North Carolina-Style Pulled Pork Sandwiches

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 5 hr

• 3 tablespoons salt
• 2 tablespoons pepper
• 1 tablespoon sweet paprika
• One 5-pound boneless pork shoulder roast
• 2 tablespoons vegetable oil
• 1/3 cup distilled white vinegar
• 1/3 cup apple cider vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon hot pepper sauce
• 8 hamburger buns, split
• 4 cups North Carolina-Style Coleslaw (optional)

1. Preheat the oven to 300°. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450° and roast for 20 minutes more.
4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.

**Personal Review: Letting this roast all day made our house smell wonderful – the pork was cooked to perfection!  We ended up pouring a lot of the vinegar out because it was almost overpowering flavor and added a lot more hot pepper sauce and BBQ sauce to it.  I would reccomend letting this sit overnight in order for the meat to absorb the flavor more.  It tasted great for dinner but leftovers kicked butt – the meat was so tender, so flavorful.**

Texas-Style Brisket

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 30 min
Cook Time: 4 hr

• Salt and pepper
• 1 tablespoon garlic powder
• One 6- to 7-pound trimmed beef brisket, patted dry
• 2/3 cup beef broth
• 2/3 cup ketchup
• 1/3 cup apple cider vinegar
• 2 teaspoons hot pepper sauce

1. Soak 3 cups wood chips in water according to the package directions or for 1 hour. Meanwhile, mix together 2 1/2 teaspoons salt, 1 tablespoon pepper and the garlic powder; sprinkle all over the brisket.
2. Remove the racks from the grill. Arrange a large drip pan or disposable baking sheet on one side of the grill to catch the drippings. Drain the wood chips and transfer to a 2-foot-long sheet of heavyduty foil. Wrap tightly, creating a secure pouch, then poke 10 holes in the top to create a smoker box. Place the pouch on the side of the grill opposite the drippings pan. Set the racks in place, close the grill and preheat to 350°.
3. Arrange the brisket, fat side up, over the drip pan. Grill, covered, turning once, until lightly charred, about 30 minutes. Wrap with a large sheet of heavy-duty foil and return to the grill, fat side down. Lower the heat to 325° and grill until fork-tender, 2 1/2 to 3 hours. (Be careful when unwrapping the brisket, since there will be lots of juice inside the foil packet.).
4. In a medium saucepan, bring the beef broth, ketchup, vinegar and hot sauce to a boil. Lower the heat to medium and simmer until thickened, about 10 minutes.
5. Let the brisket rest, wrapped, for 30 minutes; carefully unwrap and pour the juices into a cup. Thinly slice the meat against the grain, arrange on a platter and pour the juices on top. Serve with the barbecue sauce on the side.

**Personal Review: No Review Yet**

 

Kansas City-Style Sticky Spareribs

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 30 min
Cook Time: 4 hr

• 1/2 cup plus 2 1/2 tablespoons brown sugar
• 2 1/2 tablespoons hot paprika
• 4 teaspoons onion powder
• 1 1/2 teaspoons celery salt
• Salt and pepper
• 2 racks pork spareribs (about 7 pounds total)
• 2 cups ketchup
• 1/4 cup honey
• 1/4 cup apple cider vinegar

1. Soak 3 cups wood chips in water according to the package directions or for 1 hour. Meanwhile, combine the 2 1/2 tablespoons brown sugar, the paprika, onion powder, celery salt and 4 teaspoons each salt and pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.
2. Remove the grill racks. Arrange a drip pan or disposable baking sheet on one side of the grill to catch drippings. Drain the wood chips and transfer to a 2-foot-long sheet of heavy-duty foil. Wrap tightly, creating a secure pouch, then poke 10 holes at the top to create a smoker box. Place the pouch on the other side of the grill, opposite the drippings pan. Set the grill racks into place, close the grill and preheat to 325°.
3. Working quickly, arrange the ribs, meaty side up, over the drip pan. Grill, covered, turning occasionally, until the meat shrinks away from the bone and is fork-tender, about 3 1/4 hours.
4. Meanwhile, in a small saucepan, combine the remaining 1/2 cup brown sugar, the ketchup, honey and vinegar over mediumhigh heat and season with salt and pepper. Bring just to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until smooth, about 5 minutes.
5. Brush the ribs all over with the sauce, arrange meaty side up and grill, turning once, at 200° for 20 minutes. Cut the racks into individual ribs and serve with the sauce on the side.

**Personal Review: No Review Yet**