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Combine onion, garlic, barbecue sauce, vinegar, sugar, Worcestershire sauce, chili powder, cumin, mustard powder, and chicken stock in the bowl of a 5- to 7-quart slow cooker. Season with salt and ...
The summer of 2012 saw the introduction of series of limited-time, summer-oriented products. Included in the new menu were a pulled pork sandwich and variations on its Whopper and TenderCrisp chicken sandwiches; each of these new products are based on regional barbecue styles from Tennessee, the Carolinas and
Per Serving: 890 calories, 42 g fat (14 g saturated fat, 0 g trans fat), 1,130 mg sodium, 54 g carbs (4 g fiber, 23 g sugar), 80 g protein. The great thing about Texas Roadhouse is there are a lot ...
30 Minute Posole. Using pre-cooked pork in Mexican posole cuts the cooking time down while still giving it a rich, meaty flavor. While this quick recipe uses chili powder, if you have dried chiles ...
Remove the pork roast from the oven and transfer to a cutting board or large platter. Tent loosely with aluminum foil and let rest for 15 to 20 minutes. “Pull” the pork apart with 2 forks to form shreds and transfer to a large bowl. Add the sauce to the shredded pork.
Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor variations use a slow cooker. The meat is then shredded manually and mixed with a sauce. It may be served on bread as a sandwich, or eaten on its own.
Pork roll still is the predominant term in South Jersey, but in the northern part of the state it is "Taylor ham". [33] It is grilled pork roll served several ways. This can be served with a fried egg, or a fried egg with cheese. Variations include serving with grilled pork roll and cheese or just grilled pork roll.
Pulled Pork Burrito Bowls. A burrito bowl has all the same ingredients as your favorite burrito, like rice, beans, cheese, and cilantro, but without the wrap. This one is also topped with leftover ...
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