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Sriracha Glazed Pork Stuffed French Toast

Recipe from: Bone-In Artisan Barbecue on Wheels

In South Carolina, the Bone In Barbecue truck takes pride in smoking their meats for at least 14 hours to perfect their Southern delights.

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2 eggs
1 cup milk
2 tablespoons Sriracha
1/2 teaspoon garlic powder
1/4 teaspoon cayenne

2 cups smoked & pulled pork shoulder
1/4 cup honey
2 tablespoons Sriracha
1 teaspoon salt
1 teaspoon pepper

1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 cloves garlic, minced
4 tablespoons butter
2 tablespoons Sriracha
1/2 cup honey

4 potato rolls
1 tablespoon butter

Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

Fold all ingredients together in a bowl until well incorporated.

Sauté peppers and garlic in cast iron skillet until tender (about 5 minutes) with 1 tablespoon butter, 1/2 tablespoon of Sriracha and 1/4 cup honey. Remove peppers from skillet (leaving the sauce), and set aside. Add remaining ingredients to the skillet. Melt and stir until a syrup is formed.

Make a hole in the side of each potato roll with your finger, opening up a cavity in the center of each roll. Stuff with about 2 tablespoons of the filling. Flatten out the rolls with your had and dredge through the batter. Allow to soak in the batter for a few minutes. Melt about one tablespoon of butter in a clean hot skillet. Fry the French toast until lightly browned and crisp on each side. Top the French toast with the sautéed peppers and topping and serve immediately.

Yield: 4 servings