Best Andys Barbeque Pork Recipes
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as mush as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water if necessary. The finished pork is great on sandwiches with your favorite barbecue sauce.
Provided by ElizabethKnicely
Categories Pork
Time 15h
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbecue sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225°F (110°C) to 300°F (150°C).
- Place onions, Worcestershire sauce, garlic, Burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 165°F (75°C).
Nutrition Facts : Calories 675.4, Fat 45.5, SaturatedFat 15.7, Cholesterol 178.9, Sodium 466.8, Carbohydrate 14.9, Fiber 0.6, Sugar 9.1, Protein 43.6
ANDY'S BARBEQUE PORK
Smoked pork is an all-time outdoor cooking favorite. Be sure to keep the smoker closed as much as possible, and use a few water-soaked hickory chips while smoking. Check every hour or so to be sure the temperature of the meat remains consistent, and to add more coals and water as necessary. The finished pork is great on sandwiches with your favorite barbeque sauce.
Provided by Andy
Categories Pork Shoulder
Time 15h
Yield 18
Number Of Ingredients 10
Steps:
- Thoroughly rub pork shoulder roast with black pepper, cayenne pepper and barbeque sauce. Place on a medium baking sheet. Chill uncovered in the refrigerator 8 hours, or overnight.
- Preheat an outdoor smoker to a temperature of 225 degrees F (110 degrees C) to 300 degrees F (150 degrees C).
- Place onions, Worcestershire sauce, garlic, burgundy wine, black pepper and cayenne pepper in the water pan of the smoker. Cover with enough water to make approximately a gallon of liquid in the pan. Place pan in the smoker.
- Center pork over water pan in the prepared smoker. Smoke 6 hours, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 393.7 calories, Carbohydrate 13.2 g, Cholesterol 99.2 mg, Fat 23.7 g, Fiber 0.5 g, Protein 26 g, SaturatedFat 8.7 g, Sodium 428.2 mg, Sugar 8.6 g
MEDITERRANEAN PORK AND ORZO
On a really busy day, this meal in a bowl is one of my top picks. It's quick to put together, leaving a lot more time to relax at the table. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes., Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook until orzo is tender and spinach is wilted, 45-60 seconds longer. Drain., Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.
Nutrition Facts : Calories 372 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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