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Classic Harvest Creek Pulled Pork Sandwiches
Get ready to sink your teeth into tender, juicy pulled pork sandwiches infused with the warmth of harvest spices and topped with tangy slaw. This recipe is a masterclass in comfort food.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 2 tablespoons smoked paprika
– 1 tablespoon ground cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup barbecue sauce
– 8 hamburger buns
– Tangy Slaw (see below)
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix brown sugar, smoked paprika, cumin, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork in a large Dutch oven or oven-safe pot with a lid. Add barbecue sauce (reserving 2 tablespoons for serving).
5. Cover and bake for 6-8 hours, or until the pork is tender and falls apart easily.
6. Shred the pork with two forks. Strain the juices and discard any excess fat.
7. Assemble sandwiches by spooning the pulled pork onto hamburger buns, topping with reserved barbecue sauce, and serving with Tangy Slaw.
Tangy Slaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tablespoons apple cider vinegar
– 1 tablespoon mayonnaise
Mix all ingredients until well combined. Refrigerate until ready to serve.
Harvest Creek Pulled Pork Tacos with Pineapple Salsa
Experience the flavors of fall in every bite with this unique pulled pork taco recipe, featuring a sweet and tangy pineapple salsa. This dish is perfect for game day gatherings or casual weeknight meals.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup Harvest Creek BBQ Sauce
– 8 tacos shells
– Pineapple Salsa (recipe below)
– Optional toppings: diced onions, cilantro, shredded lettuce
Pineapple Salsa:
– 1 cup pineapple chunks
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F.
2. Season the pork shoulder with salt and pepper. Place in a large Dutch oven or slow cooker.
3. Pour in Harvest Creek BBQ Sauce. Cover and cook for 6-8 hours, or until tender.
4. Shred the pork with two forks.
5. Warm tacos shells according to package instructions.
6. Assemble tacos by spooning pulled pork onto a shell, followed by a dollop of Pineapple Salsa and desired toppings.
7. Serve immediately and enjoy!
Cooking Time: 6-8 hours (slow cooker) or 2-3 hours (oven)
Slow-Cooked Harvest Creek Pulled Pork Nachos
Slow-Cooked Harvest Creek Pulled Pork Nachos Recipe
Get ready to elevate your nacho game with this mouth-watering recipe featuring tender pulled pork, tangy BBQ sauce, and a medley of delicious toppings!
Ingredients:
- 1 pound boneless pork shoulder
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup BBQ sauce
- 8-10 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack work well)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
- Fresh jalapeños, sliced (optional)
Instructions:
- Cook the pork shoulder in a slow cooker with sliced onion and minced garlic until tender, about 8 hours.
- Shred the cooked pork with two forks. Stir in BBQ sauce until well combined.
- Preheat your oven to 350°F (175°C). Arrange tortilla chips on a baking sheet. Top each chip with shredded cheese, diced tomatoes, and pulled pork. Sprinkle with cilantro and jalapeños, if desired.
- Bake for 15-20 minutes or until cheese is melted and bubbly. Serve immediately.
Cooking Time: 8 hours (slow cooker) + 15-20 minutes (baking)
Harvest Creek Pulled Pork Stuffed Sweet Potatoes
Elevate your fall gatherings with this comforting recipe, featuring tender pulled pork and sweet potatoes.
Ingredients:
– 4 large sweet potatoes
– 1/2 cup Harvest Creek Pulled Pork (store-bought or homemade)
– 2 tablespoons unsalted butter, softened
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. In a small bowl, mix together softened butter, brown sugar, cinnamon, salt, and pepper.
4. Scoop out a portion of each sweet potato, leaving about 1/4 inch of flesh around the edges.
5. Stuff each sweet potato with the pulled pork mixture, dividing it evenly among the four potatoes.
6. Place stuffed sweet potatoes on a baking sheet lined with parchment paper and bake for an additional 15-20 minutes, or until heated through.
Cooking Time: Approximately 1 hour 15 minutes
BBQ Harvest Creek Pulled Pork Pizza
Transform your pizza game with this mouthwatering BBQ Harvest Creek Pulled Pork Pizza, featuring tender pulled pork, crispy crust, and tangy BBQ sauce.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 1/2 cup BBQ pulled pork
– 1/4 cup shredded mozzarella cheese
– 1/4 cup chopped red onion
– 1/4 cup crumbled cooked bacon
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: fresh cilantro leaves for garnish
Instructions:
1. Preheat your oven to 425°F (220°C).
2. Roll out the pizza dough to your desired thickness.
3. Spread the BBQ pulled pork evenly over the crust, leaving a small border around the edges.
4. Sprinkle shredded mozzarella cheese and chopped red onion on top of the pork.
5. Add crumbled cooked bacon, if using.
6. Drizzle olive oil around the crust and season with salt and pepper to taste.
7. Bake for 12-15 minutes or until crust is golden brown.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Enjoy your delicious BBQ Harvest Creek Pulled Pork Pizza!
Harvest Creek Pulled Pork Sliders with Coleslaw
Experience the flavors of the harvest season with this delicious pulled pork recipe, served on soft buns with a refreshing side of coleslaw.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup Harvest Creek Barbecue Rub (or similar)
– 1/4 cup brown sugar
– 2 tablespoons apple cider vinegar
– 1 cup barbecue sauce
– 4 hamburger buns
– Coleslaw ingredients (see below)
Coleslaw:
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon sugar
– Salt and pepper to taste
Instructions:
1. Preheat smoker or grill to 225°F.
2. In a small bowl, mix together brown sugar, barbecue rub, and salt. Rub mixture all over pork shoulder.
3. Place pork in smoker or grill, fat side up. Cook for 8-10 hours, or until tender.
4. Shred pork with two forks and stir in apple cider vinegar and barbecue sauce.
5. Split hamburger buns in half and toast lightly.
6. Assemble sliders by spooning pulled pork onto buns.
7. Serve with coleslaw on the side.
Cooking Time: 8-10 hours
Harvest Creek Pulled Pork Mac and Cheese
A comforting twist on the classic macaroni and cheese, this recipe combines tender pulled pork with a rich and creamy sauce.
Ingredients:
– 1 pound macaroni
– 2 cups cooked pulled pork
– 2 tablespoons butter
– 1 cup grated cheddar cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 2 cups whole milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add pulled pork and stir to combine. Cook for 2-3 minutes or until heated through.
4. In a separate saucepan, whisk together flour and milk until smooth. Bring to a simmer over medium heat, stirring constantly. Cook for 5-7 minutes or until thickened.
5. Remove skillet from heat and stir in cheddar and mozzarella cheese until melted. Add cooked macaroni, pulled pork, and salt and pepper to taste. Combine until well coated.
6. Transfer mixture to a baking dish and top with additional grated cheese if desired.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spicy Harvest Creek Pulled Pork Quesadillas
This recipe brings together the warm spices of harvest creek and the rich flavors of pulled pork, all wrapped up in a crispy quesadilla. Perfect for a cozy night in or a gathering with friends.
Ingredients:
– 1 cup pulled pork (Harvest Creek-style)
– 2 large tortillas
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped cilantro
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 jalapeño pepper, sliced
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together pulled pork, cumin, salt, and pepper.
3. Place one tortilla in the skillet and sprinkle half of the cheese on half of the tortilla.
4. Add 1/4 cup of the pork mixture on top of the cheese.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Harvest Creek Pulled Pork Loaded Fries
Get ready to elevate your snack game with this mouthwatering recipe! Rich, tender pulled pork and crispy loaded fries come together for a match made in heaven.
Ingredients:
• 2 pounds boneless pork shoulder
• 1 tablespoon brown sugar
• 1 teaspoon smoked paprika
• 1/4 cup apple cider vinegar
• 1/4 cup BBQ sauce
• 1 large onion, thinly sliced
• 1 bag of frozen French fries (about 3 cups)
• 2 tablespoons butter
• Salt and pepper to taste
Instructions:
1. Preheat oven to 275°F.
2. In a slow cooker, combine pork shoulder, brown sugar, smoked paprika, apple cider vinegar, and BBQ sauce. Cook on low for 8 hours or overnight.
3. Remove the pork from the slow cooker and shred with two forks. Return the shredded pork to the slow cooker and stir until coated in juices.
4. Meanwhile, heat the frozen French fries according to package instructions. Toss with butter, salt, and pepper to taste.
5. Assemble loaded fries by placing a scoop of pulled pork on top of the fries. Serve immediately.
Cooking Time: 8 hours (slow cooker) + 30 minutes (fries)
Harvest Creek Pulled Pork Shepherd’s Pie
Harvest Creek Pulled Pork Shepherd’s Pie Recipe
A twist on the classic shepherd’s pie, this recipe combines tender pulled pork with a flaky crust and creamy mashed potatoes.
Ingredients:
– 1 lb pulled pork (cooked)
– 2 cups mixed vegetables (such as peas, carrots, corn)
– 1 cup frozen puff pastry, thawed
– 2 large potatoes, peeled and diced
– 1/4 cup milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, combine pulled pork, mixed vegetables, and salt and pepper to taste. Mix well.
3. Roll out puff pastry on a floured surface to desired thickness. Place on top of the pork mixture.
4. Bake for 25-30 minutes or until pastry is golden brown.
5. While the pie bakes, boil diced potatoes in salted water until tender. Drain and mash with milk and seasonings to taste.
6. Remove pie from oven and top with mashed potatoes. Return to oven for an additional 10-15 minutes or until potatoes are lightly browned.
Cooking Time: 40-45 minutes
Harvest Creek Pulled Pork Stuffed Bell Peppers
Harvest Creek Pulled Pork Stuffed Bell Peppers Recipe
Savor the flavors of fall with this hearty and satisfying recipe, featuring tender pulled pork, crunchy bell peppers, and a hint of sweetness.
Ingredients:
– 1 lb pulled pork (cooked and shredded)
– 4 large bell peppers, any color
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Harvest Creek Pulled Pork BBQ Sauce
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, combine chopped onion, minced garlic, and shredded pulled pork. Mix well.
4. Stuff each bell pepper with the pork mixture, filling to the top.
5. Place the stuffed bell peppers in a 9×13 inch baking dish.
6. Drizzle Harvest Creek Pulled Pork BBQ Sauce over the peppers and sprinkle with cumin.
7. Season with salt and pepper to taste.
8. Cover the dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and continue baking for an additional 10-15 minutes, or until bell peppers are tender.
Cooking Time: 35-40 minutes
Harvest Creek Pulled Pork and Grits Bowl
Savor the flavors of the South with this hearty, comforting dish that combines tender pulled pork with creamy grits and a hint of spice.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup heavy cream
– 1 cup stone-ground grits
– 2 tablespoons butter
– 1/4 cup chopped scallions (optional)
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl, mix together brown sugar, smoked paprika, cumin, salt, and pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
4. Place the pork in a large Dutch oven or heavy pot with a lid. Add 1 cup of water and cover the pot.
5. Braise the pork for 2-1/2 hours, or until tender and easily shredded.
6. Cook grits according to package instructions using heavy cream instead of water. Stir in butter until melted.
7. Shred the pork with two forks and serve over hot grits. Garnish with chopped scallions, if desired.
Cooking Time: 2-1/2 hours (plus time for cooking grits)
Harvest Creek Pulled Pork Egg Rolls
Elevate your snack game with these scrumptious Harvest Creek Pulled Pork Egg Rolls, combining the tender goodness of pulled pork with the crispy delight of egg rolls. Perfect for a quick bite or game-day gathering.
Ingredients:
– 1 cup pulled pork (homemade or store-bought)
– 1 package of egg roll wrappers (about 20-24 wrappers)
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: chopped scallions, cilantro, or diced green onions for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
3. Add the pulled pork to the sauce mixture and stir until well combined.
4. Lay an egg roll wrapper on a flat surface with one corner pointing towards you.
5. Place about 1/4 cup of the pulled pork mixture in the center of the wrapper.
6. Fold the bottom corner over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat for remaining wrappers and filling.
7. Brush tops with beaten eggs and bake for 12-15 minutes or until golden brown.
Cooking Time: 15-20 minutes
Harvest Creek Pulled Pork Poutine
Harvest Creek Pulled Pork Poutine Recipe
Get ready to elevate your poutine game with this mouth-watering pulled pork variation! This recipe combines tender, slow-cooked pork shoulder with crispy fries and a rich, tangy gravy.
Ingredients:
– 2 lbs boneless pork shoulder
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup BBQ sauce
– 1/4 cup chicken broth
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 1 bag French fries (your choice of style)
– Gravy mix (homemade or store-bought)
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine pork shoulder, sliced onion, minced garlic, BBQ sauce, chicken broth, brown sugar, smoked paprika, salt, and pepper. Cover with a lid.
3. Braise for 6-8 hours or overnight until the pork is tender and easily shreds with a fork.
4. Remove from heat, let cool slightly, then shred the pork using two forks. Strain the juices to create a gravy-like consistency.
5. Cook French fries according to package instructions.
6. Assemble the poutine by placing shredded pork on top of fries, followed by drizzles of the strained pork juices and your choice of toppings (cheddar cheese, scallions, etc.).
Cooking Time: 6-8 hours (braising) + additional time for cooking French fries.
Harvest Creek Pulled Pork Grilled Cheese
Harvest Creek Pulled Pork Grilled Cheese Recipe
Get ready to elevate your grilled cheese game with the rich flavors of pulled pork and melted cheddar cheese.
Ingredients:
– 2 slices of artisanal bread (such as sourdough or brioche)
– 1/4 cup of pulled pork (from Harvest Creek’s slow-cooked recipe)
– 2 tablespoons of butter, divided
– 1 cup of shredded cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. Butter one side of each bread slice with 1 tablespoon of butter.
3. Place one bread slice, butter-side down, on the grill.
4. Top with pulled pork, shredded cheddar cheese, and a pinch of salt and pepper.
5. Place the second bread slice, butter-side up, on top of the filling.
6. Grill for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip and grill for an additional 2-3 minutes or until the other side is also toasted.
Cooking Time: 5-6 minutes
Harvest Creek Pulled Pork Stuffed Jalapeños
Get ready to spice up your game day or any gathering with these mouth-watering Harvest Creek Pulled Pork Stuffed Jalapeños! This recipe combines the tender, slow-cooked pulled pork from Harvest Creek with crunchy jalapeños and a hint of smoky flavor.
Ingredients:
– 1 pound pulled pork (Harvest Creek)
– 12-15 jalapeño peppers
– 1/4 cup shredded cheddar cheese
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the tops off the jalapeños and carefully scoop out the seeds and membranes.
3. Stuff each jalapeño with pulled pork, leaving a small border at the top.
4. Sprinkle shredded cheese, brown sugar, and smoked paprika evenly over the filled peppers.
5. Place the stuffed jalapeños on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Harvest Creek Pulled Pork Ramen Bowl
Savor the rich flavors of fall with this hearty and comforting ramen bowl, featuring tender pulled pork and a medley of autumnal spices.
Ingredients:
– 1 pound boneless pork shoulder
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 8 ounces ramen noodles
– 2 tablespoons soy sauce
– 2 tablespoons chopped green onions
– Sesame seeds and crispy bacon (optional)
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together brown sugar, smoked paprika, cumin, salt, and pepper.
3. Rub the spice mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork on a baking sheet lined with parchment paper and roast for 6-8 hours, or until tender.
5. Cook ramen noodles according to package instructions.
6. Shred the cooked pork with two forks and add it to the noodles along with chicken broth, soy sauce, and green onions.
7. Garnish with sesame seeds and crispy bacon (if using).
Cooking Time: 6-8 hours (pork), 3-5 minutes (noodles)
Harvest Creek Pulled Pork Cornbread Casserole
This hearty casserole combines the comfort of pulled pork with the warmth of cornbread, perfect for a cozy night in or a gathering with friends and family.
Ingredients:
– 1 cup pulled pork
– 1 cup cornbread mix
– 1/2 cup heavy cream
– 1/4 cup melted butter
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cornbread mix, heavy cream, melted butter, salt, and black pepper. Mix until just combined.
3. Add the pulled pork to the cornbread mixture and stir until well coated.
4. Pour the mixture into a 9×13 inch baking dish.
5. Top with shredded cheddar cheese.
6. Bake for 35-40 minutes or until the casserole is golden brown and the cornbread is cooked through.
Cooking Time: 35-40 minutes
Harvest Creek Pulled Pork Empanadas
Harvest Creek Pulled Pork Empanadas
Get ready to elevate your empanada game with the rich flavors of pulled pork, perfectly balanced with a hint of spice and tanginess. These savory treats are perfect for snacking or as a main course.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1/2 cup pulled pork
– 1/4 cup caramelized onions
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. Roll out empanada dough to desired thickness.
3. Place a spoonful of pulled pork in the center of each dough circle.
4. Top with a sprinkle of caramelized onions and a pinch of smoked paprika.
5. Brush edges with beaten egg for sealing.
6. Fold empanadas into triangles or shapes, pressing edges firmly.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Harvest Creek Pulled Pork Breakfast Hash
Harvest Creek Pulled Pork Breakfast Hash Recipe
Experience the warmth of a fall morning with this hearty breakfast dish featuring tender pulled pork, crispy potatoes, and savory vegetables.
Ingredients:
– 1 lb pulled pork (leftover or store-bought)
– 2 large potatoes, peeled and diced
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine potatoes, onion, garlic, and red bell pepper.
3. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
4. Spread the potato mixture on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 25-30 minutes or until golden brown.
6. Add pulled pork, diced tomatoes, and any desired herbs to the potato mixture.
7. Serve warm, garnished with additional fresh herbs if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to fall in love with pulled pork! This collection of 20 mouth-watering recipes from Harvest Creek features slow-cooked pulled pork as the star of the show. From classic sandwiches to tacos, nachos, and more, these delicious dishes are perfect for any occasion. Try pairing it with sweet potatoes, mac and cheese, or even grits. Or go bold with spicy quesadillas, loaded fries, or a breakfast hash. Whether you’re a pork lover or just looking for new ideas, this article has something for everyone.
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