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A pulled pork sandwich. 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.
A slab of barbecued pork ribs Pulled pork, baked beans and mac & cheese. The core region for barbecue is the southeastern region of the United States, an area bordered on the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and Virginia, on the south by the Gulf of Mexico and Central Florida, and on the east by the Atlantic Ocean.
Pulled pork, frozen veggies, and barbecue sauce are topped with a thick layer of mashed potatoes and cheddar cheese. The result is a filling and comforting casserole that'll make you forget you're ...
Barbecue spaghetti is a dish from Memphis, Tennessee, that combines spaghetti with a sauce made from shredded smoked pork or pulled pork, vegetables, and barbecue sauce. [1][2] It is served as a side dish in some Memphis barbecue restaurants. [3] Southern Living called the dish iconic and "perhaps the city's most unusual creation". [4]
Directions. 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 ...
Directions. Pre-heat the oven to 325°F. For the pork, drizzle the olive oil over the leg of pork and rub the salt, pepper and paprika into the meat.
Carolina-style barbecue is common in North Carolina, South Carolina, and Virginia, and is made traditionally from pulled-pork and a vinegar based sauce. Southwest Virginia has a reputation for many grain- and bean-based dishes, such as "cornbread and beans" or the breakfast dish biscuits and gravy.
1. Preheat the oven to 275°. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in doubled 14-by-18-inch ...