Pork

Won a contest!
by

Won a contest!

I have never entered a contest except with myself always trying to out do the time before if you know what I mean but I was told about this and said what the heck. And the Universe continues to rain on me, 4 dollar lottery winner, free desert and coffee last night at dinner and to return home to this. Hey it’s the small things in life that make it interesting.
Hi Steve,
I am very happy to announce that you have won my Barbecue Contest!
Let me tell you, your pulled pork kicks butt (no pun intended)!!!  And
I absolutely loved the root beer barbecue sauce.  It is so delicious
and kind of surprising too – I’ve used Coke in a marinade, but never
root beer as an ingredient.
So thank you so much for passing on that recipe.  I just need your
address and I can send you your gift certificate for $25 to Omaha
Steaks.  And we will be announcing your winning recipe in my latest
e-newsletter.
Deb

The winner is annoucement

www.homestarcuisine.com

Pulled-Pork with Vinegar-based and/or Root Beer BBQ Sauce recipe wins Home Star Cuisine BBQ Contest

 Steve Saver, of Milford, Massachusetts, took home the gold in Home Star Cuisine’s Ethnic and Family Barbecue recipe contest. His Pulled Pork with Vinegar-based and/or Root Beer BBQ sauce earned him a $25 gift certificate to Omaha Steaks.
The first and second runner-ups are Richard Radovsky, of Brockton, Massachusetts, and Jonathan Richmond. Radovsky submitted a recipe that originated in the Peruvian Andes, Steak Anticuchos. Richmond entered his Man O Man Barbecued Ribs. Both will also receive a $25 gift certificate to Omaha Steaks.

If you would like to try the winning recipe, go to the

Thanks to all who entered our BBQ contest………….

……………………………………………………………………………………………………………..
Pulled Pork with Vinegar-Based and/or Root Beer BBQ SaucePulledPork
By Steve Saver,

Ingredients

3 tablespoons smoked paprika

2 tablespoons garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

2 tablespoons sea salt

1 5-pound pork roast, preferably shoulder or Boston butt

12 hamburger buns or 24 slider size rolls for serving (we prefer whole wheat)

Directions

Mix the spices and salt together in a small bowl and then rub the spice blend over the pork. Cover with plastic wrap overnight in the refrigerator. If you are in a hurry, let stand for at least one hour.

Preparing the sauce – Vinegar-based or Root Beer

Two methods: Oven and Grill

Oven Method

Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees (about 6-7 hours). Keep in mind the pot you are using (my heavy cast iron pan can reach 250 degrees). Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (see below).

Grill Method

Bring grill temperature up to high, then reduce to medium, looking to get temp between 180 to 250 degrees. Cook slow and low – I have a gas grill so I use indirect heat method.

Prepare as in Oven method. Place pork in disposable tin foil pan that has a couple of holes in bottom on the side without the heat. Grill, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Turn once or twice during the cooking process. On the side with the heat, place your smoker tray. Optional: if you want you can wrap in tin foil and cook as above. This gives you moister meat but does not absorb the smoke.

Choices, choices, choices.

Why not both do meat for one hour unwrapped and then wrap and finish cooking (I like to experiment)?

Barbecue sauce (vinegar-based)

Ingredients

2 tablespoons brown sugar

½ cup hot water

1½ cups apple cider vinegar

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

Directions

In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.

OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side.  Maybe, don’t do the vinegar sauce and just use the bottle. It’s up to you and the preferences of your guests.

Root Beer BBQ Sauce

Ingredients

2 cups root beer

2 cups ketchup

1/2 cup fresh lemon juice

6 tbsp. Worcestershire sauce

6 tbsp. light brown sugar

1 tsp. ground ginger

1 tsp. garlic powder

1 tsp. onion powder

Directions

In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes until sauce is reduced by half.

Serve with coleslaw, chips and grilled corn.
Pulled Pork
by

Pulled Pork

Nothing better than a pulled pork sandwich with your son. Say no more!!

 

Ingredients

  •  3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 2 tablespoons sea salt
  • 1 5-pound pork roast, preferably shoulder or Boston butt
  • 12 hamburger buns or 24 slider size rolls, for serving we prefer whole wheat.

How

Mix the spices and salt together in a small bowl, then rub the spice blend over the pork, cover with plastic wrap overnight in the refrigerator. IF you are in a hurry at least let stand for 1 hour

Prepare the sauce see below.

Preheat the oven to 300 ◦. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Keep in mind the pot you are using my heavy cast iron pan I do 250◦ Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (below).

           

 

Barbecue sauce

  •  2 tablespoons brown sugar
  • ½ cup hot water
  • 1½ cups apple cider vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.

OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side.  Maybe, don’t do the vinegar sauce and just use the bottle. You know you and or your guest.

Serve with coleslaw, chips, oven fired fies.

 

by

Pork Gravy and Pork Loin roast

by Steve Saver on Friday, May 6, 2011 at 2:06pm facebook
This is from an old post I put on facebook.  I just love the taste of slow roasted pork or even a sirloin beef roast. I have never been able to make a pork roast like my mother in-law Rose did, it just melted in the mouth. She turned me on to the fact that pork had a lot more going for it then just bacon. Kosher bacon of course.

Posted to facebook: “Ok I decided that I never use this (facebook) so I should start and what better way than to share something I like to do, cook. I made loin pork roast the other day that melted in our mouths. BTW this is a kosher piece of pork.”

Pork gravy

(Gravy not my recipe, well not just yet this first run at it)

Ingredients

  • ½ cup unsweetened applesauce
  • 4 teaspoons Dijon mustard
  • ½ cup apple cider or low or no sodium broth
  • 1 tablespoon plus 2 teaspoons agave nectar – eyeball it or here is a hint if you are using measuring devices for honey or the likes. Spray them lightly with oil and they will slide right out of the spoon or cup.
  • 2 teaspoons chopped fresh tarragon
  • Pinch of nutmeg or 2 grates

After you have browned the pork on all sides and removed from pan add the apple sauce and use to deglaze scrapping up the brown bits with a wooden spoon over medium low heat, add the rest of the ingredients and stir constantly until it thickens up season with salt and pepper to taste.

Good stuff

Pork Roast

How

I rinsed with water and then patted very dry

Salted with about 2 teaspoons of salt, wrapped in plastic wrap and refrigerated for half the day but it should work if done for at least an hour.

Preheat oven to 250 you know your oven.

Optional preheat the oven to 400-450 and turned down to 300-325. I usually do this with meat but where I browned the meat first I did not think it is necessary. I was right. Maybe use if you do not like to brown or making gravy.

After that I patted dry again and sprinkled with pepper, dried oregano, crumbled dried rosemary

Then I browned over medium high heat (you know your stove) with a little oil, on all sides took about 10 minutes and put on a rack, fat side up, in my roasting pan. Stuck the baby with a thermometer and set it to 150

Ok here’s the thing I got to talking with Lyn and did not notice how long it took to cook. Estimate about 15-20 minutes per pound but then you know your stove.

Let it sit on counter loosely covered for at least 15 minutes, slice and season to taste. My wife’s a pepper head.

Now eat baby!

You can do the same for sirloin beef roast just use liberal salt and pepper, different gravy though,  I don’t do gravy for the beef. Slow and low cooking makes a tender flavorful roast with these cuts. Season to taste after slicing.

by

Pork Kebab with Orange and Thyme

Summer time brings out the grill, although I grill all year round, and kabob are always fun. Swords filled with veggies, meats, chicken, and fish grilled to perfection and then piled high on the plate on maybe a bed of rice pilaf. This one is my wife’s favorite and she is mine so I post this among the first of my post. Fish, beef, pork, chicken vegetable give me a skewer and I can make a kabob that is worth eating.

Pork Kebab with Orange and Thyme

Prep easy about 10 minutes

Serves 4

Ingredients

  • 1/4 cup fresh squeezed orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
  • 5 garlic cloves
  • 2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
  • 1 tablespoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes
  • 4 to 6 skewers wood or metal – Remember if using wood skewers soak them first to prevent them from burning right up.

How

1. Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until blended well. Add pork and coat. Cover bowl with plastic wrap, and let pork marinate about 20 minutes at room temperature.

2. Heat the grill medium-hot. Thread 5 or 6 cubes of pork onto each of the skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.

Serve on a bed of rice or rice pilaf with a side salad. I also like to make a few veggie kabob with red,yellow, orange bell peppers, mushroom., onions, zucchini etc.

Options : You could use chicken or lamb

by

Pulled Pork Sandwiches

While in the film distribution business I had the great please of being transferred to New Orleans and then Texas offices for 20th Century Fox. I handling the territory including Memphis areas, Louisiana, Arkansas, Florida panhandle, Gulf coast, Oklahoma  and Texas but not the first run houses the small independent owners in the smaller city’s and towns. When I got transfer back to Boston I was a lot heavier and had a fond appreciation for many of the foods especially BBQ. I remember bringing my parents to Sonny Bryant’s in Dallas and my Dad, after taking a look at the outside,  saying quietly to my Mom “I am not eating here again”. We went in, were lucky enough to hit him before he ran out for the day, sat in the old school chairs and devoured some damn good sandwiches. We went back 3 or 4 times before their visit was over. That was beef this recipe is pork but I have those also. I can’t remember where I got this one but we liked it.

Pulled Pork Sandwiches

Prep: 30 minutes and then overnight (preferred)

Cooking: about 6 hours

Serves: 12

For the pulled pork

  • 3 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 2 tablespoons sea salt
  • 1- 5-pound pork roast, preferably shoulder or Boston butt
  • 12 hamburger buns, for serving

Mix the spices and salt together in a small bowl, and then rub the spice blend over the pork, cover, and let stand for at least 1 hour and up to overnight in the refrigerator. (In the meantime, prepare the sauce.)

Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6 hours. Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. While still warm, use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. Serve with coleslaw, chips or fries, Ice tea or beer. Yes ice tea, I miss the huge glasses of ice tea served in the south and they always left a pitcher on the table when you ordered.

For the barbecue sauce

  • 2 tablespoons brown sugar
  • ½ cup hot water
  • 1½ cups apple cider vinegar
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.