Host a special 4th of July feast with Blueberry BBQ Pulled Pork and Tex-Mex Chicken Bun

Chef George Duran is here to help you celebrate Independence Day with delicious recipes perfect for the 4th of July family barbecue. Her unique blend of blueberry BBQ sauce combined with pulled pork is sure to be a family favorite, as will her Tex-Mex Chicken Pull-Apart Bread recipe. Chef Duran shared his two special holiday recipes with the “Fox & Friends Weekend” family early Sunday.

Blueberry BBQ Pulled Pork

Ingredients:

For the blueberry barbecue sauce:

2 tablespoons of butter

1 medium onion, diced

4 garlic cloves, minced

2 tablespoons of tomato paste

1 teaspoon dried oregano

1⁄2 teaspoon chilli powder

1 cup frozen blueberries, rinsed

1⁄3 cup apple cider vinegar

3 tablespoons packed brown sugar

1 tablespoon Dijon mustard

1 tablespoon of soy sauce

1 tablespoon Worcestershire sauce

1⁄4 tsp salt

1⁄4 teaspoon black pepper

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For the pulled pork:

3 1⁄2 pounds boneless pork shoulder

1 tablespoon dried oregano

1 tbsp + 2 tsp salt, divided

2 teaspoons of black pepper

2 teaspoons chilli powder

2 teaspoons garlic powder

1⁄4 cup + 3 tbsp vegetable oil, divided

2 medium onions, coarsely chopped

6 crushed garlic cloves

1 small bunch of fresh thyme sprigs

4 cups sodium-reduced chicken broth

Instructions:

For the sauce:

1. In a medium saucepan over medium heat, melt the butter. Add onion and garlic; cook, stirring occasionally, 3 to 5 minutes or until softened.

2. Stir in tomato paste, oregano and chili powder. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant. Stir in blueberries and cook, stirring occasionally, for 1 to 2 minutes or until softened.

3. Using a potato masher or fork, mash the berries to release the juice. Stir in vinegar, brown sugar, mustard, soy sauce and Worcestershire sauce. Season with salt and black pepper.

4. Reduce heat to medium-low. Cook, stirring occasionally, for 10 to 15 minutes or until thickened. Let cool slightly.

5. Transfer sauce to blender and puree until smooth; put aside.

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For the pork:

1. Preheat the oven to 325°F. Cut the pork shoulder in half and transfer to a large bowl.

2. In a small bowl, whisk together oregano, 1 tbsp salt, black pepper, chili powder and garlic powder.

3. Drizzle 3 tablespoons oil over pork shoulder and rub to coat. Rub the spice mixture all over the pork.

4. In a Dutch oven or large ovenproof saucepan over medium-high heat, add the remaining oil. In batches to avoid crowding, cook pork shoulder, turning, 12 to 18 minutes or until seared on all sides; remove from dutch oven and set aside.

5. Add onions, crushed garlic and thyme to Dutch oven and cook over medium-high heat, stirring occasionally for 3-5 minutes or until fragrant and softened. Return the pork shoulder to the pot and add the chicken broth.

6. Cover and transfer to the oven. Cook 3 to 4 hours, turning the pork halfway through cooking. When pork is tender, let stand 10 to 15 minutes.

7. Transfer the pork to another large bowl. Using 2 forks, shred the pork and season with the remaining salt; put aside.

8. Return Dutch oven and cooking liquid to medium heat and cook, stirring occasionally, for 15 to 20 minutes or until liquid has reduced by half; put aside.

9. Add 2/3 cup reduced cooking liquid to pulled pork. Set aside the remaining cooking liquid for future use.

For 8 people.

Tex-Mex Chicken Pull-Apart Bread

Ingredients:

1 medium round crispbread loaf

2 C. shredded roast chicken

1 stick of butter, melted

1 packet taco seasoning mix

1 Tbsp grated mozzarella

1 tsp grated Monterey jack cheese

1 16 oz. container of Fresh Cravings salsa, and more for serving

Aluminum foil

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Directions:

Preheat oven or grill to 350F

Using a bread knife, cut the top of the loaf into a grid pattern about 3/4 down, leaving the base intact.

In a medium bowl, combine roast chicken with butter, taco seasoning, cheese and 16 oz. container of Fresh Cravings salsa. Use your fingers or a spoon to carefully scatter it inside the slits of the bread.

Wrap the bread in foil and place it in your oven or grill, using indirect heat and bake for 15m. Then remove the foil and cook for another 5 minutes until bubbly.

Top with more salsa and serve immediately.

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