Best Barbequed Pork Recipes

FRED'S BARBEQUED PORK RIBS

Steps:

• Preheat an electric or gas grill to 250 degrees F.
• Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred's Special Spray by mixing the lemon juice, vinegar and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred's Special Spray. Cook the ribs until they are browned, about 1 1/2 hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300 degrees F. and cook the covered ribs for 3 hours more.

BARBEQUED PORK RIBS

Steps:

• Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.
• Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.
• Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.
• Preheat grill for medium-high heat.
• Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

BARBEQUED PORK TENDERLOIN

Steps:

• Rub tenderloins with oil and season with barbeque rub. Let marinate for about 1 hour. Grill until desired temperature is reached, medium rare is best (145/150 degrees.)
• Mix ingredients together and store in dry container.

TASTE OF HOME INDOOR BARBEQUED PULLED PORK

Steps:

• Combine all the dry spices, including salt and pepper. Pat pork dry with paper towels, and sprinkle all over with spice mixture.
• Heat oil in large skillet over medium-high heat until just smoking. Add pork and cook until well-browned, about 4 or 5 minutes per side. Transfer to large bowl, tent with foil. Let rest 5 minutes. Using 2 forks, shred into bite-sized pieces.
• Meanwhile, add liquids to empty skillet, scraping up any browned bits. Simmer over medium-low until it has thickened, about 3 minutes. Stir in shredded pork. Cook until heated through, about 2 minutes. Season with salt and pepper.

SLOW COOKER BARBEQUED PORK FOR SANDWICHES

Steps:

• Season the roast with salt and pepper. Place the seasoned roast, coffee, Worcestershire sauce, bourbon whiskey, garlic, beef broth, water, onion, and red pepper flakes in a slow cooker set to LOW. Cook 3 to 4 hours. Scoop garlic cloves out of the cooker and mash with a fork; return the mashed garlic to the slow cooker. Cook another 3 to 4 hours.
• Transfer roast to a large cutting board, and discard liquid. Shred the roast into strands using two forks, and return meat to the slow cooker. Stir in the barbeque sauce, and continue cooking on LOW for 1 to 3 hours.

BARBEQUED PORK

Steps:

• Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally.
• Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve.