bbq pulled pork bruschetta recipe – patrick and gina neely

Diana and I first had these tasty things when her sister and her boyfriend came over and brought them. I could have just eaten those all night. We made them ourselves the other night for a potluck in our neighborhood. There was an amazing turnout of 15 kids and around 45 adults. Elek had a wonderful time. One tip is to make sure the barbecue is thawed before you get started. Print Recipe
4-6 servings

* Olive oil
* 2 tablespoons butter
* 1 1/2 pounds onion, sliced
* 1 loaf French bread, sliced on into 1/2-inch slices
* 2 cloves garlic, smashed
* Salt and freshly ground black pepper
* 1/2 pound pulled pork
* Barbecue sauce
* Chives, sliced for garnish

Preheat the grill to high.

For Onions:
In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.

For Bruschetta:
Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.

To Serve:
Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.

BBQ Pulled Pork Bruschetta Recipe : Patrick and Gina Neely : Food Network.

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