I don't think dinner has been decided, but breakfast will be a new little take off on pulled pork - a 'what to do with the leftovers' kinda thing. Last week, I made pulled pork in the crockpot in the trailer, but the we started meeting friends for dinner so had to freeze it in packets.
This recipe was on some newsletter and sounded right up our alley - maybe some oven fries.
* Exported from MasterCook *
Pulled Pork BBQ Cups
1/4 cup barbecue sauce -- (1/4 to 1/3)
1 tube refrigerated biscuits -- 10 biscuits
leftover pulled pork -- about 3/4 cup
dill pickle slices
thinly sliced roma tomatoes
finely chopped red onion or sweet onion
shredded Cheddar and Monterey Jack cheese blend -- about 1/2 cup
Heat oven to 400°. Lightly spray 10 muffin cups with baking spray or grease lightly.
Flatten biscuits slightly and press into muffin cups, pressing up the sides. Put about 1/2 teaspoon of the barbecue sauce in each cup. Top with about 1 to 1 1/2 tablespoons of pulled pork, then top with a thin slice of tomato and a pickle. Sprinkle with a little onion and then top each cup with shredded cheese. Bake for 12 to 14 minutes, until lightly browned.
Makes 5 to 10 servings, depending on the meal and appetites.
Description:
"I freeze extra pulled pork to use later, and this is the perfect easy recipe for leftover pork barbecue. Serve these treats for lunch or dinner (my note: or brunch) with coleslaw and fries or chips."
------
What are you all up to?
This recipe was on some newsletter and sounded right up our alley - maybe some oven fries.
* Exported from MasterCook *
Pulled Pork BBQ Cups
1/4 cup barbecue sauce -- (1/4 to 1/3)
1 tube refrigerated biscuits -- 10 biscuits
leftover pulled pork -- about 3/4 cup
dill pickle slices
thinly sliced roma tomatoes
finely chopped red onion or sweet onion
shredded Cheddar and Monterey Jack cheese blend -- about 1/2 cup
Heat oven to 400°. Lightly spray 10 muffin cups with baking spray or grease lightly.
Flatten biscuits slightly and press into muffin cups, pressing up the sides. Put about 1/2 teaspoon of the barbecue sauce in each cup. Top with about 1 to 1 1/2 tablespoons of pulled pork, then top with a thin slice of tomato and a pickle. Sprinkle with a little onion and then top each cup with shredded cheese. Bake for 12 to 14 minutes, until lightly browned.
Makes 5 to 10 servings, depending on the meal and appetites.
Description:
"I freeze extra pulled pork to use later, and this is the perfect easy recipe for leftover pork barbecue. Serve these treats for lunch or dinner (my note: or brunch) with coleslaw and fries or chips."
------
What are you all up to?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com