Pull Pork Burger

COLE SLAW recipe: 

1 bag of coleslaw mix (16 oz) 

1 small RED ONION--thinly sliced 

1/2 cup mayonnaise

1/4 cup milk 

1/4 cup buttermilk

1 tablespoon lemon juice

1 teaspoon dijon mustard

1/3 cup SUGAR

2 tablespoon apple cider vinegar

2 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper 

1/4 teaspoon garlic powder or minced garlic 

In a HUGE BOWL (with a LID) dump the bag of coleslaw mix and thinly sliced red onion.

Next,  in another bowl mix the rest of your ingredients together and mix really well. Once all the ingredients in well incorporated pour over the cole slaw mix..stir the coleslaw mix with the wet ingredients until everything is combine. Put lid on bowl and put in refrigerator for at least 1 hour before serving. 

PULL PORK recipe: 

Ingredients:

3 lb Boston Butt 

1 T garlic powder 

1 teaspoon salt 

1 teaspoon pepper

1 teaspoon Tony Chachere's (creole seasoning) 

Direction:

In a small bowl...mix all your seasoning together. 

In a deep baking pan...season the Boston Butt with season mix. Making sure it's season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 

Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 

Uncover and shredded...I use 2 fork...throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second....Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust....not BURNT. 

Pull Pork Taco with Asian Slaw

This week I made a huge batch of pull pork and just made my weekly meal into different meals throughout the week....tonight we ate the pull pork with soft taco (tortilla) with an ASIAN SLAW


RECIPE for ASIAN SLAW

INGREDIENTS:
2 cup slaw mix (I buy the premix at my local grocery store)
1/4 cup chopped cilantro
1/4 cup sliced green onion
Juice of 1 LIME
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon OLIVE OIL
pinch sugar


In a bowl mix all the ingredients together.  Season to taste because depending on how much juice or size the lime is...you might have to add more lime juice.
I usually serve with a wedge of lime on the side ;)

ENJOY!!!

PULL PORK recipe 

Ingredients:

3 lb Boston Butt 

1 T garlic powder 

1 teaspoon salt 

1 teaspoon pepper

1 teaspoon Tony Chachere's (creole seasoning) 

Direction:

In a small bowl...mix all your seasoning together. 

In a deep baking pan...season the Boston Butt with season mix. Making sure it's season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 

Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 

Uncover and shredded...I use 2 fork...throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second....Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust....not BURNT. 

Pull Pork

When I was making out my weekly meal plan this week I knew that I was gonna have a super busy week ahead. With the end of the nine weeks wrapping up at my kids school and all the after school activities and my rental property taking on a new tenant...I needed to make something that I can recreate in different meals this whole week.  This pull pork recipe is super easy and so flavorful. If you don't have time to make it in the oven....you can stick it in the crockpot. 

Ingredients:

3 lb Boston Butt 

1 T garlic powder 

1 teaspoon salt 

1 teaspoon pepper
1 teaspoon Tony Chachere's (creole seasoning) 

Direction:
In a small bowl...mix all your seasoning together. 

In a deep baking pan...season the Boston Butt with season mix. Making sure it's season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 

Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 

Uncover and shredded...I use 2 fork...throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second....Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust....not BURNT. 

You can serve with hamburger buns, nacho or torilla (soft taco).  This pull pork freezes really well also. Just portion out and freeze in an airtight container. 
ENJOY!!!

Pull Pork after it has been shredded ...before I pour the BBQ sauce 

Meatball Stuffed Biscuit

Ingredients: 
1 can of Grands BISCUIT (mines had 8 biscuits)
8 meatball
1/4 Cup mozzarella cheese  (I used shredded but if you have mozzarella stick...cut each stick into 4)
Parchment paper ---baking pan
Butter (optional)

Directions: 

Preheat oven to 350 and place a piece of parchment paper on a baking pan or GREASE any baking pan ...set aside

In a microwave safe bowl...I  place the 8 meatball inside the bowl and microwave for 1 minute...the meatball that I used is already COOKED so this step is optional also. My meatball was in the freezer so I just wanted to make sure that it gets hot.


Take each biscuit and flatten it out on your hands...next lay 1 meatball and some mozzarella cheese in the middle of the flatten biscuit. Then roll the biscuit up into a ball. Place each roll biscuit about 3 inch from each other. Because they will expand and you don't want them to touch each other.

I put a pat of butter on top of each biscuit ...BAKE at 350 for 20-25 minutes or until the biscuit is GOLDEN BROWN.

Sprinkle some parmesan cheese on top...serve HOT ;)
Serve with some marinara sauce.
Your kids will love this!!!

Place a pat of butter on top of each to give it that golden color....I have sprinkle some
italian seasoning on top before also...which is delicious!!!

                   BALL OF GOODNESS!!!

Lemon Blueberry Bundt Cake

Ingredients: 
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

Lemon Syrup:

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

Lemon Glaze:

1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Garnish: 

Fresh blueberry 

Silvered almond 

Directions:

Preheat the oven to 350 degrees F. Grease Bundt pan (I use Pam)

In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before removing bundt to a wire rack on top of a baking sheet.
While the cake is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops of the Bundt cake. Brush the top of he Bundt cake with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of the Bundt cake and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

****Garnish with fresh blueberry and silvered almond.