Grandma's Chopped Barbecue

This recipe comes from Sunny Anderson's Food Network show Cooking For Real . . . the episode is all about family reunions and includes other recipes, like cole slaw and baked beans.  Click here to go to the episode page.

Ingredients

1 (9-pound) boneless pork shoulder, skin trimmed

• 8 cloves garlic, smashed
• 2 to 3 cups vegetable stock
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For the Rub:

• 1/2 cup seafood boil seasoning (recommended: Old Bay)
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon sweet paprika
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Sunny's Pork Sauce, recipe follows
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Directions

Heat the oven to 250 degrees F.

With the tip of a knife, make 8 (2-inch) pockets all around the pork and insert a smashed garlic clove in each.

In a small bowl, combine the seafood boil seasoning, onion powder, garlic powder, paprika, olive oil, salt, and pepper. Rub the seasoning all over the pork then let rest at room temperature up to 2 hours.

Place the pork in the bottom of a roasting pan and add enough vegetable stock to fill it to an inch deep. Cover very tightly with several layers of aluminum foil, getting the seal tight is really key here. The steam being locked in breaks down the pork to make it pull-worthy.

Roast the pork, covered, in the oven for 2 hours then pull back the aluminum foil a bit and prick with a fork. If it is tender, remove the aluminum foil and a place back in the oven for 1 more hour. If it isn't tender yet, cook for 30 minutes to 1 hour more, making sure to add more stock if needed. Once tender remove the aluminum foil all together. If the liquid evaporates here, it's ok; it has done its job. Remove from oven then let rest at room temperature, then chop down to small chunks and mix with enough of Sunny's Pork Sauce, recipe follows to make it wet or dry to your taste.

Sunny's Pork Sauce:

• 2 tablespoons olive oil
• 1 cup chopped Vidalia onion
• 2 cloves garlic, grated on a rasp
• Kosher salt and freshly ground black pepper
• 2 cups ketchup
• 1 cup apple cider vinegar
• 1/2 cup orange juice
• 1/4 cup Sriracha (chili sauce)
• 2 to 3 tablespoons brown sugar 

In a saucepot on medium-low heat, add the oil. Add the onions, garlic, and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender, but not browned and then add the ketchup, vinegar, orange juice, and Sriracha. Taste and then add the sugar, to taste. This should be a loose sauce. Refrigerate or use right away. Yield: 4 cup

Spicy Roast Pork with Rosemary Potatoes

Sunny Anderson from the Food Network's Cooking for Real is the television chef that I'd most love to cook with.  She whips up the most awesome looking food and seems to have so much fun doing it.  Cooking is definitely a passion for her.

I love the idea of using a boneless pork roast and cutting it into little pork steaks . . . and you can never go wrong with rosemary potatoes.  I'm not sold on the sweet and sour sauce though . . .

Ingredients

For the pork:

• 1 tablespoon cumin seeds
• 1 tablespoon red pepper flakes
• 1/2 tablespoon whole black peppercorns
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick
• 2 tablespoons vegetable oil

For the potatoes:

• 3 russet potatoes, cut into 1-inch pieces
• 2 sprigs rosemary, stripped
• 2 tablespoons vegetable oil
• Salt

For the Sweet and Sour Sauce:

• 3/4 cup sugar
• 1/2 cup red wine vinegar
• 1 cup orange juice
• 1 tablespoon butter
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Directions

Preheat the oven to 400 degrees F.

To prepare the pork: Place cumin seeds, red pepper flakes and peppercorns in a spice grinder and grind into a fine powder. Place in a small bowl and mix in garlic powder and salt. Rub mixture all over pork. Let sit at room temperature, 30 minutes.

Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a small saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking Sweet and Sour Sauce until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.

In a 13-inch cast iron skillet, heat 2 tablespoons vegetable oil. When pan is smoking hot, add pork and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.

Serve pork chops with rosemary potatoes and drizzled with the Sweet and Sour Sauce.