Homecoming BBQ Tailgate

Oven Roasted Pulled Pork

Dry Rub:
 - 3 tablespoons paprika
 - 1 tablespoon garlic powder
 - 1 tablespoon brown sugar
 - 1 tablespoon dry mustard
 - 3 tablespoons coarse salt
 - 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork, wrap tightly in saran wrap and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
Option: This also does VERY well on a smoker.

Barbecue Sauce

 - ½ cup vegetable oil
 - ¼ cup lemon juice
 - 1  teaspoon pepper
 - ¾ cup ketchup
 - 3 tablespoons brown sugar
 - 2 teaspoons salt
 - ½ cup apple cider vinegar
 - 3 tablespoons Worcestershire sauce
 - 2 teaspoons paprika
 - ¾ cup water
 - 1 tablespoon dry mustard
 - 1 clove garlic, smashed

Mix all ingredients together and simmer over medium heat for 15 minutes.

Baked Beans

 - ½ pound bacon
 - 1 large onion, diced
 - 16 ounces can pork & beans
 - 1 tablespoon dry mustard
 - 4 tablespoons maple syrup
 - 4 tablespoons ketchup

Preheat oven to 325 degrees. Fry bacon until crisp, crumble. In drippings, saute onion until brown. Mix bacon, onion and drippings with remaining ingredients. Pour into casserole and bake for 45-60 minutes.

Beer Biscuits

 - 4 cups Bisquick
 - ½ cup sugar
 - 12 ounces beer
 - 2 tablespoons butter

Preheat oven to 400 degrees. Mix all ingredients well, adjusting sugar accordingly. Pour into well-greased muffin tins. Bake 15-20 minutes..

Hash Brown Casserole

 - 1-2 pound pkg hash browns
 - ½ cup butter, melted
 - 1 can cream of chicken soup
 - 8 ounces sour cream
 - ½ cup chopped onions
 - 2 cups shredded cheddar cheese
 - 2 cups corn flakes, crushed
 - ¼ cup butter, melted

Preheat oven to 350 degrees.

In large bowl, combine hash browns, 1/2 cup melted butter, soup, sour cream, chopped onion, cheese, salt & pepper. Place in 3-quart casserole dish.

In medium saucepan over medium heat, saute cornflakes in 1/4 melted butter. Sprinkle mixture on top of casserole.

Bake covered for 40 minutes.

Banana Pudding

 - 1 (8 ounce) package cream cheese
 - 1 (14 ounce) can sweetened condensed milk
 - 1 (5 ounce) package instant vanilla pudding mix
 - 3 cups cold milk
 - 1 teaspoon vanilla extract
 - 1 (8 ounce) container frozen whipped topping, thawed
 - 4 bananas, sliced
 - 1/2 (12 ounce) package vanilla wafers

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.

Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.