Asian BBQ pulled pork

Marinade Ingredients:

1/2 cup soy sauce

2 Tbsp. brown sugar

1 Tbsp. sriracha

1 Tbsp.  chili sauce

2 Tbsp minced garlic

1 Tbsp. chopped onion

1 tsp. ginger

1/2 cup BBQ sauce (I used sweet baby ray’s)

1 boneless pork ribeye roast (2-3 lbs)

Guy Fieri Asian BBQ and Wok sauce

Mix all ingredients (except for roast and Wok sauce) together in a bowl.  Set aside.

Place roast in crockpot with 2 cups of water.  Sprinkle with pepper.  Place minced garlic and onion on top of roast.  Pour half of the marinade mixture over the roast.  Cook on low for 8 hours.  Add more water to the bottom of the crock if needed. 

Place roast in a bowl.  It will be tender and fall apart.  Shred with two forks.  Add the rest of the marinade and mix.  Add ¼ cup Guy Fieri Asian BBQ and Wok Sauce and stir until meat is coated. 

Serve warm plain or as a sandwich. I put my meat on a toasted garlic bun and added a bit more wok sauce.  Completely amazing!!!  Perfect blend of sweet and spicy Asian flavors. 

Twice-Baked Potato Pie with BBQ Meatloaf Crust

Ingredients:

Mashed Potatoes:

1 packet of Idahoan loaded baked potato mix.  Make as directed and add a bit of butter, salt & pepper, dash of garlic and some jalapeno cream cheese.   Or you can make your own loaded mashed from scratch. 

BBQ Meatloaf:

1 lb ground beef

½ cup crushed saltine crackers

½ cup minced onion

½ tsp salt

½ tsp montreal steak seasoning

½ tsp minced garlic or garlic powder

1 egg

3 tbsp plus 3 tbsp BBQ sauce (I used Sweet Baby Ray’s)

Toppings:

shredded cheese

green onions

cooked, diced bacon

diced tomatoes

Directions: 

Make mashed potatoes as directed.

Preheat oven to 350 degrees F. Combine uncooked beef, crackers, onion, salt, garlic powder, egg and 3 tbsp BBQ sauce. Press into ungreased 9" pie plate or 9" square baking dish and up the sides to form the crust. Brush meatloaf with remaining 3 tbsp BBQ sauce.

Cover with mashed potatoes. Sprinkle with shredded cheese.

Bake at 350 degrees F for 45 minutes. Sprinkle with tomatoes, bacon and green onions (or any other toppings you want!).