Celebrate Father’s Day with a barbecue with all the fixin’s.
Marguerite Henderson shares some recipes to help you pull it off.
BBQ Pulled Pork with Caramelized Onions
5-6 pounds pork shoulder or butt roast with bone in
1 T. kosher salt
1 T. coarse ground black pepper
2 tablespoons Cajun or blackened seafood seasoning or use my DRY RUB recipe given below
2 large sweet onions such as Walla Walla, Vidalia, Mayan, peeled and thinly sliced
Place the pork on work surface. Combine the salt, pepper and seasoning in a small bowl; rub the pork on all sides with the mixture. Heat an outdoor grill to 250-275o, not any hotter. Place the seasoned pork roast on a large sheet of extra heavy-duty foil which has been folded in half for added strength. Top pork with sliced onions, fold up the sides of the foil around the pork and secure the foil. Wrap another heavy duty sheet of foil around the entire roast to prevent any juices from escaping.
Place on grill; cook on low (about 250-275o) for 4 hours. DO NOT OPEN THE PACKET!
After four hours, remove the package of pork from the grill; cool for 30 minutes and then open the foil; pull the pork into thin shreds with a fork. Place in pot with the basic barbeque sauce and add the sliced onions from the foil packet. Heat until simmering and serve in buns or as an entrée. Serves 6-8.
Basic BBQ Meat Rub
1 cup chili powder
1 cup cumin powder
¼ cup garlic powder
¼ cup granulated onion
2 teaspoons cinnamon
2 teaspoons smoked paprika
1 cup brown sugar
¼ cup kosher salt
2 tablespoons coarse ground black pepper
1 tablespoon dry mustard
Mix all ingredients in a bowl until well combined. Place in an airtight container in a dry place. Should last for at least 1 year!
Basic Barbecue Sauce
2 T. vegetable or canola oil
1 medium onion, finely chopped
2 cups bottled chili sauce
1 cup water
¼ cup brown sugar
2 T. Worcestershire sauce
¼ cup red wine or cider vinegar
juice of 1 lemon
1 T. dry mustard
1 tsp. paprika
1 tsp. chili powder
In a medium saucepan, heat oil. Sauté the onion for 2-3 minutes over medium heat. Add the chili sauce, water, sugar, Worcestershire sauce, vinegar, lemon juice, dry mustard, paprika and chili powder. Cover; simmer for 20 minutes. Use immediately or store in a glass jar in refrigerator for up to 1 week.
Easy Summer Coleslaw with Poppy Seed Dressing
2 x 1 lb. (32 oz. total weight) packages basil cole slaw mix (just cabbage and carrots) OR 1 head green cabbage AND ½ head red cabbage, shredded and 2 large carrots, shredded
½ red onion, diced
1 red bell pepper, diced
¼ cup chopped fresh chives or green onions
Dressing:
1 cup mayonnaise
¼ cup canola oil
½ cup red wine or apple cider vinegar
1 tablespoon poppy seeds
1 tablespoon sugar
1 tsp. kosher salt
¼ tsp. ground white pepper
Combine all ingredients for salad in bowl. Whisk together the dressing ingredients and pour over slaw. Toss well. Cover; allow to chill for several hours in refrigerator before serving. Serves 10-12. *NOTE: Can be made a day in advance, too!
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