Tag Archives: barbeque

Loaded Pulled Pork Fries w/ Spicy Pimiento Cheese Sauce

So after eating a few healthy meals, I remembered that you only live once and I wanted to dig into some southern comfort food.  I couldn’t decide what exactly, so I just mashed a few of my favorite recipes together and came up with this delight!  Man…come football season, these are going to be on my game day menu for sure!!

A couple of things that are awesome about this recipe is A.  It’s actually easy!  You basically put all the ingredients into two different vessels and walk away for HOURS!  Assemble once finished and done!  B.  Any leftovers can be used for other meals!!  Pulled pork? Sandwiches, wraps, etc.  Cheese sauce? A fantastic chip, cracker or veggie dip, pour on the sandwiches, quesadillas, etc.  Man the ideas are coming to me now!

So please do your family a favor and try this out ASAP!

*You can also cook the pork in a crockpot as well..if possible, still sear the meat and then place in your slow-cooker.  Cook on low for 8 hours.

The Starting Lineup

Spicy Pimiento Cheese Sauce

  • 8oz block cream cheese, cut into cubes
  • 2 cups sharp cheddar, shredded
  • 1 cup evaporated milk, divided
  • 4oz can green chilis, with juice
  • 4oz jar Pimiento’s, drained
  • 1 jalapeño, finely diced (I keep the seeds in)
  • 1 tsp Garlic powder
  • A pinch of kosher salt & ground pepper

Braised Pulled Pork

  • 3 lb pork butt/pork shoulder, excess fat trimmed
  • 16oz beer
  • 1 large onion, quartered
  • 1/4 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp ground pepper
  • 1 tbsp kosher salt
  • 2 tsp mustard powder
  • 2 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 2 tbsp oil
  • Your favorite bbq sauce (I use Franklin Barbecue ‘Texas Style’) 
  • French fries (homemade or store bought)

Garnish

  • Green onions, sliced
  • Red onion, chopped
  • Jalapenos, slices
  • Cilantro, chopped
  • Bbq sauce drizzle 

    Spicy Pimiento Cheese Sauce

    Braised Pulled Pork

Let’s begin! 

In your non-stick sprayed crockpot, simply add in all of the Spicy Pimiento Cheese sauce ingredients: cream cheese, cheddar cheese, 1/2 evap milk, green chilis, pimientos, jalapeño, garlic powder, salt & pepper.  Place the cover on and set to low for 2-3 hours.  Stir a couple times while melting and add the remaining milk half-way through to slightly thin.  Done!  Easy, right?  *This is soooo good, I had at least a couple spoonfuls 😬👍 

   On to the pork!!  Preheat the oven to 325 degrees.

Combine all of the spices together while heating the olive oil in a large heavy-bottomed pot to med-high. *Reserve 1 Tbsp of the spice blend, set aside. 

Evenly coat your pork with this spice blend and sear all sides of the roast to create a nice crust on the outside.  *Typically takes 10-15 minutes. 

    

Follow the searing by tossing in the cut onions and pouring in the beer. *If you’re over 21, take a swig!  

Now simply cover the pork with the lid and place into your preheated oven for about 3 hours. *If you’ll be away longer, you can drop the temp down to 275 and give yourself another couple of hours.

As your house is smelling magnificent, wipe the cheese sauce you’ve been sneaking from your chin, and start to chop and dice your garnishes. 

 Now that everything is ready to go, remove the pork from the oven and begin pulling it, literally.  Shred with two forks (careful, it’s hot!!) and toss in your desired amount of bbq sauce.  *Here is where your oven is now free and you can bake your french fries if not using a deep fryer.

Assembly time!  Once your fries have finished cooking, sprinkle them with a bit of that reserved spice blend and then top with a good amount of the warm pulled pork and a drizzle of bbq sauce.  Now ladle the Spicy Pimiento Cheese Sauce overtop and garnish with all your favorites!  Dig in and enjoy!  *I hope you bought a six-pack of beer, because it goes great with this!! 

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Hawaiian BBQ Pizza

Leftovers.  Yep, this insanely good pizza idea came from a remaining beer braised pork I made the other night.  My family, of course, loves pizza in any flavor so with what I already had on hand and a quick trip to the market for a fresh pineapple, dinner was good to go!!

Your average commercial ‘Hawaiin Pizza’ consists of ham/pineapple and marinara..but let’s change it up and make it BETTER!  Now I can’t say that in Hawaii they’re huge on southern BBQ but I know they’re big on pork!  This shredded pork is THE way to go.   …However, I’ll give you credit if you use chicken or cut up ham, I mean you just can’t mess this up!

The Starting Lineup

  • 1 recipe or store bought pizza dough (Pizza Dough | Railroad Wife)
  • 1-2 cup braised pork….chicken or ham would work too (Beer Braised Pork | Railroad Wife)
  • 6 strips bacon, cooked & crumbled
  • 1 cup BBQ sauce (I prefer thinner, ‘Texas Style’ Franklin Barbeque), plus more for a drizzle garnish.
  • 2 cups grated cheese (I.e. mozzarella, Jack, or cheddar blend)
  • 1 cup fresh cut pineapple
  • 1/3 cup thinly sliced red onion, soaked in ice water to remove some ‘bite’
  • 1 Tbsp extra virgin olive oil
  • Cilantro, chopped for garnish
  • Jalapeño, thinly sliced for garnish (optional..but you know I did!) 

Whether you bought dough from your local pizzeria, made your own in advance or even bought a Boboli premade crust..this WILL be good!  So now that the dough is in some form ‘ready’, let us prep the rest of our ingredients! 

 *One more assumption of mine, as you read above I am using some of my leftover Beer Braised Pork.  If you did not make that recipe or have any leftovers, here is where you will season and cook or grill your chicken.  Precooked and self-cubed ham would be fine too.

The bacon!!!   In a skillet, cook the always delicious bacon to your desired doneness..whether that be chewy or crispy.  I’m a crispy gal, but to each their own. 

 
As that bacon is frying away, let’s cut the onion.  This gives the pizza a nice bite, BUT since I don’t want the onion too overpowering, we soak!  Yep, after you thinly slice the purplish-red veggie, place the slices into a cool ice bath of water.  This will take the harshness out of the onion..also a great trick for sandwich making.  When ready to assemble, just pat dry with a paper towel.

 

Pineapple time!  Ok, this fruit can be quite intimidating.  I mean it almost hurts to just hold, let alone find the flesh.  ..but seriously, it cuts ridiculously easy and you’re done before you can even use a can opener.  I just cut into bite size pieces.  If you’re truly at a loss, watch a YouTube video…  

  

 

Well, that’s about it!  Your main toppings are done!  Veggies and fruit cut, meat/poultry cooked and bacon is done and crumbled….assembly time!

Preheat your oven to 400 degrees or to your dough’s package instructions.  While preheating, place your pizza stone OR a baking sheet in oven to warm as well.

If needed, roll out your dough..I like a bit of cornmeal under my crust for added texture.  Also, do a Tbsp layer of EVOO over the top of your crust. 

   Next, ladle a nice amount of your preferred bbq sauce and about 3/4th of your cheese. 

I then add the shredded pork, bacon, red onions and pineapple down..followed by the remaining grated cheese. 


Place your dough on a pizza stone (or your dough with parchment paper under it, on an UPSIDE-DOWN, large baking sheet).  Cook in your 400 degree oven for about 20 minutes or according to your premade dough directions.  
Garnish with some freshly chopped cilantro, an extra drizzle of BBQ sauce and perhaps some thinly sliced jalapeños.  Enjoy!! 

 

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