Don’t miss any of the action with these crowd-pleasing recipes. Slow cook the pork shoulder ahead of time and then on game day easily pull it all together.
Prep time: 20 minutes
Serves: 6-8
Difficulty: 1/5
Cook Time: 15 minutes
INGREDIENTS
2 bags tortilla chips
3 cups pulled pork
1 cup green onions
1 cup diced tomatoes
¼ cup diced cilantro
¼ cup diced poblano pepper
¼ cup diced pepperoncini
3 cups manchego cheese
Hoisin sauce
DIRECTIONS
Grab your favorite round pan or dish, add a layer of tortilla chips then sprinkle on some green onion, tomato, poblano peppers, pepperoncini, cilantro, pulled pork and cheese. Drizzle with a little hoisin sauce. Add another layer of tortilla chips and the other half of the topping ingredients, drizzle with more hoisin sauce.
Preheat your grill on HIGH for 15 minutes then place the pan of nachos directly on the cooking grids. Reduce heat to MEDIUM and bake for 15 minutes or until the cheese is melted and golden.
Serve with salsa and sour cream or guacamole.
The Broil King Paella Pan works great for this recipe.
Prep time: 20 minutes
Serves: 4-6
Difficulty: 3/5
Cook Time: 1 hour
INGREDIENTS
500 grams (1.1 pounds) new potatoes
2 cups sliced or chopped carrots
2 cups of sliced or chipped celery
1 cup of peas
1 cup of sliced shallots
1 tablespoon garlic
2 cups pulled pork
¼ cup of butter
2 tablespoons olive oil
2 teaspoons pepper
2 teaspoons salt
2 teaspoons Broil King Perfect BBQ Spice Rub
473 ml of light beer, Kölsch used in this recipe
1 cup 18% milkfat cream
1 pie shell or pastry sheet – premade
8 biscuits – premade
DIRECTIONS
In a large bowl mix the potatoes, celery, carrots, peas, BBQ rub, salt, pepper and olive oil. Mix thoroughly and set aside. Preheat a large skillet over MEDIUM heat, melt butter, add shallots and sweat until softened. Add garlic to the shallots and continue to sweat. Add pre-seasoned remaining vegetables to the skillet, increase the heat and brown lightly, stir occasionally. Pour the beer in evenly, reduce heat to LOW and allow to simmer, stir occasionally. Let the beer to reduce roughly 10 minutes then add the cream, simmer for a further 10 minutes until starchy. Add the pulled pork and cook for another 5 minutes.
Preheat your gas grill on MEDIUM heat to a target temperature of 375°F (190°C). Season a cast skillet or pot thoroughly with butter then press pastry into the shape of the skillet. For a crisp shell bake the pastry for 15-20 minutes at 375°F (190°C) on your grill. Pour in the pie ingredients and spread out evenly, top with biscuits as evenly as possible. Bake at 375°F (190°C) for 30 minutes or until the biscuits are golden brown.
Prep time: 10 minutes
Serves: 6-8
Difficulty: 1/5
Cook Time: 25 minutes
INGREDIENTS
2 tubes of Pillsbury® Crescents
2 cups pulled pork
2 cups of mozzarella cheese
Broil King® Perfect BBQ Sauce
¼ cup red onion
DIRECTIONS
Start with a pizza stone and some parchment paper. Cut the parchment into a circle and lay it out on the pizza stone. Place a medium sized bowl in the middle of the parchment paper then lay the crescent strips out around the bowl pointing outward. Remove the bowl, place the pulled pork close to the center around the ring. Top with onions and BBQ sauce, lots of BBQ sauce. Finally, top with cheese and wrap the crescents around to trap the ingredients.
Preheat your gas grill on MEDIUM heat to a target temperature of 375°F (190°C). Place the pizza stone on the grill and bake for 20 minutes or until the ring is golden brown. Remove ring, parchment and all with a pizza peel, cut into portion sizes. Place a bowl of dip or coleslaw in the middle. Serve and enjoy!
Find more great recipe ideas at broilkingbbq.com