Ultimate Pulled Pork

http://screen.yahoo.com/fabio-ultimate-pulled-pork-sandwich-070000137.html

Sweet and Sour Pork Sliders

Ingredients

Slaw:

• 1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)
• 1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 thinly sliced green onions (about 1/2 cup)

Pork:

• 1/2 cup fresh orange juice
• 1/2 cup soy sauce
• 1/4 packed cup golden brown sugar
• 2 1/2 tablespoons seasoned rice vinegar
• 2 tablespoons sesame oil
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• One 1-inch piece fresh ginger, peeled and minced
• Zest of 1 large orange
• One 1 to 1 1/4-pound pork tenderloin, trimmed
• 2 teaspoons arrowroot
• 10 to 12 mini Hawaiian-style sweet rolls, halved horizontally

Directions

For the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork.
For the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.
Preheat the oven to 425 degrees F.
Remove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.
Pour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.
Transfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve.

The Ultimate Barbecued Ribs

Recipe courtesy Tyler Florence, 2007

http://www.youtube.com/watch?v=a7v7oZsGmrA

Total Time:

1 hr 40 min

Prep:

10 min

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Inactive Prep:

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Cook:

1 hr 30 min

Level:

Easy

Yield:

4 to 6 servings

Ingredients

• 2 slabs baby back ribs (about 3 pounds)
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 2 bacon slices
• 4 sprigs fresh thyme
• 1/2 onion
• 3 smashed garlic cloves
• 2 cups ketchup

• 1 cup peach preserves
• 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
• 2 tablespoons brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika

Directions

Directions

Special equipment: Kitchen twine

Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with salt and pepper and drizzle with olive oil. Stick them in the oven, and let the ribs bake, low and slow for 1 1/2 hours.

Meanwhile, make the sauce. Wrap the bacon around the middle of the thyme sprigs and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly, without coloring, for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Put some sauce in a separate bowl for basting, reserving the remaining sauce for serving.

Baste the ribs with the sauce and let them continue cooking, basting twice more, for 30 more minutes. When the ribs are cooked, take them out of the oven. You can let them hang out like this until you're ready to eat.

When ready to eat, preheat the broiler for 5 minutes and broil the ribs, basting with the sauce. They should become crisp and charred, about 5 minutes on each side. Pick the onion and garlic out of the sauce and serve with ribs.

Hawaiian BBQ Pulled Pork Sandwich with Grilled Pineapple Relish

Ingredients

Roast Pork:

• 1/4 cup light brown sugar
• 1 tablespoon ground coriander
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons ground cinnamon
• 1 boneless pork butt or shoulder, fat cap scored (about 5 pounds)

Sandwich Build:

• Sweet Chile Sauce, warmed, recipe follows
• Unsalted butter, softened, to toast rolls
• 4 soft potato rolls or sweet Hawaiian bread rolls
• Grilled Pineapple Relish, recipe follows
• Shredded red cabbage, to garnish

Directions

For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper and cinnamon to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.

Preheat the oven to 325 degrees F with the oven rack in the middle position.

Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.

For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.

Sweet Chile Sauce:

• 2 cups rice vinegar
• 1 cup brown sugar
• 1 tablespoon crushed red pepper
• 1 teaspoon kosher salt
• 4 cloves garlic, smashed

Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.

Grilled Pineapple Relish:

• Oil, for grilling
• 1 fresh pineapple, skinned, cored and cut into 1-inch slices
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon peeled and grated fresh ginger
• 1 lime, juiced
• 1 jalapeno, seeded and diced
• 1/2 red onion, diced
• Kosher salt and freshly ground black pepper

Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.

Pulled Pork Sandwich

Pork shoulder roast, about 4 pounds (I buy the big one from Costco or Sam's, it is shaped as a roll)
1 1/2 c water (estimate)
1-2 bottles (16 oz) BBQ sauce (I use the Famous Dave's Rich and Sassy)
1 bottle brown sugar BBQ sauce
Brown sugar to taste
Chopped Onion (optional)

Add pork and water, cover and cook on LOW for 8-10 hours or 4-5 hours on HIGH heat setting (I cook it overnight in a roaster). chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add BBQ sauce and chopped onion (optional) and brown sugar. Cover and cook on LOW for 4-6 hours longer. Stir occasionally.