Brad's smokey pork roll. The Meat Hook butchers Ben Turley and Brent Young are joined by Brad Leone, the host of Bon Appétit's "It's Alive," and an expert in all-things-fermented. Pork roll is pretty much all that is on the menu, but it is so good they can get away with it. Pull the pork into clumps or strings.
Mini-burger buns/bread rolls Baby gem lettuce leaves, shredded Slices of.
Pulled pork has become increasingly popular, and this recipe provides tender and succulent results every time.
We like to serve it shredded, drizzled with sauce and packed into a bread roll with coleslaw.
You can have Brad's smokey pork roll using 6 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Brad's smokey pork roll
- It's 2 of boneless pork sirloin steaks.
- It's 2 slices of honey ham.
- It's 1 of smokey bacon cheddar cheese ball.
- Prepare 1 1/2 cups of day old cornbread crumbs.
- You need 1/2 cup of Italian bread crumbs.
- Prepare 2 of eggs, beaten.
Serve with coleslaw in ciabatta rolls. Pork shoulder is brined in a flavorful blend of apple cider and a classic blend of barbeque spices, then smoked until fork tender for a crowd-pleasing dinner. Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black.
Brad's smokey pork roll instructions
- Place pork in a large zip lock bag with no air. Pound steak until it is 1/4 inch thick..
- Place steak on a cutting board. Spread 1/4 cup of the cheese ball over it evenly. Top with a slice of honey ham..
- Roll up and secure with toothpicks.
- Mix the crumbs and beat the eggs.
- Double dip the rolls. First egg then crumbs. Then repeat.
- Place on a foil lined baking sheet, greased.
- Bake at 375 for 20-25 minutes. Crumbs should be browned..
To make the gremolata, mix together the garlic, orange and parsley. Spoon the pork stew onto serving plates and scatter over the gremolata to serve. Your guide to smoking your first pork butt. Even if you've cooked dozens of pork butts before you'll find There's a reason we always recommend pork butt the first time you cook with a new smoker. Just what I was looking for good simply method for beginners, will be trying on my new smokey.
