13-6 lb pork roast
2 Tbsp Demon Pig BBQ Rub
1 bottle of your favorite Demon Pig BBQ Sauce
1 pizza crust or Boboli

Rub pork roast with Demon Pig BBQ Rub and bake or cook in smoker to 95° F internal temp. Let stand for 20 minutes.

 

Shred pork roast and allow to cool completely. Spread thin layer of Demon Pig BBQ Sauce on Pizza Crust. Add pork evenly on top of sauce.

 

Bake at 400° F until heated through and crust is done. Drizzle on a bit more sauce and serve.

Pork can be substituted with chicken, turkey or beef brisket. Additional toppings can include sliced green, red or yellow bell peppers, sliced sweet onion. Creamy style coleslaw makes a good topping added after baking.

2 pounds chicken wings
1 bottle of your favorite Demon Pig BBQ Sauce
Demon Pig BBQ Rub
Spray margarine

Preheat oven to 350° F. Rinse and dry wings, folding and locking tip.
Spray wings with pump spray margarine and coat with Demon Pig BBQ Rub.

 

Bake on sheet pan 45 minutes.
Remove to crock pot or covered baking dish. Coat with Demon Pig BBQ Sauce and cook for one hour on high. Reduce to low, stir and serve. To finish in conventional oven, bake at 350° F when covered and sauced.
Reduce heat to 250° F to finish.
 

​

2 large cans Pork & Beans (about 28 oz)
½ lb pork breakfast sausage (spicy sausage works too!)
1 bottle of your favorite Demon Pig BBQ Sauce

Preheat oven to 300° F. Drain beans, saving liquid. Brown and crumble
sausage into very small pieces. Mix beans, sausage, and Demon Pig BBQ sauce gently in ovenproof pan. If necessary, add bean liquid to thin.
 

Cover and heat slowly for one hour in oven. Stir after 30 minutes. More
water may be needed while heating.

If you are in a big hurry, this can be done on the stove top, but must be
stirred almost constantly to prevent burning.

Serve with any main course.

2 lb venison backstrap (tenderloin), cut into 2" chunks
1 quart apple cider (not apple juice)
1 1/2 lb thick-sliced bacon
2 bottles of your favorite Demon Pig BBQ Sauce

Place venison in shallow baking dish. Pour in enough apple cider to cover.  Cover & refrigerate for 2 hours. Discard the apple cider. Pat the meat dry and return to the dish. Pour BBQ sauce over the chunks. Cover & refrigerate for 2-3 hours. Remove from the refrigerator and let stand for 30 minutes while preheating grill for high heat. Wrap each chunk of venison in a slice of bacon and thread onto skewers, leaving space between the chunks. Brush grill grate with olive oil when hot. Place skewers on the grill so they are not touching. The bacon will kick up some flames, so be ready with a spray bottle filled with water. Grill, turning occasionally, until the bacon becomes very crispy, 15-20 minutes. Serve with slightly warmed Demon Pig BBQ sauce for dipping.

1 6-7 lb pork roast (Boston butt/shoulder)
Demon Pig BBQ Rub
2 bottles of your favorite Demon Pig BBQ Sauce

Trim excess fat from roast. Sprinkle with Demon Pig BBQ Rub.
Cook on grill with indirect heat at 225/250° F for 6 hours to an internal
temp of 160° F. (This can be done in an oven or bbq smoker.)

Place in pan with 1/2 cup water. Cover and place back on heat for one hour to finish. Remove from heat, let stand 30 minutes. Carefully uncover and let stand an additional 15 minutes.

Pull and chop meat to just under bite size pieces.

Warm Demon Pig BBQ sauce slightly. Mix it thoroughly until meat is lightly covered throughout. Serve additional sauce warm on the side.
Serve on buns with your favorite sides.