PLACE pork in slow cooker.
MIX
For the pulled pork:
In a small bowl,
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.
Place pork in slow cooker. Mix Seasoning, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
IMPORTANT: For best results, do not remove cover during cooking.
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.
ake the pulled pork: In a
ston Butt and sliced Onion for 2 hrs, Crock Pot
roduct (Comet) and use that for my \"rub bowl\". Stab the
Place the pork in a baking dish. In
igh for 4-5 hours until meat can be easily pulled apart
2 egg roll wrappers.
For the pork: Preheat the oven to
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.
n a bowl.
Place pork shoulder in a large roasting
n a bowl.
Place pork shoulder in a large roasting
Place pork in medium bowl. Sprinkle with 2 tablespoons of the Seasoning Mix; toss to coat. Set aside.
Mix brown sugar, vinegar, pickles and remaining Seasoning Mix in slow cooker. Add seasoned pork into slow cooker.
Cook 3 1/2 to 4 hours on HIGH or until pork is tender. Remove pork from slow cooker.
Shred pork, using two forks. Return pork to slow cooker. Add cheese; cover and let stand 10 minutes or until cheese is melted. Stir well. Sprinkle with green onions. Top with coleslaw, if desired.
Preheat the oven to 400 degrees F (200 degrees C).
Spread tortilla chips across the bottom of a baking sheet. Sprinkle with Cheddar cheese. Spread pork evenly on top. Spoon BBQ sauce over pork and top with red onions.
Bake in the preheated oven until cheese is melted, about 5 minutes. Top with chopped pickles and serve.
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.
ixture.
Cook on low for 8 hours. Drizzle the other
or splintered) carrots, stir-fry for 3-4 minutes.
Add