For the pork and peach bbq sauce:
Preheat the oven to
edium-sized saucepan, combine all BBQ sauce ingredients. Cook over medium heat
ough to hold all the pork (or beef brisket).
Add
bowl, combine all ingredients for the marinade (except chicken).
n both sides. Place pork on grill for 8-9 min., turning
Combine BBQ sauce ingredients; simmer for one hour. Cover and place
For the ribs:
Preheat the
up or bowl and microwave for 30 seconds to allow molasses
brine in this mixture, for 6 hours or overnight, rotating
For the Cranberry Sauce: Place all ingredients, except stevia,
White BBQ sauce: Combine mayonnaise, cider vinegar, fresh lemon juice, black pepper and red pepper in a small bowl.
Cover and store in refrigerator for up to 1 week.
Pulled Chicken: Place 1/3 cup of slaw on bottom half of each bun.
Top with 1/2 cup of chicken.
Add 2 tablespoons of White BBQ sauce.
Add 2 pickle slices.
Place bun top on top.
FOR THE BALSAMIC BBQ SAUCE:
Combine all the ingredients
b>for 30 minutes before putting in the smoker.
Beer Mop Sauce
he onion, garlic, green onions, BBQ sauce, marmalade, dill, orange juice, black
For the pork and peach bbq sauce:
Preheat the oven to
b>for the rub together until well blended.
Rub on the pork
bove ingredients except the pork shoulder and the BBQ sauce in a small
PREPARE Recipe #453973 for the SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE.
Mix BBQ sauce and marmalade together.
Place pork at bottom of slow cooker.
Cover with chopped onions and BBQ sauce mixture.
Close pot and cook on low for 8-10 hours (on high for 4-6).
Remove meat from pot, cut into small pieces and shred with a fork.
Stir until evenly coated, and serve on lightly toasted buns. Mayonnaise helps to limit sogginess.