oiling and thickened.
Add pork. Stir until coated.
Turn
Tie pork with kitchen string at 1/2-inch intervals. Combine barbecue sauce
Combine barbecue sauce, ketchup, oil, thyme and garlic in a large shallow dish. Add ribs and turn to coat. Season. Cover and refrigerate for 3 hours or overnight, turning occasionally.
Preheat grill and oil grates. Grill ribs, brushing with marinade occasionally, until cooked to your liking. Serve with warm potato salad.
You can use my recipe for char siu (#34265) or make it with a mix- both powdered and liquid mixes are available at Asian food stores.
I like the Noh brand, personally.
Chop the char siu and mushrooms finely.
Combine the water and cornstarch and stir into the char siu and mushrooms.
Add salt, soy sauce, sesame oil, hoisin sauce, and sugar, and add enough food coloring to color the mixture a bright red.
Heat the oil and lightly cook the garlic, then add the rest of the filling mixture and cook until thick.
To make the bao ...
Clean the outside of pork removing all fat and silver
bowl.
Rub the pork butt all over with the
tore refrigerated and capped).
BARBECUE/GRILLING METHOD: PREHEAT grill to
or 10 mins.
Place pork in a large shallow baking
Marinade pork in a large bowl with barbecue sauce for 1 hour in refrigerator.
When ready to cook, heat oven to 350\u00b0.
Place pork in baking dish.
Add diced onion on top.
Cover with foil and bake for 1 hour and 15 minutes to 1 hour and 30 minutes.
On your barbecue grill, cook the pork until medium; do not sear.<
Preheat grill for indirect cooking. In a bowl, combine peach preserves, ketchup, soy sauce, mustard and vinegar.
Place each rack of ribs on extra wide sheets of heavy duty foil. Rub racks with barbecue rub. Turn racks bone-side-up. Crimp foil to seal. Grill for 2 hours 15 mins over indirect heat. Remove ribs from foil. Brush with peach basting sauce. Grill for 15 mins, turning once. Let ribs rest for 15 mins before cutting.
Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions.
Cook pork roast in crock-pot overnight on low.
The next morning take the bone out and shred the pork.
Add equal amounts of hot and mild barbecue sauce and mix.
Use the Louisiana hot sauce to make it as hot as you want.
Serve on hamburger rolls.
edium-high.
Center one pork chop on each sheet of
requently with half of the barbecue sauce.
Remove tenderloin from
Season and fry pork chops until nice and brown in color. Place in baking dish and pour mixture of barbecue sauce and water over chops.
Cover with foil and bake at 350\u00b0 for 1 hour.
Season pork chops with garlic powder and mustard powder. Brown and drain off all excess oil.
Add barbecue sauce and water. Cover and simmer 30 to 40 minutes.
Serve with rice.
Step 1: Rub salt to pork bones, then clean and scald
In crock-pot, cook roast with onion and garlic on low overnight.
Pour liquid off pork, take pork off bone and discard fat.
Add barbecue sauce to meat; cook on low for 4 hours, stirring 2 or 3 times.
Brown pork chops over medium heat about 5 minutes per side. Place brown pork chops in slow cooker. Pour barbecue sauce over top. Cook on low.