Smoky Date Pulled Pork Packets

Smoky Date Pulled Pork Packets


Pulled pork is generally thought of as something you put into a soft bun, sometimes topped with coleslaw. You get it from a BBQ joint.  Smoky Date Pulled Pork Packets might raise some eyebrows. It also will raise a lot of forks to mouths.

Pulled pork tends to be slathered with BBQ sauce, but this one is slightly different. My base sauce is Smoky Date Not Ketchup, a sauce that starts with fruit instead of tomatoes.  Add in a few more ingredients, and you have an Artisan fruit ketchup.

If you have a favorite pulled pork, or maybe have some stashed in your freezer, feel free to use that. BBQ shredded chicken would also be delicious in these packets.

If you make the pulled pork but do not want to make packets, enjoy it on a bun or rolled in a tortilla. Eat it any way you like.

I had a package of Egg Roll Wraps from Melissa’s Produce that needed filling, and I just didn’t feel like chopping and sautéing vegetables to make traditional egg rolls. And who needs tradition when you have some really good Smoky Date Pulled Pork in the refrigerator?

I loved these with Chinese hot mustard, which balances the sweetness of the pork. Try your favorite hot sauce with these packets of perfection.


Smoky Date Pulled Pork Packets


Smoky Date Pulled Pork Packets
Prep time
Cook time
Total time
Serves: 8 packets
  • 3 pounds country style pork ribs
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 bottle Smoky Date Not Ketchup
  • 1 cup water
  • ¼ cup apple cider vinegar
  • 8 egg roll wrappers
  • 1 egg, beaten with a tablespoon of water
  1. Sprinkle the ribs with the salt and pepper.
  2. Place the ribs into a large slow cooker.
  3. Add the Not Ketchup, water and vinegar to the slow cooker.
  4. Gently stir to cover the pork in the sauce.
  5. Cook the pork on high for 5 hours, until the pork is very tender.
  6. Using two forks shred the pork.
  7. When ready to make the packets, heat the oven to 350° F.
  8. Place one egg roll wrapper on to a clean and dry surface.
  9. Spoon 2 tablespoons of pork onto the middle of the wrapper.
  10. Brush the edges of the wrapper with the egg wash.
  11. Fold the wrapper into a triangle, gently pressing the edges together.
  12. Brush the edges of the wrapper with egg wash.
  13. Fold one corner of the triangle into the center, then repeat with the other corner.
  14. Press the edges together to seal the packet.
  15. Repeat with the remaining egg roll wrappers.
  16. Place all the packets onto a large baking sheet.
  17. Brush the packets with the remaining egg wash.
  18. Bake the packets for 25 - 30 minutes, until golden brown and crispy.
  19. Serve with Chinese mustard or hot sauce.



How to Make Pulled Pork Packets




Although I received product samples for recipe development purposes, all opinions are my own.

Pineapple Coconut Rainbow Bread Pudding

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites


The first time I laid eyes on this bread I was drawn to it. The psychedelic swirl of color got my attention, my mind filling with fun recipe ideas to showcase the intertwined hues. It was love  at first bite.


Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites


My brother-from-another-mother Kevin’s wife Myrna brought a loaf to Ruby, so she could have cool lunches for school.  Can you imagine pulling your sandwich out of your lunchbox, and finding your bread is a riot of color!  You’d be the talk of the playground that day.

The only bad thing about this bread is that is only available at the King’s Hawaiian Bakery and Restaurant in Torrance, CA. Yes, that King’s Hawaiian, maker of the famous Hawaiian sweet breads and rolls you find in your local supermarket. The restaurant serves Hawaiian foods, like Kalua Pork, Loco Moco and Spam Musubi. All foods I was introduced to back in college by my freshman year roommate from Oahu.  Until I return to Hawaii to visit, its nice to be able to revisit the taste of Hawaii.

Although I was inspired to make this bread pudding by the colors of this bread, you can use a regular loaf of white bread. The pineapple coconut flavor will be just as good, just not as bright.

The time noted on this recipe does not include soaking and drying time.

Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites


Pineapple Coconut Rainbow Bread Pudding
Prep time
Cook time
Total time
Serves: 8-10 servings
  • 2 ounces dried pineapple, cut into small pieces
  • ½ cup bourbon
  • 1 loaf (16 oz) Kings Hawaiian rainbow bread
  • 1 can (14 oz) coconut cream or coconut milk
  • 12 - 16 ounces half and half
  • 2 sticks butter
  • 8 eggs
  • 2 cups raw sugar
  • 1 teaspoon salt
  1. Place the pineapple pieces into a small bowl.
  2. Pour the bourbon over the pineapple pieces, making sure they are covered.
  3. Let the pineapple sit for at least 6 hours to overnight.
  4. Remove the crusts from the bread.
  5. Cut each slice into 6 pieces.
  6. Place the pieces into a large casserole dish, and let them dry for about 2 - 4 hours.
  7. In a medium saucepan over low heat, combine the coconut cream, half and half and butter.
  8. Gently heat the milk until the butter melts.
  9. Meanwhile, whisk together the eggs, sugar and salt.
  10. Pour a very small amount of the warmed milk into the egg mixture, being sure to whisk constantly.
  11. Slowly begin adding the rest of the milk and butter mixture, whisking constantly, until well blended.
  12. Remove the soaked pineapple pieces and scatter them over the bread.
  13. Slowly pour the custard over the bread, stopping to press pieces down into the liquid if needed.
  14. Place the casserole dish into another dish large enough to hold it with space around the edges.
  15. Place both dishes into the oven, then pour hot water into the dish you placed the bread pudding into to form a water bath.
  16. Bake the bread pudding for 1 hour, or until a knife inserted into the center comes out clean.
  17. Carefully remove the pans from the oven.
  18. Remove the bead pudding from the water bath, set on a rack to cool.
  19. Serve the bread pudding warm.


Pineapple Coconut Rainbow Bread Pudding | Black Girl Chef's Whites

Baked Cinnamon Pecan French Toast

Cinnamon Pecan Baked French Toast | Black Girl Chef's Whites


“Don’t you want me baby? Don’t you want me now-ow-ow-ow?”

Those song lyrics have become an earworm for me. As I edited my photos of this Baked Cinnamon Pecan French Toast, I felt it beckoning me, taunting me with its gooey goodness, teasingly whispering “Don’t you want me now?”

The fact that I was hungry, tired and drinking a lovely glass of wine probably had a lot to do with my momentary hallucination. Probably.


Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites


Can’t you hear it now? Look at the gooey caramel, the pecans, the custard soaked bread. Yeah, you know you want it.

Luckily, I happen to be willing to provide you with a recipe so you can make your own Baked Cinnamon Pecan French Toast.


Baked Cinnamon Pecan French Toast
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 package (12 ounce) Hawaiian sweet rolls, torn into large pieces
  • 4 large eggs
  • 2 cups half-and-half
  • 2 tablespoons raw sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon ground nutmeg
  • 1 stick butter, softened
  • ½ cup brown sugar
  • ½ cup pecans
  • 1 tablespoon light corn syrup
  • ¼ teaspoon cinnamon
  1. Heat the oven to 350° F.
  2. Place the roll pieces into a 9X11 baking dish.
  3. In a large bowl whisk together the eggs, half and half, sugar, vanilla and nutmeg.
  4. Pour the custard over the bread, pressing lightly to make sure all the bread is soaked in custard.
  5. Let the bread soak for about 10 minutes, while you prepare the topping.
  6. In a small bowl, mix the softened butter, brown sugar, pecans, corn syrup and cinnamon.
  7. Drop spoonfuls of the topping evenly over the bread.
  8. Bake the french toast for 35 - 40 minutes, until the top is puffed, bubbling and browned.


This Baked CinnamonPecan French Toast can also be made the night before.

  • After pouring the custard over the bread, cover the dish with foil and refrigerate.
  • Mix the topping ingredients together. Cover with plastic wrap and leave out overnight, because it needs to be soft enough to spread the next morning.
  • The next day heat oven to 350° F.  Remove foil from casserole, and spread the topping on french toast.  Bake as directed above.


Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites




Power Greens Pizza with Pine Nuts

Power Greens Pizza with Pinenuts | Black Girl Chef's Whites


Power Greens Pizza with Pine Nuts. Say that three times fast!

I love this recipe because it is an easy weeknight meal, made with some leftover greens and pantry staples. I don’t really know how to make small portions, due to being raised by women from the south. You always had to make sure you had enough food in case someone dropped by. Therefore,  leftovers are a constant in my refrigerator.

Rooting through my fridge for something to cook for dinner one night, it looked pretty bleak. I am not one of those people who plan out a weeks worth of meals, and are really organized, and never serve the same meal twice. Whatever.


Power Greens Pizza with Pinenuts | Black Girl Chef's Whites


I found some leftover kale and collard greens, and the lightbulb went on. Maybe it was the refrigerator light, I’m not sure. Either way, I was inspired to use the greens to make dinner.

This pizza can be made with any greens you have on hand, even thawed frozen spinach, in a pinch.  Trader Joe’s has a Pesto Gouda cheese I like, so I chose that in keeping with the green theme. They also have a frozen pizza crust that are great to always have on hand for those times you need a quick lunch or dinner.  If a Pesto flavored cheese is not available, just use Mozzarella and spread a little pesto on the par-baked crust. before adding the toppings.


Power Greens Pizza with Pine Nuts
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 frozen par-baked pizza crust
  • 2 cups pesto gouda cheese, shredded
  • 1 cup cooked greens, such as kale and collards
  • 1 tablespoon raw pine nuts
  1. Heat your oven to °400 F.
  2. Thaw the pizza crust according to package directions.
  3. Sprinkle half the cheese onto the crust.
  4. Spread the greens on top of the cheese.
  5. Top the greens with the remaining cheese.
  6. Sprinkle the pine nuts on top.
  7. Bake the pizza in the center of your oven for 15 minutes, preferably directly on the rack.


Power Greens Pizza with Pinenuts | Black Girl Chef's Whites

Are you Ready for Easter?

It is Spring! Once again I am wondering where the time went? Wasn’t it just Christmas? Oh well, spring is my favorite season, because the flowers bloom and the trees grow new leaves. And my allergies are out of control.


But who cares, its Spring! In case you are a little behind, like I am, here are a few recipes that would be perfect for Easter dinner.


Asparagus-Tarragon Quiche


Goat’s Milk Asparagus-Tarragon Quiche | Black Girl Chef's Whites


Macaroni and Cheese


Southern Baked Macaroni and Cheese | Black Girl Chef's Whites


Roasted Lemon-Oregano Leg of Lamb


Lemon-Oregano Leg of Lamb | Black Girl Chef's Whites


Fennel and Onion Baked Chicken


Fennel and Onion Baked Chicken | Black Girl Chef's Whites


Lentils and Crunchy Greens  with Sour Cream Dressing


Lentils and Crunchy Greens with Sour Cream-Tarragon Dressing | Black Girl Chef's Whites


Lamb with Fresh Herb Rub


 Spring Lamb with Fresh Herb Rub
Spring Lamb with Fresh Herb Rub


Lentil and Chevre Salad


Lentil and Chevre Salad | Black Girl Chef's Whites


Roasted Asparagus            


Roasted Asparagus | Black Girl Chef's Whites



Tri-Color Quinoa Salad


Tri-Color Quinoa Salad