Pulled Pork Dip...
1/2 C Real mayo
1/2 C Sour Cream
1 C Smoked, pulled pork - chopped fine
Chipotle ~or~ Smoked Habanero pwd, to taste
Horseradish, to taste
Salt & Fresh black pepper
A touch of Wooster if you wish
Dipping chip, cracker of your choice
Pulled Pork Tarts ~or~ Rangoons...
Replace Mayo w/1 C Cream cheese
1 Scallion - sliced
Pastry dough ~or~ Won ton wrappers
Cut pastry dough into squares or circles. Fill center of dough ~or~ wrappers with spoonful of filling. Wet edge of wrapper, fold over and press to seal. Bake tarts @ 450* until golden (@ 12-15 mins). Deep fry rangoons @ 375* until golden brown (@ 1-2 mins), turning once.
Or...Press wontons in muffin tin. Add some pulled pork or chopped brisket and top with a spoonfull of filling (other toppings as you see fit). Bake @ 350* until hot 'n bubblin'.
Here's a dandy...
Fat Johnny's Pulled Pork Pistolettes ~ Chez, The BBBQ Forum (Mar 2007)
The caramelized onion sourdough:
5 cups +/- good bread flour (I use King Arthur)
2 Tbsp sugar
1 tsp garlic salt
1 large sweet yellow onion
2 Tbsp butter
2 Tbsp bacon fat
1 cup sourdough starter
1/2 cup warm milk
1 egg
1/2 cup warm water
1 tsp sugar
1 packet yeast
The smoked/pulled pork bbq filling:
1# of leftover smoked/pulled pork, chopped
1/2 cup +/- your favorite bbq sauce (I used Blues Hog)
1 cup small diced or shredded aged white cheddar
12-14 dill pickle sliced, diced
Preheat oven to 375*
Set the sourdough starter out overnight, to activate. Bloom the yeast in the 1/2 cup warm water and tsp sugar. Whisk the warm milk and egg together. While the yeast is blooming, chop the onion and begin caramelizing it in the butter and bacon grease ... small saute' pan medium heat until onion is nice and sweet and golden. Put the flour, 2 Tbsp sugar and garlic salt in mixer bowl with dough hook ... start slowly mixing, and dump in all the caramelized onions and butter/bacon fat. Now combine all the wet ingredients (should be about 2 cups total) and add to the flour/onion in the mixing bowl. Mix with dough hook until dough ball forms and pulls away from the bowl. If it's too wet, add a lil' more flour ... if it's too dry, add a lil' more warm water. Once dough forms, let it mix/knead slowly for about 5 minutes ... then remove dough ball to a lightly oiled bowl, cover and let sit in warm place to rise. This first proof takes about an hour.
Mix together all the pork filling ingredients, and let come up to room temp while you're making the bread dough. The stuffed buns bake better if the filling is not cold.
After dough proofs (doubles in size) ... punch it down, knead a lil' bit and cut it into 16 equal portions ... roll each out into a 5" round ... put a couple big heapin' Tbsp of the meat mixture in the middle, and pull the dough up around the filling - pinch to seal and set on greased baking sheet seal side down with 1" gaps between them. Cover loosly and set pan in warm place to proof again for about 30 minutes. Just before going into oven, poke a couple slits in top of each pistolette to allow steam to escape. Bake for about 15 minutes, then remove 'n brush with melted herb butter (thyme) ... back into oven to finish baking ... another 5-10 minutes, until golden brown. Remove to rack to cool slightly before eating.
NOTE...If you don't have sourdough starter on hand, just use a good bread or roll recipe, like Ray Basso's Mom's rolls, or Lambert's roll recipe. You can still add the caramelized onions to either of these recipes, and end up with a dandy onion bun, regardless of whether you stuff them or not!
