Wednesday, April 30, 2014

This is a sponsored conversation written by me on behalf of KC Masterpiece®. 
The opinions, images and text are all mine.

When KC Masterpiece® reached out to Yumology, asking me to create a unique recipe for their 35th Anniversary Blend, I was honored. Such an iconic brand with so many wonderful possibilities, my mind reeled at the thought of where to start.

In my mind KC Masterpiece® BBQ sauces embody America. They hold the spicy flavors of the West, the smoky flavors of the Plains and the sweet flavors of the South. Each bite tells a story 35 years in the making, and that got me to thinking: "What's my story, and how can I integrate my story into this celebratory recipe for KC Masterpiece®?"

Although I've lived in Kansas for the last four years, I grew up in New Mexico. In New Mexico, food comes in layers. Not just layers of ingredients, but layers of flavor.  I decided to pay homage to 35 years of KC Masterpiece® traditions by introducing their 35th Anniversary Blend to my BBQ Pork and Apple Bourbon Slaw Tostadas.

Makes: 4 tostadas
Prep time: 2 hours
Cook time: 1 hour

For the BBQ pork

1 medium sized, boneless pork loin
2 medium yellow onions
1/2 cup of bourbon
3 tbsp olive oil
1 tsp sea salt, pepper and garlic powder
1 cup of KC Masterpiece® 35th Anniversary Blend Sauce

  1. Preheat your oven to 350 degrees.
  2. Add the onions to the bottom of a French oven cooker, Dutch oven or whatever deep, oven-friendly pan you have with a lid.
  3. Place the pork loin on top of the onions and pour the bourbon over the pork loin.
  4. Drizzle the olive oil on top of the pork loin, then season it with the salt, pepper and garlic powder.
  5. Put the lid on your cooker and bake the pork loin for 45 mins - 1 hour until it is cooked completely through.
  6. NOTE: Size of pork loin and type of cooker with determine length of baking. Be sure to check your meat is fully cooked before you remove it from the oven.
  7. When the pork is cooked, remove it from the oven and dice it into bite sized pieces on a cutting board.
  8. Toss the bite-sized pork pieces in 1 cup of KC Masterpiece® 35th Anniversary sauce and set aside.

For the apple bourbon slaw

2 cups of broccoli slaw mix (usually grated broccoli stems and shredded carrots that you can buy pre-packaged)
1/4 cup apple cider vinegar
2 tbsp sugar
1 tsp black pepper

  1. While the pork bakes prep your slaw.
  2. Add the apple cider vinegar, sugar and black pepper to a bowl and whisk together until the sugar melts.
  3. Pour the mix over the slaw and toss.
  4. Allow the slaw to sit in the mix until the pork is done cooking.
  5. When the pork is finished and the loin has been removed from the cooker, add the slaw mix to the juices and onion-bourbon mix left at the bottom of the cooker. Let it sit with the lid on while you prep the rest of the meal.
  6. When you are ready to serve your slaw you will run it through a strainer first to remove all the excess liquid.

For the tortillas

8 yellow corn tortillas (you can use white, but I prefer yellow)
1/2 cup of olive oil
Sea salt

  1. Heat the olive oil in a small frying pan.
  2. When the oil is hot gently lay one corn tortillas into the oil and use a wooden spoon to push the center back down as it will bubble up.
  3. When one side has crisped and browned, flip the tortillas over and repeat frying on the other side.
  4. When both sides are crisp and browned, remove the tortillas from the oil and lay it on a paper-towel-lined plate to drain.
  5. Sprinkle each hot tortilla with a dash of sea salt.  You must do this while the oil is still hot and glistening on the tortilla or it won't stick.

For the jalapeño sour cream

1/2 cup of sour cream
1/2 fresh jalapeño seeded and de-veined

  1. Add the sour cream to a small bowl.
  2. Use a micro-blade to gently blade the meat of the jalapeño half down to the skin.
  3. Stir in the bladed juices and meat to infuse the flavor of the jalapeño into the sour cream.

For each tostada

4 tbsp of the KC Masterpiece® BBQ pork
2 tbsp of apple bourbon slaw
3 tsp of jalapeño sour cream
1 tbsp grated milk cheddar cheese
1 additional tsp of KC Masterpiece® 35th Anniversary BBQ Sauce
2 homemade crisp corn tortillas

  1. Begin to stack your tostada by placing one tortilla at the base.
  2. Add 1 tsp of jalapeño sour cream to the tortilla.
  3. Add 2 tbsp of the KC Masterpiece® pork to the top of the jalapeño sour cream.
  4. Add 1 tbsp of the apple bourbon slaw on top of the KC Masterpiece® pork.
  5. Add 1 tsp of the jalapeño sour cream to the top of the slaw then place a second tortilla on top of it.
  6. Stack the ingredients again but after the last tsp of jalapeño sour cream sprinkle grated cheese over the top of the tostada.
  7. Garnish with one final tsp of KC Masterpiece® 35th Anniversary Sauce on top of the grated cheese.
KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit

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