Pulled pork is a summertime staple in our home. I love it because it’s made in the crock pot, with out a lot of fuss and muss, and without heating up my kitchen. The yummy combination of the tangy BBQ pulled pork and creamy coleslaw is so so good! And it can all be made in the morning, so in the heat of the day when it’s time for dinner, you’re not slaving over a hot stove!
BBQ Pulled Pork
- 1 pork tenderloin roast
- 1 cup water
- 3 cups of your favorite BBQ sauce
In the bowl of a large crock pot, place the pork tenderloin roast, the water and 1 cup of the BBQ sauce. Heat on low for 6 hours.
Remove from crock pot into a large bowl, and shred. Return to crockpot, add the remaining 2 cups of BBQ sauce and heat for another hour.
Serve on toasted sandwich rolls, or hamburger buns, topped with creamy coleslaw.
- 1 head green cabbage, finely shredded
- 2 large carrots, finely shredded
- 3/4 cup best-quality mayonnaise
- 2 tablespoons sour cream
- 2 tablespoons grated yellow onion
- 2 tablespoons sugar, or to taste
- 2 tablespoons white vinegar
- 2 teaspoons dry mustard
- 1 teaspoon
- 1 teaspoons celery salt
- 1 teaspoon celery seed
- Salt and freshly ground pepper
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, celery seed, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.
One of my husband’s favorite meals is a plate loaded with my sweet cornbread and these scrumptious baked beans. He can practically down the entire thing himself, and be perfectly happy. Now, as for myself and my other 3 boys, we need a little something more. So, I’ll usually throw on some grilled flank steak and a nice fruit salad to round it out.
SCRUMPTIOUS BAKED BEANS
- 3 (16.5 ounce) cans baked beans or pork n’ beans
- 1 pound thick cut bacon
- 1 medium onion, diced
- ¾ cup barbecue sauce
- ½ cup brown sugar
- ¼ cup cider vinegar
- 2 Tablespoon Dijon mustard
Preheat oven to 325 degrees
Cut 8 slices of the bacon into 2 inch pieces. In a large cast iron skillet, over medium low heat, fry the bacon just until fat is rendered, but not turning brown. Do not crisp the bacon, as we will need it to do that in the oven. Remove the bacon onto a paper towel to drain. Reserve a coating of the fat in the skillet to brown the onion. Add onion and cook over medium heat, until tender. Stir in the 3 cans of baked beans and warm through.
In a small bowl, mix the barbecue sauce, brown sugar, vinegar and mustard. Add this mixture to the skillet, and bring to a simmer.
Pour beans into a 9×13 casserole pan or a large dutch oven. Top with bacon slices. (Since you’ve already rendered the fat, they will crisp up nice and brown without leaving a layer of grease)
Bake for 2 hours, until the beans are cooked and soft, the bacon is brown and crispy, and there is no soupiness to the dish.
Before I came up with this delicious recipe, I wasn’t a big fan of ribs. They always seemed to be so chewy, and sloppy. But I live in a house with 4 boys , 3 children and 1 husband, and you know boys, they LOVE all things BBQ and especially ribs. So, I came up with a way to prepare the ribs so they literally fall off the bone. The meat is so tender and juicy. I actually find myself craving these… you will too!
These are little time consuming to make, (what good BBQ isn’t?). But they are super easy… it’s just that you have to slow bake them for a few hours to soften them up. So, don’t go into this thinking you’ll whip them out in half an hour. Just be prepared for the time it takes. It’s totally worth it!!!
Fall Off the Bone barbequed Baby Back Ribs
- 2 slabs baby back ribs (you can use any type of rib, but baby back are really tender)
- ¼ cup olive oil
- 8 cloves garlic, whole
- 1 cup your favorite barbeque sauce
Line a jelly roll pan with aluminum foil. Place ribs on foil, bone side down (meaty side up). Drizzle the ribs with the olive oil then scatter the garlic cloves over the top of the ribs. Then use more aluminum foil to completely cover the pan and seal it up. Put in a 325 degree oven for 3 hours.
Remove from the oven. Prepare your BBQ or grill. I use a gas grill so it just takes a couple minutes to warm up. I put mine at about 4oo degrees. Remove foil from top of rib pan, discard garlic cloves. Slather the tops of the ribs with BBQ sauce.
Place ribs, bone side down, on your grill. Be prepared for some flare ups, as the ribs are fatty and the olive oil drips. That’s why the bone side is down, so the meat doesn’t burn. Close the cover of the grill and let cook for about 7-10 minutes, until the sauce has thickened and adhered to the meat.
Remove from grill and slice between each bone to serve. Serve with additional BBQ sauce on the side for people to add to taste.