Got a family BBQ coming up? Maybe you're having a Memorial Day blow out or just like to cook you up some pig. This recipe is a simple and sure fire way to make some super tasty pulled pork. I made this last month for a party we were having and it was a big hit!

Here's what you're going to need:

BRINE:

6 QTS. Water
1 LB. Kosher Salt
1 LB. Light Brown Sugar
1 CAN Apple Juice Concentrate
5 LB. Ice
5 GAL Bucket or Cooler

Add water, salt, brown sugar, and concentrate to pot. Heat until salt and sugar are completely dissolved. Remove from heat and add ice. Once brine is cool, add pork. I was able to get 3 in a 5 gallon bucket with no problem. You want to make sure they stay completely covered, so you may need to weigh them down with a plate or glass bowl. Cover with plastic and store overnight in a cool place.

PORK:

6-8 LB. Pork Butt (I made 3 and fed 25 people with plenty left over for me)
Spice Rub (use your favorite recipe or store bought-I use Famous Dave's Rib Rub)
Apple Juice

Preheat oven to 225-250 degrees

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Half a million people can't be wrong.

Since it was originally published on BBQAddicts.com, the Bacon Explosion recipe hasn't really stopped growing in popularity or notoriety.

Find out why at the N.Y. Times Web site.
And you can make your own with the recipe, which is here!

We've become a little bacon-jaded over the years, it's true. A person can only handle so much smoked bacon and flavored bacon and bacon flavoring and things wrapped in bacon until her capacity to absorb anymore bacon-knowledge is just about maxed out. But BBQ Addicts has pulled the rug from under our feet with something they like to call, quote, BACON EXPLOSION!!!

Click here for more info

It's bad for you. Just don't think about it.

1 lb. mild pork sausage (you might remember seeing this in a fancy little tube)
roughly 1/3 cup of flour (this isn't brain surgery... so chill)
1 cup of milk (doesn't matter what kind, because you'll be adding water)
2 tbsp chopped onions (use minced if you like... we're easy... but rehydrate them first)
dash of salt
black pepper to taste

Brown the sausage in a skillet of some sort. Use a big one. You have a lot of stuff to add. Use a potato masher (the crappy kind that looks like a squiggly wire) to break up the sausage. DO NOT DRAIN the grease unless there is more than a few tablespoons, in which case you will need to leave a few tablespoons in the sausage. Nowadays, sausage is usually pretty lean. It's very unlikely that you'll need to drain the skillet.

Spread the sausage evenly in the skillet and evenly cover with the flour. Reduce the heat to a simmer. Mix the flour and sausage together slowly so that the sausage is covered and there are no lumps. Warm the milk (yes, you can microwave it) and add to the pan while stirring. Blend until a nice paste is formed. Add about a cup of water and the onions. Stir until a thick sauce is formed (think Cream of Wheat).

Transfer the mixture into a kettle or large sauce pan and slowly add warm water until you reach your desired gravy consistency. Add salt and pepper. Find your biscuits.

Skillet BBQ Pork Chops
4 pork chops

1/4 cup Italian dressing
1/4 cup BBQ sauce
1 tspn chili powder

Brown one side of the pork chops on med-high heat
in a skillet.

Mix the Italian dressing, BBQ sauce and chili powder in a
bowl. Turn the pork chops and pour the mixture over the chops.

Cover and simmer for approx 10 minutes or until the pork
chops are cooked through.

2 lb. bag  Frozen Hashbrowns (slightly thawed)
  1/2 cup  Butter or Margarine, melted
    1 tsp  Salt
    1 tsp  Pepper
  1/2 tsp  Garlic Powder
    2 cup  Shredded Cheddar cheese
    1 can  SPAM Luncheon Meat(12 oz.), cubed
    1 can  Cream of Chicken soup
1 1/2 cup  Sour Cream
  1/2 cup  Milk
  1/2 cup  Chopped Onion
  1/4 cup  Diced Green Chilies, drained
   2 cups  Crushed Potato Chips
 
   Heat oven to 350'F. In large bowl, combine potatoes, melted butter,
   salt, pepper, and garlic powder. In another bowl, combine cheese,
   SPAM, soup, sour cream, milk, onion, and green chilies. Add SPAM
   mixture to potato mixture; mix well. Pour into 2-quart baking dish.
   Sprinkle with potato chips. Bake 45-60 minutes or until thoroughly
   heated.

Maple Bacon Pork Chops with Cheese

Ingredients:

4 boneless center loin pork chops

8 strips raw maple bacon
4 slices Swiss, Provolone, OR Mozzarella cheese
3 tbsp olive oil1/2 cup butter
2 tbsp. crushed garlic
Salt and pepper to taste
1 tsp parsley flakes

Heat oven to 350 F.

Place a strip of bacon in the middle of each pork chop then place a slice of cheese on top of that. Wrap another slice of maple bacon around each pork chop and secure with a toothpick.

Coat a baking dish with olive oil and place the chops inside. Bake at 350 F for approx 30 minutes.

Combine garlic, parsley, butter, salt and pepper in bowl and microwave until butter is melted.

Remove chops from oven and pour butter mixture over the top. Return to the oven for 10 minutes and enjoy!

Let's face it folks, the other white meat is NOT Larry Bird. It's pork! But alas, good pork is kinda pinkish when it's cooked.
I give you The Proper Luau Inspired pig roasting technique of DOOM!

Roasted pig is always the main course at a Hawaiian luau. Pig roasts are also popular at many American cook outs, picnics, and public events as well. In order to prepare the pig the same way the natives do, you'll need to use an underground Imu pit.

Click Here for More!

Ingredients

• 12 (6-inch) wooden skewers, soaked in water for 10 minutes
• 1 can (12-ounce) SPAM Classic, cut into 36 cubes
• 1 can (30-ounce) pineapple chunks, drained
• 1/3 cup bottled barbecue sauce

Directions

Thread cubes of SPAM and pineapple alternately on skewers. Grill over hot coals or broil, turning often, until lightly browned and warmed through, about 5 minutes. (Can also be browned in skillet.) Just before serving, brush kabobs with favorite barbecue sauce.

Thanks for the recipe from Hormel!