Okay! If you’re like me, you have a deep (as in Mariana Trench) stockpile of BBQ sauce. So, now that you have it, what are ya gonna do with it? Here are a few recipes to help use it up!
Pulled pork sandwiches
I personally don’t like a super sweet pulled pork sandwich. So, I mix my BBQ sauces — one sweet & one not sweet. However, any combo of BBQ will work for the recipe. Whatever tastes good to you! For a 4-5 lb pork roast, I will use up two bottles of BBQ sauce. This is such a simple dish to make!
Place roast in crock pot or slow cooker and top with onions. Put about 1/2 cup water in the bottom of the cooker. Slow cook the roast for about 4 hours. My roaster don’t really have a “slow” speed, so watch your cooking time for your cooker. For this recipe, it doesn’t even matter if you get the roast a little dry — that’s what the BBQ sauce is for!
Once the roast is done, remove pork and save the onions off to the side. Using two forks, pull the pork into shreds. This will take the longest “working” part of the recipe. You’ll get 1/2 way done & think “why am I doing this?” Wait. It will be worth it!
Put the shredded pork and onions back into the slow cooker. Add the BBQ sauce. Simmer for about 1/2 an hour. Serve hot on small hamburger buns. Wait until you taste this! Oh my!
BBQ Hot Wings
Hot wings typically have a vinegar taste to them and can be H-O-T! This is another way to make them — as hot as you like — and very easy. I bake mine in the oven in an oven bag. If you don’t have an oven bag, cover your baking dish with foil. For about 3 lbs of chicken wings, I will go through a bottle of BBQ sauce in the cooking. I will also put some on the table when serving for extra dipping.
Rinse the chicken wings and place on a paper towel. Use another paper towel to pat them dry. Get your baking dish ready. If you are using an oven bag, place the chicken wings in a single layer in the bag. (Follow the instructions on the cooking bag.) If you are using a baking dish, spray with cooking spray and then put the chicken wings in a single layer in the dish. Bake the wings at 400 degrees F for about 20 minutes.
Pour your BBQ sauce into a bowl and add 2 tablespoons of hot sauce. Make it as hot to taste as you’d like. Put your chicken in the bowl with the sauce. Call your husband over (he does he grillin’ over at our house) and get him going on putting the wings on the BBQ. This will take approx. another 10 minutes on the grill. This will get the BBQ sauce carmelized without drying out the chicken. I know this is an extra step, but you run the risk of drying out the chicken if you try to do it all on the grill ’cause the pieces are so small.
Serve hot with extra dipping sauce on the side. I typically make two sides of dipping sauce — a mild sauce and a H-O-T sauce. Just remember — DO NOT reuse the sauce you’re cooking with as your dipping sauce. You will need to use new BBQ sauce (yippee!) for the sides.
Homestyle BBQ chicken
We’ve all probably done something like this before. I use skinless, boneless chicken breasts and LOTS of garlic. I will probably use an entire garlic bulb (not just one clove) in the recipe. Put one bottle of whatever flavor BBQ sauce you like — I use a mesquite kind — in a bowl or blender. Mince the garlic and add to the bowl / blender. Add about a teaspoon of both salt and pepper. Mix up until the spices are well blended. Separate into two bowls.
I do this one on the grill — ’cause that involves husband cooking! LOL! Spray the grill with non-stick cooking spray. Put the chicken on & liberally apply the BBQ sauce from your first bowl. Cook the chicken until done. Use the second bowl as dipping sauce when serving. Enjoy!