BBQ PULLED PORK PIZZA RECIPE | ALLRECIPES
This is a great way to use the leftovers from your slow cooker pulled pork. You can add any extra toppings to customize. When my husband and I first experimented with making this, we were so impressed that we had it at our Halloween party and it got rave reviews!
Provided by Amie K Wilkinson
Categories Pork Shoulder
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 1 pizza
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the pizza crust onto a baking sheet.
- In a bowl, mix the barbeque sauce with chipotle chili powder; season with salt and black pepper.
- Spread the sauce over the pizza crust.
- Arrange pulled pork, sliced onion, and red bell pepper slices evenly over the pizza.
- Bake in the preheated oven until the toppings are hot and the pizza crust is crisp on the bottom, 12 to 15 minutes.
Nutrition Facts : Calories 259.1 calories, CarbohydrateContent 38.8 g, CholesterolContent 19.1 mg, FatContent 6.4 g, FiberContent 1.7 g, ProteinContent 13.4 g, SaturatedFatContent 2.3 g, SodiumContent 591.3 mg, SugarContent 5.2 g
PORK CHOPS WITH BROCCOLI AND RICE RECIPE - PILLSBURY.COM
Adding broccoli to a rice mix results in a special side for skillet-prepared pork chops.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, mix rice, seasoning package from rice mix and water. Heat to boiling over medium heat. Cover; cook 7 minutes. Add broccoli; cook 3 minutes longer.
- Spoon rice and broccoli onto 4 dinner plates. Cover to keep warm.
- Wipe out skillet. In same skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork; place in skillet. Cook 4 to 6 minutes or until bottoms are browned. Turn pork; cook 4 to 5 minutes longer or until pork is no longer pink and meat thermometer inserted in center reads 160°F. Serve pork with rice and broccoli.
Nutrition Facts : Calories 400 , CarbohydrateContent 16 g, CholesterolContent 90 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 34 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 560 mg, SugarContent 1 g, TransFatContent 0 g
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