Bite Size Pulled Pork Po Boys Recipes

PORK BELLY PO' BOY

Steps:

• Fully submerge the pork belly in a pot of water, add the salt and bring to a boil. Reduce to a simmer and cook until the pork belly is flaky and tender, 3 to 4 hours. Turn off the heat and drain.
• Heat peanut oil in a fryer or large pot to 350 degrees F. Gently place handfuls of the rendered pork belly into the fryer until golden crispiness, 5 to 7 minutes. Transfer to a plate or bowl and season with salt and pepper.
• Mix the mayonnaise and maple syrup in a bowl. Spread a hefty portion onto the bottom baguette halves, followed by a little squirt of the hot sauce. Top with a handful of chopped lettuce, a couple slices of dill pickles and the fried pork belly. Finish with another heavy drizzle of the mayonnaise-maple mixture. Enjoy!

BITE-SIZE PULLED PORK PO' BOYS

Steps:

• Preheat the oven to 325 degrees F.
• Rinse and pat dry the pork butt. In a small bowl mix together all of the ingredients for the spice rub. Coat the pork completely with the spice mixture and rub it into meat. Put the roast into a roasting pan or a high sided casserole dish with a lid. Pour enough chicken stock into the pan to come about 1/2-inch up the sides. Cover the pan tightly with foil or lid and put in the oven. Roast the pork until meat is completely tender and pulls apart very easily, about 4 1/2 to 5 hours. Remove from oven and allow to rest for 10 minutes before shredding the pork from the bone.
• For the Slaw: While the pork is roasting combine the cabbage with the carrots and onion in a large bowl. In small bowl whisk together the remaining ingredients. Pour the dressing over the slaw and toss to combine. Refrigerate for at least 1 hour and up to overnight. Season with more salt and pepper, to taste, before serving.
• Preheat the oven to 250 degrees F.
• Slice the dinner rolls in half and put on a sheet pan to warm in a low oven. When ready to assemble the po' boys, put some shredded pork on bottom of each roll, top with some BBQ sauce and finish with a heaping spoonful of the slaw. Cover with the roll tops and serve immediately.