Patrick's Pork Recipes

Try my easy to cook smoked pork recipes.

Smoking pork made simple.

What's unique about my smoking method?

Many of my BBQ recipes use what I refer to as the K-I-S-S cooking method, which stands for "Keep It Simple Smoking." I infuse smoke into the pork early in the cook, then transfer it to the oven to lock in moisture. All of my pork recipes start with a marinade or dry rub, and are smoked using a variety of wood chips. Before wrapping with foil and finishing in the oven, I always add a little soda to steam the pork

Pork Recipes

Give my recipes a try and let me what you think. BTW, don't be scared to make mistakes. The truth is, pork is a forgiving cut of meat. Keep it simple, and you will be surprised at how easy making smoked BBQ really is.

Smoked Pulled Pork: Start by smoking for 4 hours, then finish by cooking in the oven for 8 hours.
Smoked Tenderloin: This one is fairly quick, just smoke for 2 hours.
Smoked Pork Ribs: Smoke for 1 hour 45 minutes, then bake for another 2 hours.
Smoked Hot Dogs: Add some extra flavor to your "dogs" by smoking for 1 hour.
Deep Fryer Pork Tenderloin: Another fast cook, deep fry in peanut oil for 5 minutes per pound.
Oven Baked Country-Style Ribs: One of my favorite cuts of pork, this one is simple too... just bake in the oven for 2 hours.
Oven Baked Pork Butt Steaks: Another of my favorites (make sure it's thick cut!)... marinate, sear and bake in the oven for 3 hours.

More coming soon as time permits!

Other Recipes

Easy Smoked Mac & Cheese: This is a three-step recipe, first boil the pasta, then add the smoky cheese, then bake for 20 minutes.
NC Style Dry Rub: Mix up a mellow and sweet "North Cackalacky" BBQ rub.

Waste Not Want Not

Pork Leftover Ideas: How about pulled pork with diced potatoes for breakfast?

Equipment & supplies you'll need for BBQing.

Other than a quality cut of pork, a heat source (smoker, grill, oven) and all the ingredients, these items will make your BBQ session a whole lot easier!

Beer: Always have a few cold beers at the ready to help quench your thirst during the barbeque session. Especially in the hot summer!
Meat Thermometer: Use a digital meat thermometer to monitor the internal temperature of the pork, ensuring it's cooked to perfection and safe to eat.
Aluminum Pans: Use disposable aluminum pans to catch drippings, making clean-up easier and preventing flare-ups.
Aluminum Foil: Use these to wrap the pork during cooking, which can help speed up cooking or maintain moisture.
Basting Brush: Brush on marinades, sauces, or mop to keep the pork moist and add extra flavor as it smokes.
Heat-Resistant Gloves: Don't get burned! Protect your hands when handling hot meat, wood, or adjusting smoker components.
Fireproof Tongs / Spatula: Smokers get HOT! Manipulate the pork and add wood chips without the risk of burns.
Spray Bottle: Fill it with apple juice, cider vinegar, or other liquid to spritz the pork periodically, adding moisture and enhancing the "bark".
Meat Injector: Inject marinades or flavorings directly into the pork for deeper flavor penetration.
Cutting Boards and Knives: Have a dedicated cutting board and sharp knives for handling cooked pork to avoid cross-contamination.
Apron or Old Clothing: Making BBQ can be a messy job. Don't wear your best white polo when tending to the smoker!

Patrick's BBQ Tips:

Make foolproof BBQ pork! Start cooking the pork in a smoker, then transfer to the oven to finish cooking! Pork stops absorbing smoke at 140°F, and the smoke ring stops forming at around 170°F.

Temperature check... pork can be pulled, or shredded, when it reaches an internal temperature of around 195-205°F. At these temps, the collagen and connective tissues in the meat have broken down, making the meat easy to separate.