Pennsylvania Coal Region Barbecue Recipe

Pork shoulder: This cut of meat is known for its rich flavor and tenderness when cooked slowly. It is the star of this recipe.

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

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

Paprika: Provides a mild, smoky flavor that enhances the overall taste.

Garlic powder: Adds a savory, aromatic element to the rub.

Onion powder: Contributes a subtle sweetness and depth of flavor.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a hint of heat and balances the sweetness of the brown sugar.

When preparing the pork shoulder for grilling, consider marinating it in the barbecue sauce mixture for several hours or overnight in the refrigerator. This allows the flavors of the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to deeply penetrate the meat, resulting in a more flavorful and tender barbecue.

• 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 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, adding a rich flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that complements barbecue dishes well.

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

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor and texture, though it may be slightly more potent.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a subtle complexity to the dish.

• Allow the pork shoulder to cool completely before storing. This helps maintain the texture and flavor of the barbecue.

• For short-term storage, place the barbecue in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

• If you plan to freeze the barbecue, wrap it tightly in aluminum foil or plastic wrap to prevent freezer burn. Then, place it in a heavy-duty freezer bag or an airtight container.

• Label the container with the date to keep track of its freshness. The barbecue can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the barbecue in the refrigerator overnight. This slow thawing process helps retain moisture and flavor.

• Reheat the barbecue in a preheated oven at 325°F (163°C) until it reaches an internal temperature of 165°F (74°C). You can also reheat it in a slow cooker on low for a few hours, or in the microwave, ensuring even heating.

• To add extra moisture during reheating, consider adding a splash of barbecue sauce or a bit of broth.

• If you have leftover barbecue sauce, store it separately in an airtight container in the refrigerator for up to a week. This can be used to enhance the flavor when reheating the barbecue.

• For a quick meal, shred the pork shoulder before freezing. This makes it easier to reheat and use in sandwiches, tacos, or salads.

• Always ensure the barbecue is reheated thoroughly to avoid any foodborne illnesses.

• Oven Method: Preheat your oven to 325°F (163°C). Place the leftover pork shoulder in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the barbecue remains juicy and flavorful.

• Stovetop Method: Slice the pork shoulder into thin pieces. In a skillet, add a small amount of olive oil or barbecue sauce. Heat the skillet over medium heat and add the sliced pork. Stir occasionally and cook until the meat is heated through, about 5-7 minutes. This method is quick and keeps the meat tender.

• Microwave Method: Place the leftover barbecue in a microwave-safe dish. Add a splash of water or barbecue sauce to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Check the temperature and heat in additional 30-second intervals if needed.

• Slow Cooker Method: If you have a bit more time, place the pork shoulder in a slow cooker. Add a bit of barbecue sauce or broth to keep it moist. Set the slow cooker to low and heat for 1-2 hours. This method is great for maintaining the barbecue's tenderness and flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the pork shoulder in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method gives a slightly crispy exterior while keeping the inside moist.

• Sous Vide Method: Place the leftover pork shoulder in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 1 hour. This method ensures the barbecue is evenly reheated without drying out.

• Grill: Essential for cooking the pork shoulder to achieve that smoky, charred flavor typical of barbecue.

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

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

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

• Basting brush: Useful for applying any additional barbecue sauce during the grilling process to keep the meat moist and flavorful.

• Cutting board: Provides a stable surface for slicing the pork shoulder after it has rested.

• Knife: Needed for slicing the pork shoulder into serving portions after it has rested.

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

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

Use a meat thermometer: This ensures the pork shoulder reaches the perfect internal temperature without constant checking.

Preheat the grill properly: Make sure the grill is at the right temperature before placing the pork shoulder to avoid delays in cooking.

Slice after resting: Let the pork shoulder rest for 10 minutes before slicing to retain juices and make cutting easier.