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Only 30 minutes is all you need to take your backyard BBQ appetizers to a whole new level! These Peach BBQ Pork Bite Crostinis will be the biggest hit of every cookout this summer! It’s time to get your deliciousness on!
This recipe today is for one of my favorite cookout appetizers. These Peach BBQ Pork Bite Crostinis steal the show. I’m teaming up with Smithfield® and showcasing their Smithfield Marinated Sweet & Smoky Pork Roast. What I absolutely LOVE about these items is that it’s 100% pork. The Fresh pork is marinated! Smithfield® takes care of folks offering a variety of marinated fresh pork options to create easy meals for any night of the week. Simply put you can create “Real Flavor Real Fast.”
If you can multi-task this is such a quick and easy meal that can be made in 30 Minutes! Let’s face it we lead busy lives between work, gym, family, and life. Many folks don’t have an hour to make dinner.
As you know I shop at Walmart weekly for most of my groceries and supplies. It’s quick, easy, efficient, and HELLO! way cheaper than some of my local grocery stores. Plus they have quality ingredients like Smithfield® Marinated Fresh Pork. One thing I hate about most grocery stores is that the aisles aren’t marked let alone intuitive. I don’t have to worry about that at Walmart. The isles are marked and you can’t miss what you’re looking for. Hit up Walmart for your next shopping trip and be sure to pick up a few packages of Smithfield® Marinated Fresh Pork! I’m LOVING the Smithfield Sweet ‘N Smoky Pork Roast plus the Smithfield Applewood Smoked Bacon Loin Filet and Smithfield Roasted Garlic & Cracked Peppercorn Tenderloin!
One of the things I love most about this recipe is the fact that I can create super tender, super juicy, super melt-in-your-mouth pork bits literally in 30 minutes thanks to the pressure cooker. I’m telling you what folks if you’ve not purchased one for your house you are missing out! I would say the hardest part of this is if you cutting up the pork into small bits. And that’s not hard at all (remember sharp knives are a must in the kitchen!). Since the pork is marinated you may get your hands dirty but hey, that’s half the fun of cooking. Once it’s all chopped up just put that and the sauce mixture into the pressure cooker. Turn that bad boy on and let it work its magic.
Let’s Multitask!
Now, this is where the whole multi-tasking aspect comes into play.
- While the pork is cooking you need to make the crispy herbed potato rounds and ‘toast’ up the bread for the crostini.
- While those items are in the oven (remember the pressure cooker is still cooking away) you need to make the peach BBQ spread. That is nothing more than preparing sauce and peach slices in a food processor til chunky and spreadable. So yes, at one point in this whole recipe, you have 4 separate items cooking…ALL AT THE SAME TIME! Bravo, you! You’re mastering your kitchen.
But here’s my advice if you are a little scared of having so many things going on at the same time.
- First, don’t panic. You got this. Just read the directions and have everything out and ready to go BEFORE you start cooking.
- Get help in the kitchen. Have your loved one, friend, kid even help you out, even if it’s to watch the oven or mix something
- Worst case, make the peach BBQ spread, potatoes, and crostini bread earlier. Just heat up when you’re ready to assemble.
- But I’m going to encourage you to believe in yourself and do this all at the same time. You can do it!
So back to this AMAZING Smithfield Sweet ‘N Smoky Pork Roast BBQ bits. We’re talking so tender they just melt in your mouth! And the flavors! OMG, it’s incredible! I could not stop snacking on those little pork nuggets of awesomeness as I was making the rest of the recipe.
Side note: I’m now making just the pork bits weekly as part of my weekly meal prep. These bits are awesome in pork burrito bowls, toppings on nachos, lettuce wraps and flatbreads. It’s ridiculously over top of rice cauliflower and stuffed in a baked potato!
Before I go into the whole assembly thing (which is fun for kids to create or serve on a buffet for folks to assemble themselves), I need to discuss that peach BBQ spread.
Peach BBQ Spread
Okay, seriously these 2 ingredients together are insane!
- Sliced Peaches (no juice) – can be fresh or canned (drained)
- BBQ sauce
That’s it!; really!
As you can see above assembly is pretty straightforward (and delicious). What I think I love most about this dish is it looks so elegant and complicated when it’s not in the least. It’s great served hot and even room temp. Okay, I’ll confess, I did try this with cold ingredients and that pork… dear lord it’s so good! It wasn’t half bad cold but go with warm or hot.
With BBQ season upon us, definitely, add this item to your must-make recipes. It’s super simple, easily can be doubled to feed a crowd and the leftovers (if you’re lucky to have any) are amazing! But why limit yourself to BBQ season? These can be awesome at wedding showers, card parties, poker nights, baby showers, graduations, and my birthday! LOL
PrintPeach BBQ Pork Bite Crostini
- Yield: 3-4
Only 30 minutes is all you need to take your backyard BBQ appetizers to a whole new level! These Peach BBQ Pork Bite Crostinis will be the biggest hit of every cookout this summer! It’s time to get your deliciousness on!
Ingredients
- 2 1/2 – 3 lb Smithfield® Sweet & Smoky Pork Roast cut into 1/2” cubes
- 1 15 ounce can sliced peaches in heavy syrup with 1/4 cup syrup reserved
- 1 1/2 cups plus 4 tablespoon bbq sauce, warmed (recommended Sticky Honey BBQ Sauce )
- 1/2 cup chicken or pork stock
- 3/4 teaspoon dried basil
- Fresh basil leaves, julienned
- 1–2 French baguettes
- 1–2 tablespoon olive oil
- 3–4 small yellow or red potatoes cut into 1/4” slices (skin on) and patted dry (you should average 4–5 slices per potato)
- 2 1/2 tablespoon melted butter, unsalted
- 1/2–3/4 teaspoon kosher salt
- 1/2 teaspoon parsley
- 1/2 teaspoon garlic powder
Instructions
Make the BBQ Pork Bits
- In a bowl, whisk together 3/4 cup bbq sauce, stock, 1/4 cup peach syrup, and dried basil. To the bowl of a pressure cooker, add the pork bits and the sauce mixture. Set the pressure cooker to HIGH time for 20 minutes. When the time is up, do not let the pressure cooker go to warm. Shut it off and let it perform a natural release; ~10 minutes. When the pressure cooker has released it pressure, remove the pork bits with a slotted spoon into a bowl. Drizzle with the pork bits with a bit of bbq sauce. Discard the cooking liquids from the pressure cooker.
Crispy Herbed Potato rounds and Crostini Bread
- While the pork is cooking, preheat the oven to 400F, rack in the middle. Line a rimmed baking sheet with foil. In a bowl, add the potato slices, melted butter, salt, parsley and garlic powder. Gently mix to coat all sides. Place the potato rounds on the baking sheet in a single layer. Bake for 13 minutes.
- While the potatoes are cooking, prepare the bread. Slice the bread on an angle to get elongated slices. Brush one side lightly with olive oil. When the timer is up for the potatoes, remove the pan from the oven flip the potatoes and bake another 10 minutes until the potato center is fork tender. At this same time put the bread pan in the oven. Cook the bread for 6 minutes or until lightly golden brown, (the bread should be done before to the potatoes being done). Remove the read from the oven and Turn the heat to broil. Broil the potatoes a minute on each side to crisp up. Remove from the oven, place the potatoes on a paper towel lined plate and sprinkle with a pinch of salt
Prepare the Peach BBQ Spread
- While everything is cooking (pork, bread and potatoes) add the sliced peaches (no syrup) and 4 tablespoon bbq sauce to a food processor. Process just until slightly smooth. You want some chunks. The mixture should be thick and spread like jam. Put the mixture in a bowl and place in the fridge to chill. *Note, this can be made ahead of time and stored in the fridge in an airtight container.
Assemble the Crostini
- On each crostini place a tablespoon of Peach BBQ Spread, top with 1 crispy herbed potato round, add a few bits of bbq pork bits, and drizzle with bit of bbq sauce and garnish with a few strips of basil leaves.
- Serve immediately. Store any leftovers (meat, sauce or potatoes) in the fridge in an airtight container. The crostini bread store in a non-refrigerated container.
So what do you need to do for peach BBQ Speard?
Hi, It’s in the instructions of the recipe card – it’s just the peaches (no syrup) and bbq sauce.
Best Kitchen Wishes!
Perfect timing and so inspiring! It would never have occurred to me to make a puree to spread on the crostini before adding other stuff. Brilliant! Pork butt went on sale this weekend, so I grabbed a 4-pounder, cut it into 2 big pieces to make pulled pork and carnitas (both in my pressure cooker, natch). That’ll get us 4 meals and still some meat left over, as is often the case cooking for 2. These crostini are just the ticket to use up those leftovers. I think it’ll be extra delicious if I lose the potatoes and lay sliced grilled peaches on the Peach BBQ spread, with pulled pork on top and a spicy BBQ sauce drizzle.
I’m also thinking of going insane and making it with carnitas over a pureed pineapple salsa spread, garnished with cilantro and pickled red onion. It’s rare that I’m inspired to go off on flights of fancy and make major changes to a recipe that someone else has already tested for me, so I say thee YAY!
Yeah!!! I so love your comments; thank you!
Yeah this dish definitely gives you lots for leftovers and the cooked pork freezes perfectly!
Let me know how you transform this!
Best Kitchen Wishes!
Hi Lori,
Just following up to say that I made these crostini last weekend, using leftovers (no potatoes, though), and they were delicious. I had a cup of homemade BBQ sauce left after making pulled pork. I also scrounged some sliced mango from the fridge, ’cause it’s mango season. I minced that and added it to the BBQ sauce to make the jam. The jam tastes like BBQ candy, so good! ! Finally, I grabbed some cilantro that wanted using and some aging scallions. The final rendition was toasty crostini with mango BBQ jam, piled with pulled born, topped with cilantro and scallions.
Since I had about ¼ cup of jam left, and about a cup of pork, they made a return tonight in tacos, with the dregs of a bag of broccoli slaw mix, the rest of the wilting cilantro and a lonely shallot that I minced. I honestly can’t decide which was better, although I admit an unseemly addiction to any form of taco. Hubs had leftover Chinese from last night’s dinner out. I think I got the better of the bargain.
It’s definitely the jam that anchors it, with bright green somethings for a pop of color and bright flavor. I can’t wait to try it with peaches. Thanks so much for this inspiring recipe that I’d never think of in a million years. It’s an easy 5 star recipe that will be a frequent repeat here.
★★★★★
Ack! Auto-correct goes wild! “pulled born”? Well, at least it didn’t come out as “pulled porn”. That would be so embarrassing I’d be ashamed to post here again.
Omg that sounds amazing!!! I now want mangos!!! I’m so thrilled you loved this and adapted it to make it your own!
Best Kitchen Wishes!
What a fun idea for a summer appetizer! I agree that chips are not an appetizer…haha. Crostini are perfect bite-sized treats for summer parties, and I love the flavors you’ve got going on here. Thanks for sharing! #client
Thank you so much David! I’ve had these every day for lunch for the past week as they are so good!
Best Kitchen Wishes!
Girl you done did it again! I want to move out to where you live and be your neighbor. These look incredible! Me and the Mrs. absolutely love your recipes.
God Bless!
★★★★★
OMG Bubba I would LOVE you to move next door. I cannot stand our jerkface neighbors with the stupid roosters. The ones on the other side though are super cool.
Best Kitchen Wishes!