Lauren Jagnow

Barbecue Pork—Bring it On!

barbecue pork ribsPork barbecue is messy. Heavy. Sticky. Delicious. It is the most American of foods,  so it’s no wonder that it inspires deep loyalty and regional pride. For many Americans, local barbecue is as much a source of joy as any sports team, and regional preferences are defended just as fiercely. There is even a Super Bowl of barbecue: The World Championship Barbecue Cooking Contest, which is held annually in Memphis, TN.

 

There are as many personal variations to barbecued pork as there are those who cook it, but there are some barbecue basics that we all agree on. For starters, good cuts of pork are key to good barbecue. Whether you’re making baby back ribs or barbecued pork chops, look for meat that is light to reddish pink and with a minimum of fat. Secondly, what makes barbecue distinct from grilling is the marinade. With all cuts of pork except ribs, be sure to marinade your meat in the sauce before cooking; with ribs, you can apply the marinade throughout cooking. Lastly, the American style of barbecue is all about cooking at a slow, low heat. Unlike grilling, in which the meat is placed directly over an open flame, barbecue uses an indirect heat source such as a grill to the side of the meat. (Check out “10 Things You Didn’t Know About Using Your Gas Grill” to learn more!) Some forms of barbecue even use hot smoke to cook the meat in a form of convection heating.

 

And that’s where the basics end and the personality begins. As we said, there are endless variations on preparation of barbecue, but each of the recipes we have here are sure to inspire fierce loyalty from at least one member of your family.

 

Barbecued Pork

pulled barbecue pork

Worcestershire sauce, ketchup, brown sugar and chili powder combine to give this barbecue sauce the perfect amount of sweetness and heat. Using cooked and cut pork makes this a quick but flavorful barbecue recipe.

 

 

Barbecued Pork Loin Roast

Barbecue Pork Loin Roast
This is Carolina-style barbecue, thanks to the mustard and vinegar in the sauce. The longer you can marinade the pork loin, the more flavorful and juicy it will be. Serve this with a side of cornbread for a real Southern-American barbecue experience.

 

 

Fred’s Finest Baby Back Ribs

Barbecue baby back ribs
These ribs require a bit of the time commitment, but their taste makes them well worth the extra effort. Tender, juicy and delicious, these ribs are sure to wow friends and family alike at your next summer party.

 

 

Pork Chops with Peach Barbecue Sauce

pork chops with peach barbecue sauce
Barbecue doesn’t have to be unhealthy, as this recipe proves. Tangy and sweet peach barbecue sauce is perfect over lean grilled pork chops. Look for ripe and juicy fresh peaches to maximize flavor in this creative dish.

 

 

Carolina Pulled Pork Cocktail Sandwiches

pulled pork appetizer

Bite-size pulled pork sandwiches are packed with just much flavor as their bigger counterparts. We love how this sandwich incorporates traditional barbecue side dishes; the coleslaw on top of the pork adds a cool crunch to the meat’s rich smokiness.

 

 

 

5 Responses to “Barbecue Pork—Bring it On!”

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  • Michael D. Woods says:

    You refer to “Carolina Barbeque” a few times, but don’t distinguish the styles.

    Here’s a little help:
    Vinegar and red pepper–Eastern Carolina
    With mustard–South Carolina
    A bit of tomato or ketchup–Lexington
    More tomato or ketchup–Western Carolina

    Everyone adds other things–a touch of molasses or brown sugar, salt, black pepper, and other spices, but those are the distinguishing characteristics of the styles.

    Kraft, Sweet Baby Ray’s, and the like are too thick to be Carolina, they’re more like Memphis or KC style, though you can add them to Eastern Carolina sauce to make Lexington or Western Carolina sauce. I do.

  • “Barbecue Pork Recipes – Dinner Tonight – Cooking – Recipe.
    com” was a very good blog post. However, if it owned alot
    more images it could be quite possibly even better. All the best
    -Shirley

  • Jessica says:

    if i have a garlic n herb marinaded pork loin…. what is the best to serve with it, and should i just use my crockk pot or on a rack in a pan in the oven on 350 for a few hours???? Any suggestions, i saw ur roast pork loin n i def want to try it next time, but this one is already marinaded…

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