PULLED PORK PARFAIT
I tried a version of this meaty parfait at Miller Park, the then-home of my favorite baseball team, the Milwaukee Brewers. I take it up a notch by adding layers of corn and creamy mac and cheese. It truly is a full barbecue meal you can take on the go. -Rachel Seis, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In each of four 1-pint wide-mouth canning jars, divide and layer ingredients in the following order: pulled pork, corn, mashed potatoes, and macaroni and cheese. Cover and freeze or refrigerate until ready to serve. When ready to serve, remove jar lids and microwave until heated through. , To serve from freezer, partially thaw in refrigerator overnight before microwaving.
Nutrition Facts : Calories 349 calories, Fat 8g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 1116mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 1g fiber), Protein 17g protein.
EASY BBQ AND MASHED POTATO PARFAIT
A really fun dinner idea
Provided by Cherish Hensley @cherishwilkes1
Categories Meat Appetizers
Number Of Ingredients 6
Steps:
- Make the instant mashed potatoes as directed by box
- Cook and shred pork. Add BBQ sauce
- Cook baked beans
- Take parfait glass and add a layer of baked beans, mashed potatoes, and pulled pork. repeat until your glass is full, ending with mashed potatoes.
- Drizzle BBQ sauce over mashed potatoes and add pickle for garnish
PULLED PORK
The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Provided by Emma Freud
Categories Dinner, Main course
Time 8h15m
Number Of Ingredients 10
Steps:
- Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
- Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
- Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
- Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium
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