Wow, I was a really good updater for a week or so there, and then life caught up with me and the wheels fell off! This week has been a bit of a cooking wasteland in my house, in which we've subsisted on leftovers and random items plucked from the freezer and thrown on the grill.
However, last Sunday, I has the presence of mind to whip out the crockpot at 9 a.m. for some amazing pulled-pork sandwiches. Really, is there anything better than a sloppy mound of sweet, shredded meat atop a soft white roll? What's that you say? Oh, topping it with cheese and slaw! There we go!
Pulled Pork Sandwiches
1 pork shoulder roast (or any type of pork roast)
1 batch of my favorite Everyday Food BBQ sauce (recipe below)
Rolls of your choosing
Shredded cheddar or coleslaw for topping
Seriously, all you do is put the roast in your slow cooker, dump the sauce on top of it, and let it cook on low for 9 hours (or you could do medium for 6 hours, or even high for about 4 hours, if you're in a rush).
When the pork is done, you can shred it right in the crockpot - or, if you're like me and use crockpot liners so you don't have to WASH that ginormous basin, pull the pork roast out, shred it in a bowl, and then dump the remaining sauce and cooking juices on top of it.
Shredding is simplest with two forks - one to hold it in place, the other to pull the meat away in tiny strips.
Here's the recipe for the BBQ sauce:
Barbecue Sauce (adapted from Great Food Fast)
1/2 cup ketchup or chili sauce
1/3 cup cider vinegar
1/4 cup molasses
2 tablespoons whole grain mustard
3 minced garlic cloves (or a heaping spoonful of minced garlic in olive oil)
1/2 cup light brown sugar
1 teaspoon sriracha (or any hot sauce)
Simmer all ingredients together in a small sauce pan until reduced to about 1 and 1/4 cups (about 5 to 7 minutes).
--------------------------------------------------------
Scott and I watched, riveted, as Rafael Nadal beat Roger Federer in the Wimbledon final, and then got a hankering to play some tennis of our own. When we came back, sweaty and sore as it's the first time we've exercised in, oh, 8 months or so, the house was fragrant with the smell of slow-roasting pork.
I served it with some baby corn (I've been using the frozen steamer bags quite a bit, and the Super Sweet Corn is fantastic. Throw some butter and salt on that baby, and you're good to go).
I also whipped up a summer staple - the Tomato-Cucumber Salad. Just big chunks of tomatoes, cucumbers, and red onion, tossed with crumbled gorgonzola cheese and topped with your favorite dressing - I usually use a little red wine vinegar and olive oil, but lately I've been obsessed with Garlic Expressions, so that usually goes in there.
No comments:
Post a Comment