BBQ Pork recipe
Grease the grill by rubbing the bars.
Preheat the barbecue before cooking, if it is charcoal at least 20 minutes before. If it is gas or electric ten minutes before.
Smokeless barbecues are comfortable, but a wood or charcoal barbeque is better, as the smoke helps to color the flavor of the food
If you do not preheat first, turn on the barbecue and put the meat, the interior will not be the same.
When you go to cook the meat, try to put it in the area of the grill that is less hot, the meat is better if it is done slowly, be it thick meat (such as chops or ribs) or sausages.
BBQ ribs, Ingredients:
Pork ribs - 1 unit of 1 Kg of weight (adapt the quantity to the number of people, the accompaniments, etc.)
You can accompany the barbecue pork ribs with potatoes roasted on the barbecue itself, fried potatoes, salad, vegetables, etc.
For the marinade:
Pineapple juice - 500 ml
Lemon juice - 1 lemon
Oregano - 1 tablespoon
Thyme - 1 tablespoon
Garlic cloves - 4 units
Laurel - 2 leaves
Salt to taste
Pepper - to taste
BBQ Pork recipe
1.- The recipe is prepared in two phases, the first is the day before, a marinade is prepared.
2.- Peel and cut the garlic into coarsely chunks, add to a platter or a taper. BBQ pork ribs
3.- Then add the pineapple juice, lemon juice, bay leaf, thyme and oregano and leave it to marinate in the fridge for 24 hours. In our marinade there is an ingredient that combines well with meat. Pineapple juice, which has an enzyme called bromelain, which helps break down proteins.
4.- The meat marinated with pineapple juice is more tender.
5.- The next day an hour before the recipe (or two), season the meat with salt and pepper. Place in a taper or source, and bathe with the marinade that we prepared the day before. Let it marinate at room temperature for an hour (or two if you have time).
6.- The next day, if you are going to use a charcoal or wood barbecue, remember to light it 20 minutes before cooking, if it is gas or electric, 10 minutes will be enough.
7.- Recover the meat that we have in the marinade, drain well, but reserve the dressing that you have left, we will need it.
8.- Place on the barbecue in the least hot area, (they will be better slowly). Make sure the side of the bone is on the bottom.
9.- Cook the ribs for about 2.6 hours, (the time depends on the weight of the piece, if it is 1.5 kilos it can be about 3 and a half hours). Every half hour turn the piece and with a brush or a spoon add a little more dressing on the meat. They are hours of cooking subjected to heat and it is easy to dry out barbecue pork ribs
10.- If they weigh a kilo, after about 2.5 hours, check the meat, with a fork prick in the center, if you notice that the meat separates easily, you have them 'ready'. If it still does not pass, you have to let them cook a little more.
11.- Remove from the barbecue and place the ribs on a plate, cover with aluminum foil and let rest for 5 minutes. During this time the meat will lose heat, and the juices will come out, the meat will be much tastier if you let it rest than if you serve it right away.
12.- You have to take into account the size of the pieces that you are cooking, a strip of ribs with little meat is not the same as another that has much more meat, you can prick the ribs with a toothpick, knife, etc. and see if the interior is well done, it is about making them over low heat. Also then take advantage of the rest of the grill to make bacon, sausages, etc. or some vegetable.
BBQ Pork recipe
Step 1- Marinate the tenderloin with the soy sauce and honey for at least 2 hours. Reserve the soy sauce and honey mixture. You can add more spices to this marinade, it's a matter of taste.
Preheat the oven to 180 degrees and roast the tenderloin first in the oven at that temperature for about 20 minutes.
Step 2 - While you are lighting the barbecue with charcoal and any firewood that you have or get, the firewood will give it a wonderful smoky touch! When the barbecue coals are ready, that is, all red and with white ash around, you put the loin to finish grilling, which is already half cooked by the time it has been in the oven, not very close to the embers, that the heat is not very strong, for at least 50 minutes.
Step 3 - With a kitchen brush, you are painting the loin, with the mixture of soy sauce and honey where you macerated it, do it frequently, turn every 15 minutes and do not stop pouring the mixture over it, this will make the honey caramelize and toast on the outside. Take it off the heat, let it rest for two or three minutes and cut it into slices of approximately one centimeter thick, you will see that it is tender, juicy and smooth, I accompanied with a green salad and a red wine, wonderful !!
BBQ Pork recipe
It is called "Pulled pork" to the way of preparing pork at a low temperature, with constant smoke and very slowly, so slowly that as a result the meat can be shredded using the hands, hence its name "pulled" which means to pull or tear. . There are hundreds of preparation combinations according to the cut of pork to be used, the adobes to marinate, woods to smoke and sauces to accompany. In the following lines we will try to explain a little about this, one of the favorite smoked cuts and ours too. At the same time, we will propose a specific recipe for you to make pulled pork sandwiches that will make you show off with family and friends, and will surely become one of your favorite preparations.
THE CUT OF PORK TO USE
The cut used for this preparation is the "pork shoulder" which is the complete front leg with the shoulder included. Generally this cut is divided into two: “Boston Butt”, upper part, and “Picnic”, lower part. Better to use the “Boston Butt” and secondly the “picnic”. You can ask a specialized butcher for the bone-in pork shoulder and if you're lucky, ask for it with an extra layer of fat. This is a high fat cut, ideal for flavoring and juicy meat.
Marinate with your favorite mix of spices. Add mustard and leave in a ziplock bag for 12 hours in refrigeration. Don't be afraid to add a generous amount of mustard, this will help your adobe soak into the meat without leaving any mustard flavor on the pork after smoking.
1/4 cup / 60 ml paprika paprika.
2 tablespoons / 30 ml salt.
2 tablespoons / 30 ml sugar.
2 tablespoons / 30 ml brown sugar (or blonde in the absence of brown).
2 tablespoons / 30 ml chili powder.
2 tbsp / 30 ml freshly ground black pepper.
1 tsp / 15 ml cayenne pepper.
1 teaspoon / 15 ml of cumin.
TEMPERATURES AND COOKING TIMES
After the marinade stage, remove the meat from the refrigerator and let it rest at room temperature for about 30 to 60 minutes. This is to achieve a more even cooking. If you can get cherry wood, I recommend it over the others. When smoking, the environment is filled with smells and the meat takes on a flavor and aroma that few woods can give. Smoke between 95-107 ° C (203-225 ° F). While less fat, cook at a lower temperature to make the meat juicier. It is smoked in 2 stages:
The first until an internal temperature of 71 ° C (160 ° F) is reached.
When the meat reaches 71 ° C (160 ° F) wrap in a double layer of aluminum foil and continue cooking. It is no longer necessary to continue adding smoke at this stage. (If the meat has a good layer of fat, avoid wrapping in aluminum foil and continue smoking, as the fat should prevent the meat from drying out and by not wrapping in aluminum, the process is much easier).
Reaching between 90-95 ° C (195-203 ° F) internal temperature of the meat, it is removed from the smoker and allowed to rest for 30 minutes before starting to fray.
Note: Around 82-83 ° C the connective tissue (collagen) of the meat begins to break down, that is why even when the pork is cooked when it reaches 71 ° C, it continues to cook to raise the temperature even more and producing the effect of fraying the meat. To make sure 100% that the meat is very tender, poke it with a fork and twist it. If the rip meat is done, if not, leave it a little longer.
BBQ Pork recipe with coleslaw
You can accompany Pulled Pork with practically whatever you want, roasted or smoked potatoes, fried potatoes, white rice, vegetables or a combination of the above, but it is very typical to make sandwiches with coleslaw.
The "coleslaw" is the typical accompaniment for the Pulled Pork Sandwich (also for most smoked food, for hamburgers, etc, etc, etc). At first glance the mixture may seem strange to you, but we assure you that the combination of pulled pork with coleslaw is incredible. Coleslaw (cabbage salad) ingredients:
Cabbage ½ (finely chopped. Resist the urge to muffle the cabbage).
Carrots 3 (grated).
Salt to taste.
1 tsp sugar.
Vinegar 50 cc.
Mayonnaise 200 g.
Mustard 2 tbsp.
Radish, chopped 5 (if not, use turnips, onion or more green pepper).
1/2 green pepper (finely chopped).
Procedure: Mix all the ingredients and let it rest for at least 2 hours before serving.
THE BIG END!!
When making a pulled pork sandwich, put coleslaw on top of the shredded pork and on top of this BBQ sauce, you can put some sweet pickles cut into slices on top of all the above. As John McLemore says (smoked and BBQ crack), the results are "Dadgum good"
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