Blueberry BBQ Pulled Pork and Tex-Mex Chicken Pulled Pork will be hosting a special July 4th feast

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Chef George Durand will help him celebrate his independence anniversary with a delicious recipe that is perfect for his family's July 4th barbecue. His unique combination of blueberry barbecue sauce blend and pull pork should be a favorite of his family, like his Texmex Chicken Pull Apartment Bread Recipe. Chef Durand shared both the Fox&Friends Weekend family and his special holiday recipe at the beginning of Sunday. 

Blueberry BBQ Pull Pork 

 Ingredients:

For Blueberry BBQ Sauce:

2 tablespoons of butter 

1 medium onion, diced 

4 cloves garlic, chopped 

2 tablespoons of tomato paste 

1 teaspoon of dried oregano 

1⁄2 teaspoon of chili powder 

1 cup of frozen blueberries, rinsed 

1⁄3 cup Apple Cider Vinegar 

3 tablespoons stuffed with brown sugar 

1 tablespoon Dijon Mustard 

1 tablespoon of soy sauce 

1 tablespoon Worcester shear sauce 

1⁄4 teaspoon salt 

1 ⁄4 ​​Tea spoon black pepper 

Chef George Duran's Tex-Mex pulls the bread apart.

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Pulled pork:

3 1⁄2 pounds of boneless pig shoulder 

1 cup of dried oregano 

1 tablespoon + 2 tablespoons salt, split 

2 tea spoons of black pepper 

2 tea spoons of chili powder 

2 tea spoons of garlic powder 

1⁄4 cup + 3 tablespoons of vegetable oil, split 

2 medium onions, coarsely chopped 

6 cloves of garlic, crushed 

One small bunch of fresh thyme twigs 

4 cups of reduced sodium chicken broth 

Procedure:

For source:

1. Medium pot set Melt butter over medium heat. Add onions and garlic. Cook for 3-5 minutes, or until tender, with occasional stirring.

2. Add tomato paste, oregano and chili powder and stir. Cook for 1-2 minutes or until scented, with occasional stirring. Add blueberries and stir, stir occasionally for 1-2 minutes or until tender.

3. Use a potato masher or fork to grind the berries and release the juice. Add vinegar, brown sugar, mustard, soy sauce and Worcestershire sauce and stir. Season with salt and black pepper.

4. Lower the heat to medium and low. Cook for 10 to 15 minutes, or until thick, with occasional stirring. Let it cool a little.

5. Transfer the source to the blender and keep it pure until smooth. Save it.

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For pork:

1. Preheat the oven 325 ° F. Cut the pig's shoulder in half and transfer it to a large bowl.

2. In a small bowl, mix oregano, 1 tablespoon salt, black pepper, pepper powder and garlic powder.

3. Drop 3 tablespoons of oil on the pig's shoulder and rub to coat. Rub the mixture of spices over the pork.

4. Set in a Dutch oven or a large safe oven over medium to high heat and add the remaining oil. In batches to avoid congestion, turn the pig's shoulders and cook for 12-18 minutes, or until all sides are burnt. Take it out of the Dutch oven and set it aside.

5. Add onions, crushed garlic and thyme to a Dutch oven and cook over medium to high heat for 3-5 minutes or with occasional stirring until the aroma is soft and fragrant. Put the pork shoulder back in the Dutch oven and add chicken broth.

6. Cover and transfer to the oven. Turn the pork halfway over and cook for 3-4 hours. When the pork is tender, let it rest for 10 to 15 minutes.

7. Transfer the pork to another large bowl. Using two forks, chop the pork into small pieces and season with the remaining salt. Save it.

8. Return the Dutch oven containing the cooking liquid to medium heat and cook for 15 to 20 minutes with occasional stirring, or until the liquid is halved. Save it.

Add 9.2 / 3 cups of reduced cooking liquid to the pulled pork. Save the rest of the cooking liquid for future use.

Serve 8.

Chef Durand's blueberry barbecue pulled pork.

Texmex Chicken Pull Up Parts Pan

Ingredients:

One medium round unfriendly Panloaf 

2C. Purrotisserie chicken 

1 stick butter, melted 

1 packet octopus seasoning mix 

1C. Grated Mosarella 

1C. Grated Monterey Jack Cheese 

116 ounces. Container FreshCravingsSalsa, plus 

Aluminum foil

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Usage:

Preheat the oven or grill to 350F 

Use a pan knife to top the pan. Leave the base as it is and make a grid pattern at about 3/4 of the position.

In a medium bowl, mix rotisserie chicken with butter, octopus seasoning, cheese and 16 ounces. A container of fresh craving salsa. Use your finger or a spoon to carefully disperse it into the slits in the pan.

Wrap the loaf in aluminum foil, place in an oven or grill using indirect heating, and bake for 15 minutes. Then remove the foil and bake for another 5 minutes until foaming.

Increase salsa and eat immediately.

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