Memphis Red BBQ Sauce

I found this recipe in Taste of the South Magazine and thought I would try it out. I'm so glad I did because this sauce is delicious! The only modification I made to the original is I used dark Karo syrup instead of molasses because that is all I had in the pantry at the time. The next time we made it, we used molasses and the family agreed that it was better with the Karo syrup, so I will leave the modification in place. Feel free to make that judgement call yourself!

Ingredients:

• 2 cups ketchup
• 3/4 cup apple cider vinegar
• 1/2 cup dark Karo corn syrup
• 1/4 cup firmly packed light brown sugar
• 1 tbsp Worcestershire sauce
• 2 tsp onion powder
• 2 tsp garlic salt
• 2 tsp ground black pepper
• 2 tsp hot sauce
• 1 tsp chili powder

Directions:

1. In a medium bowl, whisk together all ingredients until well combined. 
2. Store in air tight container and refrigerate up to 5 days.
3. Like most sauces, they get better with a little time. You may want to wait a few hours before enjoying this delicious sauce to let the flavors blend together.

Courtesy of Taste of the South Magazine May June 2012

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Balsamic Honey Pork Roast

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I had intentions of making pulled pork out of this recipe but it didn't make it that far! It was eaten whole as a pork roast. Don't be afraid to pour off the juice and shred to enjoy it as pulled pork! To be honest, I had trouble tasting the honey part of this recipe. Next time I will probably up the honey to 1/2 cup and go from there. It was still a very tasty roast!

Ingredients

• ~ 3-pound boneless pork shoulder roast
• 1 large onion, chopped
• 1 medium green or red bell pepper, chopped 
• 1 teaspoon dried thyme, crushed 
• 1/2 teaspoon dried rosemary, crushed
• 1 cup balsamic vinegar 
• 3/4 cup ketchup
• 1/3 cup packed brown sugar 
• 1/4 cup honey 
• 1 tablespoon Worcestershire              
• 1 tablespoon Dijon-style mustard 
• 1 clove garlic, minced 
• 1/2 teaspoon ground black pepper 
• 1/4 teaspoon Original MSG/Sodium-free Mrs Dash (or salt)

Directions

1. Preheat oven to 300 degrees. Line large roasting pan with aluminum foil.
2. Cut pork shoulder into 2-3 inch chunks. 
3. Place onion, bell pepper & pork in roasting pan. 
4. Whisk all other ingredients together in a mixing bowl. Pour mixture into roasting pan; mix well, and cover. 
5. Place in oven, stirring occasionally, for 5 to 8 hours or until the meat is tender (the meat will fall apart and off the bone when done).
6. Either enjoy as is OR for Pulled Pork:
7. Pour off excess juice, remove bone, and shred meat with 2 forks.
8. Now Enjoy!

Inspired from Six Sisters' Stuff: Slow Cooker Balsamic Honey Pulled Pork 
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Spicy Dr Pepper Pork Roast

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 I'm always looking for another great way to make a roast. I ran across this recipe and both the Dr. Pepper and chipotle peppers peaked my interest. The recipe was originally designed to make shredded pork tacos, but the family was in the mood for roast instead. So, Viola! Time to add potatoes and carrots and leave it chunky. The peppers definitely added a good kick that required a tissue by the end of the meal. So if you have little ones or ones that don't like a lot of spice, I would back down to only 1/2 a can of peppers. If you want to leave the recipe simply as shredded pork, omit the potatoes and carrots and follow the directions on my BBQ Pulled Pork recipe.   

Ingredients

• ~2 1/2 lbs pork shoulder, bone included
• 1 can (11 oz) chipotle peppers in Adobo sauce
• 24 oz (2 cans) original Dr. Pepper - not Diet!
• 1 large sweet onion, chopped
• 2 cloves fresh garlic, minced
• 2 tbsp brown sugar (optional)
• salt (or Sodium-Free Mrs. Dash) & pepper
• 1 lb small red potatoes
• 1 lb baby carrots

Directions

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1. Preheat oven to 300 degrees. Line large roasting pan with aluminum foil.
2. Cut pork shoulder into 2 inch chunks. 
3. Combine sliced pork (including bone), onion, garlic, Dr. Pepper, chipolte peppers including sauce, brown sugar, salt and pepper in roasting pan; mix well, and cover. 
4. Place in oven, stirring occasionally. Add the potatoes and carrots after the first 2 hours (to keep them from being too done/soggy). Cook for a total of 3 to 4 hours or until the meat, potatoes, carrots are tender (the meat will fall apart and off the bone when done). 
5. Enjoy!

Courtesy of The Pioneer Woman's Spicy Dr Pepper Shredded Pork
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BBQ Pulled Pork

Ingredients:

• 2 1/2 pounds pork shoulder (a larger cut of meat is ok to use without adjusting the rest of the ingredients)
• 1 sweet onion, chopped
• 2 cloves fresh garlic, minced
• 1/4 cup brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon original salt-free Mrs. Dash (or you can use salt if you like)
• 1/4 teaspoon ground black pepper
• 2 cups ketchup (or use 1 cup ketchup and 1 cup prepared BBQ sauce)
• 1/4 cup Worcestershire sauce

Directions:

1. Preheat oven to 250 degrees. Line large roasting pan with aluminum foil. 
2. Cut pork shoulder crosswise into 1/4 inch slices. 
3. Combine sliced pork (including bone), onion, garlic, brown sugar, dry mustard, Mrs. Dash, pepper, ketchup, and Worcestershire sauce in roasting pan; mix well, and cover. 
4. Place in oven, stirring occasionally, for 5 to 8 hours or until the meat is tender (the meat will fall apart and off the bone when done). 
5. Pour off excess juice, remove bone, and shred meat with 2 forks. 
6. Enjoy!

Inspired by BBQ Pork Two Ways Recipe
 

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