UNIVERSITY OF ARKANSAS RAZORBACKS™ BAKED CHEESY PULLED PORK DIP
Cheer on the Razorbacks with pride with this cheesy barbecue dip as part of your tailgate spread. Once you taste it, you'll be doing the "Woo Pig Sooie" with the rest of the family.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 14
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 1/2 cups of the cheddar cheese, the cream cheese, green chiles and green onion whites. Spread evenly in baking dish.
- Top with pork. Top with remaining 1/2 cup cheddar cheese. Bake 28 to 32 minutes or until hot and bubbling at edges.
- Top dip with pickles and green onion greens; serve with chips.
Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1/4 Cup Dip and 1 oz Chips, Sodium 390 mg, Sugar 4 g, TransFat 0 g
PULLED PORK NACHOS
While home from college, my daughter made these tempting pork nachos, her first recipe ever. My son and I couldn't get enough. -Carol Kurpjuweit, Humansville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 8h30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, mix seasoning ingredients. Place roast in a 5- or 6-qt. slow cooker; rub with seasonings. Add peppers and onion. Cook, covered, on low 8-10 hours., Remove roast; cool slightly. Strain cooking juices, reserving vegetables and 1/2 cup juices; discard remaining juices. Skim fat from reserved juices. Shred pork with 2 forks., Return pork, reserved juices and vegetables to slow cooker. Stir in beans, barbecue sauce and cheese; heat through. Serve over chips with toppings as desired. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 233 calories, Fat 11g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 416mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
DALE'S PULLED PORK
The main ingredient for making carnitas or green chili.
Provided by Dale
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 3h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season pork shoulder roast generously with sea salt and black pepper.
- Heat olive oil in a 4-quart oven-safe pot with a lid over high heat. Sear seasoned pork roast in hot oil on all sides until completely browned, 2 to 3 minutes per side. Remove the pork roast to a cutting board, reserving the fat in the pot.
- Allow the pot to cool slightly and place over low heat. Cook and stir onion and garlic in reserved hot oil until the onions are translucent, about 5 minutes. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a flat-edged wooden spoon. Stir liquid smoke into the onion mixture. Return pork roast to the pot and cover with a lid.
- Bake in preheated oven until completely tender, 3 to 4 hours.
- Remove pork to a cutting board, cover loosely with aluminum foil, and allow it to rest for 15 minutes. Shred the pork with a 2 forks into fine shreds. Return shredded pork to the pot and stir with the remaining liquid to serve.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 2.9 g, Cholesterol 129.8 mg, Fat 46.2 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 14.8 g, Sodium 2688.5 mg, Sugar 1.3 g
PULLED PORK
Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with rack in the lower third of the oven.
- In a small bowl, combine the brown sugar, cumin, paprika, salt, and pepper. Rub spice mixture all over pork.
- Place pork, fat side up, in a 5- to 6-quart Dutch oven. Add Guinness and garlic cloves and bring liquid to a boil on stovetop over high heat.
- Cover Dutch oven, transfer to oven, and braise, basting a few times, until pork is fork tender, 3-4 hours. Shred pork with two forks and stir to incorporate with braising liquid.
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