Tongue Tantalizing Barbecue Pork

Name: Tongue Tantalizing Barbecue Pork
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 5
Cuisine: Bbq, Barbecue
Ingredients: 454 grams applewood smoked bacon; 1 Tbsp balsamic vinegar; 2 sweet banana peppers; 355 milliliters beef broth; 1 kilograms bone-in Boston butt, cut into country style ribs; 59 milliliters brown sugar; 1 Tbsp brown sugar; 237 milliliters shredded cabbage; 1 teaspoons chili powder; 3 Fresno chilis or red jalapenos; 355 milliliters cider vinegar; 1 teaspoon crushed red pepper; 79 milliliters dark beer; 237 milliliters dark beer; 1 teaspoon garlic powder; 1 Tbsp ground cinnamon; 1 teaspoon chipotle hot sauce (recommended: Tabasco); 4 Tbsps hot sauce (recommended: Texas Pete); 1 teaspoon Hungarian paprika; 1 jalapeno pepper; 1 teaspoons red and black pepper blend; 1 pineapple, peeled and cut into 1-inch thick slices; 1 poblano pepper; 0 red onion thinly sliced and chopped; 1 teaspoon crushed red pepper flakes; 1 teaspoons salt; 1 scallion, chopped; 1 teaspoon spicy brown mustard; 5 kaiser rolls; 2 Tbsps tomato paste

Tongue Tantalizing Barbecue Pork might be just the beverage you are searching for. This recipe makes 5 servings with 1170 calories, 72g of protein, and 55g of fat each. This recipe covers 55% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours and 10 minutes. It is a good option if you're following a dairy free diet. A mixture of scallion, pepper, hungarian paprika, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of American cuisine. Father's Day will be even more special with this recipe.

Instructions

Watch how to make this recipe.

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Pour beer in bottom of baking pan.

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Beer

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Baking Pan

Put grate on top (high enough to keep pork off the beer).

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Beer

Pork

Mix all spices together and rub over all of pork.

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Spices

Pork

Dry Seasoning Rub

Bake, covered, for 2 1/2 hours (or until pork is falling off the bone). Once cooked shred to make pulled pork (make sure to discard fat).

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Pulled Pork

Bone

Pork

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Oven

Roast on grill then remove skin and seeds. Chop fine and mix with pulled pork.

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Pulled Pork

Seeds

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Grill

Pour beer into a saucepan.

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Beer

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Sauce Pan

Add brown sugar and crushed red pepper flakes.

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Red Pepper Flakes

Brown Sugar

Cook over medium-high heat until it reduces down to about 1/2 cup (stirring regularly). Once reduced add all the other ingredients except beef broth. Stir until well combined (no lumps). Then slowly pour in beef broth. Simmer for 20 minutes.

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Beef Broth

Mix barbeque sauce with finished pulled pork

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Barbecue Sauce

Pulled Pork

Mix cinnamon and brown sugar. Rub onto pineapple slices. Grill slices about 2 minutes on each side on medium heat (want to get grill marks). Chop fine and reserve.

Ingredients you will need

Pineapple Rings

Brown Sugar

Cinnamon

Dry Seasoning Rub

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Grill

In a large bowl toss together the cabbage, scallion, onion, and peppers. In separate bowl whisk together beer, vinegar and brown sugar.

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Brown Sugar

Green Onions

Cabbage

Peppers

Vinegar

Onion

Beer

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Whisk

Bowl

Pour mixture over cabbage and peppers and toss (let sit 30 minutes prior to serving).

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Cabbage

Peppers

Cook bacon in oven or flat-top panini press until crisp. Flip half way through to be crisp on both sides (dry on paper towels). Set aside.

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Bacon

Equipment you will use

Panini Press

Paper Towels

Oven

Cut rolls in half. On bottom put barbeque covered pulled pork (a nice generous portion).

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Pulled Pork

Roll

Then add 1 tablespoon of pineapple and 3 slices of crumbled bacon. Then add 2 tablespoons of slaw. Put top of roll back on and serve.

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Real Bacon Pieces

Pineapple

Roll

Equipment

Ingredients

Servings:

454grams

applewood smoked bacon 1Tbsp

balsamic vinegar 2

sweet banana peppers 355milliliters

beef broth 1kilograms

bone-in Boston butt, cut into country style ribs 59milliliters

brown sugar 1Tbsp

brown sugar 237milliliters

shredded cabbage 1teaspoons

chili powder 3

Fresno chilis or red jalapenos 355milliliters

cider vinegar 1teaspoon

crushed red pepper 79milliliters

dark beer 237milliliters

dark beer 1teaspoon

garlic powder 1Tbsp

ground cinnamon 1teaspoon

chipotle hot sauce (recommended: Tabasco)4Tbsps

hot sauce (recommended: Texas Pete)1teaspoon

Hungarian paprika 1

jalapeno pepper 1teaspoons

red and black pepper blend 1

pineapple, peeled and cut into 1-inch thick slices 1

poblano pepper 0

red onion thinly sliced and chopped 1teaspoon

crushed red pepper flakes 1teaspoons

salt 1

scallion, chopped 1teaspoon

spicy brown mustard 5

kaiser rolls 2Tbsps

tomato paste 2Tbsps

white balsamic vinegar 3Tbsps

Worcestershire sauce

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are great choices for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The St. Francis Old Vines Zinfandel with a 4.4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.