BBQ Pork burnt ends
With Mac & Cheese, Spicy Coleslaw and Sweet Corn
BBQ lovers will rejoice with this smoky, saucy delight.
Protein: Pork
Cut: Shoulder
Method: Smoker
Cooking Time: 5 hours 30 Minutes
Servings: 4
Ingredients
28 oz Open Prairie® Natural* Pork shoulder
1 ¾ Tbsp barbecue seasoning
¼ c apple cider
½ c barbecue sauce
1 oz jalapeno, thinly sliced
Instructions
- Preheat smoker to 275°F. Trim pork shoulder of fat; cube into 1 ½-inch pieces. Evenly coat pork with barbecue seasoning.
- Place pork on a rack over a tray in smoker; smoke uncovered for 2 hours, frequently spritzing with apple cider.
- Remove pork from smoker; wrap it tightly with aluminum foil. Smoke an additional 3 hours and 30 minutes. Before serving, brush pork with barbecue sauce; garnish with jalapeno slices.
- For mac and cheese: Preheat oven to 350°F. Lightly grease 6 x 6-inch casserole dish.
- Boil water with 1 teaspoon salt.
- Stir pasta into boiling water; cook 8 minutes or until al dente. Drain.
- In medium sauté pan, melt 2 tablespoons butter over medium heat. Add shallots; cook 3 to 5 minutes or until soft. Add flour; cook 3 minutes longer.
- Vigorously whisk milk into flour mixture. Bring to a gentle boil, whisking constantly for an additional 2 to 3 minutes.
- Whisk in cheddar cheese, remaining ¾ teaspoon salt, pepper and nutmeg. Cook an additional 2 to 3 minutes.
- Transfer pasta to medium sized bowl; pour sauce over and mix well.
- Pour pasta mixture into prepared casserole dish.
- In small bowl, combine 2 teaspoons melted butter, breadcrumbs and Parmesan cheese. Sprinkle breadcrumb mixture over pasta; bake 35 minutes or until golden. Serve immediately.
- For spicy coleslaw: In medium bowl, combine cabbage and carrot; set aside.
- In small bowl, whisk mayonnaise, vinegar, honey and pepper flakes until combined.
- Pour dressing over coleslaw; mix until combined. Serve immediately.
- For sweet corn: Preheat grill on high.
- Rub corn with oil, salt and pepper. Grill corn 5 to 7 minutes, turning frequently to color kernels.
- Cut each ear into 4 pieces; garnish with chives.
Ingredients
Mac and Cheese
Makes: 4-6 servings
Prep time: 25 minutes
Cook time: 35 minutes
Ingredients:
1 gallon water
1 ¾ tsp kosher salt, divided
5 oz fusilli pasta
2 Tbsp butter plus 2 tsp, melted
2 tsp minced shallot
2 Tbsp flour
2 c milk
3 ½ oz cheddar cheese, shredded
½ tsp fresh cracked black pepper
1 pinch nutmeg
½ c breadcrumbs
2 tsp Parmesan cheese
Makes: 4-6 servings
Prep time: 25 minutes
Cook time: 35 minutes
Ingredients:
1 gallon water
1 ¾ tsp kosher salt, divided
5 oz fusilli pasta
2 Tbsp butter plus 2 tsp, melted
2 tsp minced shallot
2 Tbsp flour
2 c milk
3 ½ oz cheddar cheese, shredded
½ tsp fresh cracked black pepper
1 pinch nutmeg
½ c breadcrumbs
2 tsp Parmesan cheese
Spicy Coleslaw
Makes: 4 servings
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients:
6 oz green cabbage, shredded
1 oz red cabbage, shredded
2 oz carrot, shredded
2 ½ Tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp honey
¼ tsp red pepper flakes
Makes: 4 servings
Prep time: 15 minutes
Cook time: 5 minutes
Ingredients:
6 oz green cabbage, shredded
1 oz red cabbage, shredded
2 oz carrot, shredded
2 ½ Tbsp mayonnaise
1 tsp apple cider vinegar
1 tsp honey
¼ tsp red pepper flakes
Sweet Corn
Makes: 4 servings
Prep time: 15 minutes
Cook time: 12 minutes
Ingredients:
2 ears corn on the cob, husks and tassels removed
1 tsp olive oil
½ tsp kosher salt
¼ tsp fresh cracked black pepper
1 tsp thinly sliced chives
Makes: 4 servings
Prep time: 15 minutes
Cook time: 12 minutes
Ingredients:
2 ears corn on the cob, husks and tassels removed
1 tsp olive oil
½ tsp kosher salt
¼ tsp fresh cracked black pepper
1 tsp thinly sliced chives
Instructions
Servings: 1
Calories: 450
Total Fat: 25g
Sodium: 450mg
Total Carbohydrate: 16g
Protein: 38g
Nutritional analysis based on the suggested serving size of main protein dish and ingredients, excluding side items.