Restaurants›Frank's Pizza Napoletana›Queen Bee Bbq Recipe

Queen Bee Bbq Recipe

Inspired by Frank's Pizza Napoletana
Time3h
Serves6

Sweet onion jam is the sauce with pork butt burnt ends, crispy pancetta, parmigiano, Italian fontina, fior di latte, pickled jalapenos, topped off with a Caribbean BBQ glaze & crispy onion rings.

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Ingredients

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Sweet Onion Jam

Pork Butt Burnt Ends

Crispy Pancetta

Cheeses

Toppings

Method

Sweet Onion Jam

1

Cook the Onions

In a large skillet over medium heat, add the sweet onions and cook until they begin to soften, about 10 minutes.

2

Add Sugar and Vinegar

Stir in the brown sugar and apple cider vinegar. Cook, stirring occasionally, until the mixture thickens and the onions are caramelized, about 30 minutes.

3

Season

Add salt, black pepper, and thyme. Mix well and cook for an additional 5 minutes. Set aside.

Pork Butt Burnt Ends

4

Prepare the Pork

Preheat your smoker to 250°F (120°C). Trim excess fat from the pork butt and cut it into 1-inch cubes.

5

Season the Pork

Rub the pork cubes with olive oil and BBQ rub, ensuring they are well-coated.

6

Smoke the Pork

Place the pork cubes in the smoker and smoke for about 4 hours, or until they reach an internal temperature of 195°F (90°C).

Crispy Pancetta

7

Cook the Pancetta

In a skillet over medium heat, cook the pancetta until crispy, about 5-7 minutes. Remove from skillet and drain on paper towels.

Assembling the Dish

8

Combine Ingredients

In a large mixing bowl, combine the smoked pork, sweet onion jam, crispy pancetta, and all the cheeses. Mix well.

9

Add Toppings

Top the mixture with pickled jalapenos and drizzle with Caribbean BBQ glaze. Mix gently.

10

Serve

Spoon the mixture onto a serving platter and top with crispy onion rings before serving.