BBQ Stuffed Hush Puppy Appetizers

A taste of the south all in one bite!

Serves: 40
Cook Time: 8 Hours (marinate pork shoulder for 24 hours before cooking)

Ingredients

• 1 Smithfield Pork Shoulder
• Prepared hush puppy mix (Follow package instructions to make 40 hush puppies)
• Oil for frying hush puppies
• 1 cup prepared BBQ sauce
• 1/3 cup kosher salt
• 1/3 cup dark brown sugar
• 1 teaspoon cayenne pepper
• 4 tablespoons garlic powder
• 2 pints water
• 2 pints beer (optional, can substitute extra water)
• 10 large cloves of garlic, peeled

Steps

In a small bowl mix together salt, brown sugar, cayenne pepper and garlic powder. Rub mixture over pork shoulder, wrap with plastic wrap and refrigerate for 24 hours.

Remove pork shoulder from the refrigerator an hour before you are ready to cook to allow it to come to room temperature. Heat grill to medium heat. Place the pork shoulder on the grill directly over the fire and cover. Allow to cook for 10 minutes or until the sugar has caramelized and the outside is brown and crunchy. Make sure to watch carefully so the meat does not catch fire. (If it does, just move it away from the direct fire).

Preheat oven to 325 degrees F. Place browned pork shoulder in a roasting pan. Place the water, beer and garlic cloves in the pan with the pork shoulder. The water should come halfway up the side of the meat. Add more water if needed. Cover with foil or lid and cook for 8 hours. Remove from oven and allow to cool until you are able to pull meat apart.

While meat is cooling fry hush puppies according to package directions. Make just slightly bigger than your average hush puppy (a large tablespoon size).

Cut a hole out of the top of each hush puppy and fill with the pulled pork. Top with your favorite BBQ sauce. You can also mix the BBQ sauce in with the pulled pork prior to stuffing hush puppies. Save your extra pork for sandwiches!

Paula's Note: Save the hush puppy tops and toast them off in the oven for great croutons.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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