We were sent a package of Bryon's BBQ (nicely packed in dry ice) and I thawed it out overnight in the fridge, then heated it up in the oven. Their website has quite a handful of recipes to Byron's BBQ pork with, and since this is a large pan of shredded pork I made a few different recipes. I couldn't decide so I figured we'll have a little of each, like appetizers. As the BBQ pork was cooking, it smelled the house up really good, we couldn't wait. When it was done, I simply stirred it up to combine the juices and you can see the pinkness from the pork being previously smoked.
I made half the amounts of their BBQ Bean Dip, BBQ Spring Rolls, BBQ Stuffed Spuds and of course the BBQ Pork Sandwiches. Each recipe was really easy to make, especially since the BBQ pork just needed to be heated through. My two favorite recipes were the stuffed potatoes and the bean dip, yum.
BBQ Bean Dip
adapted and halfed from Byron's
1/2 lb. Byron's Fully Cooked Pork BBQ
1 jalapeno sliced
4 oz can diced green chiles
1 can refried beans
8 oz shredded Mexican cheese, divided
1 bag frito scoops chips
Thaw Byron's Fully Cooked Pork BBQ (ideally overnight in fridge).
Mix pork, beans, chiles, desired jalapenos and half the cheese in small bowl.
Add to a sprayed pie dish and bake in 350' for 25 minutes.
Top with remaining cheese and serve with chips.
*Disclosure* I wrote this review for "Mommy? I'm Hungry!" about Byron's Fully Cooked Pork BBQ. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own and are not influenced by monetary compensation. Product info & stock images provided by PR or Co.