North Carolina Pulled Pork BBQ

Ok for those that don't know my husband severed an LDS Raleigh, North Carolina Mission. This is his favorite thing that he remembers from there and he happened to find it at a Golden Corral Buffet. It was exactly what he remembered and so I had to try and find a recipe that could get me close with the ingredients I had on hand. I found a recipe here and had to tweak it a little but it came out close enough that he said he felt like he was eating Southern BBQ again. So I hope you enjoy! I will borrow a picture until I can make it again

Ingredients:

• 2 onions, quartered
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (4 -6 lb) pork butt or 1 (4 -6 lb) shoulder roast
• 1 3/4 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1 1/2 teaspoons crushed red pepper flakes
• 1 1/3 cup + 2 teaspoons sugar
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic salt
• 1 tsp salt
  

Directions:

1. Mix first 5 ingredients and rub onto pork.
2. Place Pork into Crock Pot
3. Mix final ingredients together and pour into Crock Pot with Pork. Some people apparently will save a portion of this sauce to pour on later. But I just put it all in with pork.
   
4. **4 hours on high, or better yet all night on low till dinner.
5. Before serving shred meet. If you left it in all night just try to pull it out without it shredding on its own. Plate it with some potatoes or any of your favorite BBQ sides. Works wonderfully as a sandwich on some hard rolls.
6. Enjoy!
   

Pork Fried Rice

My sister the other night was making this for dinner and I happened to have all the ingredients so I made it to. It turned out really yummy so here is my version of it. We get our Pork loin chops from Costco and they are boneless skinless. Also the vegetables I used the other night were Carrots and peas. If I had it on hand but for some reason didn't have it the other night I would have used broccoli and onions but the carrots and peas were good by themselves. Also if you do frozen vegetables you may want to lower water amount because it will add water to the recipe.

Ingredients:
2 pork loin chops cut up into bite size pieces
1 T olive oil
1 T garlic
3 T soy sauce
2 T lime juice
1 1/2 cups rice
2 1/2 cups water
2-3 cups vegetables

Directions:
In a Frying pan heat up olive oil and garlic on medium high. Add pork. Once pork is completely cooked add soy sauce and lime juice. If you add onions this would be a good time to add them. Stir cooked pork in sauce in pan for a minute. Next add rice and water and stir. On the top of the rice add your choice of vegetables. Put lid on top. Bring water to a boil and then once boiling lower heat to low and cook until water is completely gone. Stir, serve and enjoy.

BBQ Pork Ribs

Desired number of pork spare rib racks
2 1/2 to 3 cups of your favorite BBQ sauce per rack

I don't think there is such a thing as too much sauce. Last time I made these I had about 3 cups [I didn't measure] per rack, didn't grill, and had about 1/2 cup of sauce in the bottom of the Tupperware when the ribs were gone.

Prepare aluminum foil by folding two pieces together to make one larger piece and place on a baking sheet. Place one rack of ribs on the foil, pour sauce over ribs. Repeat with remaining racks. (I would do no more than 3 racks per group, depending on how much you want to make and how big your foil is.) If you are only doing one rack, you can cut it in half and stack the pieces on top of each other. Bring edges of foil up over ribs and secure. You want to prevent your sauce from escaping. You can always double foil too.

Bake at 300 degrees for 4 - 5 hours. (Usually I end up cooking for 4 1/2 hours.) If you prefer to have a little crunchy layer on your ribs, you can throw on the BBQ grill for about 5 - 10 minutes. If you do this, baste the ribs in the sauce to help keep them moist. These are fall off the bone, melt in your mouth delicious out of the oven. I also don't see why you couldn't throw these in the crock pot if you preferred. Especially if you were only going to do one rack at a time. Just cut them to fit.

If you are really ambitious, you can make your own BBQ sauce, but I just used the Famous Dave's sauce I got at Sam's Club where I also got the ribs and my husband couldn't stop telling me how good they were. We cooked one rack and I put the others into freezer bags with the sauce and stuck them in the freezer for another day when I want gourmet taste with mac-n-cheese effort.