Let's Dish With Linda Lou

Where You Taste The Love

Barbecue Pulled Pork

Let's Dish

Having worked in the barbecue industry for over 30 years, I  believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and great texture to the sandwich.

I made a Fennel slaw for my Slow Cooked Pulled Pork sandwiches and If you’d like that recipe, click the link at the bottom of this post.

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My Chipotle And Cola Crock-Pot Pulled Pork recipe is super delicious and really easy to make. For that recipe, just click on the link at the bottom of this post. This time I’m making my Barbecue Pulled Pork, using my Dutch oven. I’m using a bone-in pork shoulder better know as a pork butt.

I always seem to have enough pulled pork to last for a couple of days. The second day I love to use the hot pulled pork and lay it ever so gently over a cold crisp salad.

This time, I’m making a really easy wet rub that can be done in the food processor. The great thing is you can make the wet rub in advance.

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Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes
Yields: 6 servings
Equipment: 6-quart Dutch Oven, 10-cup food Processor

Ingredients:
4 to 5-pound bone-in pork shoulder (pork butt)
2 large onions, quartered
1/2 cup chicken stock, unsalted
1 cup of Sweet Baby Rays BBQ sauce (substitute homemade barbecue sauce)
Fresh bake Ciabatta rolls

Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic, roughly chopped
2 tablespoons of Champagne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 Chipotle peppers, seeded and roughly chopped
2 teaspoons of the adobo sauce (from the can of chipotle peppers)
1/4 cup water

Directions For Wet Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt (pork shoulder) on a sheet pan and massage the wet rub all over the pork. Even in all of its crevices. Wrap tightly in plastic wrap and refrigerate for 24 hours (at least overnight).

Directions For Braising Pork:
Preheat oven to 350-degrees F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4 1/2 hours, or until pork is tender.  When you remove the pork from the pot, the meat should want to fall apart and away from the bone.

Place the pork onto a sheet pan. Turn the stove on medium-high heat, bring the liquid in the pot up to a boil, turn the heat down to a simmer and reduce the cooking liquid, in the pot, by half. This should take about 10 minutes. While the liquid is reducing, remove the bone(s) and the fat cap. Use two forks to shred the pork. Add the pulled pork back into the pot. Add barbecue sauce, using a pair of tongs, toss to combine. Turn the pot down to the lowest setting, cover to keep warm until ready to serve.

To Serve:
Butter and grill Ciabatta rolls. Top with my Fast Homemade Garlic Dill Pickles, and a side of my Fennel Slaw, or make your favorite salad topped with this delicious Barbecue Pulled Pork.

Fennel Slaw

Fast Homemade Garlic Dill Pickles

Chipotle And Coca-Cola Crock-Pot Pulled Pork

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Homestyle Taco Meat

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The key to a really great taco is the meat. Simmered low and slow with a lot of bold flavors can take a taco to the next level. Don’t stop there, pick your choice of a vessel to serve your tacos, also important. Finally, finish by using your favorite ingredients full of bright colors and textures to fill your tacos. Eye candy is the best phrase I’d use to describe these tacos.

This is my recipe for Homestyle Taco Meat.

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Oregano

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I’m using two fresh herbs for my tacos. Oregano from my Hanging Herb Garden and fresh cilantro.

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Stuffing (2)

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Olive Oil

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Arugula

Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for Cilantro-Lime Brown Rice With Black Beans, click on the link at the bottom of this post.

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You can choose between using plum tomatoes or grape tomatoes for your Pico de Gallo.

Pico de gallo

If you’d like my recipe for Pico de Gallo, click on the link at the bottom of this post.

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If you’d like my recipe for Chunky-Style Guacamole, click on the link at the bottom of this post.

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How about these Tex-Mex-Style Baguette Pizzas? Buy a jar of your favorite taco sauce to smear over grilled baguettes, top with shredded cheese. Place them under the broiler until the cheese becomes lightly golden brown and bubbly. Top with my Homestyle Taco Meat and fresh Pico de Gallo.

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Red Onion

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Cilantro

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Prep Time 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 servings (12 tacos)
Equipment: 6-quart Dutch oven, chef’s knife, 3 large mixing bowls

Note: A variety of fresh salsas and Pico de gallo are now available in the refrigerated section of the produce department in most grocery stores. Take advantage of these products to use as ingredients for taco meat, even guacamole.

Ingredients For Taco Meat:
1 tablespoon of olive oil
2 pounds of ground pork (substitute ground chicken, lean ground sirloin, or turkey)
1 onion, diced
2 cloves of garlic, minced
1 Fresno chili, seeded and minced (substitute jalapeno)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of dried oregano
1 tablespoon tomato paste
4 tablespoons of taco seasoning
1 lime, juiced
4 dashes of Worcestershire sauce
1 1/2 cups of beef stock, unsalted
3/4 cup of store-bought fresh salsa (cantina-style)
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions, reserve green tops for garnish, thinly slice the tops on the bias

Ingredients For Taco Seasoning:
1 1/2 tablespoons of chili powder
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of cayenne pepper
1 teaspoon of smoked paprika
2 teaspoons of ground cumin
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of dried oregano

Note: Recipe yields approx. 1/4 cup of taco seasoning.
Note: 2 tablespoons of taco seasoning per pound of ground meat.

Directions For Taco Seasoning:
Add all the ingredients for the taco seasoning into a medium-size mixing bowl. Mix to combine.

Tip: Store taco seasoning, in an airtight container, in a dry cool place.

Options For Tacos:
2 boxes of crunchy taco shells (substitute soft corn tortillas)
2 (8-ounce) packages of Mexican blend shredded cheese
limes
Arugula
Avocados
Red onion, finely diced
Cilantro for garnish
Green onion tops for garnish

Directions For Taco Meat:
Set the pan over medium-high heat. Add olive oil and the diced onions. Stir and cook until the onions begin to soften and become translucent, 2 to 3 minutes. Add the ground pork, 4 tablespoons of the taco seasoning, diced green onions (the white parts), minced Fresno chili, minced garlic, dried oregano, Kosher salt, and fresh ground black pepper into the pan.

Using a wooden spoon break up the meat. Continue to cook, stirring occasionally, until meat is no longer pink, 10 to 12 minutes. Add tomato paste and fresh Pico de gallo, stir to combine. Next, add the Worcestershire sauce, fresh lime juice, and beef stock. Bring everything up to a boil, then reduce the heat to medium-low, simmer, stirring occasionally, uncovered for 25 to 30 minutes.

At this point, all the liquid and seasonings have absorbed into the meat giving you a deep beefy flavor. Turn the heat off and add in the sliced green onion tops and cilantro leaves, mix to combine.  Transfer to a large serving bowl. It’s Taco Night!

To serve. I prefer the crunchy taco shells but really it’s totally up to you! This is my HomestyleTacos Meat.

Cilantro-Lime Brown Rice With Black Beans

Chunky-Style Guacamole

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Homemade Tamale Pie

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My HomemadeTamale Pie is a combination of cheesy ground pork-topped cornbread and it’s to die for. I add a few secret ingredients to the store-bought cornbread mix that sends this dish over the top.

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Sour Cream And Ricotta Cheese

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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 1 (12-inch) cast-iron skillet, 1 (12-inch) sauté pan, large mixing bowl, aluminum foil, chef’s knife

Ingredients:
2 1/2 pounds of ground pork (substitute ground beef)
1 (15-ounce) box of Krusteaz honey cornbread
1 large egg, room temperature
1/2 cup (4 ounces) of sour cream, room temperature
1/4 cup (2 ounces) of whole milk ricotta cheese, room temperature
3/4 cup cream-style corn
3/4 cup enchilada sauce
1 tablespoon olive oil
1 cup onions, small dice
3 cloves of garlic, minced
1 tablespoon plus 1 teaspoon of chili powder
1 1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
7 tablespoons of RO*TEL, drained
1/4 cup beef stock, unsalted
2 cups of shredded cheese, Mexican blend and/or Colby Jack
1/2 cup of green onions, (white and green parts) thinly sliced, on the bias, for garnish

Directions:
Preheat oven to 400-degrees F.
First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained RO*TEL, (tomatoes with green chilies), cream corn, ricotta cheese, and sour cream mix to combine. Next, add in the dry ingredients from the box. Add the dry ingredients to the wet, mix until just combined. Do not overmix. Pour the batter into the cast-iron skillet. Bake for 20 minutes.

While the cornbread is in the oven baking, start the filling for the tamale pie.

In a large sauté pan, over medium-high heat add olive oil with diced onions. Stirring frequently, cook the onions for about 3 to 4 or until soft and translucent. Add minced garlic, stir, cook for 1 minute more.

Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Stirring frequently, cook the ground pork, onions, and spices for 10 minutes, or until meat is no longer pink, about 6 minutes. To the meat mixture, add the remaining 4 tablespoons of the drained RO*TEL and beef stock, stir to combine. Simmer over medium heat, stirring occasionally, for another 15 minutes or until all the liquid evaporates. Drain fat, transfer meat mixture to a large mixing bowl. Set aside.

Take the cornbread (in the skillet) out of the oven. Using a fork, poke holes all over the top of the cornbread. Add 3/4 cup of enchilada sauce. Spread evenly over the top. Letting the sauce seep down into the cornbread. Generously top with shredded cheese.

Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Tightly cover the skillet. Bake for 20 minutes.

Switch oven to broil, remove the foil, broil for 5 minutes until cheese is golden brown. Remove the skillet from the oven and let rest for about 15 minutes to set. Garnish with green onions.

Guacamole, Chunky-Style

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