Category Archives: Barbecue

Barbecued Pulled Pork


Not only is it Sangria season – It’s BARBECUE SEASON! This recipe was adapted from something I found at  2 things about this pulled pork recipe: 1 – it is soooooo simple to make and 2 – it takes 18 hours to cook. But at least it’s in a crock pot. It’s practically foolproof. You can’t burn it if you accidentally leave it on for a few more hours. And if you time it out just right, you can cook most of it overnight, then wake up and do 5 minutes of prep work on it, go to work, come home, and dinner’s already done!

Pulled pork is pork cooked for a long period of time on very low heat, until the meat starts falling apart, making it ideal for a barbecue dish. The cheapest cuts of meat work the best for this kind of cooking, with lots of fat that melts away and flavors the meat.

Another tip when you look through the meat section of your grocery store for this recipe: Pork ‘shoulder’ and pork ‘butt’ are the same thing. The name ‘butt’ is still the shoulder of the pig, not the actual butt of the pig as what it sounds like. Does that clear up some stuff for you? A few years ago I looked EVERYWHERE for pork shoulder and couldn’t find it because it was named pork butt. Ack!

Pulled Pork in a Crock Pot (serves 10)

printable recipe


  • 4 lbs. pork shoulder (or pork butt)
  • 2 large onions, chopped
  • 1 cup ginger ale
  • 18 oz. bottle of barbecue sauce (I used Dinosaur BBQ sauce)
  • extra BBQ sauce for serving (optional)


Chop 2 onions. Place 1 chopped onion on the bottom of the crock pot, followed by the pork shoulder.


Top the pork with remainder of chopped onions. Pour a cup of ginger ale on top of that.

Cover with lid and cook on LOW heat for 12 hours.


Good morning! Well, it’s morning for me, and what a deliciously smelling morning it is. This is what the delicious smell is coming from:


Beautiful. I wanted to dig in with a fork right that instant.

Take the meat out onto a cutting board to shred with forks. It will already be falling apart, and doesn’t take much effort to shred.

Discard the bone and juices. Place the shredded pork (and remnants of onions) back into the crock pot.


Douse with a bottle of barbecue sauce. Cover with lid and cook on LOW for another 6 hours.


There you have it. Soooo simple and soooo delicious. Serve with hamburger rolls. Use additional barbecue sauce if you prefer.

This was so tender and flavorful, that you don’t really need additional barbecue sauce.


To freeze the leftovers, place in tupperware and freeze.

To reheat, defrost and cook in microwave, or dump into a pot, cover with lid and heat on medium until ready.


Asian Honey Glazed Chicken Wings


I never really used a recipe for these wings; in fact, I have always just winged it. Get it??? WINGED IT????? Just laugh already. Don’t be a chicken.

I have this daydream of being a comedian one day. But then I imagine being booed off stage, pelted by rotten tomatoes, and wondering what I was going to cook with all those tomatoes. So, I’ll just stick with cooking.

Wings are my favorite barbecued food during the summer. Or any season, for that matter.  If I had to pick something to indulge in, it is never something sugary or dessert-like. It is always something like chicken wings.  Braised chicken wings, baked chicken wings, roasted chicken wings, grilled chicken wings, deep-fried chicken wings, pan-fried chicken wings, and if someone had the audacity to make chicken wing ice cream I’d probably try it too.

Don’t ask me how much I weigh….

These wings are marinated in 2 of my favorite ingredients: Honey, and 5-Spice powder (aka Fairy dust).  The honey makes it sweet, and the 5 spice powder (cinnamon, powdered star anise, anise seed, ginger root, and ground cloves) makes everything savory. You just have to try 5-spice if you haven’t already. And call it Fairy dust, because once you sprinkle it onto food, unicorns will appear.

Asian Honey Glazed Chicken Wings (24 wings)

printable recipe


  • 24 wings, fresh or thawed

For Marinade:

  • 5 cloves of garlic
  • Chinese BBQ sauce (named Char Siu sauce, approx. 4 Tbsp.)
  • 3 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 3 Tbsp. honey
  • 1/2 tsp. Five-Spice powder
  • 2 Tbsp. corn starch

*Set aside BBQ sauce and honey for drizzling later.


Cut package of chicken open.

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Using a knife, separate the joint between the wing and the drumette. Do this by cutting away the skin first, then using your hands, twist the wing and drumette in opposite directions. You will feel the joint pop/shift slightly. Then, using a knife, cut around the joint or through the joint, however you can get them apart. This way you have less joints to cut through. It’s way easier then just using a cleaver and carving through haphazardly.

Put the wings/drumettes into a large, deep dish.

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Now, I’m going to show you an easy way to smash and mince garlic. I hate garlic presses.

Because after you press a garlic clove, all the lovely juices are extracted and not used, and then you have to clean the press.

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No need to remove the skin from garlic cloves. Place one clove at a time on a cutting board. Using the flat side of a cleaver, smash it!

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 The skin naturally separates and you can easily discard it. Repeat this process with the remainder of the cloves.

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Chop them up with a cleaver.

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This is how minced they should look.

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Put all the marinade ingredients into the dish of chicken wings (garlic, BBQ sauce, soy sauce, sesame oil, honey, 5-spice powder, corn starch).

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Mix it all up.

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It’s funny I have a watermark on an unappetizing photo of raw chicken. This is in case some person with an insatiable craving for raw poultry tries to pluck my photo off my blog.

Visit my blog, if not for my recipes, but for my lame jokes.

Place wings and marinade into a zip-lock bag. Refrigerate for at least 2 hours. But the longer, the better. I marinated for at least 6 hours.

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Preheat the oven for 375 degrees.

Place wings on baking pans, preferably pans you don’t care about scraping and scrubbing later. The wings will caramelize, as you want them to, in the oven. Try not to let the wings touch each other.

Drizzle some more BBQ sauce and honey on top now. Bake for 40-45 minutes, flipping them over half-way through the baking process.


They will look like this when done. Drizzle more honey over it if you wish (I did).



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