Pork

2 boneless pork butts (4 to 5 lb each)

Recipe BBQ rub

Ingredients
2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Brown sugar
2 tablespoons Ground cumin
2 tablespoons Chili powder
2 tablespoons Black pepper
1 tablespoon Cayenne pepper
1/4 cup Paprika
N.C. style BBQ sauce*

Preparation

A rub helps develop the crispy crust that is essential to true barbeque. Mix all ingredients together and store in an air-tight jar.

Yield: 1 cup.

Rub the butts with 1 cup of barbecue rub and let come to room temperature, about 2 hours; using hardwood charcoal, build a small fire on one side of a covered kettle-style grill; allow about 30 minutes for the charcoal to catch completely; place the butts on the grill rack making sure they are not above any part of the fire.

Cover the grill and vent lightly; add small amounts of charcoal to keep the fire just smoldering (about every 30 to 40 minutes).

Cook 5 to 7 hours or until internal temp is 170 F and the meat is super tender; remove from the grill and shred; mix with the sauce and pile onto cheap, white, fluffy rolls; top with coleslaw and serve with a side order of beans.

Serves 20

Carolina-Style Barbeque Sauce

Ingredients

1 c White vinegar
1 c Cider vinegar
1 tb Sugar
1 tb Crushed red pepper flakes
1 tb Tabasco sauce
Salt - to taste
Freshly cracked black pepper
To taste

Mix all ingredients together. Store in a covered jar in the refrigerator. Will keep for 2 months.

1 cup cranberry sauce
3 Tbsp cider vinegar
2 Tbsp chipotle puree
1 Tbsp olive oil
1 Tbsp pepper
4 pork chops, cut 1 thick

To prepare glaze ahead of time, in a small pan over low heat, combine cranberry sauce, vinegar, and chipotle. When warmed through, transfer to blender and pulse until smooth. Set glaze aside for later.

Preheat grill to medium-high heat. Brush pork chops with oil and pepper. Place them on the on grill for around 3 minutes per side and then simply brush the with glaze and cook for an additional 3 minutes per side.

Serve chops with remaining glaze to be used as needed.

Note:  To make chipotle puree use chipotle in adobo and add a couple of pepper with sauce and puree in blender. For those who do not like too much heat, half the quantity of the chipotle puree.

Ingredients

1 cup Olive oil
1/2 cup Bourbon
3 tablespoons Honey
1/2 cup Lemon juice
1 tablespoon Minced garlic
1 1/2 tablespoons Fresh ginger root, peel and grate
1/4 cup Soy sauce
1/2 cup Thinly sliced onion
2 tablespoons Fresh sage, coarse chopped
2 teaspoons Pepper
1 teaspoon Salt
3 Pork tenderloins

Lay the pork in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.

Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals.

Roast the pork evenly for about 40 minutes, until its internal temperature is 165F. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.

Serves 6.

Ingredients

1/3 Cup Kikkoman Teriyaki Baste & Glaze
2 Tablespoons Plum Jam
1 Teaspoon Firmly Packed Brown Sugar
1 Teaspoon Grated Fresh Ginger
1/4 Teaspoon Grated Lemon Zest
4 Pork Loin Chops -- about 3/4 inch thick

Combine the baste and glaze, plum jam, brown sugar, ginger and lemon zest. Remove and reserve 1/4 cup mixture.

Place the pork chops on the grill 4-5 inches from the hot coals. Brush with the remaining baste and glaze mixture. Cook about 8 minutes, turning the chops over and brushing occasionally with the baste and glaze mixture.

Meanwhile, blend the reserved 1/4 cup baste and glaze mixture with 1 1/2 tablespoons water in a small microwave-safe bowl..

Cover and microwave on medium-high (70%) for 90 seconds, stirring every 30 seconds.

Serve the warm sauce with the chops.

Ingredients

2-pound boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns

Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.

Tip: Pork can be made 1-2 days ahead; refrigerate covered and reheat before serving.

Serves 8

Serving Suggestions

Want the flavor of barbecued sandwiches, but don't want to get the grill out or turn on the oven? Fix this slow cook version of barbecue pork for sandwiches.

Nutrition Facts
Calories 320 calories
Protein 29 grams
Fat 9 grams
Sodium 490 milligrams
Cholesterol 65 milligrams
Saturated Fat 1 grams
Carbohydrates 28 grams

Ingredients

1 package, approximately 2 1/2 pounds,
pork tenderloin (2 loins per package)
1/2 cup olive oil
1/2 cup fresh lime juice
6 ounces frozen orange juice concentrate
1/4 cup water
2 tablespoons crushed garlic
2 tablespoons ground cumin
1 tablespoons kosher salt
1 tablespoons ground black pepper
1 large, sweet onion, sliced
6 to 8 pieces pita bread
1 lime, cut into quarters

In a rectangular, nonreactive container combine the olive oil, lime juice, frozen orange juice concentrate, water, garlic, cumin, salt and pepper. Mix well.

Rinse the pork and add to the marinade. Cover and refrigerate for four to eight hours.

Preheat grill to medium temperature.

Cook the pork on all sides (rotating periodically) until the internal temperature reaches 170 degrees. Liberally brush the citrus marinade on the tenderloins frequently during the grilling and turning.

Remove the pork from the grill and let stand 10 minutes. In the meantime, slice the onion. Heat one or two teaspoons of cooking oil in a pan and saut over medium heat. After meat has rested slice thin. (Hint: An electric knife works great.) Serve on warm pita bread with sauted onions. Squeeze fresh lime juice from wedges onto the sandwich.

Serves 6 to 8.

Nutrition values per serving: 344 calories, 8 g fat, 36 g carbohydrates, 2 g fiber, 30 g protein, 73 mg cholesterol, 670 mg sodium