Real Bbq Pork Roast Plus How To Cheat Twice Recipes

REAL BBQ PORK ROAST (PLUS HOW TO CHEAT, TWICE)

Steps:

• Prepare the brine solution and let it cool.
• Trim any surface fat from the roast.
• Place the roast in a large zip-lock bag and add the brine.
• Seal the bag and place it in a bowl to catch any drips.
• Refrigerate at least 24 hours, 48 hours is mo better.
• Turn the bag every 6 hours.
• After 48 hours prepare the rub.
• Grind the cumin seeds, chili powder, and peppercorns in a spice mill.
• Mix the cumin, pepper, sugar, paprika, salt, and chili powder in a medium bowl.
• Now you have a choice.
• Barbecue it or cheat and cook it in an oven or a crock pot.
• Whichever you decide preheat to 225°F.
• Remove the roast and discard the brine.
• Thoroughly dry the roast with paper towels.
• It's called a rub, so rub it hard and well, work it into the meat.
• When it is completely covered, if there is any rub left rub that into the roast 'til the spices are all used.
• Place the roast on the top rack of the smoker and place presoaked hardwood (Alder, Apple, Cherry, Hickory, Mesquite or whatever turns you on) on the coals.
• Talk with friends and sip a nice ale as you check the cooker temperature.
• Adding charcoal and fresh wood to maintain 225°F (Go easy on the wood. It's far better to under smoke and end with a delicate flavor than achieve a flavor too strong to be enjoyed).
• Cook for 10-12 hours.
• If you choose to cheat, place the roast in a crock pot,set on low and cook for 10-12 hours.
• If you opt for the oven, place the roast in a pan and roast it for 10-12 hours.
• Note; If you choose to use the smoker the juices will drop into the water basin. If you use a crock pot or oven you will have to drain the juices fairly regularly. I heated the nozzle of my nylon turkey baster and squeezed it to make the hole flatter and smaller, the thin juices don't dribble out so easily.
• Each works well but with the charcoal cooker you get smoked meat and the fun of being forced to sit around with friends drinking ale and watching the coals. The cooking of food should be as much fun as the eating of it.
• When done let it cool to handling temperature.
• Cut, chop, or shred the meat into bite sized servings.
• Mix the vinegar, hot sauce, and sugar.
• Add salt and pepper to taste.
• Toss vinegar mix with the meat.
• Reheat and serve. Great with a garden salad and a baguette to soak up the juice.

BBQ ROAST PORK

Steps:

• Preheat the oven to 325 degrees F.
• Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
• BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
• Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
• Remove the pork from the oven and let rest for 10 minutes before slicing.

BBQ HAWAIIAN STYLE PORK ROAST

Steps:

• Mix together dressing, pineapple juice from can, brown sugar & soy sauce.
• Marinate Pork Roast in ingredients from step 1.
• Place pineapples in separate plastic bag with a little marinade.
• Marinate minimum 4 hours to overnight in fridge.
• Remove from fridge, let rest 1 hour or until room temperature.
• Grill at medium heat on BBQ for 1 hour, turning as needed.
• Remove from BBQ, cover loosely with tin foil for 15 minutes.
• Simmer leftover marinade for 10 minutes.
• Grill pineapple slices until lightly charred.
• Slice Pork Roast at your desired thickness.
• Serve with pineapples & marinade.
• Side dish of corn on cob, rice pilaf or steamed broccoli is nice.
• ENJOY!

OVEN-BARBECUED PORK ROAST

Steps:

• Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
• In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
• Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
• Place the roast in a large Dutch oven and pour the sauce over the roast.
• Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
• Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
• Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
• Delicious!

BAREFOOT CONTESSA'S BEST ROASTED PORK

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!