Grilled Barbecue Pork Bites Recipes

GRILLED BBQ POTATO SKINS

Grilled BBQ Potato Skins image

Provided by Food Network

Time 1h50m

Yield 3 servings

Number Of Ingredients 9

Ingredients

3 russet potatoes, scrubbed
4 slices cooked bacon, crumbled
2 tablespoons butter, melted
1 clove garlic, minced
3/4 cup Cheddar
1/2 cup barbecue sauce, warm
1/2 pound pulled pork
Sour cream, for topping
2 tablespoons snipped chives, for garnish

Steps:

Preheat oven to 350 degrees F.
Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
Preheat grill to medium heat.
Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.

GRILLED BARBECUE PORK BITES

Grilled Barbecue Pork Bites image

Try this bite-sized, grill-friendly barbecue pork appetizer plus creamy dipping sauce, sure to be gone in a flash. It'll work indoors on the broiler, too.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

1 pork tenderloin (3/4 to 1 lb)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon packed brown sugar
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
1/2 cup mayonnaise or salad dressing
1/2 teaspoon ground mustard
1 medium green onion, finely chopped (1 tablespoon)

Steps:

Cut pork into 32 (1-inch) pieces; place in medium bowl. In small bowl, mix chili powder, cumin, brown sugar, garlic powder and red pepper. Reserve 2 teaspoons spice mixture; sprinkle remaining mixture over pork pieces; stir to coat completely. Let stand 15 minutes.
In small bowl, mix mayonnaise, mustard, reserved 2 teaspoons spice mixture and the onion; set aside.
Heat gas or charcoal grill. Spray grill basket (grill "wok') with cooking spray. Spoon pork into basket.
Place basket on grill. Cover grill; cook over medium heat 10 to 12 minutes, shaking basket or stirring pork once or twice, until pork is no longer pink in center. Serve with toothpicks and mayonnaise mixture for dipping.

Nutrition Facts : Calories 160, Carbohydrate 2 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 1 g, TransFat 0 g

GRILLED PORK BELLY BITES RECIPE - (4.4/5)

Grilled Pork Belly Bites Recipe - (4.4/5) image

Provided by Shaylie

Number Of Ingredients 7

Ingredients

2 CUPS CHICKEN STOCK
2 CUPS BEEF STOCK
1/2 WHITE ONION, QUARTERED
4 SMOKED CHIPOTLE PEPPERS, ROUGHLY CHOPPED
5 CLOVES GARLIC, SMASHED AND ROUGHLY CHOPPED
1/4 CUP HONEY
OIL OR BUTTER FOR FRYING

Steps:

1. Place the pork belly in a large slow cooker. Add the chicken and beef broth, covering the belly; add cool water, if necessary. Add the rest of the ingredients to the cooker. 2. Set the slow cooker to high heat, and cook for 3 hours or so, watching to be sure not to overcook. You don't want it falling apart when you remove it! Once done, remove the belly and allow it to come to room temperature. You can remove the layer of skin on the bottom if you like. (I like to keep it on, as it adds significantly to the flavor experience.) 3. Time to get the grill going. Get the coals gray/white hot, spread out evenly, to medium-high heat. Place your grate on the top setting above the coals for grilling. 4. Place a bit of oil or butter onto the meat side of the belly, dust it with a bit of your favorite seasoning and lay it meat side down on the grill. Immediately cover the grill. Cook the belly for S minutes, then turn it 90°F. This will create the perfect grill marks. Grill for another 3-4 minutes. Remove from the grill, place on a cutting board and cut into bite-size morsels. Serve on crostinis, if desired.

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