Pennsylvania Coal Region Barbecue Recipe

Pork shoulder: This cut of meat is ideal for slow cooking and grilling, providing a tender and flavorful result.

Barbecue sauce: A tangy and sweet sauce that enhances the flavor of the pork.

Brown sugar: Adds a touch of sweetness and helps caramelize the meat.

Smoked paprika: Provides a smoky flavor that complements the barbecue sauce.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Enhances the overall flavor with a hint of onion.

Salt: Essential for seasoning the meat.

Black pepper: Adds a bit of heat and depth to the dish.

To ensure your pork shoulder chunks are evenly cooked and achieve a perfect char, consider using a two-zone grilling method. Start by searing the pork over direct heat for a few minutes on each side to develop a nice crust. Then, move the chunks to the cooler side of the grill to finish cooking them through. This method helps prevent burning while ensuring the meat remains juicy and tender. Additionally, basting the pork with extra barbecue sauce during the last few minutes of grilling can enhance the flavor and add a glossy finish.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are also rich and flavorful, making them a good alternative to pork shoulder.

• barbecue sauce - Substitute with ketchup mixed with liquid smoke and apple cider vinegar: This mixture can mimic the tangy and smoky flavor of barbecue sauce.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can also add a unique flavor profile.

• smoked paprika - Substitute with regular paprika and a drop of liquid smoke: This combination can replicate the smoky flavor of smoked paprika.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic can provide a more intense garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can offer a similar flavor and texture to onion powder.

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

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor profile as black pepper.

• Allow the pork shoulder chunks to cool completely before storing. This helps prevent condensation, which can lead to soggy meat.

• Transfer the cooled barbecue pork chunks into an airtight container. If you have a vacuum sealer, use it to remove as much air as possible, which will help preserve the flavor and texture.

• For short-term storage, place the container in the refrigerator. The barbecue pork will stay fresh for up to 3-4 days.

• If you plan to store the barbecue pork for a longer period, consider freezing it. Place the pork chunks in a single layer on a baking sheet and freeze until solid. This prevents the pieces from sticking together.

• Once the pork is frozen, transfer the chunks to a freezer-safe bag or container. Label the bag with the date to keep track of its freshness.

• When you're ready to enjoy the barbecue pork, thaw it in the refrigerator overnight. This slow thawing process helps maintain the meat's texture and flavor.

• Reheat the barbecue pork in a preheated oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option. Add a bit of extra barbecue sauce to keep the meat moist during reheating.

• If you prefer, you can also reheat the barbecue pork on the grill. Preheat the grill to medium heat and cook the pork chunks for a few minutes on each side until heated through.

• Serve the reheated barbecue pork with your favorite sides, such as coleslaw, cornbread, or grilled vegetables.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover pork shoulder chunks in an oven-safe dish.
  3. Add a splash of barbecue sauce or broth to keep the meat moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Heat for about 20-25 minutes, or until the pork is warmed through.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the pork shoulder chunks in the skillet.
  4. Add a bit of barbecue sauce or broth to keep the meat from drying out.
  5. Stir occasionally and heat until the pork is thoroughly warmed, about 10-15 minutes.

• Microwave Method:

  1. Place the pork shoulder chunks in a microwave-safe dish.
  2. Add a small amount of barbecue sauce or broth to keep the meat moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 2-3 minutes, then stir.
  5. Continue heating in 1-minute intervals until the pork is hot.

• Slow Cooker Method:

  1. Place the leftover pork shoulder chunks in the slow cooker.
  2. Add a generous amount of barbecue sauce or broth.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the pork is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork shoulder chunks in the air fryer basket.
  3. Lightly brush with barbecue sauce to keep them moist.
  4. Heat for about 5-7 minutes, shaking the basket halfway through, until the pork is hot and slightly crispy.

• Grill: Used to cook the pork shoulder chunks, providing a nice char and smoky flavor.

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

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

• Meat thermometer: Useful for checking that the pork is cooked through to a safe internal temperature.

• Basting brush: Handy for applying extra barbecue sauce to the pork chunks while grilling.

• Cutting board: Used for cutting the pork shoulder into chunks before marinating.

• Knife: Necessary for cutting the pork shoulder into chunks.

• Serving platter: Used to serve the cooked pork chunks hot with extra barbecue sauce on the side.

Marinate in advance: Prepare the pork shoulder and marinate it with the sauce mixture the night before to save time on the day of grilling.

Use a meat thermometer: Ensure the pork is cooked through quickly by using a meat thermometer to check for doneness, aiming for an internal temperature of 145°F.

Preheat the grill: Preheat your grill while you prepare the pork to save time and ensure even cooking.

Batch cooking: Double the recipe and cook extra pork chunks to have leftovers for quick meals later in the week.