Pork recipes

Honey Grilled Pork

3 pounds pork loin
1 can beer
5 cloves garlic
3/4 cup honey
1/2 cup dijon mustard
1 pinch salt and black pepper
1/4 cup olive oil
3 tablespoons rosemary leaves

Place all ingredients (except pork) in a blender. Blend. Pierce pork on all sides, place in a zip-lock bag, add marinade. Chill turning frequently, about 12 hours. Grill 1-1/2 hours, covered. Start roast on high to brown for about 15 minutes. Turn heat to low and baste frequently with marinade. Remove from heat and allow to rest at least 10 minutes before slicing. Throw additional whole sprigs of rosemary on the coals while cooking.

Down South Pulled Pork

2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sugar
1-1/2 teaspoons black pepper
2 teaspoons salt
1 teaspoon ground red pepper
1 boneless pork shoulder roast, 4 to 5 pounds

1. Combine all the spices to form a dry rub and press into all surfaces of the pork roast.

2. Grill over low heat for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill.

3. Shred the pork into pieces with two forks. This is called pulling the pork, which is where it gets its name.

4. Mix in plenty of the vinegar sauce. The recipe for that is below.

Hot Vinegar Sauce for Pulled Pork

3/4 cup apple cider vinegar
3/4 cup white vinegar
2 tablespoons sugar
1 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
Salt and pepper