Best Southern Pork Barbecue On Buns Recipes

CAROLINA VINEGAR BBQ SAUCE

Steps:

• Add all ingredients to a small saucepan. Bring to a boil then reduce to simmer cooking for 2 minutes until sugar and salt dissolves.
• Remove from heat and let cool. Store in a covered jar or bottle in the refrigerator until ready to use. It can be stored for up to 3 weeks.

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?).

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.

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.

SOUTHERN PULLED PORK

Steps:

• Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
• Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
• Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

BARBECUE PORK ON BUNS

Steps:

• Combine first four ingredients in a slow-cooker.
• Cover and cook on high for 5 hours.
• Drain and slice or shred pork.
• Serve on buns with additional barbecue sauce if you'd like.

CAROLINA STYLE PULLED PORK SANDWICH

Steps:

• The Meat --.
• Place the quartered onions in a crock pot.
• Combine brown sugar, paprika, salt and pepper: rub over the roast.
• Place the roast over the onions in the crock pot.
• Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well.
• Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture.
• Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking.
• While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool.
• Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better).
• Remove the onions and chop to a fine consistency.
• Pull apart the meat with a couple of forks. Meat should have a shredded look to it.
• Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor.
• To serve, spread barbecue sauce on bottom of a hearty bun.
• Put layer of pulled pork on bun. Spread barbecue sauce over meat.
• Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw.
• Spread top of bun with more sauce.
• Grab a fist full of napkins, and enjoy.

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.

SOUTHERN PORK BBQ

Steps:

• 1. Place roast in 3-1/2 to 4-quart slow cooker; add one cup water.
• 2. Cover and cook on high setting 7 hours or until tender.
• 3. Shred meat.
• 4. Return meat to slow cooker. Stir in sauces, sugar, salt, and pepper.
• 5. Cover and cook on low setting one more hour.
• 6. Serve on buns and top with coleslaw, if desired.