Watch the Dixie Deva on – ABC 12 First at Four – July 1st. 4 pm. EST

Kathryn just got back a few weeks ago from judging the Memphis in May World Championship BBQ Contest. She thought you might enjoy her recipe of:

Kathryn’s BBQ Boston Butt and transform into Pull Pork BBQ Sliders (This recipe is Compliments of her Book, “The Divine Dixie Deva’s Supper Time in the South”.

1        (4-pound Pork Shoulder)

Slider Buns or Texas Toast

Melted Butter

Sweet and Spicy Dry Rub  (You may increase these measures to fit ribs, tenderloins, etc.)

1/4       cup brown sugar

1 1/2    teaspoons onion powder

1/2       teaspoon cinnamon

1/2       teaspoon black pepper

1           teaspoon salt

1/4       teaspoon paprika

1/2       teaspoon garlic powder

Pinch of cayenne pepper

You may want to adjust these to your taste.

Mix together. Wear gloves, rub on the roast and put in the fridge overnight. I enclose my meat in a zip-lock bag.

Basting and Mopping Ingredients:

1        cup apple juice

1/4    cup apple cider vinegar

2        teaspoons Worcestershire sauce

Combine ingredients and mop (baste) this solution while cooking. Again, cook low and slow whether on the indirect gas grill, oven or smoker. Place the roast on a rack, skin side up, do not cover.

If you are cooking this on a gas grill or oven, cook on 325-degrees until internal temperature reaches 190-195 degrees. If you cook the roast to this temperature, it will be easily pulled

for sandwiches. You may have to put a sheet of aluminum foil on top to prevent excessive browning. After temperature is reached, let the meat sit 15-20 minutes to rest. Wear gloves for the meat will be hot and literally tear the meat to pieces. You may use a fork to shred the meat.

Smear the melted butter on the outside of the bread. Fill the bread or buns with about  1 cup of this wonderful meat. Slather down with your favorite recipe of BBQ sauce. Place the other

piece of toast on the meat and toast the bread on a hot griddle or frying pan in order to grill both sides. Serves 8.

I am using my recipe of BBQ Slather and Sop Sauce to spread on my Meat and sliders which you can find in my book.

Mixed Bean and Bacon Salad  (This is the cooked version) Very easy and quick!   Compliments of “The Divine Dixie Deva’s Supper Time in the South”.

1        (16-ounce) package bacon, cooked and drained  (reserve the bacon grease)

1/2    cup sugar

2        tablespoons cornstarch

1        teaspoon salt

1/4    teaspoon pepper

1        cup apple cider vinegar

1/4    cup water

1        (15-ounce) can each of kidney beans, green beans, lima beans or butter beans, wax beans and pinto beans (DRAIN BEANS)

NOTE: You can pick any three or use all five beans in this recipe.

First , I cook my bacon on a cookie sheet at 350-degrees for 20-25 minutes. Drain on paper towel real good and pour up the grease and SAVE (BLACK GOLD).

Crumble up bacon and set aside. Blend sugar, cornstarch, salt and pepper. Stir in the bacon grease. Then add vinegar and water. Stir this real good. Add the beans to the pan and stir real good, Cover and simmer about 15 minutes. Add the crumbled bacon, saving some for garnish.

NOTE: If your bacon is real lean, which is a good thing, you may not have the required amount of bacon grease. It will be close, so don’t worry about it.

Sour Cream Potato Salad

4            medium potatoes, cooked, peeled and cubed

1/2        cup celery, chopped fine*

1/4        cup onion, chopped fine

1           teaspoon salt

1/4       teaspoon pepper

1           teaspoon celery seed

1           (8-ounce ) carton sour cream

1/2       cup mayonnaise or salad dressing ( I like Miracle whip)

1           tablespoon prepared mustard

2           pinches sugar

1           tablespoon vinegar (apple cider or white)

4           boiled eggs, minced

Paprika to sprinkle

In a large bowl, combine the potatoes, celery, onion, salt , pepper, and celery seed. Toss the ingredients. In a separate small bowl, mix the sour cream, salad dressing, mustard, sugar, and vinegar. Add the sour cream mixture to the potato mixture and toss well. Now fold in the eggs lightly. Chill for 3-4 hours to blend flavors.

Sprinkle with paprika.

* These ingredients you can add more or less of depending on your taste.

This recipe yields 6-8 servings.



Watch the Dixie Deva on – ABC 12 First at Four – July 1st. 4 pm. EST
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