Pennsylvania Coal Region Barbecue Recipe

Pork shoulder: A flavorful cut of meat that becomes tender when cooked slowly.

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

Salt: Enhances the natural flavors of the meat.

Black pepper: Adds a mild heat and complexity to the seasoning.

Garlic: Provides a robust and aromatic flavor.

When preparing the pork shoulder for grilling, consider marinating it in the barbecue sauce mixture for a few hours or even overnight in the refrigerator. This allows the flavors to penetrate deeper into the meat, resulting in a more flavorful and tender barbecue. Additionally, using a meat thermometer to check the internal temperature ensures that the pork is cooked to perfection without overcooking.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are also rich in flavor and have a similar texture when cooked, making them a good alternative for pork shoulder.

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

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

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that can add a unique twist.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor along with a hint of sweetness, making them a good alternative.

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

• Slice the pork shoulder into manageable portions. This makes it easier to reheat only what you need later.

• Place the sliced pork shoulder in an airtight container or wrap it tightly in aluminum foil. This helps maintain its moisture and flavor.

• If you plan to consume the leftovers within a few days, store the container in the refrigerator. The barbecue will stay fresh for up to 3-4 days.

• For longer storage, place the wrapped pork shoulder in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• When freezing, try to remove as much air as possible from the bag or container. This helps prevent freezer burn, which can affect the taste and texture of the barbecue.

• To reheat, thaw the pork shoulder in the refrigerator overnight if frozen. This ensures even reheating and prevents the meat from drying out.

• Reheat the barbecue in a preheated oven at 325°F (163°C) for about 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C). You can also reheat it in a microwave, but be sure to cover it to retain moisture.

• For an extra burst of flavor, brush some additional barbecue sauce on the pork shoulder before reheating. This helps to refresh its taste and keep it juicy.

• Serve the reheated barbecue with your favorite sides, such as coleslaw, cornbread, or baked beans, to complete the meal.

• Oven Method:

  1. Preheat your oven to 325°F (163°C).
  2. Place the leftover pork shoulder in an oven-safe dish.
  3. Add a splash of barbecue sauce or chicken broth to keep it moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Remove from the oven and let it rest for a few minutes before serving.

• Microwave Method:

  1. Place the pork shoulder on a microwave-safe plate.
  2. Add a bit of barbecue sauce or a few drops of water to keep it from drying out.
  3. Cover with a microwave-safe lid or another plate.
  4. Heat on medium power for 2-3 minutes, checking halfway through.
  5. Stir or flip the meat to ensure even heating.
  6. Continue heating in 30-second intervals until the desired temperature is reached.

• 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 in the skillet.
  4. Add a splash of barbecue sauce or broth to keep it moist.
  5. Cover the skillet with a lid.
  6. Heat for about 5-7 minutes, turning occasionally, until the meat is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork shoulder in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath.
  4. Heat for about 1 hour.
  5. Remove from the bag and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork shoulder in the air fryer basket.
  3. Add a small amount of barbecue sauce to keep it moist.
  4. Heat for 5-7 minutes, shaking the basket halfway through.
  5. Check for an internal temperature of 165°F (74°C) before serving.

• Grill: A cooking device used to apply heat directly to the food, perfect for achieving that smoky, charred flavor on the pork shoulder.

• Mixing bowl: A large bowl used to combine the barbecue sauce, salt, black pepper, and minced garlic.

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

• Meat thermometer: An essential tool to check the internal temperature of the pork shoulder, ensuring it reaches 145°F (63°C) for safe consumption.

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

• Knife: A sharp tool used to slice the pork shoulder after it has rested.

• Basting brush: A tool used to apply the sauce mixture evenly over the pork shoulder.

• Aluminum foil: Used to tent the pork shoulder while it rests, helping to retain its juices.

Marinate overnight: Prepare the pork shoulder the night before by rubbing it with the sauce mixture and letting it marinate in the fridge. This enhances flavor and saves time on the day of cooking.

Use a meat thermometer: Invest in a good meat thermometer to quickly and accurately check the internal temperature, ensuring perfectly cooked meat without guesswork.

Pre-minced garlic: Save time by using pre-minced garlic from the store instead of mincing fresh cloves.

Batch cooking: Cook extra pork shoulder and store leftovers for quick meals throughout the week.