Best 4 Neelys Pork Shoulder Recipes

THE NEELEY'S SMOTHERED PORK CHOPS

Steps:

• Pat the porkchops dry with a paper towel and season with salt and pepper.
• Combine the flour, onion powder, garlic powder, cayenne and paprika.
• Dredge the chops in flour mixture on both sides until lightly coated.
• Heat a cast iron skillet over medium heat and coat with the peanut oil.
• When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
• Remove chops from pan and set aside.
• Add onions to pan and saute until fragrant, about a minute.
• Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
• Slowly whisk in the chicken broth, making sure there are no lumps.
• Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
• Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
• Add hot sauce and stir to combine.
• Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.

BLACK-EYED PEAS WITH BACON AND PORK

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

NEELYS BBQ DRY RUB

Steps:

• In small bowl combine all ingredients. Stir to combine.
• Store in an airtight container.

NEELYS' IF-YOU'VE-GOT-A-SMOKER BBQ PORK

Steps:

• Mix together the Neely's barbecue rub, pepper, and salt.
• Rinse the shoulder or butt thoroughly, pat dry with paper towels, and massage the seasoning mixture into the meat. Cover the meat with plastic wrap, and refrigerate for at least 2 hours, or up to 1 day in advance.
• Following the manufacturer's instructions, and, using lump charcoal and 1/2 cup of soaked and drained wood chips for the smoker (or 1 cup for the kettle grill), start a fire, and bring the temperature of the smoker or barbecue grill up to 275 degrees F.
• Place the pork on a rack in the smoker or on the grill. Cover, and cook the meat until a thermometer inserted into the center registers 165 degrees F, turning the pork every hour or so, about 6 hours total. Add more charcoal as needed to maintain the temperature, and more drained wood chips to maintain the smoke level.
• Transfer the pork to a rimmed baking sheet (this is important-you'll want to catch all the flavorful juices), and allow it to stand until cool enough to handle. Shred the pork into bite-sized pieces, and mound on a platter. Pour any juices from the baking sheet over the pork. At this point the pork can be served immediately, or covered with foil and refrigerated for a day.
• If you chill the pork, rewarm it, covered, in a 350-degree oven for about 30 minutes.