BBQ PULLED PORK ROLLS RECIPE BY TASTY
Here's what you need: ketchup, molasses, apple cider vinegar, yellow mustard, worcestershire sauce, garlic, pepper, boneless pork loin chop, salt, pepper, paprika, onion, pizza dough, fresh chive
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 474 calories, Carbohydrate 42 grams, Fat 22 grams, Fiber 2 grams, Protein 26 grams, Sugar 15 grams
SHREDDED PORK SUMMER ROLLS
Provided by Kelsey Nixon
Time 10h30m
Yield 16 small summer rolls
Number Of Ingredients 28
Steps:
- For the rolls: Fill a round cake pan or pie plate with hot water. Place each wrapper in the water for 5 seconds, until softened. Remove, shaking off any excess water and place on a work surface.
- Stack 2 tablespoons of Shredded Pork and about a quarter cup of sliced vegetables and rice noodles on the lower third of the rice paper. Top the vegetable mixture with 2 basil leaves, 2 cilantro sprigs and 1 mint leaf.
- Fold the bottom edge of the wrapper over the filling and then fold in both sides toward the center, and roll up (like you would a burrito). Repeat the process with the remaining ingredients.
- For the dipping sauce: In a mixing bowl, combine the rice vinegar, fish sauce, sesame oil, soy sauce, ginger and sugar. Whisk together until combined, taste and adjust seasoning. Serve the rolls with the dipping sauce
- Cook's Note: Placing a damp towel on top of your spring rolls will help keep them soft.
- Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.
- Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.
- Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.
- Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
BBQ PULLED PORK AND CHEESE ROLLUPS
Provided by Food Network
Categories appetizer
Time 9h20m
Yield about 250 pork and cheese pinwheels
Number Of Ingredients 27
Steps:
- Preheat the oven to 275 degrees F. Place a rack in a roasting pan.
- For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl.
- For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl.
- Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil.
- Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.)
- Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment.
- For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients.
- Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds.
- Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary.
- Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours.
- Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)
SHREDDED PORK ROLLUPS
This is so simple and really tasty. It only has a few ingredients, so use the best possible pork you can find. The quality of the meat will make or break this recipe. Go to a butcher and get the real thing, not the tasteless factory farm pork. Remember, the flavor is in the fat! Sometimes I like to add homemade guacamole, if the avacodos are in season. Keep the juices and make into soup, if there are any leftovers.
Provided by chefboy
Categories Pork
Time 6h1m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Coat the outside of the pork with kosher salt and put in crockpot.
- Cook according to your crockpots instructions, you want the meat to literally fall apart.
- Shred the meat, using a couple forks works great.
- Put meat on tortilla and add a squeeze of lime.
- Roll up and enjoy!
Nutrition Facts : Calories 506.9, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 2464.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.2, Protein 42.6
APPLE BACON PORK ROLL-UPS
I am so proud of this delicious creation-it's easy to make, but impressive enough to use for parties. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Remove drippings, reserving 1 tablespoons for cooking pork chops., In same skillet, heat 1 tablespoon each oil and butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add apples and brown sugar; cook and stir 4-5 minutes or until apples are tender. Stir in parsley and bacon; remove from pan. Cool slightly. Remove 1 cup mixture for filling., Pound each pork chop with a meat mallet to 1/4-in. thickness. Layer each with 1 slice cheese and 2 tablespoon filling to within 1 in. of edges. Roll up pork chops from short side; secure with toothpicks. Sprinkle salt and pepper over roll-ups., In same skillet, heat reserved drippings and the remaining oil and butter over medium-high heat. Starting with the seam side, brown roll-ups on both sides. Transfer to a 13x9-in. baking pan. Bake 15-20 minutes or until pork is golden brown and tender. Discard toothpicks; serve with remaining apple mixture.
Nutrition Facts : Calories 370 calories, Fat 20g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 404mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 23g protein.
EASY SHREDDED PORK
This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Provided by freddajoi
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 7h15m
Yield 28
Number Of Ingredients 7
Steps:
- Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 30.5 g, Cholesterol 89.4 mg, Fat 21.7 g, Fiber 0.8 g, Protein 23.4 g, SaturatedFat 7.8 g, Sodium 1591.5 mg, Sugar 21.7 g
TORTILLA ROLLUPS IV
These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.
Provided by DOREENB
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 25
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
- To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.7 g, Cholesterol 21 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 397.2 mg, Sugar 0.9 g
MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
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