Similar Recipes
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Sous Vide Barbecue Pork Ribs
A sous vide barbecue pork ribs recipe that achieves the goals of traditional smoking—crusty bark and tender yet meaty texture—without the BBQ tools.
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Competition Barbecue Pork Shoulder
A triumphant search to balance the juiciest pork shoulder with a beautiful blackened bark, for a butt worth pitting against the big boys.
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Low-and-Slow Pulled Pork (Smoked Pork Shoulder)
After many hours at low heat in a smoker, pork shoulder comes out silky, tender, with a crusty and crunchy bark, and ready for shredding into terrific pulled pork.
Pulled pork burger
Ready for the ultimate weekend BBQ? Make these pulled pork burgers with smoked pork shoulder, apple cider spritz, and honey-butter finish. Your friends will love it!
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Easy Oven-Cooked Pulled Pork
Oven-cooked pulled pork has all the flavor, with a fraction of the effort. Set it in the oven, and forget about it for hours, until the perfectly tender pork is done.
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Spicy Rubbed Sous Vide Pork Chops with BBQ Sauce
Modern pork chops are not forgiving. Back in the day, pigs used to be tough and fatty. They walked five miles each way through sleet and snow in bare feet just to get to the slop pit. They were lucky to get a single patch of dry mud to roll in. You could cook the bejeezus out of their loins and they'd still be juicy (albeit tough) from all the melted fat and connective tissue. Today's pampered pigs, on the other hand, are lean, white, and delicate. Overcook them just a shade, and you're left mas...
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Easy Oven-Baked Pulled Pork Sandwiches
An easy oven-baked pulled pork recipe.
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Oven Barbecue Pork Ribs
Want smoked ribs but don’t have a smoker? This method produces tender, juicy pork ribs in the oven with real smoked flavor.
My best Pulled Pork
My very best pulled pork takes 36 hours to make. 24 hour brine followed by 12 hour oven slow roast. It's worth every second!
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Ultra-Crispy Slow-Roasted Pork Shoulder
Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.
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A step-by-step guide to making sous vide barbecue pork shoulder, finished in an oven or smoker, complete with a smoky flavor and flavorful bark.
Serve With
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Red Rooster's Mac and Greens
Marcus Samuelsson's penchant for Southern American-African-Swedish fusion cuisine always makes him an interesting chef to watch. His recipe for Mac and Greens, adapted in Ellen Brown's Mac & Cheese, fits right into his oeuvre. The recipe title is apt, as his mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-Gruyère-Parmesan mix, and the hints of soy and coconut lend glutamate-rich depth. But don't be fooled, this is no health food--t...
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Cornbread Muffins
Moist and tender cornbread muffins made with canned creamed corn.
Pork Picnic Sandwich inspired by Regular Show — Binging With Babish
The Pork Picnic Sandwich presents not only the opportunity to live like a VIP, but to enjoy the sweltering summer heat while smoking some big ol' joints of pork for 16 hours!
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Cornbread-Coated Pulled Pork Mac and Cheese Wedges
When I have leftover mac and cheese and pulled pork after a day of barbecuing, I don't just reheat it and eat it the next day. I fold them together into these outrageous fried mac and cheese bombs, stuffed with barbecue-sauced pulled pork and coated in a cornbread crust.
Cabbage slaw
A very easy but tasty side dish. Pairs well with my BBQ pork ribs.
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Southern-Style Slaw with Pecans and Maple-Dijon Vinaigrette
Sweet and tangy with lots of crunch, this slaw is light and refreshing.
Coleslaw
Just a great, creamy, traditional Coleslaw with a terrific homemade Coleslaw dressing. A staple summer recipe for that's even better the next day!
Corn dogs
Corn dogs are a carnival staple and for good reason, they are delicious. There's nothing better than eating one of these and then jumping on a few rides - feels good! Another US invention and another dish that's lacking in colour... but the flavour makes up for that!
Cornbread
To-die-for Cornbread! Crispy edges, sweet corn flavour and so moist you don't need butter to scoff it down (but who in their right mind would skip butter?!)
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Classic Coleslaw
Classic coleslaw of deeply flavored, sweet-and-tangy cabbage. The secret is to do a rapid purge of excess cabbage liquid with a quick cure of salt and sugar before tossing the shreds in a creamy dressing.