Not only that, you are going to love these flavorful grilled pork chops, but I can promise you will make them all the time. Now, you will need any kind of grill to make them, of course. However, you can use your air fryer read more
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This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it. It would be too many comfort foods to count that remind me greatly of my childhood. I can’t even say which is my favorite because I really enjoy them all. read more
When it comes to delicious food to share with your family and friend these buns are definitely a way to go. They are simple and with a little prep, these could be done in no time. I absolutely love a good sandwich as well as homemade buns, calzones, and of course, BBQ pulls apart pork. So these are definitely a bit of all combined together, don’t you think?!
I used pizza dough to make these as well as some leftover pull apart pork that I mixed with BBQ sauce, and let me tell you, they were delightful.
My family enjoyed this barbecue pull apart stuffed buns very much, especially my husband who loves these types of food. I made them many times with different filling, such as ham and cheese, or sauteed ground beef and onion and they are always a crowd pleaser.
I am going to link a recipe for my dough, as well as slow cooker pull apart pork in the recipe section. If you are going to make 4 large buns, then you’d need at least 2 tablespoons of BBQ pull apart pork per bun. You can buy it store, or make it yourself.
Now, let’s start cooking.
BBQ Pulled Pork Stuffed Buns
- Pizza Dough — makes 4 large rolls or 6 smaller, recipe below, or use store-bought
- 8-10 tablespoons Slow Cooker Pulled Apart Shredded Pork or store-bought
- 1 cup Shredded Mexican Cheese Blend
- 1 tbsp melted unsalted Butter for brushing
- Sprinkle Garlic Powder for each bun
- Sprinkle Dried Parsley for each bun
Divide a dough into balls approximately size of a baseball (about 9 inches in circumference). RECIPE FOR HOMEMADE PIZZA DOUGH
- Flatten each ball into 5-6 inches in diameter and into less than 1/2 inch thick disks.
Add about 2 tablespoons of barbecue pull apart pork and sprinkle cheese on top.
- Close each bun — Bring the edges together and pinch them to seal the dough completely, leaving the edges clear. Continue until all the dough and filling has been used.
- Place in well-greased baking pan or line baking pan with the parchment paper. Do not put the buns too close together, as they spread. Let them rise, covered for about 30 more minutes, or until they are almost double in size. During the last 10 minutes of rising time, preheat your oven to 400F. Brush buns with melted butter before baking.
- Bake for 30-40 min, or until golden brown.
- 15 minutes before they are done, brush the buns lightly with just a few strokes of melted butter so that garlic powder and dried parsley could stick. You'd need just a sprinkle of two of garlic powder and dried parsley for each bun.
- When they are done, cover them with a large cotton kitchen towel and allow them to rest for about 10 minutes before serving.
Mine cracked a bit while baking, but I kept them only 15 minutes to do the second rise instead of 30 minutes. Make sure to allow them to rise up again from 30 to 45 minutes. They will be amazingly fluffy and delicious, however, the buns were pretty amazing regardless. You can use any cheese that you want or do not cheese at all, it is up to you. You can make the dough a day before and place it in the fridge. Make sure that it is completely covered to prevent from drying. If you make buns, yes, you can freeze them ahead and bake later. They are just wonderful. The baking time will not change significantly, but it might vary if the buns are frozen.
Since we love slow cooked meals, I had to test this sauce. It was a hit! Seriously, it cannot get any easier than putting a chunk of meat in slow cooker. Then, pouring smoky, tangy and yummy sauce on top and wait until the food is slowly bubbling.
I would not be me if I did not add something-something to make it better, so I added sriracha, which is really optional.
These sauces from Campbell’s Slow cooker are lifesavers, especially for busy households. Also, they are inexpensive.
The taste of Southern BBQ sauce smothered over shredded pork was incredible, I must say! There are other flavors that I enjoyed and I linked them down in notes.
The fact is that I am a complete sucker not only for a slow-cooked chunk of meat but for BBQ flavors…there is no way in hell that I would take a pass. There is always a space for it in my belly, that goes for grilled food, too. (For you that don’t know BBQ and grilling are two different things, just sayin’.
Anyhow, if you are busy and have your hands full this is the way to go, perfectly seasoned, melt in your mouth, kick-ass sandwich.
Slow Cooked Pulled Pork with Southern BBQ Sauce
- 3-4 lb. well trimmed boneless pork shoulder
- 1 pack Slow Cooker Sauces Southern BBQ
- 1 tbsp. Sriracha *optional
Place pork in the slow cooker. Open slow cooker sauce, then pour over pork and add sriracha which is optional but it gives a nice kick. (no water necessary)
Cover and cook on low 8 to 10 hours (or on high 6 hours until pork is very tender). Remove pork to cutting board and shred with 2 forks.
- Divide shredded pork among buns/rolls/tortillas. Serve it with salad, or Coleslaw etc.
You can use Beef or Chicken (of course chicken will cook much faster).
Other favorite sauces from the same brand are Sweet Korean BBQ sauce (the taste is the same as if you are eating bulgogi) and Slow Cooker Mexican Red Chile Taco Sauce. You can buy these sauces online (Amazon), Publix, Walmart etc. This is not sponsored post and these opinions are 100% my own.
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Daeji bulgogi– Spicy pork is a popular Korean grilled dish and it is quite different from beef bulgogi, mainly because the marinade is not only soy sauce-based, but instead marinade juices are based and heated up with gochujang and/or gochugaru (Korean red hot chili paste and/or powder) Grill read more
Who loves Chinese Food? I can see many hands up waving at me. Let me ask you, how many times monthly do you go to get takeouts?
I hear ya! Well, to be honest, I am guilty as charged. I would go just to get my favorite dishes, especially when I was pregs and too lazy to cook. I love Chinese food, as much as Korean and Japanese.
We have Asian influenced meals at least twice a week. I am fortunate enough that my family love the flavors too.
Broccoli and Pork Tenderloin Stir Fry is so simple and easy that the only time consuming is actually preparing before cooking and that is even faster than getting food to be ready in Chinese restaurant.
One of the ultimate favorites that I must have most of the time when I go is hot and sour soup. No matter how many times I made that soup at home, it was never the same as in the restoraunt.
Of course, beef and pepper combo as well broccoli and beef with refried rice. Did I get your mouth to drool? I know! I am totally evil.
However, I was craving it badly the other day and did not have any beef; getting out of my PJ was not an option. It is my stay at home mom uniform, after all. So, I used pork tenderloin instead of beef. Smart, huh?!
Also the point, in my opinion, is in the meat marinade. If you get it right, you can use any meat that you like, adjust the spiciness, thickness, sodium est.
That is the beauty of homemade. Trust me these pictures don’t do this dish justice. Now back to my video; It was as expected Fail attempt, again!
Not so easy standing in front of the camera. I wrote little cheat notes, and COULD NOT read what it says. LOL! SMH!
It was hilarious to my kids, of course! At least someone found it amusing. I will just stick to writing down recipes for a while. Thank you very much!
Simple, delicious and quick weeknight dinner.
- 1 Tbsp Oil (Canola, Vegetable, etc)
- 1 pound Pork Tenderloin (or any other meat would work fine too) cut into bite-size pieces or strips
- ½ Large Carrot julienne, cut into matchstick size
- 2 cloves of Garlic minced
- 1 Inch Fresh Ginger minced
- ¼ Onion chopped or sliced
- 2 Cups Fresh Broccoli, sliced into equal size side, then blanched
- 1 Red Pepper sliced into strips *optional
- 1 Tbsp Oyster Sauce
- ½ Tbsp Soy sauce Lite, if needed to taste
- Toasted Sesame Seeds
- Meat Marinade:
- ½ Cup Soy Sauce Tamari to sub for GF option
- 1 Tbsp Chinese Rice Wine, or dry Sherry also Gin could be alternative-more info in the notes)
- 1 Tbsp Sugar
- ½ tsp. Chili Sesame Oil, Sesame Oil for non-spicy option
- ½ Tbsp Corn Starch or Flour
- Cut the meat into bite-size pieces and mix the marinade mixture. Pour over the meat, mix with your hand so all the pieces can get coded and let it marinade for 15 minutes. Once the meat has been marinated enough preheat your wok or pan with oil.
- Wash and blanched broccoli; blanching is a cooking process, when you boil water drop your vegetable in and let it stay for 50-60 seconds, take it off the heat and run the cold water over it-this is called shocking. It will have beautiful color, just a bit tender but still very crispy.
- In a wok or pan with oil drop marinated meat and let it get nicely browned on both sides for a minute or two on medium heat.
- Add minced garlic and ginger, stir-fry with meat-don't let it burn; You must stir.
- Add sliced onions, red peppers (optional) and julienne carrots; Stir for a minute. All the addition of vegetables is optional. You can add more or you can add only broccoli.
- Add blanched broccoli and pour over oyster sauce (and soy sauce if needed), stir for a minute just to get the broccoli heated through again.
- Serve it over or with Steamed rice or it could go well with egg noodles too.
· I use red bell pepper because I love a pop of red color, but it does give you a bit of sweetness too. I stock on peppers when they are on sale; wash, cut and freeze. Saving you time and money. My boys do not like cooked peppers or onions so most of the time as you can see on the pictures, I omit peppers and add onion powder.
· If you cannot have Oyster sauce due to the Shellfish Allergies use Vegetarian Oyster Sauce which is made from Mushrooms.
· Rice Wine Substitute:
· Do: Dry Sherry is the most commonly recommended substitute for rice wine because not everybody can get rice wine. Dry Sherry is available in Liquor stores. It comes closest in flavor to Shaoxing rice wine, an amber-colored wine made with glutinous rice, wheat yeast, and spring water. Japanese Sake-although different in flavor than Chinese wine, could be used as a substitute. For non-alcoholic marinade use, apple juice or white grape juice; acid from either will act as a tenderizer.
· Don't: Use rice vinegar in the marinade. It is vinegar and not wine, therefore, you will end up with slightly different flavor/taste.
FOR LOW CARB OPTION:
Use Cauliflower Rice or Shirataki Noodles
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