Southern Pork Barbecue On Buns Recipes

SOUTHERN BARBECUED PORK

Steps:

• Place the pork roast and onion in a Dutch oven. In a small bowl, whisk the vinegar, Worcestershire sauce, ketchup, brown sugar, mustard, salt and cayenne; pour over roast. Cover and bake at 325° for 3-4 hours or until meat is very tender. , Remove roast; shred meat with two forks. Skim fat from pan juices. Return meat to the pan. Use a slotted spoon to serve on rolls. Top with coleslaw if desired.

STEAMED BARBECUE PORK BUNS

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

SLOW COOKER SOUTHERN BARBECUE PORK ON A BUN

Steps:

• In a medium saucepan, over medium-high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
• Bring to a boil, reduce heat and simmer for 5 minutes, then let cool.
• Rinse pork shoulder and pat dry, then place in a large glass bowl or resealable plastic bag; pour sauce over pork and marinate overnight in the fridge.
• Remove roast from the marinade and place in the slow cooker; add 3/4 cup water to marinade, mix well and add to roast in slow cooker; cover and cook on low for 8-9 hours or on high for 4-6 hours (I cooked for 8 hours and mine was perfect), until meat is tender but not falling apart.
• Remove meat from sauce and let it stand on a carving board for 10-15 minutes, then cut it into thin slices and keep warm.
• To serve: place meat on one half of bun, add sauce and top with the other half of bun (kind of elementary, huh?).

SOUTHERN PORK BARBECUE (FOR SANDWICHES)

Steps:

• Rub the roasts on all sides with the meat rub. If you don't have one already, try: Recipe #60138. Commercial rubs are also available and work just fine.
• On a gas or charcoal grill, over high heat, sear/brown the roasts on all sides (10-15 minutes total).
• After roasts have been seared, place them in a large roaster pan, elevating them above the bottom of the pan with a small grill or with oven-proof plates. Pour 12 ounces of water into the bottom of the roasting pan. Top the roasts with the melted butter.
• In an oven pre-heated to 275°F, allow the roasts to bake, covered, for 6 hours. At the end of 3 hours, turn the roasts.
• At the end of the 6 hours, check the roasts for tenderness. THE BONE SHOULD FREELY RELEASE FROM THE MEAT WHEN DONE. If the roast is still rubbery, allow it to continue to roast, covered, for up to 2 more hours.
• When the roasts are tender, allow them to cool on a platter and then de-bone and de-fat the meat. Break up all pieces of meat. Place the meat in a large cooking pot, add about 4 ounces of water and bring to a simmer.
• Just as the meat begins to re-heat, start adding barbecue sauce a little at a time, stirring it in carefully. When it gets enough barbecue flavor, stop adding sauce! It's easy to add too much and you may not need the full 20 ounces, depending on your own personal tastes.
• Serve on good sandwich buns, topped with coleslaw.
• NOTE: It is important to use the cheaper, bone-in type pork roasts rather than, say, pork loin. The bone-in roasts have triple the flavor and the higher fat content aids in achieving tenderness. Also, be aware that the roasts labeled "pork butt" are actually pork shoulder--that's the roast that you want.

BARBECUE PORK ON BUNS

Steps:

• In dutch oven, combine first nine ingredients. Summer uncovered 20 minutes.
• Add meat, ketchup and Worcestershire sauce. Simmer slowly 45 minutes.
• Serve on buns or french bread.

BARBECUE PORK BUNS

Steps:

• Sauce: Stir water into cornstarch in small cup until smooth.
• Add remaining four ingredients; stir. Set aside.
• Filling: Heat sesame oil in large frying pan on medium.
• Add green onion, garlic and ginger.
• Stir-fry for 1 minute, stirring constantly, until soft.
• Stir sauce mixture.
• Stir into green onion mixture until boiling and thickened.
• Add pork. Stir until coated.
• Turn into medium bowl.
• Chill for at least 1 1/2 hours until cold.
• Makes 1 cup of filling.
• Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved.
• Cool slightly.
• You should be able to hold your finger in water mixture and it should be almost hot.
• Process flour and yeast in food processor for 2 seconds until just combined.
• With motor running, gradually add liquid through food chute until dough comes together and forms ball.
• Process for 30 seconds.
• Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking.
• Place in large greased bowl, turning once to grease top.
• Cover with tea towel.
• Let stand in oven with light on and door closed for about 1 hour until doubled in bulk.
• Punch dough down and knead gently to remove any air pockets.
• Roll into cylinder shape.
• Cut crosswise into 12 portions.
• Roll or flatten each portion into 4 inch circle.
• Spoon rounded tablespoon of filling onto centre.
• Gather edges together over filling, twisting in clockwise direction to form"top knot".
• Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size.
• Cover with tea towel; let stand for about 1 hour until slightly risen.
• Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover.
• Steam for 15 minutes.
• This may have to be done in batches.

SOUTHERN PORK BARBECUE ON BUNS

Steps:

• In gallon size zipper style plastic bag, mix pork, 2/3 cup of the vinegar, the onion, garlic, 2 teaspoons hot pepper sauce, 1 1/2 teaspoons Worcestershire, 1/2 teaspoon each salt and pepper. Refrigerate, sealed overnight or up to 24 hours. Turn bag a few times. Transfer pork and marinade to a 4 to 5 quart slow cooker. Cover. Cook on low heat for 7 to 8 hours until meat is fork tender. Drain in strainer over bowl. Reserve 1/2 cup skimmed cooking liquid. In large bowl, using 2 forks, shred meat. Add reserved cooking liquid, the barbecue sauce and remaining vinegar and hot pepper sauce until moistened. Serve on buns with coleslaw on the side. Serves 8
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CROCK POT OLD SOUTH PULLED PORK ON A BUN

Steps:

• In a skillet, heat oil over medium heat.
• Add onions and cook until soft.
• Add garlic, chili powder and pepper and cook, stirring, for 1 minute.
• Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.
• Stir to combine and bring to a boil.
• Place pork in slow cooker stoneware and pour sauce over.
• Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
• Transfer pork to a cutting board and pull the meat apart in shreds, using two forks.
• Return to sauce and keep warm.
• When ready to serve, spoon shredded pork and sauce over warm buns.
• MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
• Complete Step 1.
• Cover and refrigerate sauce overnight.
• The next morning, continue cooking as directed.
• The 150 Best Slow Cooker Recipes J Finlayson.

SOUTHERN BARBECUED PORK ON A BUN

Steps:

• In a saucepan over medium high heat, combine ketchup, chili sauce, mustard, vinegar, Worcestershire sauce, red pepper flakes and garlic.
• Bring mixture to a boil, reduce heat and simmer 5 minutes.
• Let cool.
• Place roast in a large glass bowl or resealable plastic bag.
• Pour sauce over pork and marinate overnight in the refrigerator Remove roast from marinade and place in slow cooker.
• Add 3/4 cup water to marinade.
• Mix well and add to roast in slow cooker.
• Cover and cook on low 8 to 10 hours or on high for 4 to 6 hours until meat is tender.
• Remove meat from barbecue sauce and let stand 10 to 15 minutes before carving into thin slices.
• Place meat on one half of kaiser bun, add additional barbecue sauce and top with the other half bun.