PULLED PORK APPETIZERS RECIPES
LOADED PULLED PORK CUPS RECIPE: HOW TO MAKE IT
Potato nests are simple to make and surprisingly handy for pulled pork, cheese, sour cream and other toppings. Make, bake and collect the compliments. —Melissa Sperka, Greensboro, North Carolina
Provided by Taste of Home
Categories Appetizers
Total Time 01 hours 05 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press on the bottoms and up the sides to form cups., Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions., Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.
Nutrition Facts : Calories 129 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 439mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 8g protein.
BBQ PULLED PORK BRUSCHETTA RECIPE | THE NEELYS | FOOD NETWORK
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the grill to high.
- For Onions:
- In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
- For Bruschetta:
- Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
- To Serve:
- Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.
- Preheat the grill to high.
- For Onions:
- In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
- For Bruschetta:
- Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
- To Serve:
- Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.
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PULLED PORK PASTRY PUFFS - FOOTBALL FRIDAY - RECIPES OF CHEF
Pulled Pork Pastry Puffs - only 4 ingredients! Great recipe for a quick lunch, dinner or party. Smoky pulled pork tossed with BBQ sauce and cheese then baked in puff pastry. SO good! Can make ahead and freeze for later. We love to serve these with some coleslaw and extra BBQ sauce or Ranch for dipping. YUM! #pulledpork #partyfood #appetizer #tailgating
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Reviews 5
Total Time 25 minutes
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From recipesofchef.com
Reviews 5
Total Time 25 minutes
Cuisine global
Calories 150 calories per serving
- Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.
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PULLED PORK DOUGHNUT HOLE SLIDERS RECIPE: HOW TO MAKE IT
This slider recipe was created by accident when we had a surplus of root beer from a party. Now we can't have barbecue any other way! —Eden Dranger, Los Angeles, California
From tasteofhome.com
Reviews 5
Total Time 08 hours 55 minutes
Category Appetizers
Calories 138 calories per serving
From tasteofhome.com
Reviews 5
Total Time 08 hours 55 minutes
Category Appetizers
Calories 138 calories per serving
- In a large saucepan, bring root beer to a boil. Reduce heat to medium-high; cook, uncovered, until liquid is reduced by half, 30-45 minutes. Transfer to a 5- or 6-qt. slow cooker. Stir in barbecue sauce, salt and ginger. Add roast, turning to coat., Cook, covered, on low until pork is tender, 8-10 hours. For slaw, in a large bowl, mix mayonnaise, vinegar and syrup. Stir in coleslaw mix. Refrigerate, covered, until flavors are blended, at least 1 hour., Remove pork from slow cooker; skim fat from cooking juices. Remove meat from bones; shred with 2 forks. Return juices and pork to slow cooker; heat through., To serve, cut doughnut holes in half; cut a thin slice off bottoms to level. Serve pork and slaw in doughnut holes; secure with skewers. If desired, serve with additional barbecue sauce.
Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently.
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These delicious and fun pulled pork crescent cups are sure to be a dinner favorite.
From pillsbury.com
Total Time 35 minutes
Calories 210 per serving
From pillsbury.com
Total Time 35 minutes
Calories 210 per serving
- Bake 14 to 18 minutes or until dough is deep golden brown and filling is heated through. Cool 5 minutes in pan; remove from pan with metal spatula. Top with coleslaw and green onions.
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