oiling and thickened.
Add pork. Stir until coated.
Turn
br>Mix together cooked pasta, pork, and BBQ sauce. ( at this
Tie pork with kitchen string at 1/2-inch intervals. Combine barbecue sauce
In a heavy skillet, combine pork with just enough water to cover. Add the vinegar, barbecue sauce and hot sauce. Bring to a boil and simmer over medium heat, covered until meat pulls apart, about 50 minutes.
Remove pork from the sauce, shred and set aside.
Simmer the sauce until it reaches the desired thickness.
Stir the pork in the sauce and spoon onto hamburger buns.
Line oblong dish with large butter beans.
Then mix together catsup, mustard, brown sugar and honey (or molasses) making a homemade barbecue sauce.
Pour this sauce over lima beans, spreading evenly.
Place pork chops on top of barbecue sauce.
Bake at 425\u00b0 for 1 hour, turning after the first 30 minutes.
May be eaten alone or any leftover sauce may be served over rice.
ater, onions, and juice from pork roast in a 12\" nonstick
Melt butter in a large skillet on medium heat. Saute onions 8-10 mins, until golden and tender.
Add potatoes, pork, prunes and parsley; mix well. Press down firmly in pan. Cook over low heat 10-15 mins, until firm, crisp and golden on the underside.
Invert hash onto a large plate. Cut into wedges. Top with fried eggs. Serve with baby spinach and applesauce.
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
ven 425 degrees.
Slice pork thin and cut into 1
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
y one-third.
Stir pork and cream into tomato mixture
nd pepper.
Grind your leftover cooked pork and add chopped fried
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.<
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.
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.