Cooking Time: 14-16 hours
3.5 – 4 lbs. boneless* pork roast (shoulder or butt)
1 large Vidalia or yellow onion, sliced
4 tsp. garlic powder
4 tsp. paprika
2 tsp. ground black pepper
2 tsp. seasoned salt
2 tsp. red pepper flakes, crushed
1 cup (8 oz.) ginger ale
Non-stick cooking spray
1 (18 oz.) bottle honey barbecue sauce
8-10 hard rolls, half sliced
Honey barbecue sauce (optional, for serving)
Dill pickles (optional, for serving)
Onion slices (optional, for serving)
Spray slow cooker crock with non-stick cooking spray. Place half of the sliced onions into bottom of crock.
Remove any string from the pork roast and do not trim fat. On one side of the pork roast sprinkle with 2 tsp. garlic powder, 2 tsp. paprika, 1 tsp. black pepper, 1 tsp. seasoned salt and 1 tsp. red pepper flakes.
Put roast in the crock and sprinkle the remaining spices on top. Cover with the other half sliced onions. Pour over the ginger ale, cover and cook on low for 10-12 hours.
Remove the cooked meat from the crock. Strain the “drippings” and save the cooked onions and any leftover seasonings, discarding all liquid. With two forks, shred the meat, discarding any remaining fat, bones (if not boneless*) or skin. Most of the fat will have melted away.
Return the shredded cooked meat, onions and seasonings to the slow cooker crock and stir in the honey barbecue sauce. Continue to cook for another 3.5 to 4 hours on LOW, stirring every 30-45 minutes to make sure meat and barbecue sauce doesn’t get “over caramelized” on the bottom edges and sides of the crock.
Serve with sliced hard wheat rolls or slightly toasted wheat hamburger or hot dog buns, extra BBQ sauce, dill pickles and onions.
Karen’s Note: Leftover BBQ Pulled Pork can be put into a zip-lock freezer bag and put into a freezer for up to 6 months. A nice tip: Free ready-made sandwiches – a scoop of meat on a bun, well-wrapped, make a great quick meal or snack idea for the coming colder months. Just reheat by removing wrapping, wrap in a paper towel and put into microwave on high for 2 minutes.
I have had several requests for this recipe, so, I decided to put it up on Karen’s Recipe blog.
This recipe has been derived over the years starting with the way that my mom used to make hamburgers. She would always add liquid smoke, garlic powder, a few other spices and real onions to her hamburger mix and then grill them.
I heard of the Lipton Onion Soup burgers several years later and tried them but they just didn’t have the flavors that I remembered or was expecting.
After a few revisions, I came up with this recipe which has become a family favorite. It is actually very simple and even my wife, Karen, who is not a beef-eater, just loves them and sometimes craves them.
Here is my recipe for Barbecued Frank-Burgers.
What you will need:
2 pounds of ground chuck (will have less fat)
1/4 cup Lee & Perrins Worcestershire Sauce (I Prefer this over the others)
1/2 packet Always Save Onion Dip & Soup Mix
2 Tablespoons dried onions
Honey Barbecue Sauce
Put the ground chuck in a bowl and sprinkle the onion soup mix and dried onions over the meat. Pour the Worcestershire sauce over the meat mixture and mix until all ingredients are incorporated. Then separate the mix into 8 quarter pound patties.
Heat your grill to 350 degrees and grill the patties about 6 minutes on each side. After you turn the patties the first time, baste that side with the Honey BBQ sauce and let the other side grill for about 6 minutes.
Flip the patties and baste the second side while letting the first side caramelize for about 2 minutes. Then flip and let the other side caramelize for 2 minutes. Finally baste both sides one final time and remove from the grill.
Serve with your favorite side dish.
Note – If you want to kick the burgers up a notch, I add a sprinkle of my steak rub with the onion soup mix.
One of the biggest complaints that I hear from people about grilling chicken is that the chicken gets too dry. And it does unless you take the time to properly prepare the chicken well in advance of grilling it.
I have been grilling chicken for many many years now and I have developed a few methods for either brining or marinating the various cuts of chicken. My favorite cuts of chicken to grill are the thighs and breasts. I also love to smoke a beer-can chicken but that and the breasts will be for another blog post.
One of the dishes that has become a favorite in our house are my barbecued chicken thighs. I am going to share with you my recipe and technique for making incredibly flavorful chicken thighs that are moist and even taste great as leftovers the next day for lunch.
Here is what you will need:
1 Family Pack of Chicken Thighs (usually 8 thighs)
1 Bottle of Honey BBQ Sauce
For the Brine:
1 Can of Light Beer
12 oz Water
1 teaspoon Sea Salt
4 to 5 Peppercorns
1 large Bay leaf
At least 4 hours before grilling, overnight is even better, place the beer, water, a generous sprinkle of salt and pepper and the cloves in a large bowl and place the chicken thighs in the bowl skin side up. Let brine in the refrigerator.
To grill, either on a gas grill or charcoal grill, heat the grill to about 350 degrees, scrape the grill and be sure to oil the grill to help keep the chicken from sticking to the grates.
Then place the chicken, skin side down, on the grates and close the lid. Placing the chicken skin side down will allow the grill to burn off the skin and the fat from the chicken. Be careful because this happens pretty quickly and you will get flare ups from the chicken fat.
Once the skin has burned to a crisp, I generally take my tongs and a steak knife and pull the skin off of the thighs. The skin should come off easily if you let it sit on the fire long enough but don’t burn the chicken.
After you have removed the skin the fire will die down and you can continue to cook the chicken thighs for about 3 to 5 minutes per side or until golden brown. Then baste both sides with the honey BBQ sauce and let the first coating caramelize for 1 to 2 minutes on both sides and then do a second basting and remove from the grill.
Serve with your favorite side dish.
If you want to kick the chicken up a notch you can add some soaked Apple wood/chips to your coals or smoke box and give the chicken thighs a wonderful grill smoked flavor. Enjoy!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.