Smoked pulled pork leftovers that haven’t been sweetened up with sauce work best in this dish. Start by slightly crisping up the meat in the skillet over medium heat so that the pork is already hot when the cornbread batter is poured on.
Chef Richard Jones of Nashville’s Green Door Gourmet puts his tired, bedraggled strawberries to use in his Straw-B-Que barbecue sauce. The cooked-down strawberries soften the usual rough and tumble sauce and add an air of elegance to grilled and barbecued meats. A simple grilled pork tenderloin, sliced and served with Straw-B-Que Sauce, anchors a fun spring weekend patio or company Sunday dinner.
For your next Tennessee/Vandy/Titans tailgating gig, bypass the usual burgers, dogs and dips, head to your favorite barbecue joint and load up on pulled pork. Order it by the pound and turn your pulled pork (or brisket) into a Tenn-Mex tailgate feast. Top with our Tenn-Mex slaw for tailgate tacos.
Pork with potatoes and clams is a classic Portuguese dish that feels right at home in Rhode Island. This Cheater Chef version includes cooking the pork butt in a slow cooker.
Black vinegar barbecue sauce has an exotic smokiness that’s ideal for Asian-style ribs and barbecue.
Spaghetti Carbonara Marius is a variation from the El Sombrero Restaurant in Naples, Italy circa 1970.