Using ingredient pork shoulder roast
Down South Barbecue
- 1 onion (chopped)
- 1,300 gr pork shoulder roast
- 475 ml water
- 5 ml vinegar if too sweet
- 2 slices onions (sliced)
- 1 slice hamburger buns
North Carolina Chopped Barbecued Pork
- 400 gr pork shoulder roast
- 120 ml water
- 60 ml catsup
- 45 ml vinegar
- 1 gr salt
- 1 gr celery seed
- 1 gr chili powder
- 1 gr nutmeg
- 1 gr sugar
- 1 gr cinnamon
Pit-style Pork Roast Robert
- 1 hickory chips
- 1,300 gr pork shoulder roast
- 240 ml cider vinegar
- 120 ml prepared mustard
- 65 gr sugar
- 28 gr butter
- 18 gr chili peppers (hot)
- 10 ml worcestershire sauce
- 3 gr salt
- 3 gr chili powder
Robb's Pit
- 1 hickory chips
- 1,300 gr pork shoulder roast
- 240 ml cider vinegar
- 120 ml prepared mustard
- 65 gr sugar
- 28 gr butter
- 18 gr chili peppers (hot)
- 10 ml worcestershire sauce
- 3 gr salt
- 3 gr chili powder
Dilled Pork Roast
- 1 pork shoulder roast (boneless)
- 28 gr dill (minced fresh)
- 9 gr dill weed
- 8 gr salt
- 5 gr garlic powder
- 4 gr coarsely pepper (ground)
Harvest Time Pot Roast
- 6 potato
- 6 carrot
- 2 apple
- 1 onion
- 1 acorn squash
- 900 gr pork shoulder roast
- 30 ml oil
- 10 ml cider vinegar
- 1 gr chervil leaves
- 1 package gravy mix for pork
Roast Pork With Gravy
- 1,800 gr pork shoulder roast
- 60 ml water
- 16 gr cornstarch