Skip to main content

Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
Post a Comment

BBQ Pulled Pork Sandwich Recipe


🍖 BBQ Pulled Pork Sandwich Recipe

Introduction

The BBQ Pulled Pork Sandwich is a quintessential American favorite, beloved for its tender, flavorful pork and tangy barbecue sauce. Perfect for a hearty lunch or a casual dinner, this sandwich combines smoky meat with fresh toppings, all nestled in a soft bun. Whether you're a seasoned cook or a beginner, this recipe is straightforward and yields delicious results every time.

Ingredients

For the Pulled Pork:

  • 3-4 pounds pork shoulder (also known as pork butt)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup BBQ sauce (your favorite brand or homemade)
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (optional, for heat)


atOptions = { 'key' : '469a4a3a569538e8c5ec2d137bcdb04a', 'format' : 'iframe', 'height' : 90, 'width' : 728, 'params' : {} };
>

For the Sandwich:

  • Hamburger buns or brioche buns
  • Coleslaw (store-bought or homemade)
  • Pickles (optional)
  • Additional BBQ sauce (for drizzling)

Instructions

  1. Prepare the Pork:

    • Trim any excess fat from the pork shoulder.
    • Mix together smoked paprika, chili powder, salt, black pepper, cumin, and cayenne pepper in a small bowl.
    • Rub the spice mixture all over the pork shoulder, ensuring it's well-coated.

  2. Slow Cook the Pork:

    • Place the sliced onions and minced garlic at the bottom of a slow cooker.
    • Add the seasoned pork shoulder on top of the onions and garlic.
    • In a separate bowl, combine BBQ sauce, apple cider vinegar, chicken broth, brown sugar, and Worcestershire sauce. Pour this mixture over the pork.
    • Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the pork is tender and easily shredded with a fork.

  3. Shred the Pork:

    • Remove the pork from the slow cooker and place it on a large cutting board.
    • Use two forks to shred the meat, discarding any large pieces of fat.
    • Return the shredded pork to the slow cooker and mix it with the remaining juices. Let it sit for an additional 30 minutes to absorb more flavor.

  4. Assemble the Sandwiches:

    • Toast the hamburger buns lightly for added texture.
    • Spoon a generous amount of pulled pork onto the bottom half of each bun.
    • Top with coleslaw and pickles if desired.
    • Drizzle additional BBQ sauce over the top.
    • Cover with the top half of the bun and serve warm.

Tips & Variations

  • Make Ahead: Pulled pork can be made a day in advance and stored in the refrigerator. Reheat gently before serving.
  • Spice Level: Adjust the cayenne pepper to your taste for a milder or spicier sandwich.
  • BBQ Sauce: Experiment with different types of BBQ sauces (sweet, smoky, spicy) to find your favorite flavor profile.
  • Serving Suggestions: Serve with classic sides like potato salad, baked beans, or corn on the cob.

Labels:

Comments

Post a Comment

Popular posts from this blog

Butter Chicken (Murgh Makhani)

  Butter Chicken  Description: A creamy and flavorful dish, Butter Chicken is a classic Indian recipe that combines tender chicken with a rich tomato-based sauce, infused with warm spices and a touch of butter for a luscious finish. Ingredients: For the Chicken Marinade: 500g boneless chicken (thighs or breasts), cut into bite-sized pieces 1/2 cup plain yogurt 1 tbsp lemon juice 2 tsp garam masala 1 tsp turmeric powder 1 tsp chili powder 1 tsp cumin powder 1 tbsp ginger-garlic paste Salt to taste For the Butter Chicken Sauce: 3 tbsp butter 1 tbsp oil (optional) 1 large onion, finely chopped 2 tbsp ginger-garlic paste 1 can (400g) crushed tomatoes 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala 1 tsp chili powder (adjust to taste) 1/2 cup heavy cream or coconut cream (for a lighter version) 1 tbsp sugar (optional, to balance the tanginess of tomatoes) Salt to taste Fresh coriander leaves for garnish Instructions: Marinate the Chicken: In a large bowl, m...
Post a Comment
Read more

Suji Halwa – Indian Semolina Dessert

  Suji Halwa – Indian Semolina Dessert Ingredients: 1 cup semolina (suji) 1/2 cup ghee (clarified butter) 1 cup sugar (adjust to taste) 2 cups water or milk (or a mix of both) 1/4 teaspoon cardamom powder A handful of mixed nuts (cashews, almonds, and pistachios), chopped A few raisins (optional) A pinch of saffron strands (optional) 1 tablespoon rose water (optional) Instructions: 1. Roast the Semolina: In a heavy-bottomed pan, heat the ghee over medium heat. Add the semolina and roast it, stirring continuously, until it turns golden brown and emits a nutty aroma (about 5-7 minutes). Be careful not to burn it. 2. Prepare the Liquid: In a separate pot, boil water or milk (or both). If using saffron, add it to the boiling liquid to release its color and flavor. 3. Combine Semolina and Liquid: Gradually pour the hot liquid into the roasted semolina while stirring continuously to avoid lumps. Cook for about 5-7 minutes until the mixture thickens and the semolina absorbs the liqu...
Post a Comment
Read more

Gajar Halwa – Indian Carrot Dessert

  Gajar Halwa – Indian Carrot Dessert Ingredients: 4 cups grated carrots (preferably red or orange) 1 cup full-fat milk 1 cup sugar (adjust to taste) 1/2 cup ghee (clarified butter) 1/4 teaspoon cardamom powder A handful of mixed nuts (cashews, almonds, pistachios), chopped A few raisins (optional) 1 tablespoon khoya (optional, for richness) Instructions: 1. Cook the Grated Carrots: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat. Add the grated carrots and sauté for about 10 minutes until they soften and change color. 2. Add Milk: Pour in the milk and bring the mixture to a boil. Reduce the heat to low and let it simmer. Cook until the milk reduces and thickens (about 15-20 minutes), stirring occasionally to prevent sticking. 3. Add Sugar: Once the milk has thickened, add the sugar and mix well. Cook for an additional 10-15 minutes until the sugar dissolves and the mixture thickens again. 4. Add Ghee and Flavorings: Stir in the remaining ghee and cardamo...
Post a Comment
Read more