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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

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. I’ll explain.

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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 Pickles

Crock Pot Chipotle And Cola Pulled Pork

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2 Comments »

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: 12-inch cast-iron skillet, 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.

1 Comment »

Autumn Squash Soup

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This soup is so delicious and is a great way to ring in the fall season. I like to serve my Autumn Soup with a drizzle of *E.V.O.O,  Homemade Ciabatta Croutons, fresh chives, and roasted (Mexican pumpkin seeds) Pepitas.

It’s a nice way for your family and/or guests to customize their soup. There are a few steps in making this soup, but they are all really easy.

Mozzarella in Carrozza, which means carriage in Italian, is a type of fried cheese sandwich, in Italian cuisine, that’s super popular in the Campania region of Southern Italy. The perfect sandwich for dunking.

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Pumpkin Puree

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 4 to 6 servings
Equipment: 10-cup food processor, 2 rimmed baking sheet pans, 6-quart heavy-bottom saucepot, medium-size mixing bowl, large mixing bowl

Note: The soup alone is gluten-free.

Ingredients:
2 large butternut squash, peeled and seeded, 1 1/2-inch dice
1/2 cup of olive oil, divided
2 tablespoons of Kosher salt, divided
1 tablespoon of freshly ground black pepper, divided

6 heaping cups of diced butternut squash, roasted
1 cup of onions, puréed (1 1/2 large onions, diced)
2 cloves of garlic, roughly chopped and puréed
2 tablespoons of olive oil
1 tablespoon ground cumin
1 teaspoon ground chipotle powder ( add more if you like more heat)
1 tablespoon light brown sugar
1 tablespoon Kosher salt
1 15-ounce can of pumpkin purée
1 1/2 quarts (6 cups) of chicken stock, unsalted
2 tablespoons of heavy cream
1/4 cup of chives, finely chopped for garnish
1/2 cup of Pepitas for garnish, roasted
Ciabatta croutons (optional)
*E.V.O.O. to drizzle over soup
Mozzarella grilled cheese sandwiches (optional)

Directions:
Preheat oven to 425-degrees F.
Start by peeling and seeding the butternut squash. Dice into 1 1/2-inch size chunks. Spread them out onto 2 rimmed baking sheet pans in one even layer, Drizzle olive oil, Kosher salt, and fresh ground black pepper. Using your hands, toss to coat. Roast for 15 to 20 minutes or until caramelized and fork-tender.

In a food processor add diced onions and garlic, pulse until puréed. Transfer to a bowl and set aside.

In small batches, add the roasted squash to the food processor pulse until puréed. Transfer to a large mixing bowl. Repeat until all the squash has been processed.

In a saucepot over medium heat, heat olive oil, ground cumin, ground chipotle until the oil becomes fragrant, 1 to 2 minutes. Add the puréed onion mixture stir until coated with the spice mixture. Add Kosher salt and brown sugar, stir to combine. Cook for 2 to 3 minutes.

Next, add the puréed butternut squash and pumpkin to the pot, again, stir to combine.

Add the chicken stock to the pot, stir to combine. Once the soup comes up to a very low boil, reduce the heat to low and simmer for 15 minutes, stirring frequently.

Next, add the heavy cream then give that a big stir. Turn the heat off and cover to keep warm.

Preheat oven to 350-degrees F.
Soup’s ready! While it’s staying nice and warm, spread the Pepitas out in an even layer. Toast for 5 to 7 minutes or until you begin to smell their aroma. Chop fresh chives. Transfer both the Pepitas and chives to two small garnish bowls Serve with Homemade Ciabatta Croutons.

To serve, ladle my Autumn Soup into a porcelain serving bowl. Garnish with chives, Homemade Ciabatta Croutons, toasted Pepitas, and finally a drizzle of *E.V.O.O.

*E.V.O.O. is an acronym for extra virgin olive oil.

Homemade Ciabatta Croutons

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