Ring of Fire Spicy Chicken Wings
Ring of Fire Salmon Fettuccine Alfredo
Ring of Fire BBQ Chicken Pizza
Ring of Fire Chipotle & Roasted Garlic Spread
Ring of Fire Tomatillo & Roasted Garlic Tortilla Soup
Ring of Fire Chipotle & Roasted Garlic Marinade
Ring of Fire Scampi Fiero
Gecko Gary's Gourmet Grub Hawaiian Pulled Pork Sandwich
Aloha from Oregon Pepper Jelly Thumbprints or Tartlets
Aloha from Oregon Sassy Chicken
Aloha from Oregon Pepper Jelly Cheesecake
Gunslinger Veggie Tacos
Gunslinger Sloppy Joes
Gunslinger Cheese Spread
Yeung's Barbeque Spare Ribs
Yeung's Barbeque Chicken
d'Oni Specialty Sauce Suggestions
d'Oni Honey Habanero Mustard Marinade
d'Oni Seared Ahi
d'Oni Grilled Corn and Shrimp Salad
d'Oni Roast Chicken With Mushroom Stuffing and Moondance Sauce
d'Oni Butternut Squash Soup with Burning Desire
d'Oni Bloody Mary
d'Oni Burning Desire Tomato Tortilla Soup
d'Oni Salmon Glazed with Bold As Love
d'Oni Bold As Love Salad Dressing
d'Oni Bold As Love Pork Roast
d'Oni Baked Ham with Bold As Love Mustard
d'Oni Ham and Munster Buns with Bold As Love Honey Habanero Mustard
d'Oni Spicy Tuna Rolls
d'Oni Portobello Sandwich
d'Oni Bold as Love Potato Salad
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Gecko Gary's Gourmet Grub Hawaiian Pulled Pork Sandwich
1 boned, rolled, tied and fat trimmed pork loin (4lbs)
Banana Leaves (optional)
1 cup chicken stock
½ cup BBQ sauce
French bread.
Rinse the pork and pat dry. Pierce the pork deeply all over with a fork.
Rub the meat with the marinade mixture and let stand for 1 hour at room
temperature. Cut two pieces of heavy duty foil 16 X 24. Place the pork
in the center of the foil. Cover meat with banana leaves. Lift the foil
around the meat to snugly close. Seal all edges. Set in a deep pan. Bake
at 400 degrees until meat is very tender, about 4 ½ hours. Carefully
remove the meat from the foil. Pour the juices in a pan and skim away
the fat. Using a fork, tear the pork apart in chunky shreds and keep warm.
Meanwhile, add the chicken stock and BBQ sauce to the juice pan. Bring
the mixture to a boil and then simmer for 10 minutes. Serve on French
bread.
Marinade
¼ cup Gecko Gary's Original Roasted Red Pepper hot sauce
1tsp. salt
1tsp. Gecko Gary's Sonoran Seasons
1 tsp. Liquid hickory smoke
Mix all ingredients and rub meat 1 hour before cooking.
www.geckogarys.com ©Gecko Gary's Inc. 2001
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