G Hughes’ Sweet Heat Asian BBQ PORK

1 Bottle G Hughes Carolina Style Sweet Heat BBQ Sauce • 1 lb Cooked Shredded Pork • 1 Cup Shredded Carrot • 1/2 cup Shredded bok choy or napa cabbage • 1/8 tsp Ginger Powder • 1/4 Cup Orange Juice • 1/4 Cup Sesame Oil

Add oil to a large sauté pan and heat on medium high. Oil should lightly smoke when ready. Add carrot and cabbage to pan, sauté for 5 minutes or until cabbage begins to wilt. Add pork and sauté for another 5 to 10 minutes. Pork should begin to crisp slightly. Add to pan BBQ sauce, ginger powder, and orange juice, toss to combine. Cook for another 5 minutes. Cool for use in spring rolls or egg rolls. (Also great on rice, noodles, or stir-fry!)


G Hughes’ BBQ Chicken FlatBread

1/4 Cup G Hughes Carolina Style Sweet Heat BBQ Sauce • 1 FlatBread • 1/2 Cup Cooked Shredded Chicken • 2 Tbsp Mascarpone Cheese • 1/2 Cup Arugula • 1/4 Cup Pickled Red Onions • 1/4 Cup Sun-Dried Tomatoes

Mix together chicken and BBQ sauce to combine. Set aside until needed. Toast flat bread in toaster oven until golden brown. Spread mascarpone cheese on hot flat bread. Add BBQ chicken and arugula to flatbread. Top with pickled red onions and sun-dried tomatoes.


G Hughes’ Roasted Pork & Green Apple Pomegranate Relish

1 LB Pork Loin • 1 Green Apple (Diced) • 1 Lemon • Seeds from 1 Pomegranate • 1 TBSP Apple Cider Vinegar • 1 TSP Orange zest • G Hughes Sugar Free Carolina Style Sweet Heat • BLUE CHEESE (OPTIONAL) • WALNUTS (OPTIONAL)

Place pork loin into Ziploc bag. Pour ½ bottle of G Hughes Carolina Style Sweet Heat BBQ sauce over pork loin.  Close the bag, refrigerate and marinade for 30 minutes. Preheat oven to 400˚F with oven rack set in the middle. In a medium bowl; combine lemon & orange zest, pomegranate seeds and diced apple. Toss together with vinegar and a pinch of salt. Refrigerate until ready to serve. Transfer pork loin to an oven safe pan. Cook for 10 minutes; turning to sear on all sides.  Reduce temp to 350˚F and roast pork for an additional 20 minutes or until internal temp reaches 165˚F.  Remove pork and let rest for 10 minutes.  Slice pork and serve with prepared relish.