Quick and easy BBQ pulled pork perfect for July 4th
Big on flavor and short on time? Try Jeff Mauro's go-to fast pulled pork recipe, which delivers big flavor in a short time frame.
Food Network chef Jeff Mauro shared his recipes for two of the most popular dishes of summer, pulled pork and buttermilk fried chicken, with "Good Morning America."
Mauro also shared some simple swaps to make these wildly popular favorites a little bit healthier -- like using grilled chicken and lots of fresh herbs to amp up the flavors.
Get the full recipes below and enjoy!
Super quick BBQ pulled pork recipe
Serves 4
Ingredients:
3 pounds pork shoulder steaks or blade-cut pork chops
6 slices of thick cut bacon
1/4 cup BBQ Rub
1 cup favorite smoky bbq sauce
1/4 cup chicken stock
1 bagged slaw recipe
1 jar pickled jalapenos
Directions:
Preheat oven to 300 degrees.
Rub steaks or chops in BBQ rub and set aside. Place bacon in a large dutch oven to set to medium heat. Cook bacon until strips are crispy on both sides. Remove bacon and let drain.
Turn heat up to medium/high. Brown each side of steak until golden, about three minutes a side. Add in BBQ sauce and stock. Stir things around and make sure pork is submerged. If not, add a little more stock and BBQ sauce and bring to a simmer.
Place in the oven, uncovered for about one and a half hours or until fork tender.
Serve on buttered and griddled roll and topped with slaw and pickled jalapeno.
Pro tip: Use blade cut pork chops instead of pork shoulder to minimize cooking time. Rub in the BBQ rub and braise the pork in the oven with diced bacon for added hints of smoke and pair it with a favorite smoky BBQ sauce. Braise until fork tender, then shred and serve on a roll with easy bagged slaw. "You'll be done in one and a half hours instead of 14 hours!"
Healthier spin: To give this dish a healthier spin, serve the pulled pork on a bed of grilled vegetables rather than on a roll. Zucchini, summer squash, green beans and fresh spinach are all great base options here.
Pickled brined buttermilk fried chicken with maple hot butter recipe
Spice up your fried chicken with a flavorful hot maple topping.
Serves 4
Ingredients:
4 boneless, skinless chicken breasts, lightly pounded to even thickness
1 cup buttermilk
1 teaspoon kosher salt
Several dashes of hot sauce
2 large eggs
3 quarts vegetable oil
1 1/2 cups cornstarch
1/2 cup self-rising flour
4 tablespoons salted butter
4 tablespoons maple syrup
4 tablespoons hot sauce
Directions:
Place chicken thighs in Ziplock bag and pour in 1 cup dill pickle juice. Marinate for three to eight hours.
In a large dutch oven, heat oil until 350 degrees.
Whisk together eggs and remaining buttermilk. Mix three tablespoons of the egg and buttermilk mixture into the flour, lightly whisk to work in buttermilk into dredge to create crispy craggly little bits.
Remove chicken from the brine and dunk chicken in buttermilk mixture, then dredge in seasoned buttermilk-enhanced flour. Coat thoroughly then gently drop into fryer in batches if necessary and fry until golden brown and interior registers at 160 degrees or about eight to ten minutes, flipping halfway through.
Heat in a microwave safe measuring cup the butter, maple and hot sauce. Microwave for 30-45 seconds or until melted. Whisk together and pour over the crispy hot fried chicken.
Serve with some buttery-soft Parker house rolls.
Pro tip: Pounding boneless, skinless chicken breasts cuts down on both prep and cook time tremendously. It's also way easier to cook than quartered chicken, according to Mauro. "A lot less mess and more even cooking without the need for three quarts of oil; what you are left with is a succulent, buttermilk-brined piece of golden crispy chicken."
Healthier spin: If you're looking to make this dish healthier, coat the chicken breast in seasoned almond flour rather than white flour and bake it on a wire rack at 350 degrees for about 20 minutes. Not only is this gluten and grain free but it's also packed with additional protein.
Recipes reprinted courtesy of Jeff Mauro.
Editor's Note: This story was originally published on August 8, 2018.
