EASY OVEN ROASTED PULL PORK
1 Pork Shoulder aka Boston Butt
1 Bottle of Apple Juice
1 Jar of any of the Doc’s BBQ Sauces
Place Pork Shoulder in Roasting Pan, take a jar of the Doc’s BBQ sauce of your choice and lather up the Pork. Next, pour apple juice half way up the side of the roasting pan. Cook in oven at 275 for 10 hours. Leave for work in the morning come home to Pulled Pork for Dinner.
FIRE CRACKER SHRIMP
1 lb of Shrimp cleaned and de-veined
1 tbsp of olive oil
2 tbsp of Habanero Havoc
Place tbsp of olive oil in pan, bring to medium heat and put shrimp in skillet, cook for 1 minute. Add 2 tbsp of Habanero Havoc and cook for one minute or until caramelized.
BBQ BACON SALMON
4 each-Salmon Filets- 6 oz each (salt, pepper), 4 oz desired Doc Crombie’s BBQ sauce; Original, Double Hot, or Zesty Mustard Zip
Season Salmon with salt and pepper. Brush lightly with BBQ sauce. Then bake at 450 degrees for 5 minutes until just done through. Serve with 2 oz bacon braised spinach. Drizzle with 1 oz BBQ butter
Ingredients: 2 oz Heavy Cream, 1 oz white wine, 2 oz BBQ Sauce, 8 oz butter (room temp.) cut into 8 pieces.
In a small saucepan, heat cream, white wine, and BBQ sauce to a boil. Reduce by 1/3. Remove from heat and allow to cool for 2 minutes.