Main - Pulled pork recipe sunday brunch

Author: Mary Thomas  

In this ultimate pulled pork recipe, Matt Weedon cooks three different cuts of pork (preferably Oxford Sandy and Black pork) in a water bath – a hassle-free alternative to a barbecue pit. This Pulled Pork Breakfast Skillet combines juicy leftover pulled pork with potatoes and eggs all fried in a skillet on the stovetop.

Pulled pork buns with apple and smoked bacon

Pulled pork buns with apple and smoked bacon
In this ultimate pulled pork recipe, Matt Weedon cooks three different cuts of pork (preferably Oxford Sandy and Black pork) in a water bath – a hassle-free alternative to a barbecue pit. This low and slow cooking results in perfect pulled pork recipe that gives unbelievably tender meat. The chef finishes the pulled pork buns with crispy bacon, and triple-cooked chips.
Provided by: Great British Chefs
Total time: 90 minutes
Cook time: 90 minutes
Yields: Serves 6
Number of ingredients: 8
Ingredients:
  • 400g of pork shoulder, boneless
  • 400g of pork belly
  • 400g of gammon
  • salt to season
  • white pepper
  • 1 tbsp of grain mustard
  • 2 Bramley apples, grated
  • 4 tbsp of barbecue sauce
How to cook:
  1. Preheat an oven of dehydrator to 50°C
  2. First, make the salt and vinegar seasoning. Mix together the salt and vinegar and place on a small baking tray. Place in the oven and leave to dry overnight. The next day, blitz the salt and vinegar into a fine powder and set aside
  3. Preheat a water bath to 85°C
  4. To make the pulled pork, season the pork belly and pork shoulder with salt and freshly ground white pepper. Place each piece of meat in an individual vacuum bag and seal in a chamber sealer. Cook in the water bath for 12 hours at 85°C
  5. Remove the meat from the vacuum bags and reserve the cooking juices. Mix the pork shoulder and pork belly juices with the gammon liquor and reduce to a sauce-like consistency
  6. Using a fork, shred the meats and place in a bowl with the reduced meat liquor, grated apples, grain mustard, barbecue sauce, salt and pepper. Keep warm until ready to serve
  7. For the apple purée, melt the butter in a wide-based saucepan and add the chopped apple and apple juice. Cook over a moderate heat until the apples are tender and mashed. Most of the juice should be reduced and the purée should be dry and rough
  8. When ready to cook, preheat a deep fat fryer to 110°C
  9. To make the chips, peel the potatoes and cut into chips. In a steamer, steam the chips for 6–8 minutes and allow to cool
  10. Place the chips in the fryer basket and blanch the chips for 12 minutess or until they start to show a light golden colour. Drain well and turn the fryer up to 185°C
  11. To make the grain mustard mayonnaise, mix together the grain mustard and the mayonnaise, season to taste and set aside
  12. To finish the chips, fry for 4–5 minutes in the preheated deep fat fryer and season with the salt and vinegar seasoning. Keep warm
  13. Preheat the grill to a high heat
  14. Grill the bacon until crispy and the tomatoes until soft. Turn the grill to medium and toast the brioche buns
  15. To serve, spread the apple purée on the bottom half of each bun and the grain mustard mayonnaise on the top of each bun. Divide the pulled pork between the brioche bun bases and top with a lettuce leaf and the smoked bacon. Serve with the chips, tomatoes and grain mustard
Notes: Pulled Pork Recipes | Recipe For Pulled Pork, The brunch. Pulled pork isn’t just for dinner, it’s also perfect for brunch, which is perfect if you've got leftovers from last night's dinner. This hearty pulled pork …

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Pulled Pork Breakfast Skillet (Paleo, Whole30)

Pulled Pork Breakfast Skillet (Paleo, Whole30)
This Pulled Pork Breakfast Skillet combines juicy leftover pulled pork with potatoes and eggs all fried in a skillet on the stovetop.
Provided by: Anya @ Prepare & Nourish
Total time: 26 minutes
Cook time: 20 minutes
Prep time: 6 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • 2 tablespoons butter or ghee
  • 2 gold potatoes (diced to 1/2" cubes)
  • 2 cups pulled pork
  • 1 cup spinach
  • 4 eggs
  • salt & pepper (to taste)
  • garnishes such as green onions, fresh dill, red pepper flakes
Nutrition:
  • Calories: 383 kcal
  • Carbohydrate: 32 g
  • Protein: 23 g
  • Fat: 19 g
  • Saturated Fat: 8 g
  • Cholesterol: 230 mg
  • Sodium: 832 mg
  • Fiber: 2 g
  • Sugar: 17 g
  • Serving Size: 1 serving
How to cook:
  1. Heat butter in a cast iron skillet over medium high heat. Add diced potatoes and cook until tender, approximately 6 minutes, flipping them over half way.
  2. Add pulled pork and stir to heat the pork through.
  3. Reduce heat to low. Add spinach and stir. Make 4 wells in the pan for the eggs. Add additional fat to the wells if necessary.
  4. Break in the eggs into the wells. Season with salt and pepper. Cover the skillet and cook on medium-low for approximately 2-3 minutes or until eggs have cooked to desired doneness.
  5. Uncover and take off heat immediately to stop the eggs from overcooking.
  6. Garnish with green onions, fresh herbs and red pepper flakes.
  7. Serve immediately.
Notes: Simon Rimmer loves to stoke the myth he invented, Sunday Brunch host Simon Rimmer's Wikipedia page once claimed he invented pulled pork, and he has responded to the strange rumour in the latest …

Grilled Pulled Pork Nachos

Easy to customize and even easier to clean, throw these cheesy pulled pork nachos on the grill for your next tailgate!
Provided by: Alissa DiSanto
Total time: 10 minutes
Cook time: 5 minutes
Yields: 8 servings
Number of ingredients: 12
Ingredients:
  • 1 10 oz. bag Heinen’s tortilla chips
  • 2 cups Heinen’s shredded Monterey Jack cheese
  • 1 jar Barrio queso, or your favorite store bought queso
  • Heinen’s prepared pulled pork
  • 3 radishes, thinly sliced
  • 1/4 onion, thinly sliced
  • 2 jalapenos, thinly sliced
  • Sprinkle of Mexican seasoning
  • Cotija cheese, crumbled
  • Barrio or Heinen’s salsa
  • 1 bunch cilantro
  • 1 lime
How to cook:
  1. Instructions
  2. Preheat the grill to medium heat.
  3. Lay the tortilla chips in an even layer on the bottom of an old sheet tray, grilling tray, cast iron pan, or disposable tray.
  4. Top the tortilla chips with the shredded cheese, pulled pork, queso, radishes, onion and jalapenos. Sprinkle with Mexican seasoning.
  5. Place the entire tray on the grill and close the lid for 3-4 minutes, or until the cheese is melted and the meat and veggies are warmed through.
  6. Remove from the grill and garnish with salsa, crumbled cotija cheese, a drizzle of more queso, cilantro and some lime wedges.
  7. Serve alongside a Platform Muni beer or a Joe Thomas Kolsch by GLBC.
  8. Notes
  9. Meat can be omitted or substituted for rotisserie chicken.
  10. Avocado, pic de gallo and corn are also delicious toppings.
Notes: 38 Creative Leftover Pulled Pork Recipes For Breakfast, One of the easiest ways to reheat pulled pork is in the oven. Pre-heat your oven to 110C (225F). Lay out your pulled pork on a prepared oven dish or …
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