RECIPE # 4317 - NEELY'S BARBECUE RECIPES - Monday, June 1, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4317 - NEELY'S BARBECUE RECIPES - Monday, June 1, 2009

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PAT & GINA NEELY / "Down Home With the Neelys" cookbook

Neely's Barbecue Seasoning

1 1⁄2 c paprika

3⁄4 c sugar

3 3⁄4 T onion powder

Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last up to 6 months.

MAKES ABOUT 2 1⁄2 CUPS

Neely's Barbecue Sauce

2 c ketchup

1 c water

1⁄4 c brown sugar

1⁄4 c granulated sugar

11⁄2 t freshly ground black

pepper

11⁄2 t onion powder

11⁄2 t dry mustard powder

2 T fresh lemon juice

2 T Worcestershire sauce

1⁄2 c apple- cider vinegar

2 T light corn syrup

1 T Neely's Barbecue Seasoning (above)  

Combine all of the ingredients in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

MAKES ABOUT 2 CUPS

Sweet and Spicy Slaw

1 small head green cabbage

1 small head red cabbage

4 carrots

1 medium yellow onion

1⁄2 c mayonnaise

1⁄4 c prepared yellow mustard

2 t apple- cider vinegar

1 c sugar

1 t freshly ground black

pepper

1⁄2 t cayenne pepper

Kosher salt

Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large- holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine. In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving.

SERVES 6 TO 8

Pulled Pork Sandwiches

One 10- to 12- pound pork shoulder or Boston butt

3 T Neely's Barbecue Seasoning (above)

3 T coarsely ground black pepper

2 T kosher salt

12 soft hamburger buns, split

Neely's Barbecue Sauce (above)

3 cups Sweet and Spicy Slaw, about 1⁄2 recipe (above)

Mix together the Neely's Barbecue Seasoning, pepper, and salt. Rinse the shoulder or butt thoroughly, pat dry with paper towels, and massage the seasoning mixture into the meat. Cover the meat with plastic wrap, and refrigerate for at least 2 hours or up to 1 day in advance.

Following the manufacturer's instructions, and using lump charcoal and 1⁄2 cup of soaked wood chips for the smoker (or 1 cup for a kettle grill), start a fire, and bring the temperature of the smoker or barbecue grill to 275°F. Place the pork on a rack in the smoker or on the grill. Cover, and cook the meat until a thermometer inserted into the center registers 165°F, turning the pork every hour or so, about 6 hours total. Add more charcoal as needed to maintain the temperature, and more drained wood chips to maintain the smoke level.

Transfer the pork to a rimmed baking sheet (this is important- you'll want to catch all the flavorful juices), and allow it to stand until cool enough to handle. Shred the pork into bitesized pieces, and mound on a platter. Pour any juices from the baking sheet over the pork. At this point, the pork can be served immediately, or covered with foil and refrigerated for a day. If you chill the pork, rewarm it, covered, in a in 350°F oven for about 30 minutes.

To assemble the sandwiches, mound the pork on the buns, paint a little Neely's Barbecue Sauce on the pork, top with coleslaw, and cover with bun top. 

SERVES 12

 

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