Pennsylvania Coal Region Barbecue Recipe

Pork shoulder: A flavorful and tender cut of meat that becomes succulent when grilled.

Barbecue sauce: A sweet and tangy sauce that adds depth to the dish.

Brown sugar: Adds sweetness and helps caramelize the meat.

Paprika: Provides a smoky flavor and vibrant color.

Garlic powder: Enhances the savory taste of the pork.

Onion powder: Adds a subtle onion flavor to the barbecue sauce.

Salt: Essential for seasoning the meat.

Pepper: Adds a bit of heat and enhances the overall flavor.

When grilling pork shoulder chunks, it's essential to maintain a consistent medium-high heat on your grill. This ensures that the meat cooks evenly and develops a nice char without burning. To achieve this, preheat your grill for at least 10-15 minutes before placing the meat on it. Additionally, using a meat thermometer can help you monitor the internal temperature of the pork, ensuring it reaches a safe 145°F. This will keep the pork juicy and flavorful.

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

• barbecue sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor profile, though it may add an Asian twist to the dish.

• brown sugar - Substitute with honey: Honey offers a natural sweetness and can caramelize similarly to brown sugar when cooked.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar flavor with an additional smoky depth, enhancing the barbecue taste.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor, though it may require sautéing to mellow its sharpness.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can offer a similar flavor, though they will add texture and require cooking to soften.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor complexity.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor.

• Allow the pork shoulder to cool completely before storing. This helps to prevent condensation, which can lead to soggy meat.
• Transfer the cooled barbecue pork into an airtight container or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This will help you keep track of how long the barbecue has been stored.
• Store the barbecue pork in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• To reheat refrigerated barbecue pork, preheat your oven to 325°F (165°C). Place the pork in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed through.
• For frozen barbecue pork, thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated pork.
• If you're in a hurry, you can reheat the barbecue pork in the microwave. Place the pork in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring occasionally, until heated through.
• To maintain the best texture and flavor, avoid reheating the barbecue pork multiple times. Only reheat the portion you plan to eat.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover pork shoulder chunks in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20-25 minutes, or until the pork is warmed through.
  5. Optionally, brush with additional barbecue sauce halfway through reheating for extra flavor.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the pork shoulder chunks to the skillet.
  4. Stir occasionally, cooking for about 10-15 minutes, or until the pork is heated through.
  5. Optionally, add a splash of water or broth to keep the meat moist.

• Microwave Method:

  1. Place the pork shoulder chunks in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the pork and check the temperature.
  5. Continue microwaving in 1-minute intervals until the pork is heated through.

• Slow Cooker Method:

  1. Place the pork shoulder chunks in the slow cooker.
  2. Add a small amount of broth or barbecue sauce to keep the meat moist.
  3. Set the slow cooker to low heat.
  4. Heat for 1-2 hours, or until the pork is thoroughly warmed.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the pork shoulder chunks in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through.
  4. Check the temperature and continue heating if necessary until the pork is warmed through.

• Grill: Used to cook the pork shoulder chunks over medium-high heat, providing a smoky flavor and charred texture.

• Mixing bowl: Used to combine the barbecue sauce, brown sugar, paprika, garlic powder, and onion powder.

• Tongs: Essential for turning the pork shoulder chunks on the grill to ensure even cooking.

• Basting brush: Used to brush the barbecue sauce mixture onto the pork during grilling.

• Meat thermometer: Helps to check the internal temperature of the pork to ensure it is cooked through.

• Cutting board: Provides a surface to cut the pork shoulder into chunks.

• Knife: Used to cut the pork shoulder into chunks.

• Measuring cups: Used to measure the barbecue sauce accurately.

• Measuring spoons: Used to measure the brown sugar, paprika, garlic powder, and onion powder accurately.

• Plate: Used to let the grilled pork rest before serving.

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

Cut the pork in advance: Have the pork shoulder chunks ready to go by cutting them the day before and storing them in the fridge.

Use a meat thermometer: Ensure the pork is cooked through without overcooking by using a thermometer to check for doneness.

Preheat the grill: Make sure your grill is preheated to the right temperature before you start cooking to reduce overall grilling time.