Piggy Smalls Recipe
Rednexican nachos with pulled pork, Bumpkins, Smoked wings, Brisket slider, Cornbread
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Ingredients
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Pulled Pork
Bumpkins (Cheese Sauce)
Smoked Wings
Brisket Slider
Cornbread
Toppings
Method
Pulled Pork
- 1
Prepare the Pork
Season the pork shoulder with smoked paprika, salt, and black pepper. Place it in a slow cooker.
- 2
Cooking
Chop the onion and garlic, add them to the slow cooker with the pork. Pour in the BBQ sauce and water. Cover and cook on low for 8 hours or until tender.
- 3
Shred the Pork
Once cooked, shred the pork using two forks and mix it with the juices. Set aside.
Bumpkins (Cheese Sauce)
- 4
- 5
Add Milk
Gradually whisk in the milk, stirring constantly until the mixture thickens.
- 6
Add Cheese and Spice
Remove from heat and stir in the cheddar cheese, jalapeños, salt, and black pepper until smooth.
Smoked Wings
- 7
Prepare the Wings
Preheat your smoker to 225°F (107°C). Rinse and pat dry the chicken wings.
- 8
Season the Wings
In a large bowl, toss the wings with olive oil, garlic powder, paprika, salt, and black pepper until well coated.
- 9
Smoke the Wings
Place the wings in the smoker and cook for 2 hours or until they reach an internal temperature of 165°F (74°C).
Brisket Slider
- 10
Prepare the Brisket
Season the brisket with salt and pepper and smoke or slow-cook it until tender (about 6 hours).
- 11
Cornbread
- 12
Mix Dry Ingredients
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- 13
- 14
Combine and Bake
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes.
