BBQ Night

BBQ Night Banner.jpg

BBQ Night

Slow Roasted Pork
2 Tbsp brown sugar
1 1/2 teaspoon of black pepper
2 teaspoons of smoked paprika
1 teaspoon of cumin
1 teaspoon red pepper flakes
1 or 1 1/2 pound pork shoulder
1 1/2 Tbsp vegetable oil
1 1/2 cups of chopped onion
2 Tbsp chopped garlic
1/2 cup chicken stock
1/4 cup liquid smoke
1/2 cup ketchup
1/4 cup apple cider vinegar
1-2 teaspoons of salt

Combine the first five ingredients together to make a dry rub. Reserve about two Tbsp of the spice mixture for later use. Rub the remaining mixture evenly over the entire pork roast. Heat the oil in a large dutch oven and place the pork in the hot oil and brown on all sides. This should only take about 15 minutes. Place your browned pork into your slow cooker.
Add the garlic and onions to the hot oil and saute until the onions are translucent. Add the chicken stock and stir making sure to scrape the brown bits from the bottom of the pan. Remove the pan from the heat and stir in the liquid smoke, ketchup and the extra spice mixture along with the vinegar. poor this mixture over you pork roast and close your slow cooker. Put the setting on low and cook your pork for 7-71/2 hours. The roast will be ready when you test it with a fork and the meats falls apart. Remove the roast from the slow cooker and place on a cutting board so it can rest for about 15-20 minutes. Shred the meat with a knife and fork and then place into a bowl and pour about 1/2 cup of the cooking liquid over the meat and toss. This makes such yummy BBQ sandwiches and its’ wonderful to serve as leftovers!

Friend Green Tomatoes
2-3 med. sized green tomatoes. ( make sure they have NO red in them or they will be soft and a bit mushy)
3/4 cup buttermilk
2 eggs lightly beaten
1/4 cup all purpose flour mixed well with 1/2 cup fish fry dry mixture. (I like to use the Zaterans brand)
1/4 cup vegetable or canola oil
salt and pepper to taste

Slice your tomatoes about 1/4 inch thick. Place tomatoes in the buttermilk and then dredge them into the dry mixture, shake well and then dredge into the egg and then once more into the dry mixture. Your hands will be super messy!!!!
Place your tomatoes into a skillet with very hot oil. Make sure to not crowd your pan so that the tomatoes will be able to cook evenly. Turn the tomatoes after cooking for about 2 minutes and brown them on the opposite side. Remove from the oil and let them dry/drain on a plate covered with paper towels. For EXTRA yummy fried green tomatoes, I use a heaping tablespoon of bacon grease with my vegetable oil. I like to layer my tomatoes with pimento cheese and crumbled bacon.

Barri Thompson