Posts tagged pork
Posts tagged pork
Seven years ago I ate one of the best pulled pork sandwiches I’ve eaten in my whole life. It was in Chattanooga, Tennessee. I don’t remember the name of the place but it was served by a tiny old dude with long hair in a white and orange food wagon. I guess he was the owner. The meat was so tender and juicy and had a perfect rich taste to it. Since then I’ve been experimenting with different versions of pulled pork sandwiches. This one is definitely one of the best I’ve done so far. It’s a sweet, juicy and piquant pulled pork sandwich with a hot chili sour cream topped with lots of fresh cilantro.
This is actually a recipe I was thinking to keep as a secret. It’s a glaze I’m particularly proud of. I’m working on a BBQ sauce version of this as well and will come back to you with that one. But here’s a nice recipe with a pork tenderloin with this great homemade fig glaze. Hope you enjoy!
You need advice on what to do with leftover bbq pork ribs? Well, here’s one damn delicious thing you could do. Leftover bbq pork ribs sandwiches with coleslaw.
Well, what can I say. I love those tender pork ribs where the meat just falls right off the bones. With this nice hot, sweet and sour apricot glaze made of fresh apricots you’ll be in barbeque heaven!
Green peppercorn rubbed pulled pork
If you’ve checked out some of my earlier recipes you’ve probably figured out black pepper is one of my favorite spices. Actually, I LOVE all kind of peppercorns. Here’s a nice version of the pulled pork with a dry rub made mostly of green peppercorns as well as some other nice complementary spices.
INGREDIENTS (4-6 servings)
Tip! Because the rub is made of only dry ingredients it’s well suited to store for quite a while.
Homemade cajun seasoning
Are you eager to try a kind of exotic version of Cajun seasoning? Here’s a really nice one perfect for a pulled pork. Or why not just try it in a stew?
Put seasoning on pork and cook as you like. I usually rub the top of a pork tenderloin and cook in an ovenable pot in the oven at 210 °F (100 °C) for 5-7 hours together with big chunks of tomatoes and pears.