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Browsing Tag: barbecue
I have always loved barbecue pulled pork. It’s sweet, it’s tangy, and it’s a perfect comfort food. So when I can have it for brunch, my favorite meal, I am a very happy camper.
This recipe is a good transition to fall. It incorporates sweet potatoes, but it’s in in-your-face PSL ridiculousness either. It’s a good recipe for when the days first start to get chilly!
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Step One.
You’re going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.
Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.
Step Two.
Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.
Step Three.
When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra – no worries! It will not get overdone since it is submerged in the sauce.
Step Four.
Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!
Step Five.
Wake up the next morning, ready to have the best brunch of your life.
Step Six.
Bake the sweet potatoes (you can use canned if you’re impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min – 1 hour at 375 °F.
Step Seven.
While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.
Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.
Step Eight.
Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn’t be hot, either. Measure out the other ingredients.
Step Nine.
Mix the dry ingredients together with a fork. Add the milk and melted butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.
Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.
Step Ten.
While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.
Step Eleven.
Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in! Make sure you plan enough time for a nap afterwards =]
This brunch recipe transitions from summer to fall. The pulled pork is sweet and tangy - a perfect addition to your next brunch!
Ingredients
- 2 cups apple juice (or cider)
- 1 cup ketchup
- 1 Tbsp dijon mustard
- 1 Tbsp crushed garlic
- 2 tsp molasses
- 2 tsp Worcestershire sauce
- Salt and Pepper
- 1.5 pounds pork roast
- 2 yellow onions
- 1 Tbsp olive oil
- 1 tsp cayenne pepper
- 1 tsp cumin
- 2 cups of the cooking sauce
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1/2 tsp cumin
- 1 sweet potato
- 1 1/2 cup all purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 1/2 cup almond milk (use regular milk if you want to)
- 1/4 cup melted butter
- 2 eggs
- 4 Tbsp butter
- 4 eggs
Instructions
- You're going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.
- Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.
- Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.
- When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra - no worries! It will not get overdone since it is submerged in the sauce.
- Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!
- The next morning, bake the sweet potatoes (you can use canned if you're impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min - 1 hour at 375 °F.
- While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.
- Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.
- Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn't be hot, either. Measure out the other ingredients.
- Mix the dry ingredients together with a fork. Add the milk and butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.
- Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.
- While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.
- Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in!
This flavor-packed burger pairs well with the light crunch of coleslaw and the tang on fried pickles. It is best enjoyed relaxing outside with family and friends!
Ingredients
- 1/2 cup sour cream
- 1/4 cup catsup
- 1/2 tsp Worchestershire sauce
- 2 tsp spicy brown mustard
- 1/2 tsp garlic powder
- salt, pepper, and hot sauce to taste
- 1/3 cup greek yogurt
- 1 Tbsp apple cider vinegar
- 2 tsp sugar
- 1 tsp dijon mustard
- salt, pepper, and hot sauce to taste
- 1 1/2 cups shredded cabbage
- 1/3 cup shredded carrots, diced
- 1/3 cup green tomato, seeds removed, diced
- 1/4 cup bell pepper, diced
- 2 large pickles
- 1 cup all purpose flour
- 1 Tbsp cajun spice seasoning (no salt)
- 1 lb ground chuck
- 8 slices bacon
- 1 tsp minced garlic
- 1 tsp Tony’s seasoning (with salt)
- pepper
- 4 Brioche buns, sliced
- Mayonaise
Instructions
- Don’t pull everything out just yet. There is so much to prepare for this recipe, so walk through it with me in order.
- We will start with the sauce because it is easy and go in the fridge until we are ready to serve. With more rest time, the flavors have an excellent chance to mix and become more bold.
- Mix everything together in one bowl. Stir the sauce until is is homogenous, then cover with plastic wrap and chill until ready to use.
- Measure out your dressing ingredients. Dice the vegetables so that they are in small pieces. Even though the carrots are already shredded, you will want to chop them further so that you don’t get any big chunks in the final slaw. Remember, this is going on the burger! Manageable bites are best.
- In a large bowl, whisk together your dressing ingredients. Add all of the vegetables and toss to coat evenly with the dressing. Cover with plastic wrap and chill until ready to serve.
- **At this point, put the bacon for the burger into the freezer. It will cut a lot easier if it is partially frozen. Do not leave the slices in the freezer for longer than ten minutes**
- Measure out your coating ingredients. Slice the pickles (about 1/4 inch thick)
- Mix the spice together with the flour. Lightly coat the pickles by adding them to the flour bowl and tossing them around. Let them sit for a minute (so that the flour soaks up a little of the juice), then repeat the coating process.
- Add all of your ingredients to a big bowl. Working quickly so that you don’t overwork the meat, mix the ingredients together. Divide the meat into four patties, making them about the size of your hamburger buns.
- Slice the buns in half; spread mayonnaise on each half.
- Grill the burgers following the recommendations for your grill. I do not have a grill, so I seared mine in a grill pan, then baked them at 350°F for 15 minutes, until the inside read 160°F when measured with a thermometer.
- While your burger are grilling, finish the pickles.
- I used a deep fryer for the pickles. It automatically heats the oil to 375°F, but you can do this in a pan as well. Once your oil is heated, fry for about two minutes, or until the flour coating is golden brown. Definitely taste test a lot of them 😉
- Place the fried pickles on paper towels until ready to serve.
- Once your burgers are off the grill, they need to rest for a few minutes. Use this time to grill the buns. Place the halves face side down on the grill; grill until they are browned and crisp.
- Lay the bottom half of the bun on a plate. Top with a generous scoop of coleslaw, and flatten with the spoon. Lay the burger patty on top. Spread a layer of Spicy Southern Sauce on top of the patty. Layer with fried pickles. Finally, top with the remaining half of the bun.
- Dig in!
