Bryan And Loris Pulled Pork Bbq Or Ribs Recipe
Ingredients
- 1 - 7 lb Pork Shoulder or Boston Butt
- Olive Oil
- 1 t. Seasoned Salt
- 1 T Garlic Pepper
- 1 t cumin
- 1 t poultry seasoning
- 1/2 t smoked paprika
- 1/4 t dry mustard
- 1 c water
- 1 c chicken stock - and if you happen to be drinking beer…add half of it to the chicken stock and water!! Wonderful flavor
- 1 yellow onion (or any)
- 1 yellow bell pepper
- 2 stalks celery
- ALMOST HOMEMADE BBQ SAUCE:
- 3 bottles Jack Daniels BBQ or Sweet Baby Rays BBQ Sauce
- 1/4 white onion, diced
- 2 T margarine
- 2 T worcestershire
- 1 T heinz 57
- 1 lemon wedge
- 1/2 t liquid smoke
- 2 zo black label Jack Daniels (or beer) OPTIONAL
- 3 - 4 dashes hot sauce
- GARNISHES
- Good dill hamburger chips
- Buns
Instructions
- Preheat oven to 300
- Bring roast to room temp
- Mix together seasoned salt, garlic pepper, cumin, poultry seasoning, smoked paprika and mustard
- Drizzle roast with olive oil
- Rub dry mixture on roast (don’t feel like you have to use it all. I usually have some left)
- Place fat side up in pan lined with aluminum foil
- pour water & chicken stock in pan (can use all water)
- Cut onion, pepper, and celery in large chunks and place around roast
- Cover with foil and bake 4 hours
- Remove foil and bake 2 hours longer
- About 45 minutes before raost is done,
- Mix 2 bottles BBQ sauce, onion, margarine, worcestershire, heinz 57, juice from lemon wedge, liquid smoke, jd or beer, and hot sauce
- Simmer sauce on low until roast is done
- Allow roast to rest 10-15 minutes before cutting
- Remove fat layer. (Juicier and more tender by removing fat after cooking!)
- Pull roast using hands or two forks
- Stir in with sauce
- Simmer together 20-30 minutes longer, adding sauce as needed from 3rd bottle
- Butter insides of buns, turn upside down and broil or place on grill
- Place a scoop of BBQ and several pickles on each sandwich
- Serve with slaw, baked beans, and grilled corn on the cob
- **Could use apple juice and water instead of chicken stock““
- For ribs, rub as you would the roast. Bake (with the stock), covered, at 275 for 3-4 hours. Finish the last 20 minutes on the grill, turning every 5 minutes, basting with the sauce the last 10 minutes. .
