You can’t make barbecue sauce for as long as we have without coming up with some delicous recipes. Below are some of our favorites, each utilizing Old Arthur’s Barbecue Sauce and/or Rubs and Spices.
Open Faced Pulled Pork Sandwich
Cooking Time: 3-1/2 - 4 hours
Our favorite way to serve it is to allow shoulder to cool enough for handling. Then thinly slice using a deli slicer. Place cuts into a crock pot, or chaffing dish to keep warm. Add Old Arthur’s BBQ sauce directly into the crock with the meat. Now you are ready to make and serve sandwiches as needed.
Wash pork shoulder with vinegar and trim excess fat. Season generously with Old Arthur’s Barbecue Seasoning blend, pressing the spices into the meat, applying the course salt last. Let stand a few hours or covered and in the refrigerator overnight if possible.
Create a fire on the smoker or grill. The coals should be white hot and the temperature between 210-240 degrees. In a metal pan place the chopped onions, 2 cups of water and wood chips. Place pan in the smoker in order to maintain your smoke, replenish the water as needed during cooking. Place the roast on the grill, fat side up and away from direct heat. Baste the roast every 30 minutes or so with a simple mop sauce (beer and water) turning the roast each time to insure even cooking.
Cooking time will be approximately 3-1/2 to 4 hours and the internal temperature should be 165-170 degrees, just as meat begins to pull away from the bone. It will continue to cook for a bit after it has been removed from the heat.
Let sit for 30 minutes and shave the pork as thinly as possible removing any large portions of fat as you cut. Heat up Old Arthur’s Red Sauce and Serve on pork piled high on a bun.
Old Arthur's Easy Mac & Cheese
Prep: 10 minutes, Cook: 7 minutes. Shredding a block of cheese adds a little more prep time, but the smooth and creamy results are worth it. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes.
Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Stir in Old Arthur's BBQ Rub, white pepper, and shredded cheese until melted. Add cooked pasta, and serve immediately.
Per Serving: (excluding unknown items): 234 Calories; 7g Fat (27.8% calories from fat); 8g Protein; 34g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 82mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Non-Fat Milk; 1-1/2 Fat.
Barbecue Baked Beans
Cooking Time: 30 minutes if using canned beans. 1-1/2 hours if using dried beans.
This recipe may be made 24 hrs. ahead of time. Making in advance helps the flavors meld that much more! If you are not in a hurry, you might start with dried beans instead of the canned beans that we specify for the sake of convenience. Soak dried beans in cold water overnight. Discard water, place beans in your stock pot. Add 1 cup of fresh water, then follow remainder of the original recipe. Add water as needed!
Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels. Chop bacon; reserve. Pour off all but 2 teaspoons drippings from skillet.
Heat drippings in same skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add Old Arthur's Barbecue sauce, 1 cup water, sugar, molasses, vinegar and mustard and bring to boil. Reduce heat and simmer 5 minutes, stirring often. Stir in all beans and bacon and bring to boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Uncover and simmer until mixture thickens slightly, about 5 minutes. Season with Old Arthur's Barbecue Spice to finish.