pulled

Open-Faced Pulled Pork BBQ Sandwiches

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Open-Faced Pulled Pork BBQ Sandwiches! Stretch Summer to its limit with this popular sandwich that has maximum flavor on a toasted pretzel bun. Pile it high with tangy cole slaw and a dill pickle spear on the side for a satisfying meal. Once you combine the shredded pork with the barbecue sauce, keep it warm in the crockpot and savor the aromas filling the house. 

OPEN-FACED PULLED PORK BBQ SANDWICHES

Ingredients:

3-4 pound boneless pork roast prepared as directed from the segment Kalua Pork Roast https://snapshotsincursive.com/2015/05/27

Leftovers can be frozen and used later to make something incredible like today’s special. 

Add 1 cup of your favorite bottled barbecue sauce to the shredded pork. Simmer to blend flavors. Or…..make the sauce yourself!

BBQ SAUCE:

1/4 cup tomato paste

1/4 cup water

1/2 cup chili sauce

1/2 cup brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

2 tablespoons lemon juice

1 tablespoon liquid smoke

Instructions:

In a 2-quart saucepan, heat all ingredients to boiling. Reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Add more water if needed. Mix with pulled pork to blend flavors. Keep warm. 

Gherkin Pork Sliders

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Gherkin Pork Sliders! Mini sandwiches are popping up on bar and grill menus all over the place. What that translates to the consumer is unspoken permission to have seconds. That’s my story and I’m sticking to it. It’s a way to try creative small bites to match your mood. Did you know the toppings can include creamy coleslaw, mac ’n cheese, crunchy potato chips, pineapple salsa, onion rings, and anything else you find delicious? Just like this recipe. If you prefer dill gherkins to sweet ones, by all means tweak it up. After all, in your kitchen you’re in charge.

GHERKIN PORK SLIDERS

Ingredients:

12-count slider buns

3 cups precooked pulled pork

1/2 cup hickory-smoked barbecue sauce

1/4 cup unsalted butter

2 teaspoons Worcestershire sauce

1/2 teaspoon onion salt

1/4 teaspoon garlic powder

1/2 teaspoon poppy seeds

1 pint deli coleslaw

Sweet gherkins

Instructions:

Preheat oven to 375°. Slice the slider buns horizontally in half. Remove the tops and set aside. Transfer the bottom half of the buns to a 9”x13” glass dish. Spread the precooked pulled pork evenly on the buns. Layer with barbecue sauce. Replace the tops of the buns. In a microwave-safe bowl, combine unsalted butter, Worcestershire sauce, onion salt, garlic powder, and poppy seeds. Warm the mixture on 20% for 15 seconds in the microwave. Stir. Repeat, if necessary, until completely melted. Brush the butter mixture over the tops of the buns. Cover the dish with foil. Bake for 10 minutes. Remove foil and bake 5 minutes longer. Once cool, separate sliders. Serve with coleslaw and sweet gherkins.

Pulled Pork BBQ Pizza

What’s Cooking in Gail’s Kitchen? The Next Step: Pulled Pork BBQ Pizza! Need a break from ordinary pizza? Here’s a unique twist on an old classic. Take southern pulled pork, usually served on a toasted bun, lose the bread, and spread the pork over pizza crust instead. Tangy barbecue sauce is used in lieu of marinara, providing just enough zing to alert the taste buds. Since barbecue sauces come in a multitude of options from hickory smoke to brown sugar sweet, you may want to blend two flavors together like I’ve done here. The results will astound you.

PULLED PORK BBQ PIZZA

Ingredients:

1 prepared pizza crust

1-2 tablespoons olive oil

1/8 teaspoon garlic powder

1 tablespoon cornmeal

3/4 cup barbecue sauce

1/4 cup chili cocktail sauce

1 cup pulled pork

2 cups mozzarella cheese, shredded

Instructions:

Preheat oven to 400°. Rub both sides of prepared pizza crust with olive oil. Season bottom with garlic powder. Sprinkle cornmeal over the bottom side. Bake on a pizza stone for 5 minutes. Remove from oven. Combine barbecue sauce and chili cocktail sauce. Mix well. Spoon onto pizza dough. Top with pulled pork and mozzarella cheese. Return to oven and bake 15-20 minutes until cheese is melted and crust is golden brown.

Pulled Pork Barbecue Flatbread

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Pulled Pork BBQ Flatbread! I love prepared flatbreads. In fact, I always pick up a couple from my grocer’s deli to keep on hand. The possibilities are endless for a quick meal without scrambling for the fast-food drive-through. I freeze containers of leftover meats that were slow-cooked earlier, so as to have healthy options at home, such as today’s pork tenderloin. If need be, there are prepackaged resources at your local grocery store as well. Being flexible with time-saving choices is always a “Win”, in my opinion.

PULLED PORK BBQ FLATBREAD

Ingredients:

1 prepared flatbread

2 tablespoons olive oil

1 tablespoon cornmeal

1/2 cup BBQ sauce, any variety

1 pound pork tenderloin, cooked and shredded

2 eggs

1/8 teaspoon seasoned salt

Dash of white pepper

1/2 cup Spring Mix, chopped

1 green onion, snipped

Instructions:

Preheat oven to 400°. Brush flatbread with olive oil on both sides; sprinkle bottom with cornmeal. Bake 5 minutes. Remove from oven. Spoon BBQ sauce evenly over flatbread. Cover all with shredded pork. Create a “well” for each egg. Gently crack an egg into each “well”. Sprinkle eggs with seasoned salt and white pepper. Bake 8-10 minutes until eggs are set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When eggs are cooked, remove from oven. Add chopped Spring Mix and green onion snips.

Open-Faced Pulled Pork BBQ Sandwiches

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Open-Faced Pulled Pork BBQ Sandwiches! Stretch Summer to its limit with this popular sandwich that has maximum flavor on a toasted pretzel bun. Pile it high with tangy cole slaw and a dill pickle spear on the side for a satisfying meal. Once you combine the shredded pork with the barbecue sauce, keep it warm in the crockpot and savor the aromas filling the house.

OPEN-FACED PULLED PORK BBQ SANDWICHES

Ingredients:

3-4 pound boneless pork roast prepared as directed from the segment Kalua Pork Roast https://snapshotsincursive.com/2015/05/27

Leftovers can be frozen and used later to make something incredible like today’s special.

Add 1 cup of your favorite bottled barbecue sauce to the shredded pork. Simmer to blend flavors. Or…..make the sauce yourself!

BBQ SAUCE:

1/4 cup tomato paste

1/4 cup water

1/2 cup chili sauce

1/2 cup brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

2 tablespoons lemon juice

1 tablespoon liquid smoke

Instructions:

In a 2-quart saucepan, heat all ingredients to boiling. Reduce heat. Simmer uncovered for 10 minutes, stirring occasionally. Add more water if needed. Mix with pulled pork to blend flavors. Keep warm.