Recipe of the Week: Pulled Pork and Sriracha Guacamole Grilled Cheese


  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 2 tablespoons butter
  • 8 slices french bread
  • 8 slices cheddar cheese
  • 2 cups Slow Cooker Pulled Pork

Sriracha Guacamole Ingredients

  • 2 large avocados
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 serrano pepper, seeded and diced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 3/4 teaspoon sriracha sauce


  1. Make the guacamole first so the flavors have a chance to meld. To make the guacamole, mash avocados together in a bowl. Add in remaining guacamole ingredients. Cover and refrigerate for 30 minutes.
  2. Heat the olive oil in a skillet over a medium heat. Cook onions over medium-low heat until they start to brown and caramelize. About 20 minutes. Add in pulled pork. Cook just until pork is warmed through. Remove from the pan and set aside.
  3. To assemble a sandwich, butter one side of each slice of bread. With the buttered side down, place one slice of cheese on the bread. Top with 1/4 of the pork. Spoon guacamole over the top. Place a second slice of cheese on top of the guacamole and place another slice of bread on top with the buttered side facing up. Repeat with remaining ingredients.
  4. In the same skillet that you cooked the pork and onions in, cook sandwiches over medium heat until bread is golden brown and cheese has melted. Serve immediately.

Recipe of the Week: Slow Cooker Pulled Pork Sandwiches


  • 3-4 pound boneless pork roast
  • 1 1/2 tbsp barbecue rub seasoning
  • 2 tbsp canola oil
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 3/4 cup Coca Cola
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Cut the pork into 2-3 separate chunks and cover with the barbecue rub seasoning.

  2. Heat the oil in a pan over a med-high heat and sear each piece of pork quickly on each side. Transfer to the slow cooker.

  3. In the same pan with the heat on low, add the ketchup, vinegar, sugar, Coke, Worcestershire sauce. salt and pepper and whisk until it comes together.

  4. Pour the sauce over the pork and seal with the lid.

  5. Cook on low setting for about 8 hours checking often to turn the meat and stir the sauce.

  6. Once the meat has become fork tender, shred it with two forks in the slow cooker combining it with the sauce.

Recipe of the Week: Pulled Pork in BBQ Sauce with Home-made Coleslaw


For the pork
  • 1 kg de-boned, pork leg
  • 3 tbsp olive oil
  • 2 tsp salt
  • 1 tsp cracked pepper
  • 2 tsp smoked paprika

for the barbecue sauce

  • 3/4 cup tomato sauce (ketchup)
  • 2 tbsp soft brown sugar
  • 3 tbsp red wine vinegar
  • 1/4 cup soy sauce (you can also use Worcestershire sauce)
  • 1 tsp smoked paprika
for the coleslaw
  • 1 medium red cabbage, sliced/grated
  • 4 carrots, peeled and grated
  • 1/2 cup fresh parsley, chopped
  • 3/4 cup good quality creamy mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • salt to taste
to serve
  • fresh bread rolls
  • butter
  • dill pickles/gherkins
  • cold beer


  1. Pre-heat the oven to 160°c. For the pork, drizzle the olive oil over the leg of pork and rub the salt, pepper and paprika into the meat. Place in a greased baking dish and cover with foil.
  2. Place in the oven and allow to roast for 3 hours until the pork pulls apart easily.
  3. Remove from the oven and allow to cool slightly before pulling the meat apart with two forks.
  4. To make the barbecue sauce, combine all the ingredients in a small saucepan and allow to simmer for 10 minutes.
  5. Combine the pulled pork with the barbecue sauce and set aside.
  6. To make the coleslaw, combine the grated carrot, cabbage and parsley in a bowl. Mix together the mayo, yoghurt, lemon juice and salt. Pour the dressing over the vegetables and toss. If you want it sweeter, simply add more mayonnaise.
  7. To serve, place a few spoonfuls of pulled pork into a buttered bread roll, top with coleslaw and eat immediately.

Recipe of the Week: Beer Pulled Pork Nachos


  • 2 lbs. pork butt
  • 2 cups brown ale
  • ½ cup brown sugar
  • 1/3 cup French’s Classic Yellow Spicy Mustard
  • ¼ cup molasses
  • 1 teaspoon cinnamon
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • ½ garlic powder
  • ¼ teaspoon cayenne pepper
  • 8 oz. tortilla chips
  • 2 lbs. cheese
  • ¾ cup corn
  • ¾ cup black beans
  • 1 cup jalapenos
  • ¼ cup sliced red onions
  • ¼ cup sweet barbeque sauce

Optional toppings

  • ½ cup sour cream
  • 1 avocado, diced
  • cilantro
  • lime


  1. To make pulled pork: Place pork but in the bottom of slow cooker. In a large bowl combine and mix remaining ingredients. Pour mixture over pork butt. Set slow cooker to low for 8 hours.
  2. To assemble nachos: Heat oven to 350 degrees F. Lightly cover baking sheet with nonstick spray. Place half of the chips, pulled pork, corn, black beans, jalapenos and onions and cheese. Repeat with remaining ingredients for one more layer. Bake until cheese is melted, 20-25 minutes.

*Optional: Serve with sour cream, avocado, cilantro and lime.

Recipe of the Week: BBQ Pulled Pork Egg Rolls


  • 2 teaspoons avocado oil (or canola)
  • 3 cups pulled pork
  • 1/2 cup diced red onion
  • 1 jalapeño, diced (seeds removed if you want it less spicy)
  • 1/2 cup BBQ sauce
  • 10 – 12 egg roll wrappers
  • 1 egg, beaten
  • oil for frying


  1. Heat avocado oil in a skillet over medium heat. Add in pulled pork, red onion and jalapeño. Cook just until pork is warmed through and red onion and jalapeño have softened, about 5 minutes. Stir in BBQ sauce.
  2. To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 1 tablespoon of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
  3. Heat 1/2 inch of oil in a skillet to 350 degrees. Fry egg rolls, in batches if necessary so you don’t crowd the pan, until golden brown, about 3 minutes.
  4. Transfer to a paper towel lined plate, sprinkle with salt. Repeat until all egg rolls are fried.
  5. Serve with extra BBQ sauce for dipping.

Recipe of the Week: Pulled Pork Enchiladas

Enchilada Sauce Ingredients:

  • 2 tablespoons canola oil
  • 1/2 cup minced onion
  • 2 tablespoons flour
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper (if desired)
  • kosher salt and fresh cracked black pepper to taste
  • 3 cups pork filling
  • 10-12 corn tortillas
  • canola oil for frying
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • guacamole

Pork Filling Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup minced onion
  • 1 (4 ounce) can diced green chilies
  • 1 cup shredded Monterey jack cheese
  • 3 cups Slow Cooker Pulled Pork


  1. Preheat oven to 350 degrees.
  2. To prepare the enchilada sauce. Heat oil in a small sauce pan. Cook onion until softened about 5 minutes. Sprinkle flour over the top, cook 1 minute. Stir in tomato sauce and remaining ingredients. Bring to a boil. Reduce heat and let simmer while you prepare the filling. Season to taste with salt and pepper.
  3. For the filling, heat oil in a skillet over medium heat. Cook onion until softened, about 5 minutes. Stir in pulled pork and diced green chilies. Cook until warmed through. Turn heat to low while you prepare the tortillas.
  4. Use enough canola oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
  5. Lay each tortilla on a flat surface. Spoon about 1/4 cup filling into center, sprinkle with shredded Monterey jack cheese. Roll closed. Repeat with remaining filling and tortillas.
  6. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place rolled tortillas in the baking dish. Spoon remaining enchilada sauce over the top. Sprinkle with shredded Monterey jack and cheddar cheese. Bake 15-20 minutes or until cheese melts. Turn on broiler, broil for 3-5 minutes or until cheese browns. Remove from oven. Let cool slightly and serve with guacamole and sour cream.