Regional BBQ Recipes

Carolina Gold Pulled Pork Sandwich

Ingredients

7 ½ cups Cooked pulled chopped pork shoulder meat
2 ½ cups CATTLEMEN'S® Carolina Tangy Gold™ Barbecue Sauce
3 TB Distilled white vinegar
1 ¼ tsp. Crushed red pepper flakes
12 each Soft sandwich buns, split
3 cups Coleslaw
60 each Pickle chips

1. Combine pork, Cattlemen's, vinegar, and pepper flakes. Refrigerate until needed for service.

2. To make each sandwich heat ½ cup pork mixture, place on bun and top with ¼ cup coleslaw and 5 pickle chips.

Gold Slaw

Ingredients

4 cups Mayonnaise
1 cups CATTLEMEN'S® Carolina Tangy Gold™ Barbecue Sauce
1 Tbsp. Celery seed
7 lbs. Shredded cabbage
1 ½ cups Shredded carrots
to taste Salt and pepper

1. To make the dressing for the slaw whisk together mayonnaise, Cattlemen's and celery seed. Refrigerate until ready to use.

2. To make the slaw combine cabbage, carrots and dressing. Season with salt and pepper to taste. Serve chilled.

Carolina-Crispy Popcorn Chicken Salad

Ingredients

12 quarts Salad Greens
3 cups Diced Tomatoes
3 cups Cooked Diced Tomatoes
3 cups Shredded carrots
3 cups Chopped hard boiled egg
30 oz. Popcorn chicken pieces
1 1/8 cup CATTLEMEN'S® Carolina Tangy Gold™ Barbecue Sauce
3/4 cup Shredded cheddar cheese
3/4 cup Fried corn tortilla strips

For each serving mound 1 qt. of greens in a large salad bowl. Around the edge of the salad, leaving the center open, arrange 1/4 cup tomatoes, 1/4 cup bacon, 1/4 cup carrots and 1/4 cup egg in neat little mounds Deep fry 2 1/2 oz. popcorn chicken and toss 1 1/2 Tbsp. Cattlemen's. Mound in center of salad and sprinkle with 1 Tbsp. cheese and 1 Tbsp. tortillas.

Golden Porter BBQ Tenderloin with Sweet Potato Hash

Ingredients

12 oz. Porter beer
3 cups CATTLEMEN'S® Carolina Tangy Gold™ Barbecue Sauce
4 each Pork tenderloins
¼ cup Butter
1 ½ cups Finely chopped onion
6 cups Cooked diced sweet potatoes
2 Tbsp. Minced pickled jalapenos
½ cup Half & half
2 Tbsp. Chopped fresh herbs
to taste Salt and pepper

Serve with shredded lettuce, pickles and sliced onion

1. To make the marinade and sauce reduce porter beer to 6 oz. and combine with Cattlemen's. Reserve 1½ cups for service and marinate tenderloins in remaining sauce.

2. To make the sweet potato hash melt butter on flat grill or in sauté pan and brown onions. Add sweet potatoes and jalapenos, brown sweet potatoes. Add half & half and herbs and cook until dry. Season with salt and pepper. Hold hot for service or refrigerate until needed. Cook tenderloins to desired doneness. To serve mound ½ cup warm sweet potato hash in center of plate and lay 4 oz. sliced pork over hash. Spoon 2 Tbsp. reserved warm sauce over pork.

Spicy-Sweet Carolina Soul Rolls

Ingredients

3 lb. smoked pork, chopped
2 cups braised collard greens, coarsely chopped and squeezed dry
2 cups coleslaw (vinegar-based), drained
2 lb. shredded cheddar cheese
2 lb. shredded cheddar cheese
2 pkg. egg roll wrappers
Egg wash
CATTLEMEN'S® Carolina Tangy Gold™ Barbecue Sauce

Combine pork, greens, coleslaw, cheese and corn, and toss. Position the egg roll wrapper so it's shaped like a diamond. Center 3 ounces of the mixture on the egg roll wrapper. Fold in left and right corners. Bring the bottom corner over the mixture and tuck in tightly. Dab egg wash on top corner and roll to seal. Fry at 350°F until shell turns brown. Serve with CATTLEMEN'S GOLD® Barbecue Sauce. Make a spicier version of the sauce by adding a little FRANK'S® REDHOT® sauce. Makes approximately 30 rolls.