ould agree that using a pork tenderloin for pulled pork is not a good
ight before you cook the pork, combine all the ingredients in
ke the pulled pork: In a
aprika; sprinkle all over the pork and rub inches
In
and let cool for 10 minutes.
Combine coleslaw and onion in
2 egg roll wrappers.
For the pork: Preheat the oven to
ixture.
Cook on low for 8 hours. Drizzle the other
nd stir. Place the pork in the brine, fat
Preheat oven to 400 degrees.
Place 1 layer of tortilla chips into bottom of your baking dish or skillet. Top with half of the pulled pork and half of the cheese. Drizzle with 2 tablespoons BBQ sauce. Top with a second layer of chips and continue layering with the remaining pulled pork, cheese and drizzle with remaining BBQ sauce.
Bake for 5-10 minutes, until cheese is melted and bubbling. Top with cole slaw and serve immediately.
Top crackers with coleslaw, pulled pork, and jalapeno pepper slice.
n a bowl.
Place pork shoulder in a large roasting
Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.
roduct (Comet) and use that for my \"rub bowl\". Stab the
For the pulled pork:
In a small bowl,
Add pulled pork, broth, and dry rub to
Preheat grill.
Divide pizza dough into 4 equal pieces. Roll into rounds about 8- to 9-inches in diameter. Place pizza rounds on hot grill. Allow to slightly brown on both sides.
Remove rounds from grill and top with barbecue sauce, pulled pork, onion, pickles, tomatoes and cheese, in that order.
Return to the grill over a low heat. Close lid and grill until cheese is melted. Remove and serve.
or splintered) carrots, stir-fry for 3-4 minutes.
Add
Combine all the spices to form a dry rub and press into all surfaces of the pork roast.
Grill over low heat or in oven preheated to 225 for two and half to three hours. It should be about 170 degrees in the center. Let stand for ten minutes after you remove it from the grill or oven.
Shred the pork into pieces with two forks.
Mix in plenty of the vinegar sauce.
Preheat the oven to 375 degrees F (190 degrees C).
Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.
Preheat oven to 450 degrees F (230 degrees C).
Place the pizza crust onto a baking sheet.
In a bowl, mix the barbeque sauce with chipotle chili powder; season with salt and black pepper.
Spread the sauce over the pizza crust.
Arrange pulled pork, sliced onion, and red bell pepper slices evenly over the pizza.
Bake in the preheated oven until the toppings are hot and the pizza crust is crisp on the bottom, 12 to 15 minutes.