- With the rack in the highest position, preheat the oven’s broiler. Cover a baking sheet with coarse salt.
- Using an oyster knife and a thick cloth, shuck the oysters and discard the liquid. Detach the meat from the shells. Place the oysters in their shells on the baking sheet to stabilize them in the salt.
- In a bowl, combine the pulled pork with the barbecue sauce. Top the oysters with the pork mixture and sprinkle with the cheese.
- Broil for 4 minutes or until the cheese is golden.
This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.