Best 5 Dr Spicy Bbq Pork Recipes
**Dr. Spicy's BBQ Pork: A Sweet, Spicy, and Smoky Treat**
Craving a flavorful and succulent barbecue dish? Look no further than Dr. Spicy's BBQ Pork. This delectable recipe combines the perfect balance of sweet, spicy, and smoky flavors to create a dish that will tantalize your taste buds and leave you craving for more. Prepared using a versatile combination of pork shoulder, homemade BBQ sauce, and a unique blend of spices, this recipe is sure to become a hit at your next barbecue gathering or family dinner. So, gather your ingredients, fire up the grill or smoker, and embark on a culinary journey with Dr. Spicy's BBQ Pork.
**Alternative Cooking Methods:**
1. **Slow Cooker:** Transform your kitchen into a slow-cooking haven with this convenient method. Simply combine all the ingredients in your slow cooker and let it work its magic on low heat for 8-10 hours or on high heat for 4-6 hours.
2. **Oven-Baked:** If you prefer a hands-off approach, the oven is your perfect partner. Preheat your oven to 300°F (150°C) and let the pork shoulder and BBQ sauce mingle for 2-3 hours, basting occasionally for an irresistibly caramelized crust.
3. **Instant Pot:** Harness the power of modern technology with the Instant Pot. Combine the ingredients, secure the lid, and set it to "Meat/Stew" mode for 90 minutes. Quick, easy, and mess-free!
**Additional Recipe Options:**
1. **Spicy BBQ Sauce:** Elevate the heat level by adjusting the amount of cayenne pepper or adding a dash of chili powder to the BBQ sauce.
2. **Smoked Pork Shoulder:** Take your BBQ pork to the next level by smoking the pork shoulder. This method imparts a deep, smoky flavor that complements the spicy BBQ sauce perfectly.
3. **Pulled Pork Sliders:** Shred the cooked pork and serve it on slider buns topped with coleslaw, pickles, and your favorite BBQ sauce. Perfect for game day gatherings or casual parties.
SPICY DR PEPPER SHREDDED PORK
Steps:
- Preheat the oven to 300 degrees. Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven. Generously salt and pepper the pork roast, then set it on top of the onions in the pan. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
- Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
- Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up. Serve on warm flour tortillas or hamburger buns. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.
SPICY KOREAN BBQ-STYLE PORK RECIPE BY TASTY
Here's what you need: boneless pork shoulder, onion, green onion, garlic, ginger, korean red chili paste, red pepper flakes, soy sauce, rice wine, sesame oil, sugar, black pepper, canola oil, sesame seed, rice
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
- Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
- Cover and marinate in the refrigerator for at least 30 minutes.
- Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
- Sprinkle a bit of sesame seeds on top, then serve with rice!
- Enjoy!
Nutrition Facts : Calories 360 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 1 gram, Protein 24 grams, Sugar 12 grams
SPICY POP PULLED PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h10m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
- Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
- Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!
SPICY BABY BACK RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 12h15m
Yield 15 to 20 servings
Number Of Ingredients 8
Steps:
- To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later.
- Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate.
- When you're ready to cook the ribs, preheat the oven to 275 degrees F.
- Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook.
- Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve!
SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
- Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
- Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
Tips:
- Use a good quality pork shoulder or pork butt roast for maximum flavor and tenderness.
- Trim excess fat from the pork roast before cooking to reduce grease.
- Use a spice rub that is flavorful and has a good balance of sweetness, heat, and smokiness.
- Slow-cook the pork roast over low heat for several hours until it is fall-apart tender.
- Shred the pork with two forks once it is cooked through.
- Serve the pulled pork with your favorite sides, such as coleslaw, baked beans, or mashed potatoes.
Conclusion:
Dr. Spicy's BBQ Pork is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it at a backyard barbecue, a potluck, or a family dinner, this recipe is sure to be a hit. With its perfect balance of sweet, spicy, and smoky flavors, this pulled pork is sure to tantalize your taste buds and leave you wanting more. So next time you are looking for a crowd-pleasing dish, give this recipe a try. You won't be disappointed.
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