Chef Chiqui's Pulled Pork

1 large Pork Butt, plugged with large slivers of fresh garlic. Place, skin side up in a large, deep roasting pan.

Season generously with Lemon-Pepper, Granulated Garlic, Tony's Seasoning, and 2 tablespoons of liquid hickory smoke.

Drizzle evenly with 1/2 of a small squeeze bottle of French's yellow mustard, 1 1/2 cups of brown sugar, 1 large yellow onion, thinly sliced and separated into rings and two large fresh bay leaves. (In that order)

Roast in a 425* oven for 1 hour; reduce heat to 225* and roast uncovered for about 4-5 hours until the bone can easily be removed. Allow to cool long enough to remove all the large portions of fat and gristle and the bay leaves. Remove from the pan and shred with 2 forks to easily fit on hamburger buns

Reheat by returning the shredded meat back into pan drippings in a large pot over medium heat. I always try to remove as much of the melted fat as I can but you need some of it to keep the meat nice and moist.

Serve on good buns and top with BBQ sauce and definitely some coleslaw.

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re: What's your best Pontchartrain Sauce recipe?

Posted by chiquiNO on 8/14/20 at 1:41 pm to HubbaBubba

Chef Chiqui's Pontchartrain Sauce

4 tabsp. unsalted butter
4 tabsp. a.p. flour

4 tabsp. light olive oil
1/2 cup onion, minced
1 rib celery, minced
1/4 cup each red and green bell pepper, small dice
2 large cloves fresh garlic, finely minced
2 cups crab, shrimp or chicken stock, homemade
1/2 cup dry white wine (Chardonay)
1/2 teasp. Paul's Seafood Magic
1/2 teasp. Lemon-pepper seasoning
1/2 teasp.Paprika
1 tabsp. Lea & Perrins
Crystal Hot Sauce to taste
Kosher salt to taste
1 pound jumbo lump crabmeat, picked over for shells
2 tabsp. thinly sliced green onions
2 tabsp. flat leaf parsley

In a small saucepan, melt butter and stir in the flour. Cook over low heat for about 3 minutes to make a blonde roux. Set aside

In a medium/large saute pan, heat the olive oil over medium heat Saute' the onion, celery, and bell peppers until softened, about 4 minutes. Add the minced garlic and cook 1 minute more. Add the stock of choice, wine, Seafood Magic, Paprika, Lemon-pepper, Crystal, Lea & Perrins and salt to taste. Gently stir in the reserved roux using a whisk and cook until slightly thickened, about 3 min.

Gently fold in the crabmeat, green onions and the fresh parsley. Taste and correct seasoning. Simmer one minute more.

Chiqui Note: This is great served over Broiled Trout or Redfish, Paneed Veal or Paneed Chicken breasts, or over Pasta.
For variety you can add 1/2 pound sautéed Mushrooms and 1 can quartered Artichoke Hearts

Bon Appetit

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re: My Moms BBQ SHRIMP go so hard. Forget Ramsey

Posted by chiquiNO on 8/9/20 at 7:14 am to Tridentds

In my cooking classes, I always asked a guy who was not really used to cooking much, to come to the stove and prepare this dish with me. Told them if they learned to make this recipe it could become their "signature" dish to impress their friends back home! Cannot tell you how many follow-up emails I have gotten over the years from guys saying that they are now famous for "their" specialty!!!

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re: My Moms BBQ SHRIMP go so hard. Forget Ramsey

Posted by chiquiNO on 8/8/20 at 8:36 am to LSCATFAN

Hi..this is Chef Chiqui Collier...if you click on the above link...click on the "menu" link next and select "Blog" for more recipes and food talk! By the way, I am the Mom of the Famous Cyborg Saint!! If i can help with any culinary questions, just ask!

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