BBQ Pulled Pork Bruschetta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 689
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 75
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 29
- Cholesterol
- 68
- Sodium
- 994
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
Ingredients
Olive oil
2 tablespoons butter
1 1/2 pounds onion, sliced
1 loaf French bread, sliced on into 1/2-inch slices
2 cloves garlic, smashed
Salt and freshly ground black pepper
1/2 pound pulled pork
Barbecue sauce
Chives, sliced for garnish
Olive oil
2 tablespoons butter
1 1/2 pounds onion, sliced
1 loaf French bread, sliced on into 1/2-inch slices
2 cloves garlic, smashed
Salt and freshly ground black pepper
1/2 pound pulled pork
Barbecue sauce
Chives, sliced for garnish
Directions
- Preheat the grill to high.
- For Onions:
- In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
- For Bruschetta:
- Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
- To Serve:
- Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.
- Preheat the grill to high.
- For Onions:
- In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
- For Bruschetta:
- Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
- To Serve:
- Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.