GRAND RAPIDS (WZZM)- Looking for some tasty seasonal fare in preparation for Labor Day cookouts? Grand Rapids Houlihan's stops by with some delicious handheld recipes.
BBQ Pork Slider
1 mini knot roll buttered and toasted.
2 ounces of hot bbq pork
put 1 tsp of bbq sauce on top of the pork.
4 pieces of pickles breaded in Parmesan bread crumbs and deep fried put pickles on top of pork and assemble on roll.
2 pieces of sourdough bread buttered and toasted.
Spread lemon pepper mayo on both pieces of the bread.
grill up a 5 oz salmon seasoned with salt and pepper.
Brush ancho honey glaze on salmon when cooked.
Build sandwich with salmon, lettuce, tomato and bacon.
Preheat the oven to either 350 degrees for a slower roasting time or up to 400 for a quicker cook time.
Start with a pork shoulder roast in a roasting pan
Season with fresh minced garlic, lawry's seasoning, and pepper to taste. Put water and chopped onions in the bottom of the roasting pan.
If roasting at 400 degrees, cook for 3-4 hours. The roast will just fall apart.
When the roast is fully cooked, cover with bbq sauce of choice. We use a Houlihan's recipe for ours. Our favorite type at home is Sweet Baby Ray's.
After sauce and pork roast are mixed together it's time to get the pickle fries ready.
Take pickle planks and cut in half. Use 2 pickle planks, so there are a total of 4 pieces. Dip the pickles in a egg batter. Then dip into flour, and back into the batter. Finally dip into a parmesan breading and deep fry in oil.
Top the BBQ pork with the pickles and assemble into a sandwich and enjoy.
Ancho Honey Glaze
Start with about a half cup of honey. Add about a TBL spoon of ancho chili powder and dijon mustard to the honey. Whisk in salt and pepper to taste. Whisk all ingredients together until it's smooth.
Lemon Pepper Mayo
Start with a half cup of mayo and add 1 tsp of lemon pepper seasoning