Bbq Pulled Pork Parma Recipe

Dry rub and prep

In a bowl combine kosher salt, brown sugar, paprika, garlic powder, onion powder, black pepper and cumin. Pat the pork shoulder dry. Rub vegetable oil over the pork, then massage the dry rub all over the meat, making sure edges are well coated. Let rest 30 minutes at room temperature or refrigerate overnight for stronger flavor.

Smoke or slow-cook

If using a smoker: preheat to 110–120°C (225–250°F). Place pork fat-side up on the smoker grates and smoke until internal temperature reaches 93°C (200°F), about 8–10 hours depending on size. Add apple wood or hickory chips for extra smoke. If using an oven: preheat to 135°C (275°F), place pork in a roasting pan with 1 cup water and apple cider vinegar in the pan, cover tightly with foil and roast until internal temp 93°C (200°F), about 6–8 hours.

Rest and shred

Remove pork and let rest, covered, for 30–45 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat. Reserve any pan juices. Combine shredded pork with 1 cup of the smokey BBQ sauce (see sauce section) and a splash of reserved juices to moisten. Keep warm.

In a medium saucepan over medium heat combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, minced garlic, yellow mustard, hot sauce, salt and pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, until slightly thickened and glossy, 12–18 minutes. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness, more hot sauce for heat). Remove from heat and let cool slightly before using. Reserve 1 cup for tossing with pulled pork and additional for drizzling over assembled parmas.

Prepare schnitzel base

If using chicken breasts, pound each to an even thickness (~5 mm). Season both sides with 1 tsp salt and 1/2 tsp black pepper. Set up a dredging station: flour in one shallow bowl, beaten eggs in second, breadcrumbs in third. Dredge each schnitzel in flour, shake off excess, dip in egg, then coat in breadcrumbs pressing to adhere.

Fry schnitzels

Heat vegetable oil in a large skillet over medium-high heat until shimmering (or to 175°C if using a thermometer). Fry schnitzels in batches 3–4 minutes per side until golden brown and cooked through (internal temperature 75°C / 165°F). Transfer to a wire rack set over a tray and keep warm in a low oven (90–100°C).

Top with pulled pork and sauce

Place each fried schnitzel on a serving tray or ovenproof dish. Spoon a generous portion (about 200 g) of the warmed smokey pulled pork onto each schnitzel, spreading to cover most of the surface. Drizzle 1–2 tablespoons of additional smokey BBQ sauce over the pork on each schnitzel.

Add 3-cheese blend and bake

Evenly distribute shredded mozzarella, shredded cheddar and grated parmesan across the pork-topped schnitzels. Transfer to a preheated oven at 200°C (400°F) and bake 6–8 minutes, or until cheese is melted and bubbling and edges start to brown. For extra color, finish under the broiler/grill 1–2 minutes watching closely.

Garnish and serve

Remove from oven, sprinkle with chopped fresh parsley if using. Serve immediately with extra smokey BBQ sauce on the side. Each portion should be hot, cheesy and saucy.