Bbq Machos Recipe

Prepare and season pork

Trim excess fat from the pork shoulder and pat dry. Rub the pork with kosher salt, black pepper, smoked paprika, ground cumin, and brown sugar, massaging the spices into all surfaces.

Braise

Place the seasoned pork in a slow cooker or Dutch oven. Add the quartered onion, garlic cloves, and 1 cup broth. Cover and cook: slow cooker on low for 8 hours (or high 4–5 hours), or in a 325°F (160°C) oven covered for about 3–3.5 hours, until pork is fork-tender.

Shred and sauce

Remove pork to a cutting board, discard large pieces of fat and the onion. Using two forks, shred the pork. Stir in 1 cup BBQ sauce and 1 tablespoon apple cider vinegar to the shredded pork; if mixture seems dry, add 1/4 cup reserved braising liquid. Taste and adjust salt and BBQ sauce to preference.

Keep warm

Keep the pulled pork warm in the slow cooker on low or transfer to a covered pan until serving.

Make batter

In a medium bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 1 tsp baking powder, 1 tsp sugar, and 3/4 tsp salt. Stir in the chopped onion. In a second bowl, whisk the 1 beaten egg and 1/2 cup buttermilk until combined. Pour wet into dry and stir just until combined; batter will be thick but scoopable. Let rest 5 minutes.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or pot to a depth of about 1.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter — it should sizzle and rise slowly.

Fry hushpuppies

Using two spoons or a small ice-cream scoop, drop rounded tablespoons of batter into hot oil, working in batches so you don't overcrowd. Fry 2–3 minutes per side until deep golden brown and cooked through. Remove with a slotted spoon to paper towels to drain. Keep warm in a low oven while finishing remaining batter. Yield: about 8 hushpuppies (two per plate).

Mix batter

Preheat oven to 400°F (200°C). In a small bowl whisk 1/2 cup cornmeal, 1/2 cup flour, 1/2 tsp baking powder, 1/4 tsp salt and 1 tsp sugar. In another bowl whisk 1 egg with 1/2 cup milk and 2 tbs melted butter. Combine wet and dry, stirring until just mixed.

Bake

Pour batter into a small greased skillet or 6-inch pan. Bake 12–15 minutes until golden and a toothpick comes out clean. Let cool slightly, then cut into two wedges (one wedge per serving).

Arrange 6 pickle slices on the plate or place a small ramekin of sliced pickles. Use bread-and-butter or dill according to preference. No cooking required.

Portion 1/2 cup prepared coleslaw and 1/2 cup prepared mac and cheese into small side bowls or onto the plate. Reheat sides if needed before plating.

To assemble one BBQ MACHOS plate: place the warmed pulled pork (about 1 to 1.25 cups) on the plate or in a shallow mound. Add two hushpuppies, one wedge of cornbread, two sides (coleslaw and mac & cheese, 1/2 cup each), and arrange pickles alongside. Spoon an extra tablespoon of BBQ sauce over the pork if desired and sprinkle chopped parsley for garnish.