Wednesday, July 2, 2014

give me some of that {clean} memphis bbq

Our current hometown of Memphis is well known for its delicious BBQ. I wrote about my favorite places here. If you want to get in a heated debate, just claim a favorite local joint and you’re sure to find someone who disagrees with you. There’s just too much deliciousness and not enough time. 

In attempt to save our wallets and our waistlines, I set out to recreate our favorite BBQ Nachos in the cleanest way possible. I finished with a mouth-watering plate that was easy enough and tasty enough to earn a forever spot on my go-to dish list. 

Now, it’s your turn.

Pulled Pork
-2-3 lb pork butt
-chili powder
-garlic powder

1. Chop the onion up in big slices and place on the bottom of the crockpot.
2. Place the pork on top of the onion slices.
3. Shake all the spices on top and rub it in. {If you’re like me and would rather have specific measurements, I would use 1-2 tablespoons of each.}
4. Cook on low for 8 hours. 
5. Shred the pork with a fork and stir it around in its juices. 

-Blue Corn Chips {check ingredient list for clean ingredients - I like to use Garden of Eatin’ brand}
-Clean BBQ Sauce {easy recipe here OR buy a clean brand like Bone Suckin’ Sauce}
-Cheddar Cheese {shredded}
-Pulled Pork 

1. Put a couple {ok a lot} of spoonfuls of pulled pork onto a place and top it with bbq sauce and a little bit of cheese.
2. Microwave for one minute.
3. Pile it on top of your chips.
4. Eat fast so you can get seconds before your husband finishes it off.

I used the leftovers to make BBQ sliders with sweet potato buns {you can find that recipe here}. Equally delicious. If you don’t want to wait 45 minutes for the “buns” to cook, then you can just microwave a sweet potato and stuff it with the pulled pork and cover it in BBQ sauce. And, if you want to get really fancy, you can top a tortilla with BBQ sauce, pulled pork and cheese and cook it in the oven for about 15 minutes for some BBQ pizza. 

All in all, a very versatile dish that you must add to your repertoire. 

Any other ideas for this pulled pork?

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