Best Chopped Pork Barbecue Recipes

CAROLINA CHOPPED PORK BARBECUE SANDWICHES WITH SPICY VINEGAR SAUCE

Steps:

• Combine first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand 2 hours.
• Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from grill. Place chimney on lower grill rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
• Open bottom grill vent. Turn hot charcoal onto 1/2 of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack. Sprinkle 1 cup chips over coals.
• Place top rack on grill. Arrange pork shoulder halves on top rack above loaf pans. Cover grill with lid, positioning top vent directly over pork. Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 325°F, opening vent wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 20 minutes.
• Cook pork 3 hours. About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill. Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250°F. Using sharp knife, make several crosswise slashes in meat (do not cut through). Brush with some of sauce. Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165°F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
• Transfer pork to cutting board; remove any tough rind. Chop meat into bite-size pieces. Transfer meat to large bowl and add enough sauce to moisten. Arrange bun bottoms on work surface. Top buns with pork; cover with tops. Serve, passing additional sauce.

CHOPPED PORK BARBECUE

Steps:

• Place the pork loin, fat side up, in a roasting pan. In a medium bowl, combine the remaining ingredients and pour over the roast. Cover and marinate in the refrigerator for at least three hours.
• Preheat the oven to 325 degrees. Remove the pork loin from the refrigerator, uncover and roast for about two-and-a-half hours, or until a meat thermometer placed in the middle of the roast registers 170 degrees.
• Remove the roast from the oven and let stand for 20 minutes. Then chop the meat coarsely and mix with any remaining sauce. To serve, mound on soft rolls and top with coleslaw.

PULLED PORK OR CHOPPED BARBECUE, HOME MADE!

Steps:

• 1. Serves: 12 Prep Time: 4 Hr Cook Time: 2 Hr Beef sirloin or roast pork (2-1/2 pounds)
• 2. 1 cup of fresh parsley, 3 chopped onion and 3 sliced bell peppers, 1/2 cup packed brown sugar 4 tablespoons worcestershire sauce, 4 squeezes fresh lime juice. 2 dashes of thyme, 2 dashes italian seasoning, 2 teaspoons of paprika, 3 tablespoons cider vinegar, 2 tablespoons spicy mustard, 2 teaspoons celery seeds, 4 teaspoons chili powder, 4 teaspoons of hot sauce 1/2 cup of white wine.
• 3. Continue to add ingredients to the roast. 2 teaspoons cayenne pepper, 1 teaspoon of cumin, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg, and a half of cup of ketchup, 2 jalapeno peppers cut into thin slices. Allow all to sit and marinade for 4 hours, cover and sit in the refrigerator. While marinade is in the refrigerator, place 4 tablespoons in a frying pan let it get hot, place 3 bell peppers, and onions in the hot grease pan. Once veggies start to fry place 12 hotdogs in to pan as well, let fry down slowly.
• 4. After 4 hours, put your roast and marinade in a deep cooking pot, add Water in it, cover your entire meat and put stove on medium heat. Cook roast for approximately 2 hours. Once meat is complete you can pull your roast apart still remaining in it's juices and sauce. Add 1 cup of cooked onions and peppers, half cup of brown sugar, 2 teaspoon of red crushed pepper, 2 teaspoon of spicy mustard, 1/2 cup of tomato paste, 1 lime squeezed.
• 5. Now you should have barbecue pulled roast. You can enjoy it as a sub, or as an outrageous hotdogs. Optional, my suggestions are fried or grilled nathans, bess, or kosher hotdogs. italian sub roll or foot long potato rolls used to build your sandwich. Shredded cheese optional, my suggestions are cheddar or mozarilla cheese.

CAROLINA CHOPPED PORK BARBECUE SANDWICHES WITH SPICY VINEGAR SAUCE RECIPE | EPICURIOUS.COM

Steps:

• Combine first 8 ingredients in heavy large saucepan. Simmer over medium heat 5 minutes. Remove from heat, cover, and let stand 2 hours.
• Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top rack from grill. Place chimney on lower grill rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
• Open bottom grill vent. Turn hot charcoal onto 1/2 of bottom rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Fill 2 small foil loaf pans halfway with water and place next to charcoal on bottom rack. Sprinkle 1 cup chips over coals.
• Place top rack on grill. Arrange pork shoulder halves on top rack above loaf pans. Cover grill with lid, positioning top vent directly over pork. Place stem of meat thermometer in top vent with gauge on outside and tip near roast (thermometer should not touch meat or grill rack); leave in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 325°F, opening vent wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 20 minutes.
• Cook pork 3 hours. About once an hour, light more charcoal in chimney set on bricks or cement to replenish charcoal in grill. Add 12 hot ash-tinged briquettes and 1 cup drained wood chips when cooking temperature drops below 250°F. Using sharp knife, make several crosswise slashes in meat (do not cut through). Brush with some of sauce. Cover and continue cooking pork until meat thermometer inserted into center of pork registers 165°F, about 2 1/2 hours longer, adding additional hot briquettes and chips as necessary to maintain temperature and basting occasionally with sauce.
• Transfer pork to cutting board; remove any tough rind. Chop meat into bite-size pieces. Transfer meat to large bowl and add enough sauce to moisten. Arrange bun bottoms on work surface. Top buns with pork; cover with tops. Serve, passing additional sauce.