Pennsylvania Coal Region Barbecue Recipe

Pork shoulder: A cut of meat from the upper part of the pig's front leg, known for its rich flavor and tenderness when cooked slowly.

Barbecue sauce: A tangy and sweet sauce used to flavor and glaze the meat during grilling.

Brown sugar: Adds sweetness and helps to create a caramelized crust on the pork.

Paprika: A spice made from ground dried peppers, adding a mild heat and vibrant color.

Garlic powder: A dried and ground form of garlic, providing a concentrated garlic flavor.

Onion powder: Made from dehydrated onions, it adds a sweet and savory onion flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a sharp, pungent flavor and a bit of heat.

To achieve a perfectly cooked pork shoulder on the grill, use the indirect grilling method. This involves placing the meat on the cooler side of the grill, away from direct heat. This technique allows the pork to cook slowly and evenly, preventing it from drying out. Additionally, consider using a meat thermometer to ensure the internal temperature reaches 145°F for safe consumption.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and moisture content, making them a good alternative for slow-cooked dishes.

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and tangy flavor profile, though it may be slightly thicker.

• brown sugar - Substitute with honey: Honey offers a similar sweetness and can help caramelize the meat, though it will add a slightly different flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky flavor, enhancing the barbecue taste.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic garlic flavor, though you may need to adjust the quantity.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor, though they will add more texture to the dish.

• salt - Substitute with soy sauce: Soy sauce can add the necessary saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, though it is slightly milder and less pungent.

• Allow the pork shoulder to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Slice the pork into manageable portions. This makes it easier to reheat only what you need.
• Place the sliced pork in an airtight container or wrap it tightly in aluminum foil. This helps maintain its moisture and flavor.
• Store the container in the refrigerator if you plan to consume the barbecue within 3-4 days. For longer storage, place it in the freezer.
• To freeze, use a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the pork in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the pork in the oven at 325°F (163°C) until it reaches an internal temperature of 165°F (74°C). This helps retain its juicy texture.
• Alternatively, you can reheat the pork in a microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat in short intervals until warmed through.
• For added flavor, brush the pork with additional barbecue sauce before reheating. This enhances its smoky, sweet taste.
• Serve the reheated barbecue with your favorite sides, such as coleslaw, cornbread, or baked beans. This makes for a complete and satisfying meal.

• Oven Method

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover pork shoulder in an oven-safe dish and cover it with aluminum foil to retain moisture.
  3. Heat for about 20-25 minutes or until the meat reaches an internal temperature of 165°F (74°C).
  4. Let it rest for a few minutes before serving.

• Stovetop Method

  1. Slice the pork shoulder into thin pieces for even reheating.
  2. Heat a skillet over medium heat and add a splash of water or broth to prevent drying out.
  3. Add the sliced pork and cover the skillet with a lid.
  4. Cook for about 5-7 minutes, stirring occasionally, until heated through.

• Microwave Method

  1. Place the pork shoulder on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap steam.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Continue heating in 1-minute intervals until the meat is thoroughly warmed.

• Slow Cooker Method

  1. Place the leftover pork shoulder in the slow cooker.
  2. Add a small amount of barbecue sauce or broth to keep it moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the pork is hot.

• Sous Vide Method

  1. Seal the leftover pork shoulder in a vacuum-sealed bag.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Grill: A cooking device that uses direct heat to cook food, perfect for achieving a smoky flavor and char on the pork shoulder.

• Mixing bowl: A large bowl used to combine the barbecue sauce, brown sugar, and spices to create the rub for the pork shoulder.

• Tongs: A tool used to turn the pork shoulder on the grill, ensuring even cooking on all sides.

• Meat thermometer: A device to check the internal temperature of the pork shoulder to ensure it is fully cooked.

• Basting brush: A brush used to apply additional barbecue sauce to the pork shoulder while it cooks, enhancing flavor and moisture.

• Cutting board: A surface to let the pork rest and then slice it before serving.

• Knife: A sharp tool to slice the rested pork shoulder into serving pieces.

Prepare the sauce ahead: Mix the barbecue sauce and spices the night before to save time on the day of cooking.

Use a meat thermometer: Ensure the pork shoulder is cooked to the right temperature without constant checking.

Pre-cut the pork: Cut the pork shoulder into smaller pieces for faster grilling.

Marinate overnight: Let the pork shoulder marinate in the sauce mixture overnight for deeper flavor and quicker cooking.

Use a slow cooker: If you have time constraints, cook the pork shoulder in a slow cooker instead of grilling.