Pulled Pork Barbeque

  • 4 lb Pork Butt
  • 1 cup meat rub
  • 1 cup favorite barbecue sauce
  • 1 Small white onion
  • 1 Small purple onion
  • 1 Small bell pepper
  • 4 cloves garlic
  • 1/4 tsp salt
  • 2 tsp pepper
  • 1 Tbl olive oil
  • baking pan
  • aluminum foil
  • mixing bowl

Heat oven to 300 degrees.  Rub pork thoroughly then place fat side up in aluminum or baking pan.  Cover tightly with aluminum foil and cook for three hours.  Uncover and cook for another hour.  Allow to cool at least 45 minutes, then using two forks, separate meat.

While the pork is cooling, chop up onions, bell pepper, and garlic and saute in one tablespoon olive oil.  Add pulled pork and 1 cup barbecue sauce and mix  thoroughly.  Add salt and pepper to taste and allow to heat through.

Recipe for Rub



6-10 lbs pork ribs (long bone)

2 lg bottles of your favorite barbecue sauce

1 bottle of beer


Cut the slab of ribs into single ribs.  Fill a large pot with half the ribs; cover with water; bring to a boil and boil for 10 minutes.  Drain and repeat the process for the other half.  Combine all remaining ingredients, except the bell pepper, in a large bowl.  Slowly mix with a wire whisk until all the beer has absorbed and the sauce is smooth.  While the second half of the ribs is boiling, place the first half in a layer in the bottom of a large roasting pan.  Pour half the sauce over the layer, cover with half the bell pepper rings.  After draining the second half of the ribs, repeat with a second layer.  Cover and cook at 300 degrees for 1 ½ to 2 hours.

Pesto Stuffed Pork Chops


  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh parsley sprigs
  • 1/2 cup chopped pecans
  • 3 garlic cloves, peeled
  • 2/3 cup cooked wild rice
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons cream cheese, softened  (I used leftover French Onion Dip!)
  • 1 tablespoon olive oil
  • 1 teaspoon chili sauce
  • 4 bone-in pork loin chops (8 ounces each)
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 tablespoon butter


  • In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper.
  • In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13-in. x 9-in. baking dish coated with cooking spray.
  • Bake, uncovered, at 350° for 28-32 minutes or until a meat thermometer reads 160°. Discard toothpicks. Yield: 4 servings.

Source:  Taste of Home


Beef Tips in Mushroom Sauce


  • 2 lbs beef tips
  • 2 cans Cream of Mushroom soup
  • 1 can milk
  • 1 can water
  • 2 tbsp brown gravy mix
  • 1 bag baby Spinach
  • capers
  • chopped roasted red peppers
  • salt, pepper and garlic
  • butter

Saute meat in butter; drain and return to pan.  Mix first four ingredients, add to drained meat.  Cover and simmer on low 30 minutes, stirring often.  Add remaining ingredients, simmer 15 more minutes.  Serve over egg noodles.

Pork Roast

The best cut to use for this is pork butt. Buy a size that equals about one pound for every person you’re serving, i.e. for 5 people you should get a 5 pound roast. It sounds like a lot but, trust me on this, it’s just right.

Plan on a start to finish preparation time of 3-4 hours, depending on the size of the roast. So if you’re serving dinner at 5:00 you should get the roast in the oven between 1:00 and 2:00.

Take the roast out of the refrigerator a half hour to an hour before you plan to start cooking it to allow it to come to room temperature. Turn your oven on 450 degrees at the same time you take the roast out of the refrigerator to allow the oven to get super heated.

You can brine the roast the night before or just use your favorite available seasonings when you get ready to put the roast in the oven. I use a thin coating of Bouquet to get a nice browning on the outside along with Cavender’s Greek spice. You’re fine using just salt, pepper and garlic if you like. Season the surface well all over, place on a baking sheet and insert a meat thermometer into the center of the thickest part of the roast, making sure the stem is not touching a bone.

Put the roast in the oven and cook at 450 for 20 minutes. Without opening the oven, turn the temperature down to 325 and cook to an internal temperature of 170 degrees. Your total cooking time will be around 3 hours, again, depending on the size of your roast.

Take the roast out and allow it to rest for 20-30 minutes before carving. Do not remove the thermometer until just before carving. Doing this before the meat cools down through resting will cause much of the natural juices to run out and you’ll end up with dry meat versus succulent.





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