Bbq Pork Sandwich On Grilled Jalapeno Corn Flat Bread Recipes

GRILLED PORK TENDERLOIN SANDWICHES

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.

BBQ PORK FOR SANDWICHES

Steps:

• Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
• Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
• Bake in the preheated oven for 30 minutes, or until heated through.

SPICY JALAPENO AND BACON FLATBREAD

Steps:

• Heat oven to 425 degrees F.
• Pat pizza dough into 16x12-inch rectangle on lightly floured baking sheet. Bake 10 min.
• Spread crust with cream cheese spread; top with remaining ingredients.
• Bake 10 to 12 min. or until shredded cheese is melted and crust is golden brown.

BBQ PORK SANDWICH ON GRILLED JALAPENO CORN FLAT BREAD

Steps:

• For the flat bread:
• Combine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes.
• Heat grill to medium.
• Roll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes.
• For the BBQ Sauce:
• Coat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside.
• Cook's Note: This sauce will keep for 10 days covered and refrigerated.
• For the slaw:
• Combine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving.
• For the dressing:
• Put all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use.
• For the pork:
• Preheat charcoal grill over high heat.
• Combine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes.
• Sear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired.
• To Make the Sandwich:
• Divide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce.

BBQ GRILLED CORN

Steps:

• Heat grill over medium-high heat.
• Husk corn and douse with lime juice, drizzle with oil and season with salt. Grill corn to char all over, 10 to 12 minutes.
• Combine vinegar and brown sugar over medium-low heat, stir in Worcestershire, grill seasoning, ketchup or tomato sauce, and hot sauce. Simmer a couple of minutes.
• Baste corn liberally with sauce and cook 1 minute longer. Remove from grill, cover corn with chopped green onion and serve.