This is the third and final recipe in the pulled pork series and perhaps the way nature intended it to be served: grilled with loads of sharp cheddar cheese, topped with creamy mac-n-cheese, add some habanero hot sauce for some bang. Life is good!
Recipe Two in the pulled pork series. A sweet barbecue pork served in a flour tortilla with Pico de Gallo and Mango-Jicama coleslaw. The sweet tangy barbecue sauce in the meat blends into the sweetness of the coleslaw for a unique and fresh taste that will have you walking away wondering when you can come back for more!
Recipe One in the pulled pork series. It serves the sweet barbeque pork on a wonderful scallion-hoecake and is topped with a wasabi coleslaw. The corn in the cake enhances the sweet meat and the sweet barbeque sauce mellows the wasabi heat for a delicious blend of goodness.
This recipe is cooking up a nice pork shoulder loin that has been slow roasted, shredded, and simmered in a sweet Mississippi style barbecue sauce that all but melts in your mouth.
The secret of this pulled pork is in the *smoked salt seasoning! I developed this blend with a Kalua Pork from a Hawaiian Luau in mind capturing that smoky salt flavor inside the meat.