This thread is Hoj inspired, from his "Whats for dinner" thread. I bet some of you here have some great recipes you can share 
I'll start. Since its grillin season here is my Pork Spice rub, bbq sauce and pulled pork recipe. FYI if you want to try this recipe, start the day before you want to eat it, for best results.
Spice Rub:
1 Tbsp Cumin
1 Tbsp Smoked Paprika
1 Tbsp Cinnamon
1 Tbsp Dry Mustard
1 Tbsp Chipotle Chili Powder (reg chili powder works too)
½ Tbsp Ground Coriander seed
2 tbsp Brown Sugar
1/8 tsp Ground Cloves
1/8 tsp Allspice
1 tsp Dried Rosemary
1 tsp Dried Thyme Leaves
1. Put all spices into a bowl and use a small whisk or spoon to mix it around and break up any chunks
BBQ Sauce: (NO KETCHUP ALLOWED. PUT IT AWAY.)
1 Tbsp Butter
1 Lg can Crushed Tomatoes (<- SEE! NOT KETCHUP)
1 Lg Fuji Apple, peeled and Grated (do this at last minute as the apple will turn brown.)
½ Yellow onion or sweet onion, grated
2 cloves garlic minced
½ cup Cider vinegar
½ Cup Molasses
¼ Cup – ½ Cup Apple Juice
1 Tbsp Dry Mustard
2 tbsp Chili powder (if you’re using chipotle chili powder, it’ll be much more spicy)
1 Tbsp Smoked Paprika
1/8 tsp Allspice
¼ tsp Cayenne
½ tsp Liquid smoke (I used Hickory)
1 tsp Worcestershire Sauce (it’s pronounced wooshter. Seriously, I asked an English dude.)
1 Bay Leaf
Salt and Pepper to taste at the end of cooking
1. In a 1.5 L saucepan, heat the butter until it starts to brown (medium heat). Add the Onion, Garlic and Apple and cook, while frequently stirring, until the majority of the liquid evaporates.
2. Add the Crushed Tomatoes, and the rest of the ingredients. Reduce heat to very low and simmer for … hours. (The long cooking time evaporates a lot of the water from the bbq sauce, therefore increasing its lifespan in your fridge.) I simmer mine for at least 3 hours. If you want to thin it out, use apple juice diluted in a little water. Add the juice gradually, in the next step, while processing it.
3. Remove the bay leaf and season to taste. Puree in a blender or food processor, but allow it to cool a little first or you’ll get hot a hot bbq sauce facial.
Pulled Pork:
Pork shoulder roast – about 5 lbs
1/2 Cup Root Beer
1/2 Cup Apple Juice
1/2 Cup Beef Broth
Spice Rub recipe above
½ of the BBQ sauce recipe above (I’m sure you can use it all, but you’ll wanna keep some for use later, I promise.)
1. Rub the pork shoulder with as much of the rub as you can and let it sit, covered, in your fridge overnight. Do not season with salt at this time.
2. How you choose to cook it is up to you. Some people do it in a slow cooker, which is probably easiest. Some do it in a roasting pan, with a foil tent, in the oven. I used a slow cooker on low, for about 6 hrs.
3. After the pork is done, “pull it” apart with 2 forks until its all evenly shredded. This is where you would season with salt. Pour hot bbq sauce in and mix it up. Serve on whatever kind of bread you want (use french bread) with some coleslaw (I have a recipe for that too if anyone wants). It’s also good mixed up with Jasmine Rice.
I don't want to brag, but my bbq sauce recipe is freakin awesome. This was the very first recipe I ever made when I was in Culinary school. If you don't have time to make pulled pork, you can definitely use the rub and bbq sauce on pork chops.
If anyone tries this I want feedback!
I'll start. Since its grillin season here is my Pork Spice rub, bbq sauce and pulled pork recipe. FYI if you want to try this recipe, start the day before you want to eat it, for best results.
Spice Rub:
1 Tbsp Cumin
1 Tbsp Smoked Paprika
1 Tbsp Cinnamon
1 Tbsp Dry Mustard
1 Tbsp Chipotle Chili Powder (reg chili powder works too)
½ Tbsp Ground Coriander seed
2 tbsp Brown Sugar
1/8 tsp Ground Cloves
1/8 tsp Allspice
1 tsp Dried Rosemary
1 tsp Dried Thyme Leaves
1. Put all spices into a bowl and use a small whisk or spoon to mix it around and break up any chunks
BBQ Sauce: (NO KETCHUP ALLOWED. PUT IT AWAY.)
1 Tbsp Butter
1 Lg can Crushed Tomatoes (<- SEE! NOT KETCHUP)
1 Lg Fuji Apple, peeled and Grated (do this at last minute as the apple will turn brown.)
½ Yellow onion or sweet onion, grated
2 cloves garlic minced
½ cup Cider vinegar
½ Cup Molasses
¼ Cup – ½ Cup Apple Juice
1 Tbsp Dry Mustard
2 tbsp Chili powder (if you’re using chipotle chili powder, it’ll be much more spicy)
1 Tbsp Smoked Paprika
1/8 tsp Allspice
¼ tsp Cayenne
½ tsp Liquid smoke (I used Hickory)
1 tsp Worcestershire Sauce (it’s pronounced wooshter. Seriously, I asked an English dude.)
1 Bay Leaf
Salt and Pepper to taste at the end of cooking
1. In a 1.5 L saucepan, heat the butter until it starts to brown (medium heat). Add the Onion, Garlic and Apple and cook, while frequently stirring, until the majority of the liquid evaporates.
2. Add the Crushed Tomatoes, and the rest of the ingredients. Reduce heat to very low and simmer for … hours. (The long cooking time evaporates a lot of the water from the bbq sauce, therefore increasing its lifespan in your fridge.) I simmer mine for at least 3 hours. If you want to thin it out, use apple juice diluted in a little water. Add the juice gradually, in the next step, while processing it.
3. Remove the bay leaf and season to taste. Puree in a blender or food processor, but allow it to cool a little first or you’ll get hot a hot bbq sauce facial.
Pulled Pork:
Pork shoulder roast – about 5 lbs
1/2 Cup Root Beer
1/2 Cup Apple Juice
1/2 Cup Beef Broth
Spice Rub recipe above
½ of the BBQ sauce recipe above (I’m sure you can use it all, but you’ll wanna keep some for use later, I promise.)
1. Rub the pork shoulder with as much of the rub as you can and let it sit, covered, in your fridge overnight. Do not season with salt at this time.
2. How you choose to cook it is up to you. Some people do it in a slow cooker, which is probably easiest. Some do it in a roasting pan, with a foil tent, in the oven. I used a slow cooker on low, for about 6 hrs.
3. After the pork is done, “pull it” apart with 2 forks until its all evenly shredded. This is where you would season with salt. Pour hot bbq sauce in and mix it up. Serve on whatever kind of bread you want (use french bread
) with some coleslaw (I have a recipe for that too if anyone wants). It’s also good mixed up with Jasmine Rice.I don't want to brag, but my bbq sauce recipe is freakin awesome. This was the very first recipe I ever made when I was in Culinary school. If you don't have time to make pulled pork, you can definitely use the rub and bbq sauce on pork chops.
If anyone tries this I want feedback!
