Recipe from my sister Laura. A home chef and cooking class instructor in california
You can prepare this with chicken or beef as well. But pork is classic, and delicious.
2T BBQ rub (sample recipe attached)
3-4lb Pork Shoulder or Butt
3-5 garlic cloves
2T Tomato Paste
2T brown sugar
2T prepared mustard
1T Worcestershire sauce
1 tsp hot sauce
1 Tbsp BBQ Rub
1 14oz can of tomato sauce or crushed tomatoes, fire roasted if possible.
1 onion, sliced
Optional Rub: If you have time or think of it, rub the pork with about two tablespoons of your favorite BBQ rub the night before. This will give the meat a deeper bbq flavor, especially if there is smoked paprika or chipotle powder involved.
Combine all the sauce ingredients in a blender and puree until smooth. Set aside until ready to pour over.
Turn your slow cooker on to low and add the pork, nothing else yet. Let the meat cook for about an hour like this so that some of the fat renders out. This is a great thing to do early in the morning while you are getting ready for work. If you don’t have time, just try and trim as much fat as possible. Before you leave, pour off any rendered fat, add the sliced onions and pour the puree over the meat. If your cooker has a timer set it for 8-10 hours, depending on the size of your meat. You can speed up the cooking time by cutting the meat into slightly smaller chunks.
When you get home, check the pork with a fork. If it shreds easily, it’s ready to go. You can shred it in the pot and toss with the sauce. Or if the sauce is too watery, remove it from the cooker and reduce on the stove until desired consistency is reached.
Serve on buns with extra barbecue sauce if desired. Coleslaw is also amazing and classic pairing.
Another recipe from my talented sister Laura, a home chef and cooking class instructor out in California!
"This rub is great on any bbq meat. Here we use it on pork, but I have used it with delicious success on chicken, fish and even tofu."-Laura D
1 tsp each:
½ tsp cayenne pepper
2 tsp chipotle powder or smoked paprika
Toss everything together and store in a jar for a month or two.
My sister Laura sent in this recipe.She is a home chef and teaches cooking classes out in California. Her tips are definitely worth checking out!
"These can be used for any number of things. I really like to put them on salads or slice for sandwiches. You can also switch up the spices so they would work better for things like tacos. You can also use this brine for other chicken cuts, but I would recommend removing the skin as the buttermilk makes it rather flabby."-Laura D
Super Tender Grilled Boneless Skinless Chicken Breasts
2 skinless, boneless chicken breasts, about 8 ounces each
2 cups buttermilk
1/4 cup chopped shallots
1 tablespoons chopped garlic
1 tablespoons kosher salt
1 tablespoons sugar
1/2 teaspoon pepper
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day.
Lift chicken from brine; discard brine. Wipe excess from chicken.
Lay chicken pieces on a clean, hot grill over medium coals or medium heat on a gas grill. Cook, turning frequently, until it has browned on both sides and reached 165 degrees (or is no longer pink inside) about 8-12 minutes. Serve hot or cold.
Tips for Great Grilled Chicken:
Poor chicken is usually so badly treated at back yard bbqs. It’s either dry or raw or burned on the outside or a combination of all three. Here are some tips for consistently great bbq chicken.
Our Fantastic Customer and Friend submitted this recipe so we could share it with you all! Enjoy!
"I made this with chicken thighs and froze it for maternity leave. It was amazing and easy. You can always add more salt and pepper and parsley." -Janine B
4 chicken thighs or 2 large chicken thighs, sliced length-wise for 4 thin pieces
Freshly ground black pepper
¼ cup plus 1 teaspoon all-purpose flour
3 garlic cloves, minced
¼ cup finely chopped shallots
12 ounces sliced mushrooms- I use shiitake
⅓ cup Marsala wine
1 cup chicken or vegetable stock
Bunch chopped fresh parsley
1. Preheat the oven to 200°F.
2. Season chicken with salt and black pepper.
3. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess; reserve the 1 teaspoon remaining flour to use later.
4. Heat a large nonstick skillet over medium-high heat. Add butter and olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.
5. Add butter and olive oil to the skillet, About TBSP each. Add the garlic and shallots and cook until soft and golden, about 2 minutes. Add the mushrooms, season with salt and black pepper, and cook, stirring occasionally, until golden, about 5 minutes. Sprinkle in the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the Marsala wine, chicken broth, and parsley.
6. Cook, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon, until thickened, about 2 minutes. Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes.
8. To serve, put a piece of chicken on each of 2 serving plates. Spoon the mushrooms and sauce evenly over the top, and serve hot.
Mother of 2 beautiful girls! Our growing family is the largest drive we have to build a life filled with good food and a connection to the land.