Apes Pulled Pork Recipes

PULLED PORK AREPAS

Pulled Pork Arepas image

Say good-bye to hamburger buns. Barbecued pulled pork just found a new home in arepas (griddled Venezuelan corn patties). Topped with a creamy cilantro and lime-spiked slaw, these American South-meets-South America pockets are a worthy mash-up.

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
1 tablespoon yellow mustard
Juice of 1 lime
16 pickled jalapeno slices, plus 2 tablespoons brine
Kosher salt and freshly ground black pepper
1 1/2 cups thinly sliced green cabbage
1 1/2 cups thinly sliced red cabbage
1/2 cup fresh cilantro leaves, chopped
3 scallions, thinly sliced
2 cups pre-cooked white cornmeal, such as P.A.N.
4 ounces part-skim mozzarella, sliced 1/4-inch thick and cut into eight 2 1/2-inch squares
1/4 cup vegetable oil
8 ounces warm pulled pork

Steps:

Position a rack in the center of the oven and preheat to 350 degrees F.
Whisk together the mayonnaise, mustard, lime juice, jalapeno brine, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cabbages, cilantro and scallions and toss. Let sit for 15 minutes.
Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the cornmeal to the water, using your fingers to stir and combine, until a soft and moist dough forms.
Divide the dough into 8 balls and pat each into a patty about 5 inches wide and 1/4-inch-thick.
Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3 1/2 inches wide and 3/4 inch thick.
Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 5 minutes per side; make sure the oil is hot for each batch. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff each arepa with some pulled pork, jalapenos and coleslaw.

APE'S PULLED PORK

Ape's Pulled Pork image

After a few years of perfecting, here is everyone's favorite (that's had it) pulled pork recipe. I will give detailed instructions on the smoking/bbq version, and a shortcut that just uses the oven.

Provided by ApeDogg

Categories Pulled Pork

Time 20h10m

Yield 20

Number Of Ingredients 9

Ingredients

¼ (17 ounce) bottle creole butter and jalapeno injectable marinade (such as Tony Chachere's®)
½ (12 fluid ounce) can or bottle beer
¼ cup honey
¼ cup soy sauce
3 tablespoons Worcestershire sauce
1 marinade injector
1 (7 pound) pork shoulder roast
1 pinch Creole seasoning (such as Tony Chachere's®), or to taste
fresh ground black pepper to taste

Steps:

Mix creole butter and jalapeno marinade, beer, honey, soy sauce, and Worcestershire sauce in a large cup. Fill marinade injector with beer marinade. Place pork shoulder in a baking dish; inject with marinade. Cover and marinate in the refrigerator for 8 hours.
Preheat oven to 225 degrees F (110 degrees C). Transfer pork to a large roasting pan and tightly cover with aluminum foil.
Bake in the preheated oven until very tender, about 12 hours. Drain and discard about 3/4 the pork juices; shred pork.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 4.6 g, Cholesterol 62.5 mg, Fat 14.9 g, Fiber 0.1 g, Protein 16.4 g, SaturatedFat 5.5 g, Sodium 393.6 mg, Sugar 3.8 g

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