Off topic : your fave barbq sauce for pork???
 

I am serving some leftover pork loin as pulled pork today...I want to heat it in a barbq sauce but don't have a recipe...
I am serving homemade coleslaw and fried potatoes with it.
Baking some sort of dessert, haven't decided that yet.
will probably do something with the apples I have on hand.

what is your fave?

Live
My FAVORITE thing to put on pork is not a bbq sauce but a rub that would taste wonderful on pulled pork as well. It's called......BUTT RUB. I use that stuff on everything! Salads, corn on the cob, and just about any meat (chicken with Butt Rub....yum). I know that didn't really address the bbq sauce but if you haven't tried it, it's worth it.

Everything's better with a little Butt Rub! (That's their tag line)

Enjoy! And I hope someone comes along with a good recipe for a wonderful bbq sauce for you!

gentle hugs

I'm not sure I could eat anything called butt rub. lol

1 large onion chopped
oil to saute onion
3/4 cup ketchup
1/3 cup lemon juice(fresh)
3 T sugar
3 T worchestershire
2 T mustard
1/2 t pepper

Saute onion until transparent. Add other ingredients and simmer 20 minutes.

Variations:
add 1 T heinz 57
1/2 t tobassco
substitute maple syrup for sugar
1/4 cayene pepper

My favorite bottled bbq is Stubbs Original

sweet baby rays :ValD014:

***** and Beans(got it at the local Rib fest this summer) It is so much better than commercial BBQ sauces.

Oh wow..Um P.ork(y) didn't realize that word would be censored.

this will sound weird..but a small jar of grape jelly and a jar of chili sauce mixed together is amazing!

Fischer & Weiser Raspberry Chipotle sauce!!!

Sold at my grocery store, but also at Costco & online, etc.

Costco - Fischer & Wieser® The Original Roasted Raspberry Chipotle Sauce 6 Bottles - 15.75 oz. Each

.....low country......
.....vinegar based......
......NO ketchup, NO mustard......

slow cooked!!!! Yum!!!!!

My tastes are unsophisticated. I plunk a boneless pork roast down in a heavy pan, add storebrand barbecue sauce - and cook it real slow. The only work to it is pulling or cutting apart the cooked pork. It tastes as good to me as any barbecue I've ever eaten out. Or better. Okay, to be honest -- sometimes I add a little fresh garlic.

thanks! I decided to make it tomorrow so that I could see what you all like first...and go to the grocery tomorrow.

yeah, but hydrogirl doesnt she need a whole pig, and a spit for the full effect?
just get me a little tenderloin there, and I will be happy.
:lmao

barbeque sauce is okay, but I prefer horseradish or horseradish sauce with pork.

Just a minor editorial note, I changed the title to say "Off topic". It _really_ helps in keeping track of things, especially when there lots of newbies and crisis.

Mike :)

Here's my favorite BBQ sauce. In my home-made cookbook, I've dubbed this:

Awesome Barbecue Sauce for BBQ Beef or Pork Sandwiches

2 large onions, chopped
1 cup ketchup
2 cups beef broth
2/3 cup chili sauce
1/4 cup apple cider vinegar
1/4 cup packed brown sugar
3 T. Worcestershire sauce
2 T. prepared mustard
2 T. molasses
2 T. lemon juice
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. pepper
1 T. liquid smoke

Combine all ingredients in a saucepan. Simmer, uncovered, for 15 minutes. Such sweet and sour, smokey deliciousness.

Another recipe for BBQ pork sandwiches, this one with lots less ketchup and more vinegar flavor; probably the low country style mentioned earlier. This is also from my home-made cookbook.

Pork BBQ Sandwiches

1 bone-in pork shoulder (~4 lbs.)
2 cups water (add more if necessary)
1 tsp. salt
2 cups finely chopped celery
1/2 cup steak sauce
1/2 cup apple cider vinegar
1/3 cup packed brown sugar
3 tsp. lemon juice
2 T. chili sauce
2 T. ketchup
2 tsp. liquid smoke (or to taste)
4 large onions, sliced
2 T. olive oil
2 T. butter

Place pork roast, water and salt in Dutch oven. Cover and simmer for 3 1/2 to 4 hours, or until meat is very tender. Remove meat and discard bones; shred meat with two forks. Skim fat from pan juices. Stir in celery, steak sauce, vinegar, brown sugar, lemon juice, chili sauce, ketchup, liquid smoke, and shredded pork. Cover and simmer 1 hour. Meanwhile, in a large skillet over low heat, saute onions with sugar, olive oil, and butter for 20-30 minutes, stirring occasionally. Serve pork and onions on buns.

Note to folks from everywhere except the Deep South: barbeque ingredients and styles are extremely region specific and the great majority of Southerners think that their style is the best one... and, of course, Texans think that too ;)

Johnny Ray's, Dreamland, or Golden Rule sauce, all the way. I've never tried making my own...

what is this blasphemy you speak of?
:gaah

LOL
I lived in NC, SC and GA.
But, I admit to loving all pork, cooked any kind of way with any kind of sauce.
this is an anonymous forum yes?
LOL

All I can say is these things all sound soooo delicious and I want to try some of these recipes - coming from Scotland we are not very adventurous when it comes to BBQ sauces - I know my husband will be thrilled to add to his very large collection of recipes!

Oh, edited to add - being a noob, would someone mind explaining in detail how you 'pull' pork or beef or whatever. I have had this in the USA and it was yummy, but have never tried it myself - do you literally pull it in your hands or between two forks or what?! (sorry, I just know someone will be lolling about my question..... :-) )

OT, OT, this thread has actually made me smile for the first time in days... maybe visiting recipe web sites would be good for my own recovery?

oh yes, feeling down.
barbeque is serious business here in the states.
LOL
some do actually pull the pork apart with their fingers,
others put a bunch on a big chopping block and use a big knife.
when i lived in north carolina, there was a little of both.
the party was called a "pig pickin".
a whole pig was roasted slowly over a pit, taken off the fire when done, and people would actually come and "pick" the part they wanted.
but there are as many different ways as there are barbeque sauces and the one that formerdoormat posted looks delicious. molasses is the secret ingredient.

Beth

Oh come on.....you don't think the landlord would really care if Live and company dug a nice BBQ pit out back, do you?!

:zoink:bbq

of course not, because it is the only way it can be done properly!
:a122:

c'mon y'all we got us a pig pickin to git to!

hehehehehehe

Well, where I'm from BBQ pork is either "chopped" or "sliced inside and out." It is soaked in tomato and brown sugar based sauce and served with iced tea that's so sugary, it can stand up by itself.

No coleslaw is placed on the sandwich-- it's on the side, as the good lord intended. The barbeque meat can only be properly prepared in huge, ancient, soot encrusted grills in restaurants where the waitresses call you honey and there are plenty of piggy figurines and college football memorabilia on display, but no health rating posted anywhere.

I miss it so, but the food is much healthier out here...

oh, yes buffalogal. they try to do it up here in michigan, but no waitresses that call you honey. and i cant find that stand alone sweet tea to save my life.
sigh........

LOL

Well, I had all ready roasted a tenderloin, you see. Garlic and herbs marinade.
I was going to use the leftovers for barbq sandwiches and yes I want coleslaw on the sandwish.

But I wound up picking it myself and eating it straight out of the frig cold.

OMGosh you guys, my mouth start WATERING after reading FormerD's recipes!!! :bbq
I think the next campout-in-front yard is at Live's!!! (Aw, this makes me miss Jadmack).

So how did the roast turn out? Did you roast it at 500 for the first 10 or 15 mins and then slow roast it the remainder?

Wow...those recipes sound good. After eating some wonderful ribs at a friends house, she shared her recipe:

mix one part each:
Regular Coca Cola (diet will not work)
Ketchup

Of course you could toss in some minced onion, garlic or whatever spice you like. It tastes alot better than it sounds!

Ooooh thanks everyone - I have so many ideas now. We have a very busy weekend coming up, so no time to work on pork roasting specialities, but I plan to work on this the following weekend.

Do you folks in the US know what a slow cooker is? I guess it's just like a mini oven (with a very heavy ceramic inside 'pot') you plug in and it cooks things at either 90 or 100 degrees centigrade - you basically can put anything in and cook it for, like, 5 hours or overnight or whatever - do you think I could do my pre-prep in this for the pork and then 'pull' it and then cook in BBQ sauce? I'm sure I could, but just not sure... I sure don't have any smoky charcoal-y type things to cook in....