BBQ with Alberta pork!
If you love Alberta pork and BBQ then these recipes are a must try. They are simple, use Alberta grown and raised ingredients, and tasty. The Alberta Pork BBQ competition team shows us how to make Bacon Pork Bombs, Honey Ham Cheese Buns and Chickpea flour tortillas for your next taco feast.
Bacon Pork Bombs:
What you’ll need:
1 lb of sliced bacon
1 lb of ground pork
1 cup shredded cheese
1 small onion, small diced
2-3 cloves of garlic minced
1 tbsp diced hot pepper or jalapeno
1 tsp salt
1 tsp ground pepper
1 tbsp BBQ seasoning
4 tbsp BBQ sauce
3 tbsp Alberta honey
Equipment: Ice cube tray, baking sheet, mixing bowl
What to do:
Preheat oven or smoker to 375F
In mixing bowl combine; ground pork, cheese, onion, garlic, hot pepper, salt, and pepper. Mix well until all ingredients are combined, set aside.
Line the ice cube tray with bacon, placing one slice of bacon across 2 ice cube wells repeat until all wells are lined. Press bacon into the wells make sure to leave 1-2 inch of bacon overhang on the sides of the ice cube tray
Place about a tbsp of the ground pork mixture in each ice cube well, make sure to press it down to fill, repeat until all wells are filled.
Cross the ends of the bacon over top of the ice cube tray to cover the wells
Flip the ice cube tray over onto a lined baking sheet, may need to tap or help the bombs out of the tray using a spoon, Sprinkle with your favourite BBQ seasoning
Bake in the oven or smoker for 25 minutes or until internal temperature is 160F and bacon has crisped on the outside.
Remove from the oven or smoker, glaze with BBQ sauce and drizzle honey over all bombs and place back in oven or smoker for 5 more minutes to caramelize the sauce.
Remove and on a cutting board cut between each bomb separating them from each other. Place a toothpick in them for easy serving and Enjoy!
Honey Ham Cheese Buns
What you’ll need:
12 dinner buns
6-10 slices of Ham
6-10 slices of Cheese
4-6 tbsp Honey
4 tbsp Mayonnaise
4 tbsp Dijon Mustard
¼ cup Melted Butter
Canola Oil Spray
What to do:
Preheat oven or smoker to 350F
Slice buns in half to create top and bottom. Do not pull apart the buns leave them connected
Brush melted butter on both the tops and bottoms of the buns
Spread mayonnaise on the tops of the buns only
Spread Dijon mustard on the bottom halves
Layer the ham onto the mustard side of the buns
Layer cheese on the mayonnaise side of the buns
Drizzle both the cheese and ham with honey
Flip the tops (cheese side) over onto the ham lining up the bun tops as best as possible
Spray a baking sheet/ 9x13 pan with canola oil spray and place buns in pan
Brush tops of buns with a bit of melted butter and drizzle with honey and cover with aluminium foil
Bake or smoke buns for 20-25 minutes or until hot through, cheese is melted, and tops have caramelized slightly.
Remove aluminum foil and drizzle a touch more honey onto buns and then in oven for 5 mins more Remove from oven, cut through buns following the separation indents between the buns and enjoy!
Chickpea Flour Tortillas
What you’ll need:
2 cups Chickpea flour (also known as Chana flour)
2/3 cup cornstarch
1 ¼ cups water
¼ tsp salt
Canola oil or canola oil spray
Equipment: blender, non-stick frying pan, flat spatula
What to do:
In a blender combine chickpea flour, cornstarch, water and salt. Blend until well combined
Using a non-stick frying pan, heat on medium heat with 1 tsp of canola oil or a light spray
Pour ¼ cup of the batter into the pan swirling the pan to move the batter out to make a larger circle
Cook on each side for 1-2 minutes per side. The tortilla is ready to flip when the top appears to be dull and no longer wet/shiny.
Place on a plate and cover with a cloth to keep from drying out.
Use in replace of flour tortillas on your next taco night!
Note: if making ahead, keep in refrigerator and layer parchment/wax paper between each tortilla and place in well-sealed container or wrap. Warm to eat.
Special recogintion to Porkapalooza BBQ Festival and Alberta Pork for partnering on these BBQ videos.
