Stir-Fried Pork with Barbecue Sauce

I had a similar dish in the States and tried to recreate the dish in a Japanese style.Coat the meat with katakuriko evenly by rubbing gently into the meat. Recipe by EnjoyKitchen

Having worked in the Bronx (NYC) many years ago, I developed an appreciation for dry-rubbed pork shoulder roasted in the oven until it’s pull-apart tender. Since Melissa Clark, from The New York Times, explained how to make pulled pork, it has been my way of bringing back those memories.#pork #pulled #barbecue #protein #meat #dinner #sandwich #supper #lunch #dish #entree #Southeast #Carolina #South

This is a simple recipe that I can make without fail in my family's oven, stone oven, or Dutch oven the day before.You cook the meat through the day before in the steam cooker, so you do not have to worry if the thick meat has cooked through. Prepping the day before will transform this into tender and delicious meat. You can use brown sugar or maple syrup in place of the honey for a more intense flavor. For one 2 kg spare rib mass. Recipe by mitesolo

This is really good!

Happy New Year 2019 My FriendsInspired by McCormick Recipe Booklet,Easy Baked With Ready Use Combo BBQ Sauce .

Best With Skinless Pork Belly , I Love It With Soft Pork Bone TooIt’s Easy With A Store Bought Char Siew Dauce From Lee Kim Kee ,But I Am Trying Out Today ,Remaking This Dish Using A DIY Sauce From A Old Magazine ,

I'm still learning the mysterious arts of using a slow cooker. My husband is an expert, but I've learned to trust the "low and slow" advice he gave me. With this recipe, we used the "medium" setting for half the cooking time which managed to cut a couple hours off the cooking time, since I used a meat thermometer 2 hours early, and it was perfectly done in about 5 hours or so.

I came up with this dish when the Hubbalicious was feeling something simple and BBQ-ish. Threw together some pork shoulder, the last of the accumulated BBQ sauce leftovers from Hub's rib smoking adventures, the last onion of last week, and some other odds and ends.Sometimes when I make things with a fatty cut of meat, people will ask if they can substitute it with something leaner. Well, you can, and it'll still be ok, but there is something so truly delicious about BBQ sauce that gets caramelized with pork fat. And the texture is so much more tender, too.With this kind of preparation, I'd rather eat a little less of the fatty pork shoulder than double the serving of a leaner cut, but that's my porkfat lovin' preference. :PIf you don't care for pork, you can also make this with boneless, skinless chicken thigh meat cut into slightly larger pieces.

This pineapple sweet and spicy BBQ recipe is delicious and easy to prepare. It's excelent for grill or oven combining with ribs, shrimp chicken and even your favorite meat. Use to cook or serve on the side with your meal. Try this recipe out for yourself and enjoy!

This pineapple sweet BBQ recipe is delicious and easy to prepare. It's excelent for grill or oven combining with ribs, shrimp, chicken and even your favorite meat. Use to cook or serve on the side with your meal. Try this recipe out for yourself and enjoy!

Easy recipe ..only need time :)

Well it's apple picking time again and we still haven't eaten all the previous years apple butter. What a better way to clean up the freezer than making bbq sauce to go on pork chops! If you notice the lack of garlic in this recipe that is because our apple butter is heavy with cinnamon, that combo didn't sound amazing. But a plain apple butter would definitely need lots of garlic.

I made this batch a few weeks ago. I like to keep them in mason jars to help them last longer.

We love to barbecue out door and I try on many sauce till I found my own and love to shear

This is one of the best homemade barbecue sauces I've found. I use it all the time but usually have to double the recipe for my big family & huge crockpot. Haha. Recipe Source: http://tastykitchen.com/blog/2011/09/smoky-bbq-sauce/

This is one of my most requested meals by my family. I serve this with my spicy broccoli stir-fry. As I mention in the recipe, I cook this 2 different ways depending on what season it is. In the spring, summer, or fall, I grill the medallions over high heat to get the grill marks and then finish them in a 350°F oven. In the winter, I sear them in a cast iron skillet. The recipe here is the skillet version. Be forewarned, this way generates a lot of smoke. Open some windows. I have set off a good number of smoke detectors with this one.

Put a little twist to a recipe I saw on Big Oven because it lacked quite a few of ingredients. Here's a little Asian-American twist. You can eat it with rice or serve it simply with cooked pasta

This has been our favorite homemade barbecue sauce for as long as I can remeber. It goes well with all meats, and is good for smoked meats as well

Makes 4 half pints of bbq sauce

Sweet, tangy, bold, spicy. This BBQ sauce has it all. I've been working to perfect it and I honestly think it's better than anything store bought.

I saw this recipe in a cookbook, but had to adjust to my own taste. Great on wings or basting chicken on the grill.

so tender and juicy. they were excellent! couldnt even get them out of the slow cooker, they fell right off the bone! (L)

This is one of my favorite recipes this is not a custom recipe of my own is a recipe from buttermilk and bourbon restaurant in Boston chef Jason Santos I’ll read you his quote this is definitely a must try to take it from me “ this may be my favorite recipe in this book I put this beep on everything this is the most popular sauce at the restaurant and all of my staff call this “crack sauce“ because it is literally good on anything use it as a marinade or a barbecue sauce or a salad dressing or a dipping sauce“. Jason Santos

This is a type of bbq sauce used in Chinese and Cantonese cooking. Also known as char siu sauce, is used as a marinate in Chinese char siu pork. You can usually find sauces used in this recipe in the Asian section of supermarkets.

A very suitable recipe to share with family and friends in these special holidays for all of us.Before preparing them I had the impression that the pork ribs were one of those dishes that should only be in the hands of people with a lot of experience in the kitchen, that was in the past after preparing them for the first time, I discovered that the only thing that It needs is time to cook. 95% of the total time of preparation of the recipe is inside the oven because they are cooked at a very low temperature.Wraping them in aluminum foil and cooking them slowly along with the sugar and seasonings are the secrets of an unparalleled flavor and that the meat is easily detached from the bone. Once you prepare it, i know it will not be the last time you do.I hope all of you enjoy a beautiful Thanksgiving day ❤

After cooking the meat, wipe excess oil. Recipe by kozou

I was planning to cook a steak today. Rather than giving the steak a spice rub, I opted to make a barbecue sauce utilizing the root beer in the fridge. It turned out well. I scored this little cast iron pot when I went to the store, so I was able to make the sauce on the grill.

4 net carbs per tablespoonRecipe from Eatingwell Comfort Foods Made Healthy**This has a good sweet flavor with a little spicy kick! I used two dried chilies while cooking and no additional hot sauce.

Tangy, sticky KC style barbecue sauce, with a blueberry twist! Perfect for ribs, pulled pork, chicken, or as a spread on your favorite sandwich! Makes about 1/2 gallon of the stuff, which is enough for 5-6 cookoffs, or about 50 2 tbsp. servings. You will have plenty, so freeze what's left in a Ziploc bag, or cut the recipe in half.

Chicken is moist and has a hint of lemon flavor underneath the barbecue sauce.