and toss to coat!. Add remaining 1/2 teaspoon salt, celery, onion, parsley, and pepper; toss to combine!. Let stand 20 minutes; serve at room temperature!.
Broco-Slaw
1 -2 packages packaged Broccoli Slaw ? -1/2 cup shredded carrots
Onions finely diced to taste (optional) ?-1 cup Mayonnaise (I prefer Duke’s)
2 tbsp white Vinegar Salt and pepper to taste
Mix all ingredients, chill until ready to serve
BBQ Pork loin
3-5 lb pork loin (serves 4-6) Bottled Dijon Mustard
2-3 cloves garlic peeled Salt and pepper
? cup Dry Rub canned chicken broth
Preheat oven to 400 degrees!. DO NOT TRIM FAT FROM MEAT! Place meat in a roasting pan fat side down!. Cut 2-3 small slits in top of loin and press garlic cloves into meat!. Lightly coat meat with dry rub then coat top with Dijon mustard!. Pour about ? can of chicken broth into bottom of pan!. Cover and bake without opening for @ 3 hours
Remove and let cool then remove fat and discard and dice meat and coat with BBQ sauce (SEE RECIPE)!.
For cooking on the Grill, wrap the meat in aluminum foil (I use the disposable foil pans so I can use all the steps for oven cooking until the last hour, then i unwrap it and put it straight on the grill) for the first 1-11/2 hours!.Www@FoodAQ@Com
1/4 cup paprika 2 tablespoons Spanish smoked paprika
2 tablespoons freshly ground black pepper 1 tablespoon brown sugar
2 teaspoons kosher salt 2 teaspoons garlic powder
1 1/2 teaspoons chili powder 1/2 teaspoon celery salt
BBQ Sauce
1 cup plus 2 tablespoons ketchup 1 cup water
1/3 cup cider vinegar 1/4 cup packed brown sugar
1 tablespoon onion powder 1 tablespoon chili powder
1 tablespoon freshly ground black pepper 1 1/2 tablespoons molasses
3/4 teaspoon ground celery seed 1/2 teaspoon smoked salt (such as McCormick)
Combine all ingredients in a large saucepan; bring to a boil over medium heat!. Reduce heat; simmer 25 minutes or until slightly thickened!.
Special Potato Salad Ingredients
3 pounds red potatoes, cut into 1/2-inch pieces 3 tablespoons Dry Rub (SEE RECIPE)
1 1/2 teaspoons salt, divided 1/4 cup BBQ Sauce
3 tablespoons canola oil 2 tablespoons cider vinegar
2 teaspoons prepared mustard 1 cup finely chopped celery
1/2 cup finely chopped onion 1/4 cup finely chopped fresh parsley
1/2 teaspoon black pepper 2 hard boiled eggs diced
Place potatoes in a large saucepan; cover with water!. Stir in Dry Rub and 1 teaspoon salt!. Bring to a boil!. Reduce heat; simmer 15 minutes or until tender!. Drain!. Combine Barbecue Sauce(SEE RECIPE), oil, vinegar, and mustard in a large bowl; stir with a whisk!. Add warm potatoes, and toss to coat!. Add remaining 1/2 teaspoon salt, celery, onion, parsley, and pepper; toss to combine!. Let stand 20 minutes; serve at room temperature!.
Broco-Slaw
1 -2 packages packaged Broccoli Slaw ? -1/2 cup shredded carrots
Onions finely diced to taste (optional) ?-1 cup Mayonnaise (I prefer Duke’s)
2 tbsp white Vinegar Salt and pepper to taste
Mix all ingredients, chill until ready to serve
BBQ Pork loin
3-5 lb pork loin (serves 4-6) Bottled Dijon Mustard
2-3 cloves garlic peeled Salt and pepper
? cup Dry Rub canned chicken broth
Preheat oven to 400 degrees!. DO NOT TRIM FAT FROM MEAT! Place meat in a roasting pan fat side down!. Cut 2-3 small slits in top of loin and press garlic cloves into meat!. Lightly coat meat with dry rub then coat top with Dijon mustard!. Pour about ? can of chicken broth into bottom of pan!. Cover and bake without opening for @ 3 hours
Remove and let cool then remove fat and discard and dice meat and coat with BBQ sauce (SEE RECIPE)!.
For cooking on the Grill, wrap the meat in aluminum foil (I use the disposable foil pans so I can use all the steps for oven cooking until the last hour, then i unwrap it and put it straight on the grill) for the first 1-11/2 hours!.Www@FoodAQ@Com
Start it skin side up and cook it low and slow!. A ham or shoulder should take 6 - 8 hours!.Www@FoodAQ@Com
what the hell is a sammieWww@FoodAQ@Com