BBQ PULLED PORK FRIES RECIPE BY TASTY
Here's what you need: medium russet potatoes, pork shoulder, olive oil, salt, pepper, BBQ sauce, red onion, shredded pepper jack cheese, scallion, shredded cheddar cheese, sour cream
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
- Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
- Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
- Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
- Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
- In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
- Serve with sour cream.
- Enjoy!
Nutrition Facts : Calories 1551 calories, Carbohydrate 173 grams, Fat 64 grams, Fiber 11 grams, Protein 71 grams, Sugar 53 grams
BBQ PULLED PORK FROM LEFTOVER SAUCE RECIPE BY TASTY
Here's what you need: pork shoulder, onion, garlic, paprika, salt, tomato sauce, light brown sugar, apple cider vinegar
Provided by Vaughn Vreeland
Categories Dinner
Yield 8 servings
Number Of Ingredients 8
Steps:
- Put all of your ingredients in a crock pot.
- Cook on low for 8 hours or high for 4 hours, until fork-tender.
- Shred with two forks and combine with the sauce on the bottom of the pot.
- Enjoy!
Nutrition Facts : Calories 437 calories, Carbohydrate 24 grams, Fat 22 grams, Fiber 1 gram, Protein 35 grams, Sugar 21 grams
BBQ PULLED PORK
An American classic, the meat is slow-cooked then shredded or 'pulled' and layered with BBQ sauce, pickles and slaw in a soft brioche bun
Provided by Jennifer Joyce
Categories Main course
Time 5h20m
Yield Makes enough for 16 buns with leftovers
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
- Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
- Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
- Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
- Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
- To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.
Nutrition Facts : Calories 251 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Protein 26 grams protein, Sodium 0.8 milligram of sodium
PULLED BBQ PORK
During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. -Joseph Sarnoski, West Chester, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 10h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onions in oil until tender. Add the garlic, pepper flakes and pepper; cook 1 minute longer. Stir in the tomatoes, brown sugar, vinegar, hot pepper sauce, Worcestershire and cumin. Cook over medium heat until heated through and sugar is dissolved., Cut roast in half. Place in a 5-qt. slow cooker; pour sauce over the top. Cover and cook on low for 10-12 hours or until meat is tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker. Heat through. With a slotted spoon, place 3/4 cup meat mixture on each roll.
Nutrition Facts : Calories 518 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 528mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 36g protein.
BARBECUE PORK AND PENNE SKILLET
I'm the proud mother of wonderful and active children. Simple, delicious and quick meals like this BBQ pork skillet are perfect for us to enjoy together after school activities, especially if I have leftover pulled pork. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through., Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through.
Nutrition Facts : Calories 428 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 903mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 4g fiber), Protein 20g protein.
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