Patrick's Pork Recipes

Try my easy to cook smoked pork recipes.

Smoking pork made simple.

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. Give my recipes a try and let me what you think.

Patrick's Pork Recipes

Other Recipes

Equipment and supplies you'll need for my BBQ recipes.

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

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.

Smoking pork made simple.

Patrick's Pork Recipes

Other Recipes

Equipment and supplies you'll need for my BBQ recipes.

Patrick's Pork recipes feature a simple "smoker to oven" BBQ cooking method.