Pulled apart at the BBQ seams

Somewhere in Imgur I saw a picture of some awesome buffalo pull aparts. Like monkey bread, really, but stuffed with chicken, coated with some sort of nuclear hot sauce.

I was in love.

Miss Rabbit, on the other hand, is scared of things that might give her cotton candy haired self some sort of nasal drip based aneurysm, the scaredy cat.
Instead I revert to my BBQ-Mechanic roots, and came up with something much more fun.

BBQ PULL APARTS! NOM

These are simple. Like, any rocket scientist with a chimpanzee brain can probably make these. But they look good, seem complex, and are freaking yummy.
Yum-My. NOM, even.

Heck you only really need three things to make them:

• Pork
• BBQ sauce
• Dough

Ok so that's vague. we will get into each one of these on their own. Let's start with my favorite, the protein. You're going to need:

• About a pound of pork
• Choice of fancy seasonings
• 1 tablespoon Cayenne
• 1 tablespoon Paprika (I like the smoked for this)
• 1 tablespoon Garlic powder
• 1 teaspoon Salt
• 1 tablespoon Black Pepper
• 1/2 tablespoon White Pepper
• 1 tablespoon Italian Seasoning 
• 1 teaspoon Cumin
• An oven safe cooking device
• A stove top place to get some searing going down
• A little oil or butter for that stove top place

Now you can change the spices around, these are just what sounded good at the time. It's pork, enjoy it. 

1. Mix your spices up, and spread them over the top (and some of the sides) of your meat. 
2. On the stove top, throw in your butter or oil on medium high heat. Lets get that hot. 
3. Drop the meat onto the sizzling stove top, and let the tops and sides sear a bit. This gets a tasty effect out of those spices, gives a bit of color. 
1. You're not cooking the meat. Just trapping the top bits in!
4. After about 6 minutes, really, just like 6 minutes, pull them out of the pan, into your oven safe place, and add a little water to the bottom of this. You want to meat to stay nice and juicy. I sometimes add a splash or two of bourbon (it's BBQ after all) to this water. Cover it all with foil and throw it in the over at like 200 degrees for.. a while. If you can go lower (I do halfway between "Warm" and 200) do it. This will sit in here for 4 hours, untouched, left alone, forgotten. 

While this is going, we start with the dough. Why? Because you can buy BBQ sauce at the store. I mean, I don't (and I'll go into detail I promise!) but, you can. If you want. Lazy sack of..

Ahem, onto the dough!

• 1.25 cup of flour
• 1 cup of water
• 1/2 cup of corn meal or corn bread mix
• 1 packet instant cheater yeast
• 1.5 tablespoon of butter

Easy right? I mean, it's dough.. But:

1. Mix 1 cup flour, about 2/3 of your corn meal/mix, yeast and butter together. I like to use a whisk and mix it all up nice like. Make it pretty. 
2. Add a bit of water, mix. Add water, mix. I mix until it's..err..doughy but not sticky. If you add too much water, add a bit more flour and corn yumminess.
3. Flour your counter (I add in a bit of the left over cornie goodness when doing this) and roll out, punch, knead your dough. I roll it flat a few times. 
4. Make a ball, toss it in a covered bowl, and leave it alone for an hour. 
5. After the hour is up, roll it out, punch it down, add more flour/corn if needed, toss back in the bowl, recover, and leave it to rise for a bit longer. 

BBQ sauce (sing it.. You know you want to). 

• A big can of tomato sauce
• 1 tablespoon Cayenne
• 1 tablespoon Paprika (I like the smoked for this)
• 1 tablespoon Garlic powder
• 1 teaspoon Salt
• 1 tablespoon Black Pepper
• 1/2 tablespoon White Pepper
• 1 tablespoon Italian Seasoning 
• 1 teaspoon Cumin
• A squirt of hot sauce
• 1 tablespoon chili powder
• a splash of red wine vinegar or apple cider vinegar
• A splash of soy
• ---I like to add a splash of bourbon. Again, BBQ. 

You'll notice this and the pork seasoning are friends. It's because, well, I like similar flavors across the board.  I'll be honest, when I made this, I messed up. that BBQ sauce only went on the top. The insides were coated with Honey Sriracha Sauce that I mistook for another bottle of BBQ. 

• 3 to 1 ratio honey and Sriracha
• That's it

So, to cook the BBQ sauce, it's not that hard. Just mix all of that in a pot on low heat for as long as you want to cook it. I do about 2 hours. For the Sriracha, mix the honey and sauce I mix the two, put it in the microwave for 30 seconds, mix it again. Sauce is easy. 

-------------Now the hard part.------------------

This is where things get hard. Like the header says. 

• You need a muffin pan, or bundt pan, or a clean pan you can stack things in for the oven.
• You need a bowl with a bit of melted butter in it
• I like a silicone brush for brushing sauce

Take your pork out of the oven, and shred that beast. Rip it, cut it, make it fine bits of animal byproduct.

Roll out your now fluffy dough and make it far less fluffy. Then roll it into a tube and cut into about 12 pieces. Mostly equal, though a bit here and there is fine. 

Roll these parts into balls, and smoosh them flat. 

This is where it gets fun.
Take the flat bits, place a finger load of meat in it, dab some sauce inside, and close it like a dumpling, or ball. Pretty much the goal is to get balls of meat and sauce. Dip the bottom in butter, put in the pan. Depending on your pan, your stacking methods will vary. I use a muffin pan, so I fill a few muffins, then stack on top and make a pile. In a bundt you make a layer, add a layer. In a normal roasting pan or cake pan or something, add a layer, make stable, stack. While stacking, every so often, drizzle and drip BBQ sauce

When you're done, throw it in the over at about 400 for 10-15 minutes. They will puff up. They will smell delicious. They might not be pretty. I'm ok with all of this. 

To serve: I served with seasoned corn and baked beans that I cooked through with a bit of the pork dripping from the searching, and a chunk of pork fat I didn't want to make into the pull aparts. Pull out as much pull apart as you want, stack on a plate. They pull apart, if done right, and are like pork dumplings!