Pennsylvania Coal Region Barbecue Recipe

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

Barbecue sauce: Adds a tangy and sweet flavor to the meat, enhancing its taste.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Brown sugar: Provides sweetness and helps to caramelize the meat.

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

Onion powder: Adds a mild onion flavor, complementing the other spices.

To ensure the pork shoulder is tender and flavorful, consider marinating it in the barbecue sauce mixture for at least 2 hours or overnight in the refrigerator. This allows the seasonings to penetrate deeply into the meat, enhancing its taste and juiciness. Additionally, using a meat thermometer to check for an internal temperature of 145°F will help you avoid overcooking or undercooking the pork.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and can absorb flavors well, making them a good alternative for pork shoulder.

• barbecue sauce - Substitute with homemade ketchup and liquid smoke mixture: Mixing ketchup with a bit of liquid smoke can mimic the smoky and tangy flavor of barbecue sauce.

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

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, which can add a unique twist.

• brown sugar - Substitute with honey: Honey provides sweetness and a bit of moisture, similar to brown sugar.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor profile with added texture.

• Allow the pork shoulder to cool completely before storing. This ensures that condensation doesn't form inside the storage container, which can affect the texture and flavor.
• Use an airtight container or heavy-duty aluminum foil to store the barbecue in the refrigerator. This will keep it fresh for up to 3-4 days.
• For longer storage, consider freezing the barbecue. Wrap the cooled pork shoulder tightly in plastic wrap, then place it in a freezer-safe bag or container. This method helps prevent freezer burn and preserves the barbecue's flavor.
• Label the container with the date to keep track of its freshness. Frozen barbecue can be stored for up to 2-3 months.
• When ready to enjoy, thaw the barbecue in the refrigerator overnight. This slow thawing process helps maintain the meat's texture and flavor.
• Reheat the barbecue gently in a saucepan over medium heat, adding a splash of barbecue sauce or broth to keep it moist. Alternatively, you can reheat it in the oven at 325°F (165°C) until warmed through.
• For a quick reheat, use the microwave. Place the barbecue in a microwave-safe dish, cover it with a damp paper towel, and heat in short intervals, stirring occasionally to ensure even heating.

• Oven Method:

  1. Preheat your oven to 325°F (165°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.

• Stovetop Method:

  1. Shred the leftover pork shoulder if it isn't already.
  2. Heat a skillet over medium heat.
  3. Add a small amount of olive oil or butter to the skillet.
  4. Add the shredded pork to the skillet.
  5. Pour in a bit of barbecue sauce or broth to keep it moist.
  6. Stir occasionally and heat until the pork is warmed through, about 5-7 minutes.

• Microwave Method:

  1. Place the leftover pork shoulder in a microwave-safe dish.
  2. Add a splash of barbecue sauce or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes.
  5. Stir the pork and check the temperature.
  6. Continue heating in 30-second intervals until the pork is warmed through.

• Slow Cooker Method:

  1. Place the leftover pork shoulder in the slow cooker.
  2. Add a bit of barbecue sauce or broth to keep it moist.
  3. Set the slow cooker to low heat.
  4. Heat for 1-2 hours, stirring occasionally, until the pork is warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover 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.

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

• Mixing bowl: Utilized to combine the barbecue sauce, salt, black pepper, brown sugar, garlic powder, and onion powder into a cohesive mixture.

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

• Meat thermometer: Helpful to check the internal temperature of the pork shoulder to ensure it is fully cooked.

• Cutting board: Used to place the pork shoulder on after grilling, allowing it to rest before slicing.

• Knife: Necessary for slicing the pork shoulder into serving pieces after it has rested.

• Basting brush: Handy for applying any additional barbecue sauce to the pork shoulder while it is grilling, if desired.

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

Use a meat thermometer: This ensures the pork shoulder is cooked perfectly without having to constantly check it.

Preheat the grill: Start preheating your grill while you prepare the meat to save time.

Slice before serving: Let the pork shoulder rest for 5 minutes, then slice it right before serving for the best texture and flavor.