Recipezaar: Pork,Smoker recipes

Dale's Renown Pork Butt

Sat, 15 Dec 2001 18:07:03 -0500

This is a friends best. -- posted by Connie Maple

Paul Grauman's"Wild" Summer Sausage

Tue, 18 Dec 2001 11:42:22 -0500

This recipe is from the archives of Pioneer Lodge, a senior's residence.The actual amount it produces is not specified but it will be a powerful large amount of Summer Sausage. This is an actual homsteaders recipe -- posted by Pioneer

Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Sun, 17 Mar 2002 10:24:28 -0500

I saw this on Emeril Live and it looked so good I decided I had to try it. Since I live alone, I'll have to wait for my next big BBQ to try it out. -- posted by Amber Dawn

Seaman Family Barbecued Ribs

Sat, 27 Apr 2002 19:14:29 -0400

This is Brad Seaman's family's recipe for ribs. They're no-fuss, delicious ribs that use both a spice rub and a barbecue baste. Although there are plenty of good spice rubs you can buy, they're a snap to make, and by experimenting with the ingredients you can really add a personal touch to your ribs. -- posted by Steve_G

Braised Baby Back Ribs

Mon, 29 Apr 2002 21:03:08 -0400

Delicious, tender, fall off the bone ribs! -- posted by Steve_G

Perfect Smoked Pork

Mon, 03 Jun 2002 20:46:05 -0400

Classic smoked pork roast, amazing flavor, tender and juicy. -- posted by Steve_G

Hickory Smoked/Bbq Baby Back Ribs

Mon, 03 Jun 2002 20:54:34 -0400

The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article. -- posted by Steve_G

Texas BBQ Ribs

Tue, 24 Sep 2002 23:01:25 -0400

This recipe won 1st place in the 1996 Chilsolm Trail Roundup BBQ cookoff in Fort Worth, Texas. I usually use pork ribs but this works well for beef ribs too.. Baby backs really do not benefit from this cooking method. -- posted by riffraff

Swedish Lard Sausage (Isterband)

Sun, 06 Oct 2002 22:07:53 -0400

One variety of a traditional Swedish sausage. Probably nothing for weight-watchers. The sausage is cured for up to a week. During this period, lactic acid fermentation takes place, rendering a sour taste. The raw unsmoked sausage may smell a little foul, but it disappears when cooked. Fry the sausages in a skillet or in the oven and serve with potatoes or cabbage in white sauce. They can also be broiled on charcoal. -- posted by André Grisell

Deanna's BBQ Ribs

Tue, 25 Mar 2003 20:13:15 -0500

I found this recipe years ago in a Better Homes and Gardens magazine. The crab and shrimp boil wasn't part of it but after a trip to New Orleans I threw some in the pot with the ribs and loved the result. The sauce is deceptively sweet and then the spice in the meat hits your taste buds. Yum. I've substituted other coffee liqours for the Kahula and other BBQ sauce for the Kraft and it always turned out well. It's such a simple recipe but so tasty. -- posted by BW Morgan

The Renowned Mr. Brown

Wed, 13 Aug 2003 20:00:25 -0400

In old Southern slang, "Mr. Brown" is the dark, smoky outside part of barbecued pork, usually the shoulder. This is the traditional cooking style, perfected by generations of pitmasters to give Mr. Brown his deserved renown. Adapted from 'Smoke & Spice'. Please note that every smoker is unique, so the cooking times are merely a guideline. -- posted by s'kat

Homemade Mettwurst

Tue, 26 Aug 2003 20:02:35 -0400

This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time. -- posted by Missy Wombat

Marna's Killer Rib Rub

Fri, 03 Oct 2003 20:01:19 -0400

Not too sweet, not too spicy!! Just too easy for the great results. -- posted by marna

Homer's Jerk Rub

Thu, 30 Oct 2003 20:01:55 -0500

Good stuff Maynard! -- posted by Iowahorse

Ultimate Easy Marinade

Mon, 03 Nov 2003 20:00:32 -0500

You'll have them begging for more with this quick and easy marinade. Make copies of the recipe. Everyone you "treat" will ask for it! -- posted by Gerald Norman

Scrap Iron Chef's Bacon (Homemade Bacon)

Sun, 18 Jan 2004 19:59:55 -0500

This is from Good Eats with Alton Brown. -- posted by "Pink Eyed" Jim Cortina

Real BBQ Pork Roast (Plus How to Cheat, Twice)

Tue, 16 Mar 2004 20:00:13 -0500

Grilling is cooking over hot coals. Barbecuing is cooking over indirect coals at low heat for a long time, usually with aromatic smoke added. It's the "crock pot" of charcoal cooking. I use an "El Cheapo Brinkman" smoker and get fantastic results. It's called "el Cheapo" because they only cost about $50. It will cook just as well as one costing thousands, it just won't impress your friends as much, if you're in to that sort of thing. The rub is from "How to Cook Meat" The cooking time includes 48 hours brining time. -- posted by Pierre Dance

Smoked Pork Carolina Style

Wed, 30 Jun 2004 20:00:17 -0400

** I'm changing my description to dedicate this recipe to my doctor, Dr.M.C., who sliced her finger carving up some pulled pork the day before my surgery. Dr. C., use this recipe and you will not need to use a knife to cut the fat out, just pull it out with your fingers. And thanks for being a very good doc! This is a recipe that I only do about once every 1-2 years because it does take all day to do. But, I have to say it's worth the time! There are all sorts of different 'carolina style' sauces....the one that I use is a Piedmont or Lexington style sauce. These sandwiches taste excellent with coleslaw and ice cold beer. Adapted from 'Barbecued Ribs, Smoked Butts and Other Great Feeds'. -- posted by Hey Jude

Pulled Pork

Fri, 09 Jul 2004 20:00:07 -0400

A variation of Alton Brown's recipe. If you have only cooked pulled pork in the oven, you are really missing out on a treat. The smoke gives a beautiful flavor and adds the smoke ring that to me is the mark of good barbecue. You can use whatever type of sauce you prefer on this- vinegar based, mustard, or tomato based. Whichever type you use, it is best if it is on the thin side, so water it down if you need to. -- posted by Sue L

The Most Delicious Maple Glazed Pork Loin

Fri, 21 Jan 2005 20:01:25 -0500

Wow, wow, wow is all I can say about this recipe. This recipe was taken from the KC Barbeque Society Cookbook and was submitted by Bob Zaban. We make a lot of pork loin in our house and I have to say this is the best recipe we've tried yet. Fancy enough for a nice dinner party and so flavorful. I hope you enjoy it as much as we do! -- posted by KC_Cooker

Smoked Corn and Pepper Chowder

Sun, 10 Apr 2005 17:47:10 -0400

Found this at the Weber sight and tweeked. You've got corn, jalapenos, potatoes, bacon, onions in a creamy spicy soup! Warming Comfort Food! -- posted by ~Rita~

Oklahoma Joe's Mustard Rib Rub

Sun, 24 Apr 2005 20:21:22 -0400

Oklahoma Joe's is the BEST Barbeque restaurant in Kansas City, in my opinion :) We love it there and love this rub! -- posted by KC_Cooker

Oklahoma Joe's Rib Rub

Mon, 25 Apr 2005 15:07:00 -0400

Living in Kansas City, we have a wide range of BBQ joints to choose from, but our favorite has always been Oklahoma Joe's in the heart of KC! This is a mixture of flavors - sweet, peppery and spicy. You'll love it! -- posted by KC_Cooker

Vanilla, Cardamom and Apple Brined Pork Loin

Wed, 04 May 2005 15:12:51 -0400

This recipe makes enough brine for a 4- to 6-pound boneless pork loin, or six 1 3/8- to 1 1/2-inch-thick center-cut pork loin chops, or 4 pork tenderloins, 1 to 1 1/4 pounds each. Directions shows optional cooking styles for different cuts of pork. Depending on method and cut of meat the brining and cooking times vary. -- posted by ~Rita~

Memphis Style Baby Back Ribs

Thu, 19 Jan 2006 19:11:15 -0500

I got this recipe from an elderly gentleman who volunteered to cook up a bunch of ribs for a fundraiser I was hosting. The fundraiser was a huge success, and my family and I have enjoyed this recipe immensely over the years. You can use either baby back or spareribs. Even country style ribs will work, but you'll have to adjust the cooking time. -- posted by Pokey in San Antonio, TX

Carolina-Style Pulled Pork

Mon, 23 Jan 2006 19:35:46 -0500

Having spent most of my childhood in Georgia and later in life spending several years in North Carolina, I became quite fond of mustard/vinegar based BBQ and pit smoked pork. Here in Texas, pork is not BBQ, but I missed it. So, a while back I was jonesin' for some pulled pork with tangy sauce like I grew up with and I came across this recipe on the internet. I prepared it for family and guest and they simply loved it. Hope you will too. Note: Prep time does not include time to marinate the meat overnight. -- posted by Pokey in San Antonio, TX

Lets Get Messy Baby Back Ribs

Mon, 30 Jan 2006 21:42:39 -0500

Here in Texas we generally don't cook our ribs with BBQ sauce. But being a Texan by choice, rather than birth, I occasionally get the urge to get sauce all over the place. Here is the recipe I love best when the spirit strikes. Prep time does not include the time marinating the ribs over night. -- posted by Pokey in San Antonio, TX

Cajun Habanero Sausage

Tue, 31 Jan 2006 20:25:28 -0500

Tired of sausage that claims to be hot but isn't? Try this recipe. You'll need a grinder with sausage stuffing horn if you want links. Otherwise, use a food processor, and make into patties to pan fry and freeze the rest. -- posted by Pokey in San Antonio, TX

Spicy Smoked Ribs With Pineapple Rum Glaze

Sat, 04 Feb 2006 20:37:40 -0500

Just loaded with wonderful flavor, even without using the dipping sauce, that really compliments the pork. These ribs are a real departure from the usual approach! In fact, this is our preferred way to have ribs most of the time now. I've adapted this recipe from the "License to Grill" show to the '3-2-1 method' of cooking ribs that I always use now. You can easily re-adapt this to your way of cooking ribs if you want, but the 3-2-1 method does yield great results every time. Don't let the list of ingredients and instructions intimidate you, it's really not that difficult or labor intensive to make. If you happen to have a pineapple on hand, you could add some rind from it along with the wood chips for an extra complimentary layer of flavor in the smoke. -- posted by Whipper

BBQ Ribs With Cola Sauce

Mon, 27 Mar 2006 13:31:26 -0500

With it's sweet caramel flavor, cola is just begging to be made into a barbecue sauce! Root beer and Dr. Pepper works well too. You can use your method of cooking the ribs instead of the '3-2-1 method' presented here, but try it if you haven't already. The mustard paint does not actually give the meat a mustard flavor in the end, but it does enhance the flavor of the meat, as well as seal and moisten it and act as a glue for the dry rub. -- posted by Whipper

Apple BBQ Pork Ribs

Thu, 20 Apr 2006 15:34:42 -0400

These ribs are loaded with flavor. Slow cooking with low heat is key. The ribs will be very tender and juicy, and the layered apple flavors make for a very fine eating experience. Prep time does not include an overnight stay in the refrigerator. -- posted by Pokey in San Antonio, TX

Cantonese Pork Spareribs (Bbq)

Thu, 11 May 2006 11:27:19 -0400

Tired of the same old rib recipes--try these. The ingredients are, as the name implies Asian, but can be found in most large stores or at any Asian grocery store. -- posted by Pokey in San Antonio, TX

Hogg Heavenly Ribs

Mon, 15 May 2006 18:25:25 -0400

Mouth watering fall off the bone ribs. Two step recipe but well worth the time. -- posted by daggle

Carolina red Pulled Pork Shoulder

Tue, 30 May 2006 20:36:43 -0400

From the Weber sight a recipe tweeked and want to make. -- posted by ~Rita~

Smoked Pork Tenderloin With Green Peppercorn Sauce

Thu, 13 Jul 2006 12:36:53 -0400

This recipe uses a stovetop smoker with 1 1/2 tablespoons of hickory wood chips. NOTE on cooking times: Place the smoker on the stovetop with the lid slightly open. When the first hint of smoke appears, close the lid and start cooking time. FYI: The temperature inside the smoker is about the same as a 375 F oven. Smoke time is an estimate due to the differing stovetops. Ceramic tops must add 20% cook time, for example. Assure your smoker is sealed properly and increase time appropriately, but refrain from raising the temperature. -- posted by Sandi (From CA)

BBQ Ribs Dry Rub

Mon, 11 Sep 2006 18:52:20 -0400

This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ. -- posted by baumer64

Grilled Stuffed Pork Loin

Mon, 11 Sep 2006 20:25:42 -0400

While this would work fine in an oven, I prefer grilled or smoked pork loin. It's a relatively fast cook and flavorful meal especially stuffed with Swiss cheese and fresh spinach. -- posted by Red Apple Guy

Chili-Smoked Pork

Mon, 18 Sep 2006 20:47:57 -0400

Thought this sounded like a great way to use my smoker for the fall. This is time intensive (but not work intensive) needs to marinate for 24 hours before smoking. Recipe source: Bon Appetit (June 1984) -- posted by ellie_

Smoked Boston Butt

Mon, 09 Oct 2006 20:39:33 -0400

This is for a smoker. It could be cooked in the oven at 300F but that would be like that restaurant on the moon....great food, but no atmosphere. Charcoal and pecan wood brings this to another level. A Boston Butt also goes by the name Pork Shoulder. Together with the section called "picnic", they comprise the shoulder of the pig. The Boston Butt is the upper section of the shoulder. -- posted by Red Apple Guy

Dueling Pork Butts - Smoked

Tue, 27 Feb 2007 15:50:50 -0500

So named because there are two of them....and because I couldn't think of a better title right now. Yield is estimate depending on the size of your butts and how you'll be serving them. Prep time does not include 4-hour refrigeration period. -- posted by Sandi (From CA)

Cochinita Pibil

Wed, 21 Mar 2007 22:35:04 -0400

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice. -- posted by Lust

Casey's Smoked Pulled Pork

Tue, 27 Mar 2007 22:29:04 -0400

A very tasty and moist pulled pork that has a lot of flavor. This is loved by all that have tried it! -- posted by Casey's BBQ

Blackened Pork Fillets

Fri, 25 May 2007 11:59:35 -0400

Jamie Oliver's grilled blackened pork filets. WOW, these are awesome. -- posted by TJW

Smoked Sweet Cajun Pork Loin

Fri, 06 Jul 2007 17:07:48 -0400

A delicious smoked flavor combined with a sweet and tangy glaze. The meat is tender and moist. This was cooked on a propane smoker at 225 degrees for about 2 hours but could be coooked on the grill with a wood chips and a smoker box. -- posted by PaulaG

Cajun Country Smoked Ribs

Fri, 06 Jul 2007 21:00:51 -0400

If you don't have a smoker you can still grill these ribs with the seasoning blend. From the cookbook, Smoke and Spice. -- posted by Vicki in CT

Honey Smoked Ham

Mon, 08 Oct 2007 18:58:22 -0400

A great flavor added to a precooked ham. -- posted by 607899

Caribbean Jerk Meatloaf

Tue, 16 Oct 2007 21:41:39 -0400

This is a recipe that I went out on a limb and tried for the first time with some friends over. It was a huge hit. My kids even enjoyed it. This is definitely not the crunchy meatloaf you remember from bad potluck dinners as a kid! The jerk spice was a little hard to find, but our local Whole Foods had a great Hot Jerk Spice paste that worked perfectly. -- posted by Smokehouse Specialties

Stove Top Smoker Jamaican Pork Tenderloin

Wed, 13 Feb 2008 16:57:34 -0500

For use with a Cameron Stove Top Smoker. This recipe calls for premade Jerk seasoning, but you can easily make your own. -- posted by TxGriffLover

Stove Top Smoker Lamb Sausage a La Prince and Pauper

Tue, 19 Feb 2008 01:39:38 -0500

Don't panic, this isn't that hard and the effort will be well rewarded. Makes 1 dozen delightful treats. From the Cameron Cooking Guide, recipe to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Hickory Smoked Ribs

Tue, 19 Feb 2008 01:39:55 -0500

From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Stove Top Smoker Pork Tenderloin With Green Peppercorn Sauce

Tue, 19 Feb 2008 01:40:23 -0500

Save a little tenderloin to serve cold with slice tomatoes for tomorrow's lunch. From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Sam's Totally Awesome Smoked Ribs

Wed, 19 Mar 2008 00:33:19 -0400

This meal is the most requested by DH's buddies. Doing things the day before helps improve the final result. Mix up the rub a few days ahead, mix the baste the day before, make your sides the night before. We serve his Smoked Ribs with my low-carb cole slaw, Roasted Corn on the Cob on the Grill, Fantabulously Easy Baked Beans, and Yankee Corn Bread. They don't need BBQ sauce but we do serve it on the side for Sam's buddies. The smoking time is really subjective. If it's cold out or windy or if you use charcoal or electric, all these things affect the outcome so if you are a newbie smoker read your manual and follow the guidelines for the equipment. Sam has a meat smoker and a fish smoker so there seems to be a difference in his personal preferences. He uses charcoal and wood chunks in the meat smoker and a sawdust in the electric fish smoker. The formula for the Rib Rub is 2 parts sugar (brown is ok), 1/2 part salt, 1 part paprika, 1/2 part ground black pepper, and eyeball 1/12th part garlic powder and onion powder if you like. The amount in the recipe below will do two big racks so mix accordingly. The basting sauce can be put into a squeeze bottle if you like. Sam likes basting them with a silicone brush. Cooking time does not include overnight in the fridge. Hope you like them. -- posted by Secret Agent

Stove Top Smoker Smoked Ham and Corn Chowder

Fri, 21 Mar 2008 19:25:11 -0400

From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

Fatty

Fri, 28 Mar 2008 00:02:21 -0400

This is a BBQ delight! Great for standing around the backyard at the summer BBQ picnic. There are no rules-except please use a smoker! Stuff with whatever your imagination comes up with-fruit-veggies-cheeses-more meat..... -- posted by Cookiegirlandi

BBQ Smoked Ribs

Thu, 03 Apr 2008 15:55:37 -0400

I got this from my sister. These cook while we are hiking. The smell welcomes you back to the campsite after a long day. You can use this on any type of meat. -- posted by Fairy Godmother

The Most Amazing Tasting Ribs in the World!

Thu, 17 Apr 2008 00:09:47 -0400

I actually got the basic idea from a Weber's Charcoal Grilling cook book, although I used a totally different barbecue sauce. This is the first time I've ever slow cooked ribs over charcoal and believe me - it really does make a huge difference. We've been doing ribs for years by boiling them, and then baking or barbecuing them and we've always enjoyed them. But slow cooking them over live fire just seems to add something that you can't get anywhere else! If you've got the time, and they're done right, you are going to love these! -- posted by Chef Ryoni

Southern Pulled Pork

Tue, 20 May 2008 17:43:31 -0400

North Carolina Style Pulled Pork -- from memory! It's usually served on buns with coleslaw piled on top and vinegar sauce. -- posted by Jubal Harshaw

Fall off the Bone Ribs

Thu, 03 Jul 2008 02:05:43 -0400

This is the most amazing succulent way to cook ribs easily in the oven and make them basically just fall of the bone. It's easy, very versatile ( you can try different spices or rubs). Works every time. -- posted by Sillygurl

Smoked Rosemary Garlic Pork Chops

Tue, 08 Jul 2008 21:12:46 -0400

I got this recipe from smokercookingsecrets.com, "Try these Rosmary Garlic Pork Chops Recipe for a simple yet tasty twist on pork chops. The key is to use fairly thick chops and marinade them. You really need to watch the temperature on this recipe or they can get overdone and tough in a hurry." I'm new at smoking and it seems to pretty simple and difficult to mess up! -- posted by pumpkin tart

Homemade Bacon

Tue, 12 Aug 2008 13:27:38 -0400

Makin' bacon. This is really easy and the best part is there are no phosphates or nitrite chemicals in the finished product. So you can feel good about eating it. Freezes well. I divide into one pound packages and freeze. If you like peppered bacon just smother it before smoking. -- posted by Wing-Man

Bacon Explosion!

Sun, 01 Feb 2009 13:08:10 -0500

My husband sent me this recipe with a note reading, "You know I HAVE to make this." It is quickly making the internet and tv rounds and I saw it the next day on Good Morning America. It is from the BBQ Addicts website. You can see photos of the process at http://www.bbqaddicts.com/bacon-explosion.html I posted for your Superbowl eating pleasure (but you may not want to see the calorie count). -- posted by Sharlene~W

Smoked Pulled Pork

Sun, 01 Mar 2009 18:24:31 -0500

OMG! I made this recipe and I have to say I have never tasted anything so wonderful!! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt....mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked! -- posted by breezermom

Stove Top Smoker Smoked Ham and Corn Chowder

Thu, 09 Apr 2009 20:13:48 -0400

From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker. -- posted by TxGriffLover

That's a Wrap Corn on the Cob

Wed, 06 May 2009 17:44:23 -0400

Perfect for tailgating, summertime BBQ's or just about anytime. This has to be one of the simplest, most delicious side dishes you can make on the grill. -- posted by I <3 Cookbooks

Slow Smoked Pork Ribs

Thu, 09 Jul 2009 11:59:16 -0400

temperature about 200 degrees, smoke and patience. A full rack of ribs can be smoked in about 4 hours but do take the time and go the distance. The longer you smoke the more flavor you will get. I'm using a mustard rub to form a nice crust. Remember that you need to hit an internal temperature of 165 F before they can be served. Have a meat thermometer ready. -- posted by ~Rita~

Smoked Apple Pork

Tue, 14 Jul 2009 02:11:29 -0400

This is one of the best recipes for pork tenderloins. If you love smoked food and like to use a sweet wood to smoke with you will also love this recipe. I made this by mistake one day when I was smoking a tenderloin. The problem was that I had nothing to use as a mop sauce. Also all people who use a smoker should know cooking time will vary I smoke mine long enough to cook the food and add the smoke flavor to it. So I'm not going to add at what time you should turn the meat or how long you should cook it for. -- posted by Tayous1

Smoked Barbecue Ribs

Thu, 03 Sep 2009 14:15:36 -0400

This recipe is from Paul Kirk, seven time world BBQ champion. He is known as the Baron of BBQ. I found the recipe in the June 2009 edition of AmericanWay Magazine. -- posted by JanuaryBride

Dave's Memphis Rib Rub

Tue, 08 Sep 2009 12:48:58 -0400

The ultimate rub for both Memphis and St Louis Style ribs. Rub the ribs at least 12 hours and up to 24 hours before smoking. -- posted by Chef #1056668

Daddy's Pulled Pork- Texan Style!

Thu, 05 Nov 2009 15:30:06 -0500

Pork butt was on sale recently for under $1 per lb. In this economy you want to take advantage of those kind of sales. This was perfect for a get together at our place where we needed to feed lots of people over the weekend! This also doubles very well. We smoked 15 lbs using the same recipe, doubling the brine and rub. DH loves Alton Brown, so I gave him Alton's recipe as a place to start. DH must be trained well because he wrote (scribbled all over the printed recipe that is) how he changed it up, gave it back to me and said "Baby, would you post this please?" lol Gotta love that man! -- posted by mama's kitchen

Carolina Pulled Pork

Sun, 15 Nov 2009 22:45:23 -0500

This is a recipe that we tried one Saturday afternoon. This recipe was given to me by my friend Kurt. It is awesome. I also included a recipe for the BBQ sauce. -- posted by Chef #1178723

Smoked Pulled Pork

Mon, 11 Jan 2010 11:50:44 -0500

Prep time includes refrigeration time. Cook time depends on smoker, size and cut of meat. -- posted by KPD

Recipezaar: Pork,Smoker recipes

Dale's Renown Pork Butt

Paul Grauman's"Wild" Summer Sausage

Emeril Lagasse's Barbecued Pulled Pork Sandwiches

Seaman Family Barbecued Ribs

Braised Baby Back Ribs

Perfect Smoked Pork

Hickory Smoked/Bbq Baby Back Ribs

Texas BBQ Ribs

Swedish Lard Sausage (Isterband)

Deanna's BBQ Ribs

The Renowned Mr. Brown

Homemade Mettwurst

Marna's Killer Rib Rub

Homer's Jerk Rub

Ultimate Easy Marinade

Scrap Iron Chef's Bacon (Homemade Bacon)

Real BBQ Pork Roast (Plus How to Cheat, Twice)

Smoked Pork Carolina Style

Pulled Pork

The Most Delicious Maple Glazed Pork Loin

Smoked Corn and Pepper Chowder

Oklahoma Joe's Mustard Rib Rub

Oklahoma Joe's Rib Rub

Vanilla, Cardamom and Apple Brined Pork Loin

Memphis Style Baby Back Ribs

Carolina-Style Pulled Pork

Lets Get Messy Baby Back Ribs

Cajun Habanero Sausage

Spicy Smoked Ribs With Pineapple Rum Glaze

BBQ Ribs With Cola Sauce

Apple BBQ Pork Ribs

Cantonese Pork Spareribs (Bbq)

Hogg Heavenly Ribs

Carolina red Pulled Pork Shoulder

Smoked Pork Tenderloin With Green Peppercorn Sauce

BBQ Ribs Dry Rub

Grilled Stuffed Pork Loin

Chili-Smoked Pork

Smoked Boston Butt

Dueling Pork Butts - Smoked

Cochinita Pibil

Casey's Smoked Pulled Pork

Blackened Pork Fillets

Smoked Sweet Cajun Pork Loin

Cajun Country Smoked Ribs

Honey Smoked Ham

Caribbean Jerk Meatloaf

Stove Top Smoker Jamaican Pork Tenderloin

Stove Top Smoker Lamb Sausage a La Prince and Pauper

Stove Top Smoker Hickory Smoked Ribs

Stove Top Smoker Pork Tenderloin With Green Peppercorn Sauce

Sam's Totally Awesome Smoked Ribs

Stove Top Smoker Smoked Ham and Corn Chowder

Fatty

BBQ Smoked Ribs

The Most Amazing Tasting Ribs in the World!

Southern Pulled Pork

Fall off the Bone Ribs

Smoked Rosemary Garlic Pork Chops

Homemade Bacon

Bacon Explosion!

Smoked Pulled Pork

Stove Top Smoker Smoked Ham and Corn Chowder

That's a Wrap Corn on the Cob

Slow Smoked Pork Ribs

Smoked Apple Pork

Smoked Barbecue Ribs

Dave's Memphis Rib Rub

Daddy's Pulled Pork- Texan Style!

Carolina Pulled Pork

Smoked Pulled Pork

Carolina red Pulled Pork Shoulder