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BBQ Pulled Pork

Reheating time: 10-15 minutes- preheat oven to 375F

I don’t even know what to say anymore. You guys love your BBQ. Matter of fact, now that I’m thinking about it, I don’t even think anyone is going to read this part of the instructions today. If it were me, I would just be skipping right to the part about getting it hot. Nobody wants to listen to some lame guy talk about food, tell me how to get this BBQ going! Well, if you did take the time to read this part, thank you- yes, I’m talking to you. Maybe it’s your first time ever trying our BBQ feast- and you have no idea what’s going on. It’s okay. You’ll know soon what all the hype is about. Pulled pork, mac, slaw, and cornbread… Get in there!


For the pork and the mac and cheese:

This is like, the best part. All you gotta do is just pop these onto a tray, and into the oven they go. They take roughly the same amount of time- so you can even do them in the same pan. Madness. Arrange the components on a large sheet tray or casserole dish, and pop them in the oven at 375F. Set a timer for 10 minutes, and tell someone to set the table. That was always my favorite part growing up- if someone was asking me to set the table, it means dinner was on the way. 

Once the timer goes off, pull out the tray and stir up the pork, and the mac and cheese. If you’re feeling crazy, you can even mix them together. Definitely not a bad idea. Make sure it’s hot, and if not, back in the oven it goes. Once it’s ready to go, well, we’re ready to go. Dress up the slaw, griddle up that cornbread- it’s go time. 


For the slaw:

This… slaw… is unreal… You’ll see. Dress it up with the paprika aioli, and enjoy. 


For the cornbread:

Cast iron pan. Butter. Griddle till hot. Trust me. That is all. 


To plate!

If you have made it this far without absolutely demolishing everything, I’m proud of you. Your reward? A plate of bad-ass BBQ. Four delicious components, in perfect harmony. The rest is up to you. Enjoy 🙂


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