You know you’re on to something good when the words Barbecue and Sundae are included in the same sentence but let me warn you, this deliciousness is not for kitchen newbies. Of course, that sort of applies to me but there’s absolutely no way these won’t be on the menu of my next summer soiree. I just might be taking the short cut – ie, a trip to my local barbecue rib shack and supermarket – and recommend that you do the same if you’re short on time (Trust me, they’ll NEVER know the difference) but if you’re the more adventurous (also known as SHOW OFF) kitchen type, below are the recipes for pork, slaw, and beans as published on myrecipes.com
Shredded Barbecue Pork Roast
- 1 (6-pound) bone-in pork shoulder roast (Boston butt)
- 1 cup Barbecue Rub
- Hickory wood chunks
- Apple juice
- 1 1/4 cups firmly packed dark brown sugar
- 1/3 cup kosher salt
- 1/4 cup granulated garlic
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon ground red pepper
- 1 tablespoon ground cumin
- 1 tablespoon lemon pepper
- 1 tablespoon onion powder
- 2 teaspoons dry mustard
- 2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
- 2 (10-ounce) packages finely shredded cabbage
- 1 carrot, shredded
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- 3 bacon slices
- 1 small onion, diced
- 2 (16-ounce) cans pork and beans
- 1/2 cup root beer (not diet)
- 1/4 cup hickory-smoked barbecue sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon hot sauce
Shredded Barbecue Pork Roast
- Trim fat on pork shoulder roast to about 1/8 inch thick.
- Sprinkle pork evenly with Barbecue Rub; rub thoroughly into meat. Wrap pork tightly with plastic wrap, and chill 8 hours.
- Discard plastic wrap. Let pork stand at room temperature 1 hour.
- Soak hickory chunks in water 1 hour.
- Prepare smoker according to manufacturer’s instructions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes.
- Drain wood chunks, and place on coals. Place pork on lower cooking grate, fat side up.
- Spritz pork with apple juice each time charcoal or wood chunks are added to the smoker.
- Smoke pork roast, maintaining the temperature inside smoker between 225° and 250°, for 6 hours or until a meat thermometer inserted horizontally into thickest portion of pork registers 170°. Remove pork from smoker, and place on a sheet of heavy-duty aluminum foil; spritz with apple juice. Wrap tightly, and return to smoker, and smoke 2 hours or until thermometer inserted horizontally into the thickest portion of pork registers 190°. Remove pork from smoker, and let stand 15 minutes. Remove bone, and chop pork
- Combine all ingredients. Store in an airtight container.
- Combine cabbage and carrot in a large bowl.
- Whisk together sugar and next 7 ingredients until blended; toss with vegetables. Cover and chill at least 1 hour before serving
- Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
- Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
- Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Divide 2 cups warm baked beans evenly among 4 Mason jars or large heat-proof cups; top each with 1/2 cup coleslaw, 1/4 pound warm shredded barbecued pork, and 1 to 2 tablespoons sauce. Serve with dill pickle wedge, if desired.