Why Pork Barbecue Is a Must-make BBQ Recipe
When it comes to BBQ, I believe pork barbecue is a must-make recipe for anyone looking to impress their guests or simply enjoy a flavorful meal at home.
The succulent, tender meat practically melts in your mouth, and the smoky, tangy flavors create a mouthwatering experience.
Plus, it’s incredibly versatile; you can serve it as a main dish, in sandwiches, or even as leftovers in various recipes.
Cooking it low and slow allows the spices to infuse deeply, ensuring every bite is bursting with flavor.
Trust me, once you try it, you’ll understand why it’s a BBQ classic!
Ingredients of Pork Barbecue
When it comes to making jerk-seasoned pork barbecue, the ingredients are what really set the stage for that unforgettable flavor. You want to gather a handful of simple yet vibrant components that will work together to transform your pork into a smoky, spicy masterpiece.
Don’t worry, you won’t need a degree in culinary arts to whip this up. Just a few pantry staples and some quality pork, and you’re on your way to a delicious meal that can make you the star of any cookout or family dinner. So, let’s plunge into what you’ll need to create this mouthwatering dish.
Here’s what you need to make jerk-seasoned pork barbecue:
- 7 lbs boston butt pork steaks, cut 1 inch thick
- 1/8 cup jerk pork seasoning (I recommend using Penzey’s for a great blend)
- 4 whole bay leaves
- 1 teaspoon salt
- 2 teaspoons crushed red pepper flakes
- 36 ounces barbecue sauce, divided
- 1 1/2 cups cider vinegar
Now, while these ingredients may seem straightforward, a few considerations can elevate your dish even further. For instance, when choosing your pork, look for well-marbled cuts. That fat is like a flavor bomb waiting to explode during cooking, making your barbecue juicy and irresistible.
And don’t skimp on the barbecue sauce; that’s where a lot of the magic happens. Whether you prefer a tangy vinegar-based sauce or a sweeter variety, make sure it’s one you love. After all, the right sauce can turn good barbecue into great barbecue.
How to Make Pork Barbecue
Alright, let’s get our hands a little messy and plunge into making this jerk-seasoned pork barbecue. First things first, grab that 7 lbs of boston butt pork steaks, which you’ve hopefully cut into 1-inch thick pieces. If not, well, let’s just say you might be in for a workout.
Now, before we get to cooking, you’ll want to mix together 1/8 cup of jerk pork seasoning, 1 teaspoon of salt, and the 2 teaspoons of crushed red pepper flakes. This combo is where the magic really starts to happen. It’s like a party for your taste buds, and everyone’s invited. Coat those pork steaks generously with the spice mix. Don’t be shy—let that flavor sink in!
Now, for the cooking part, you have two options: the trusty crock pot or the pressure cooker. If you’re in the mood for a slow, comforting approach, toss those coated pork steaks into the crock pot and add 1 ½ cups of cider vinegar and half of your 36 ounces of barbecue sauce. Set it on low and let it do its thing for about 8 to 10 hours. You can sleep, binge-watch your favorite show, or, let’s be honest, just stare at your phone while this beauty cooks.
If you’re feeling a bit more adventurous and pressed for time, go for the pressure cooker. After coating the pork, pour in the vinegar and half the barbecue sauce, then crank up the heat to 15 psi for 1 hour and 30 minutes. Either way, your kitchen is going to smell incredible.
Once your pork is cooked to perfection and fall-apart tender, it’s time for the fun part. Carefully remove the meat from your cooking vessel and allow it to cool a bit. While it’s cooling, transfer the cooking liquid to another container and chill it to solidify that pesky fat. Trust me, you don’t want that greasy layer ruining your barbecue experience.
After skimming off the fat, reduce the liquid by about two-thirds over high heat. Then, shred the pork into messy, delicious pieces and return it to the pot with that reduced liquid. If you’re serving right away, now’s the time to add the second half of your barbecue sauce for that extra saucy flavor.
Let it simmer for about 30 more minutes, and voilà! You’ve just made a barbecue masterpiece that’s perfect for any gathering—or just a really good night in. Enjoy!
Pork Barbecue Substitutions & Variations
While you might think jerk-seasoned pork barbecue is best enjoyed just as the recipe suggests, there are plenty of substitutions and variations to explore.
For a twist, I’ve swapped pork for chicken or beef, which still soak up the flavors beautifully. If you’re vegetarian, jackfruit makes an excellent meat substitute.
Don’t have jerk seasoning? A mix of cumin, paprika, and cayenne works too. I’ve even tried adding pineapple for a sweet kick!
For a different sauce, homemade peach or mango barbecue sauce adds a tropical flair.
Experimenting keeps the dish fresh and exciting every time I make it!
What to Serve with Pork Barbecue
Exploring different flavors with jerk-seasoned pork barbecue opens up a world of delicious pairings.
I love serving it with a revitalizing coleslaw; the crunch balances the barbecue’s richness perfectly. Roasted sweet potatoes add a comforting sweetness that complements the spice.
Don’t forget cornbread—it’s a classic that soaks up all that tasty sauce. For drinks, I often go for a chilled mango lemonade or a light lager, enhancing the tropical vibes of the jerk seasoning.
Finally, grilled vegetables can round out the meal, adding color and flavor. Trust me, these sides make my pork barbecue truly unforgettable!
Additional Tips & Notes
To guarantee your jerk-seasoned pork barbecue turns out perfectly, I recommend paying attention to the quality of your ingredients. Fresh jerk seasoning makes a huge difference; I love using Penzey’s.
Don’t skip on the pork—opt for a well-marbled cut for richer flavor. If you’re short on time, marinating the meat overnight intensifies the taste.
When cooking, keep an eye on the liquid; you want it to reduce adequately for that concentrated flavor. Also, feel free to customize the heat by adjusting the red pepper flakes.
Finally, let the meat rest before shredding for tender, juicy bites. Enjoy!