You make a gigantic, 5+ pound pork roast in the crockpot. While it’s cooking away all day, you wished you had a real job. Because the smell is killer. But the timer on the front of the crockpot says you’ll end up in the ER for a week if you even think about it. With a house of 2 Bigs and a Little, you dream of the upcoming hectic days that happily end with zero cooking and melt-in-your-mouth pulled pork sandwiches.
And after 2 days, you find yourself teetering on the verge of Googling “What else can I do with leftover pulled pork besides make another freaking sandwich. Oh, and it should be a little fun. And did I mention I’m sick of sandwiches?”
Enter the trusty pizza crust.
We took our favorite pizza crust recipe, smeared it with our favorite barbecue sauce (Rudy’s!), topped it with with some green and red onions, leftover pulled pork, and cheese.
And then we baked it.
And ate it.
And then we made it again the next night. And then a third night to completely kill the leftovers.
Because we get tired of pulled pork sandwiches a lot easier than we get tired of pizza.
Barbecue Pulled Pork Pizza
Breathe new life into leftover pulled pork with your favorite pizza crust, barbecue sauce, and red onions.
Your favorite pizza dough (or mine), ready to stretch and bake
Olive oil, for brushing
~1/3 cup barbecue sauce
~1 cup leftover shredded pulled pork
3 oz shredded mozzarella or queso fresco (we used a 50-50 mix)
1 large green onion, thinly sliced, dark green tops reserved for topping
Thinly sliced red onion
Small handful of grated Parmesan
Coarse cornmeal, for dusting surface and peel
Flour, for dusting work surface
Place a pizza stone in the top 1/3 of your oven and heat your oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
Dust a pizza peel or your baking sheet with a light dusting of flour and a couple of generous pinches of cornmeal.
Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
Brush a ~1-inch border of olive oil around the edge of the pizza dough.
Spread the barbecue sauce over the crust.
Sprinkle the dough with pulled pork, followed by mozzarella, white/light green portions of the green onions, red onions, and a sprinkle of Parmesan cheese.
Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
Remove from oven, sprinkle with the sliced dark green onion tops, slice, and serve.
Who doesn’t love a good fiesta? Especially when it’s celebrating our sweet friend Krystal and the impending arrival of sweet little Cookie.
Krystal is the blogger behind Mrs. Regueiro’s Plate. She and I share a love for massive prop rooms and an adoration for California-based food photographer-stylists couples
To celebrate, a few of Krystal’s friends were asked to prepare a dish inspired by her and her husband’s backgrounds, Filipino and Cuban (how much more exotic does that sound compared to “Texan” and “Georgian”). I settled on a dish using Cuban-style pulled pork and ultimately decided on sliders since they’re pretty much the perfect party food.
Cuban pulled pork is seasoned liberally with a marinade of garlic, sour oranges, lime, and minced onion. The acidity creates a melt-in-your-mouth tender roast that’s excellent served slider-style on dinner rolls with thinly sliced red onions and melty swiss cheese. And you’ll have quite a bit of pulled pork leftover for other goodies like quesadillas, tacos, or just more sliders!
Congratulations to Krystal and Eric! Thanks to Joelen for hosting and pulling together what promises to be a delicious celebration and roundup. And a special thanks to Tina for serving as this southeast Texan’s Cuban food technical support and sounding board. First round of margaritas is on me
Cuban-Style Pulled Pork Sliders
Party-friendly Cuban-style pulled pork sliders made with your slow cooker/crockpot.
In a food processor or blender, add the onion, garlic, lime juice and zest, orange juice and zest, oil, oregano, and a generous pinch of salt and fresh ground black pepper.
Process until mostly smooth.
Pour into the ziptop bag, press the excess air out of the bag and seal, massaging the marinade onto the roast.
Pour the contents of the ziptop bag into your crockpot, rotating the roast so that the fat cap is on top, and cook 8-10 hours on low.
Remove the roast from the crockpot and shred, discarding the fat and bones. Reserve ~3 cups of pulled pork for the sliders and store leftovers tightly covered in the fridge (I pour some of the cooking liquid over the shredded meat before storing to keep it from drying out).
Toss the pulled pork with a couple tablespoons of cooking liquid and the juice from the quartered lime.
Preheat the oven to 350.
Cut rolls in half, spread mustard, and then top with a generous mound of pulled pork, a slice of swiss cheese torn to fit the slider, and sliced red onions.
Place the top of the rolls onto the sandwiches and transfer to a baking pan.
Cover with foil and bake 10 minutes.
Remove the foil and bake another 2, until the cheese has melted nicely.
Serve warm with additional red onion and sliced avocado.
Besides Chicken & Sausage Jambalaya (which is one of the most popular recipes among our friends and family), my other favorite New Orleans-inspired dish is Red Beans, Sausage, and Rice.
I set out to give the dish a bit of a healthier makeover because, aside from the occasional indulgence, we’re actually eating pretty healthfully around these parts lately. And I’m about to start training for a 10K. And I’d like to look like I can run a 10K
I’ve always made my red beans pretty similar to the way I made pinto beans… with bacon. Lots of bacon. And then we added a bunch of sliced pork link sausage. And then we poured it over a big bowl of steamed rice. All that fat and those empty carbs are very, very delicious. But so is the lightened version.
We cut way back on the bacon, used a 97% fat-free turkey sausage, and then served it over quinoa to replace the nutritionally deficient white rice. (If you’ve never had quinoa, it has a similar taste to brown rice.) My house still had that heavenly red beans & rice smell (you know the one I’m talking about). We still got a hearty bowl of red beans & brown ricequinoa for dinner but we left the empty calories and extra fat where it belonged: the weekly dessert splurge
We get about 10 servings out of a single pot of beans – we serve a generous scoop of beans over 1/2 cup of cooked quinoa, serving the obligatory cornbread muffin and roasted veggie sides. (I only cook enough quinoa for 1-2 nights at a time.)
Red Beans, Sausage, and Quinoa
The Mardi Gras favorite Red Beans, Sausage, and Rice gets a healthy makeover with turkey sausage and quinoa.
1 lb small red beans, rinsed and picked over
1/2 large yellow or white onion, finely chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 slice of bacon, cut into small pieces
2 cloves garlic, minced
2 bay leaves
Tony Cacheres Cajun Seasoning, optional
14 oz reduced-fat turkey or chicken link sausage
1/2 cup cooked quinoa, per person
Tobasco, for serving
Place beans in a large pot and cover with 3-4 inches of water.
Bring to a boil for 5 minutes and then turn off the heat. Let sit for 1 hour.
Return to medium heat and add the chopped onion, bell peppers, bacon, garlic, and bay leaves to the pot along with a generous pinch of salt, ground black pepper, and a good shake of Tony's (if using).
Bring to a boil and then reduce heat and let simmer until the beans have completely softened, 1.5-2 hours.
Cut the sausage into 1/3-inch rounds and then again to form half-circles.
Add the sausage to the pot and heat through, 10-12 minutes.
Stir in a few shakes of Tobasco and then serve over quinoa.
I had no doubt that with all the rave reviews that these sandwiches had received from fellow bloggers, that they’d be a huge hit at our daughter’s birthday party.
They did not disappoint.
Meet the rockstars of the party, Ham and Cheese Sliders.
I sweetened my favorite dinner roll dough with honey, split the baked rolls and filled them with maple-glazed ham and swiss cheese, and then topped that with a glaze that features mustard, brown sugar, crack, and butter.
I’m kidding about the crack.
They’re addicting. They’re the perfect one-handed party food. And they will be showing up on our Super Bowl menu for sure.
Try to only eat two.
You can take a short cut and use your favorite sweet, white dinner rolls – that shaves 2 hours off the prep time. But I totally think the homemade bread is worth it.
Ham and Cheese Sliders
Sliders made with soft, sweetened white rolls, and topped with a sweet and savory glaze.
For the dinner rolls:
2 packages (2 1/4 tsp each) yeast
1 1/2 cup lukewarm water
1/4 cup oil (vegetable, canola, or olive) plus more for greasing bowl and pan
2 large eggs
1/2 cup honey
6 1/2-7 cups flour
2 tsp salt
2 Tbsp melted butter
For the sandwiches:
28 slices of maple-glazed ham
28 slices of swiss cheese (or 14 large slices, cut in half)
For the glaze:
8 Tbsp butter
1 Tbsp packed brown sugar
1 1/2 Tbsp spicy brown mustard
1/2 tsp Worcestershire
1 Tbsp finely minced onion
Pinch of salt
To make the rolls, add warm water to the bowl of your mixer and sprinkle the yeast over top. Let sit 10 minutes, until frothy.
Add the, oil, egg, and honey to the bowl.
Add the flour and mix on medium-low speed with the hook until the dough holds together, about 2 minutes. The dough should clean the sides of the bowl. If not, add additional flour by the Tbsp.
Increase speed to medium and knead the dough for 5 minutes.
Cover the bowl with a damp towel and let the dough rest for 20 minutes. Add the salt and mix the dough on low speed for 1 minute.
Transfer the dough to a large bowl that has been lightly greased with oil. Cover it with a damp towel and let rise in a warm place until doubled in bulk, 1-1 1/2 hours.
Grease the bottoms and sides of a 9-inch baking pan.
Turn out the dough onto a lightly floured surface.
Roll into rounds the size of a golf ball (~2 oz each) and place in the pan about 1/2-1 inch apart (they should fill the pan after the final rise).
Cover with a damp towel and let them rise for 20 minutes + oven preheating time. The rolls should expand to fill up the entire pan, if you can see more than a couple of spots of the bottom of the pan, let them rise a bit longer.
Preheat oven to 350.
Brush the rolls with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Remove them from the oven and let cool until warm.
Split the rolls in half and top with a slice of ham (folding to fit), a slice of swiss, and the top of the roll and return to the pan.
Heat the butter, brown sugar, mustard, Worcestershire, onion, and salt in a small sauce pan, whisking until smooth and melted.
Drizzle glaze over sandwiches and sprinkle with poppy seeds.
Cover pan with foil and bake at 350 for 10-15 minutes, until the cheese has melted.