Heat oven to 400\u00b0F.
Separated onion into rings.
Heat a medium non-stick skillet over medium heat.
Add onion rings and cook 3 minutes to soften slightly.
Meanwhile, heat container of BBQ pork in microwave as package directs for 2 minutes.
Lay pizza crust on pizza pan or cookie sheet.
Spread with softened onions, BBQ pork, and top with cheddar cheese and jalapeno peppers.
Bake at 400\u00b0F for 12 minutes or until pork is heated through and cheese is melted.
Cut into wedges and serve hot.
hen starting to cook this recipe.
Keep a bowl handy
Preheat oven to 350.
Cook BBQ pork according to package directions.
Arrange tortilla chips on large oven safe serving platter.
Mix ranch dressing and cream cheese.
Layer BBQ pork, ranch/cream cheese dressing and corn on top of tortilla chips.
Sprinkle with shredded cheese and jalapenos. Bake at 350 for 10-15 minutes or broil until cheese melts.
Place pork in slow cooker and spoon tomato paste over; do not stir.
Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
Shred pork, blending tomato paste (I left in the juices).
Stir in BBQ sauce and salt.
Spoon on rolls and top with slaw.
For the Tangy Coleslaw:
Whisk together mayo, mustard,honey & salt in large bowl.
Add coleslaw mix and raisins; toss until well blended.
Cover and chill 2 hrs before serving.
Make sure your leftover BBQ shredded meat is already warm.
Place rows of onion, red pepper, avocado, cheese, and salad greens on top of the tortilla, then top with the meat.
Roll up the tortilla into a log, then cut in half and serve immediately.
Prepare Shredded Savory Pork and Chile Colorado as directed.
put 1 T. ish of pork, 1t. onion and green chili
Make barbecued pork: Preheat oven to 350F and
br>Mix together cooked pasta, pork, and BBQ sauce. ( at this time
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
he SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE
igh heat.
Season the pork on all sides with salt
eat with 1 cup of BBQ sauce and set aside.
Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours.
Grill over indirect low heat (225-250) for 7-9 hours, basting with reserved marinade a couple of times early on to avoid over crisping.
Pull pork apart and mix with bbq sauce. Assemble sandwiches, topping w slaw. Have fed 30 people with this recipe, and never gotten anything but rave reviews. Think I got it from Emeril.
void a mess on your BBQ and pour over the sauce
eing rubbed all over the pork roast. Add vinegar and remaining
ub ingredients; rub all over pork. Cover and refrigerate for at
On a plate spread desired amount of nacho chips.
Top with 1/2 cup pulled pork.
Drizzle 1/4 cup Rotel over pork.
Top with 1/4 cup BBQ sauce.
Sprinkle the Dry seasoning over it all and garnish.
This makes 1 individual serving, just repeat the steps for everyone else and enjoy.
nto the center of the pork, wrap the remaining in a
Pour whole bottle of BBQ in crock pot; add pork, salt and pepper.
Put your lid on and cook on low for 6 hours.
The meat will start to shred. When it does, I flip it on high heat and cook it another 1/2 hour until all is shredded.
Add to hamburger bun/rolls.