‘Q & ‘Slaw
BBQ Pork
There are times when you get a hankerin’ for some good pork BBQ. If you can’t get to Doumar’s, you gotta make your own! Virginia Beach is close enough to North Carolina to know about their BBQ controversy, but I don’t get too wound about it. I like a more vinegar-based flavor but my sauce recipe has ketchup in it too. I also like a leaner cut of pork…
so I use boneless pork loin.
I found this recipe online when searching for slow-cooker pork recipes, since I don’t have a smoker. Tip of the hat to Myron Mixon of Jack’s Old South BBQ team-he’s a BBQ expert (understatement!). This recipe is so easy-it cooks all day while you’re off having fun and then some time to fork shred the meat and put it back in the crock-pot for an hour before dinner is served. We like it with slaw on our sandwich but you can serve it on the side. Make some crispy-roasted russet fries and you’ve got a meal to satisfy those BBQ cravings!
Myron’s Bar-B-Q Pork
- Place pork roast in crockpot. (preferably boneless pork loin roast)
- Add large sweet onion, sliced and placed on top of roast, along with 2 or 3 peeled, crushed garlic cloves.
- Add water to cover. (veggie broth works well too)
- Cook on low all day, at least five hours and up to 12. (depends on size of roast, I’ve used 2.5 to 5 Lbs)
- Remove roast, discard cooking water. Save onions.
- Fork-shred pork, discarding any fat. (or bones) I break up onions into small pieces.
- Return shredded pork and onions to crockpot.
- Pour your favorite BBQ sauce (see below) over the meat, stir well to blend and cook on low an hour or until heated thoroughly.
- Serve on heated buns.
Well done and ready to shred!
One hour later, ready for buns…
Simply the Best BBQ Sauce
A variation on a recipe from River Run Cookbook’s “Simply the Best All Purpose BBQ Sauce:
I like a sauce that has a piquant vinegar tone like this one. While they call for simmering for 1.5 hours, (they bottle theirs) it did just fine as a quick sauce, simmering for about 20 minutes or so. If you have time then simmer a bit longer. I cut the recipe into thirds so feel free to double or triple it. This was enough for the 2.2 lb roast I used. You’ll need more for a larger roast. Instead of brown sugar I used agave nectar.
I cup ketchup
1/3 cup cider vinegar
1/2 tsp cracked black pepper
dash cayenne
1 tsp chili powder (or coarse ground chile flakes if available)
1 clove garlic, minced
1/3 cup water
2-3 tbs agave nectar
Mix all the ingredients together in a small saucepan and stir until blended. Bring to a simmer and cook over low heat for 20 minutes.
Use immediately or store in refrigerator for up to 1 week.
Coleslaw
There are probably as many ways to make coleslaw as anything, but for pork sandwiches I keep it simple.
4 cups shredded green cabbage (ready-shredded is convenient, Trader Joe’s, other or shred one small head in food processor or by hand)
6 Tbs regular (or wasabi) mayo (depending on how spicy you like it)
1 1/2 Tbs apple cider vinegar (I use Bragg’s)
2 tsp dijon mustard
salt and pepper to taste
1/2 tsp sugar or agave nectar
1 Tbs fresh lemon or lime juice
Toss cabbage into a large bowl. Whisk together the rest of the ingredients in a small bowl and pour over cabbage. Toss to coat well. Best done earlier in the day as the slaw will soften and absorb flavors if allowed to chill in fridge for a few hours. Stir or shake before serving.
Trader Joe’s makes coleslaw easy!
A simple ‘Slaw
Serve BBQ on your favorite rolls, heated. In our house this usually means Martin’s potato rolls because Tim loves ‘em!
Crispy-Roasted Russets
This is so easy—to make two pans of potatoes, use about 4 russet potatoes. Scrub well, cut in half length-wise and then each half into thirds. Toss liberally with olive oil and bake in a 375 oven until nice and crispy, turning a few times to encourage even browning. Salt (cracked sea salt, preferably) to taste when they come out. I use Chantal porcelain to caramelize, brown or roast vegetables of all kinds, but corning ware or other casserole dishes will do.
Serve with malt vinegar and ketchup, if you like. (we do!)
