Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Sliced Barbecued Pork

Sliced Barbecued Pork

Name: How to cook Sliced Barbecued Pork - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Chad Richey

Sliced Barbecued Pork

My family is a little on the "country" side. So, on Christmas, instead of a traditional ham or turkey, we would gather around my grandparents' table and catch up with one another while feasting on Southern Illinois-style barbecue. Sliced pork shoulder with a vinegar based sauce.

Ingredient

Food ration :

12 servings

Cooking time :

8 hours

1 each

Pork Shoulder (Butt) Roast

1 tbsp

Chili Powder

1 tbsp

Garlic Powder

1 tbsp

Seasoning Salt (Lawery's Brand)

1/2 cup

Flour

2 tbsp

Paprika

1 tbsp

Salt

1 tbsp

Pepper

1 tbsp

Sugar

1 tbsp

Cayenne Pepper

1 cup

Apple Cider Vinegar

1 cup

White Vinegar

2 cup

Water

1/2 cup

Butter (1 stick)

Cooking instructions

* Step 1

De-bone and truss roast.

* Step 2

Mix all dry rub ingredients well and apply evenly to roast.

* Step 3

Set up grill or smoker for indirect cooking at 225-250F.

* Step 4

Place pork on smoker or grill and add wood for smoking.

* Step 5

Cook at a steady temperature of 225-250F for 6-8 hours until the internal temperature of the roast reaches at least 160°F.

* Step 6

While the pork shoulder is cooking, make the sauce.

* Step 7

Sift together the flour with the salt, pepper, sugar, and spices.

* Step 8

In a large saucepan, begin slowly stirring in the vinegar until a paste forms, then slowly stir in the remaining vinegar and water.

* Step 9

Bring to a boil, over a medium heat while stirring constantly.

* Step 10

Reduce heat to a simmer and continue cooking for an additional hour.

* Step 11

Remove from heat, add butter, and stir in until melted and completely incorporated.

* Step 12

Serve warm or allow to cool completely and store covered, under refrigeration, for up to 2 weeks.

* Step 13

Remove roast from smoker or grill and allow to rest for at least 30 minutes before slicing.

* Step 14

Or refrigerate until completely chilled, then slice thin and serve like cold cuts.

Note: if there is a photo you can click to enlarge it

Tag

Pork Shoulder Butt Roast chili powder Garlic Powder Seasoning Salt (Lawery's Brand) Flour Paprika Salt Pepper Sugar Cayenne Pepper apple cider vinegar white vinegar water butter (1 stick)

Share on facebook