For the pulled pork:
In a small bowl,
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.
Add pulled pork, broth, and dry rub to
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.
oll wrappers.
For the pork: Preheat the oven to 300
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.
baking sheet and scatter pulled pork on top. Top with shredded
ix chopped onions and shredded pork along with a little bit
-5 minutes.
Add pulled pork, sprouts, and noodles to pan
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.
Top crackers with coleslaw, pulled pork, and jalapeno pepper slice.
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.
Trim pork of excess fat and cut
Slice onions in half. Place 2 halves in bottom of CrockPot.
Place pork in CrockPot. Cover with 2nd onion.
Pour Ginger Ale over pork.
Cook on LOW for 12 hours.
Combine applesauce, BBQ sauce, brown sugar, and chili powder. Stir until completely blended. Set aside.
Remove onions and drain all liquid from meat.
Using 2 forks, shred pork. Remove bones as you go.
Return meat to crock pot and add BBQ sauce.
Cook on LOW for an additional 4-6 hours.
Serve and enjoy!
alves in bottom of CrockPot.
Place pork roast on top of
til well cooked and the pork shreds easily, 6 to
Spray crockpot with non-stick. Pour V8 into crockpot. Add pork slices and turn to coat. Cover and cook on LOW 8-10 hours, or until pork shreds easily.
Shred pork with 2 forks. Stir in barbeque sauce. Cover and cook 15 minutes longer, or until hot.
Serve on hamburger buns. Top with additional sauce, if desired.
Put dry rub on pork night before. Let sit in fridge all night.
Place the pork in a slow cooker; pour the root beer over the meat.
Cover and cook on low until well cooked. I turn the meat over half way through cooking because the top since it isn't submersed in the cooking liquid isn't as tender. It takes about 6-8 hours.
Drain meat well and shred. Place back in the crockpot or in a bowl stir in one bottle of barbecue sauce and serve on buns.
*****If you don't have rootbeer substitute water and fill till it covers the meat.
he above ingredients except the pork shoulder and the BBQ sauce