Bbq Pulled Pork And Cheese Rollups Recipes

BBQ PULLED PORK ROLLS RECIPE BY TASTY

Steps:

• Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.
• Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes
• Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.
• Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.
• Cover and cook on high for 5-6 hours.
• Preheat oven to 375°F (180°C).
• Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.
• Shred pork using two forks.
• Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.
• Roll the dough into a log shape, pinching the seams to seal it.
• With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.
• Bake for 20-25 minutes.
• Cool for 10-15 minutes.
• Brush more BBQ sauce on rolls and top with chives, if desired.
• Enjoy!

PULLED PORK GRILLED CHEESE

Steps:

• Heat shredded pork according to package directions. Stir in garlic. Layer 4 slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise., In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.

GRILLED MAC AND CHEESE WITH PULLED PORK

Steps:

• Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside.
• Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
• Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.
• Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
• Generously spread the butter-mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
• Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.

PULLED PORK GRILLED CHEESE

Steps:

• Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
• Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
• Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
• Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

BBQ PULLED PORK

Steps:

• Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
• Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
• Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
• Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
• Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
• To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.