Recipe Time! – Pulled Pork

Some time ago I shared this recipe with you.  I had made it for when both of my brothers-in-law came to stay with my husband and I in Tennessee. It was really good and I had slaved over it all night while it was in the oven (the things you do, right? Heh heh) At the time, I didn’t know that there were two types of pulled pork recipes that have made their home in North Carolina. (Thanks Bobby Flay!!) The pulled pork I made was vinegar based and not tomato based as they were used to. Don’t get me wrong, it was good nonetheless but I would rather my house not smell of vinegar while cooking! I bought a Boston butt last week in hopes of making some pulled  pork soon. I found this recipe that I will hope you will enjoy.

What You Need:

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce
  • Good-quality hamburger rolls, for serving

Directions:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Easy peasy! I haven’t made this recipe as yet. It won’t be until this weekend, hopefully. I need to take it out of the freezer and let it thaw out in the fridge. I know the kids will love this! I would highly recommend some Cole slaw to go with it. Next week I will find some good Cole slaw recipes that would go great as a part of a main dish or just as a side.

God Bless!

 

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Recipe Time! – Downhome Barbeque Beef Short Ribs

It’s getting hot, hot, HOT! And when it starts getting hot, it’s time for BBQs!! Here is a recipe that your family and friends will love and you will definitely be the hit of the party!

http://www.foodnetwork.com/recipes/tyler-florence/downhome-barbecue-beef-short-ribs-recipe.html

Doesn’t this look delicious? Yummmm!

What you need:

  • 8 pounds beef short ribs, cut across the bone
  • 2 garlic cloves
  • 1 bay leaf
  • 1 cup brown mustard
  • 1/2 cup red wine vinegar
  • 1/3 cup brown sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon cayenne pepper
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon granulated onion
  • 1 tablespoon granulated garlic
  • Salt and pepper, to taste

Kitchen Items:

  • Stock Pot
  • Spoon

Directions:

Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.

In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.

Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side.

Whelp! There you go. You can make some home made Cole slaw, mac and cheese, an potato salad to go with it. Serve with a nice cold drink.
God Bless!
The post “Recipe Time! – Downhome Barbeque Beef Short Ribs” appeared first on Tia’s Space. Click through to interact, leave a comment and continue with the conversation.

Happy Independence Day!

Wishing all my readers a Happy Independence Day! Please be safe out there. Make sure you have emergency water for the grills, plenty of fluids and a contingency plan if it rains (it’s been overcast and rainy in NC). Have a lot of fun, try not to over eat and act silly!

Love y’all!

God Bless!

Memorial Day

Today is the day of remembrance. We need to remember why we are able to have the freedoms that we do. A lot of people are opposed to war. I respect your views. These soldiers that you rally against have voluntarily signed the contract that sent them to the four corners of the Earth. They did something that most people would not do and that’s defending their country.

Some have returned home, some have not and some are still overseas. Family members are home worried about their soldiers welfare, children wondering when daddy or mommy will be coming home, and the sad few that are planning funerals. They remember the sacrifices. They know about the scares the media portrays and the finger biting that happens shortly thereafter.

The drops of blood and sweat, the fatigue and insomnia, the pain and hunger that soldiers of the past and present have shed to make sure that we are able to walk without fear. Remember the fallen, remember those that still serve, remember those who have completed their service….remember them all. You may get tired of hearing this from year to year, “It’s not about the BBQ…” or “it’s not about the sales…”, but it’s true.

Whether you are for and against the war and what they represent, please take the time out to think about those who chose to protect each and everyone of us from enemies foreign and domestic.

Be safe today.

God Bless!

Recipe Time! – BBQ Pulled Pork and Cole Slaw

Hey!

Well this is my favorite time of the week where I share a recipe with you. This one is courtesy of Emeril Lagasse and FoodNetwork.com. This recipe is great meal for a large group of people. This recipe can be cut down for a smaller setting. Make sure to read it through entirely because there are a lot of ingredients. When I first made this, I was missing a lot of the ingredients, but now I can make it any time I want and the only thing I would have to get is the fresh ingredients for the Cole slaw. If you are not a spice fanatic, omitting the cayenne pepper is always an option.

What you need for the pork:

    • 1 boneless pork butt, about 4 pounds
    • 3 tablespoons dark brown sugar
    • 2 tablespoons Essence, recipe follows
    • 1 tablespoon salt
    • 1 tablespoon cumin
    • 1 tablespoon paprika
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon cayenne
    • Wet Mop Basting Sauce, recipe follows
    • Barbecue Sauce, recipe follows
    • 8 Hamburger buns
    • Kicked Up Cole Slaw, recipe follows
Directions

Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

Preheat an oven or smoker to 225 degrees F.

Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.

With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with additional Barbecue Sauce on the side.

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

(Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.)

Wet Mop Basting Sauce:

  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon cracked black pepper
  • 1 tablespoon salt

The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.

Yield: 2 1/4 cups

Barbecue Sauce:

  • 1 cup apple cider vinegar
  • 1 cup ketchup
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper

In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

Yield: about 2 cups

Cole Slaw:

  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup packed light brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons buttermilk
  • 4 teaspoons celery seeds
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 3 cups shredded green cabbage (about 1/2 head cabbage)
  • 3 cups shredded red cabbage (about 1/2 head cabbage)
  • 1 green bell pepper, finely diced
  • 1 large carrot, peeled and shredded
  • 1/2 cup grated yellow onion
  • 1/4 cup minced fresh parsley

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

(My notes: If you are in a pinch and don’t have time to shred the cabbage, buying the equivalent in pre-cut cole slaw is awesome. Though it might not have the equal amount of red and white cabbage, it will still taste the same.)

Yield: 8 servings

I hope that you enjoy this recipe as much as my family and I have!
God Bless!