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A New Way to Try Pulled Pork – Asian Oven Roasted Pulled Pork

We are big pulled pork eaters in our house. I make mine in the oven most of the time (though I have tried the slow cooker as well) and have a standard recipe I have used in the past that makes a nice, spicy pulled pork with a great barbecue sauce, but sometimes I like to try things a little different to spice things up a bit. I have a couple of recipes for pork that I had been holding onto and when I saw pork shoulder on sale the other day I decided to pick it up and give one a try. I chose to use this recipe, which came from White on Rice Couple, for an Asian oven roasted pulled pork. It was easy to make, used some great spices and created a great tasting meal for us.

Asian Oven Roasted Pulled Pork

4-5 pound pork butt or pork shoulder

1 onion, diced

2 tablespoons olive oil

5-6 garlic cloves, minced

1 15-ounce can diced tomatoes

2 tablespoons finely grated fresh ginger

1/4 cup fish sauce or soy sauce

2 tablespoons chili garlic sauce

1 tablespoon spicy brown mustard

1/4 cup brown sugar, packed

1 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees. Heat a medium saucepan over medium-high heat. Add the olive oil and heat the oil until it is shimmering. Add the onion and the garlic and cook until the onions are soft and fragrant, about 4 to 5 minutes. Add the tomatoes, ginger, fish sauce or soy sauce, chili garlic sauce, brown mustard, brown sugar and black pepper. Gently stir the sauce and simmer the sauce on low heat for about 5 minutes. Remove the pan from the heat and set it aside.

Heat a large cast iron pan or deep ovenproof skillet on medium-high heat. Lightly coat the pork butt or pork shoulder with olive oil and season the pork on all sides with salt and pepper. Sear each side of the pork in the skillet until the pork has browned all over, about 3 to 5 minutes per side. Remove the pan from the heat and pour the tomato sauce mixture over the pork to coat it completely. Cover the pork with aluminum foil. Bake the pork for about 3 to 4 hours or until the pork is tender and easily shreds when a fork is inserted into the meat.

Allow the pork to rest on a  cutting board for about 15 minutes before shredding the entire piece of pork. Keep aluminum foil over the pork to keep it warm until you are ready to serve it.

You get some tremendous flavors from the pork thanks to the fish sauce, ginger and chili sauce in this one and the mustard and brown sugar set in with their own sweetness and spiciness as well. I used a boneless pork butt for my meal but I think you could use either one if you prefer the flavoring you get with the bone in. I would recommend using fish sauce over soy sauce if you have it since it adds a completely different type of flavor, but soy sauce will work well if that is what you have around.Also, I did place the pork under the broiler for a couple of minutes to crisp up the outside just a little bit before I shredded it to add some extra crunch. This dish is perfect on rolls for pulled pork sandwiches, or to serve for tacos or quesadillas or even just by itself with some rice, which is what I did with it when we first made it and then used leftovers for tacos. It’s a nice twist if you want something a little different from the usual pulled pork.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on October 15, 2014 in Cooking, Dinner, Pork, Sandwiches

 

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Step Up your Pulled Pork Leftovers with Pulled Pork and Pineapple Tacos

Pulled pork is one of those great meals to serve when you know you are having a crowd over for dinner, but it can also be great for a weeknight meal for the family and then give you plenty of leftovers to do something with. You certainly have your options when it comes to making the pulled pork itself. You can make it in the oven, smoke your own on the grill or smoker if you have one or even make it in the slow cooker to save you some time, energy and prevent the kitchen from overheating in the summer months. However you decide to make it, once you have the leftovers you may get a little tired of having pulled pork sandwiches or pulled pork over rice. Sure you can always whip up a batch of pulled pork nachos, but I decided to take some of what I had leftover and make use of this recipe from Kelsey Nixon of the Cooking Channel. While her recipe calls for the use of leftover shredded pork, I liked the way it worked with the pulled pork instead and decided to use it that way.

Pulled Pork and Pineapple Nachos

1 1/2 pounds of cooked pulled pork (in the oven or the slow cooker)

Corn or four tortillas, warmed

2 cups fresh pineapple, cut into a 1/2-inch dice

Fresh cilantro sprigs, for garnish

Shredded red cabbage or coleslaw, for garnish

Pickled red onions, for garnish

Guacamole, for garnish

Sour cream, for garnish

Shredded Mexican cheese, for garnish

In a large saucepan, warm the pulled pork over medium heat until it is re-heated through. Warm the tortillas individually in a medium skillet set over high heat for 30 seconds to 1 minute or take a stack and wrap them in plastic wrap and heat them in the microwave for 1 minute until warmed through. Top the warmed tortillas with some of the pulled pork and the fresh diced pineapple. Add the other garnishes that you like, such as guacamole, sour cream, cilantro, coleslaw or shredded cabbage, shredded cheese or pickled red onions and serve. Let each person make their own tacos as they like it best.

This can’t get much easier and is a great use of your leftovers. The pineapple and pork go together really well and you get such great flavor from the spices of the pulled pork. I even added some of the black bean salad with mango I had made the day before to the dish for some extra freshness and bite and it really worked well. You could try this with any type of pork you may have leftover, such as tenderloin or chops and just cut them into thin strips and re-heat them lightly with some spice and you can have great tacos from that.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on August 13, 2014 in Cooking, Dinner, Fruit, Leftovers, Pork, Uncategorized

 

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A Great New Year’s Eve Snack – Pulled Pork Nachos

This snack is actually great for all kinds of occasions, but it seemed like a pretty good one to make for New Year’s Eve as well if you want something different for your party guests or for yourself. Ideally, you would want to make the pulled pork well ahead of time so you have it on hand and ready to go. When I made these, I had some leftover pulled pork that I used from the dinner we had and it fit perfectly with the nachos. If you want to try the recipe and find you do not have the time to make the pulled pork yourself, you can always try buying pulled pork that has been pre-made and heating it up for use. It may not taste as good, but it will get the job done. My recommendation is if you have the time, go for it. If you can’t do it for this New Year’s Eve, keep it in mind for football playoff games, Super Bowl parties or they next time you just want a really good snack and what to take your nachos dish to the next level. I got this recipe from Food Republic, but you can certainly do different variations on this, as I did.

Pulled Pork Nachos

For the Pork Rub:

1/4 cup smoked paprika

 

1/4 cup kosher or sea salt
1/4 cup brown sugar 
1/4 cup chili powder
1/4 cup ground cumin
2 teaspoons ground black pepper

For the Pork:

1 4-5 pound pork shoulder or butt

1 bottle of your favorite beer

For the Barbecue Sauce:

2 cups ketchup

1 cup whole-grain mustard

1/2 cup apple cider vinegar

1/4 cup bourbon

1/4 cup reserved pork rub

For the Nachos:

1 bag tortilla chips

1 can black beans, drained and rinsed

shredded Monterrey jack
red onion, sliced or diced
thinly sliced scallion
thinly sliced Fresno or other mildly hot peppers

For the barbecue sauce: Combine all your ingredients in a small pot, and whisk them for a bit to get everything incorporated together. Put the pot on the stove over medium heat, and wait for the sauce to start bubbling, stirring occasionally.Let it bubble for about a minute (while stirring a little bit), and then pull it off the heat and set aside, or refrigerate if making ahead.

For the pulled pork: Preheat the oven to 300 degrees, and then combine all the dry ingredients for your pork rub, making sure you mix the ingredients well so that everything is evenly distributed. Rub down your pork. There’s a possibility you’ll have more rub than you need depending on how big your pork butt is, but that’s more good news than bad and you can always store it for another use.

Place the pork in a baking dish and pour in the beer. Cover with foil and place it in the oven. Every hour after the first couple of hours you can go in and baste it a little. Depending on your oven and the size of your pork it will take about 5 to seven hours to cook completely.

Pull the pork out of the oven and let it cool off a bit before you start pulling it apart with your fingers and removing any unsavory bits such as any bones or large pieces of fat. Mix the pulled pork with enough barbecue sauce (reheated if made ahead) to coat to your liking.
To assemble the nachos:  Preheat the oven to 350 degrees, then arrange a thick layer of tortilla chips on a foil-wrapped cookie sheet or in a pie plate, spreading the chips out for as close to 100% cookie sheet or pie plate coverage as possible.

Top your nachos in this order, or choose however you like them best:

  • Pork
  • Red onion
  • Beans
  • Jack cheese
  • Scallions
  •  Peppers

Once the cheese is fully melted and just starting to crisp the nachos should be done. Bake for about 20 to 30 minutes to achieve a nice, crispy level. Serve with salsa, sour cream and guacamole.

You can use all kinds of cheese when making these nachos; it is really up to you as far as preference. You can also make some changes and add things like tomato or black olives or even try making it with some barbecue baked beans for a really different flavors. They are nachos after all, so it is pretty hard to go wrong with them. The plate I made was on a pie plate so I had layered everything a couple of times before putting it in the oven. Needless to say, there weren’t any left after I put them out; they went pretty quickly.

That’s all I have for today. Check back again for more new recipes. I hope everyone has a safe New Year’s Eve and enjoy wherever you are going to be and whomever you are going to ring in the new year with. Thanks for making 2013 such a great year for my blog. it has blown up to be a lot bigger than I had ever thought it would get and I am so glad so many people enjoy sharing the recipes and fun with me. I am looking forward to an even better and more fun 2014. Enjoy the rest of your day and enjoy your meal! Happy New Year!

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Posted by on December 31, 2013 in Cooking, Holidays, Leftovers, Pork, Snacks

 

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It’s Never Too Hot for Slow Cooker Pulled Pork

With the ungodly heat we have been experiencing here in the northeast part of the country, I have had to find some alternatives to using the oven. I had bought a large pork butt last week to make pulled pork, but there was no way I was turning the oven on if I could avoid it. Thankfully, I was able to pull out the trusty slow cooker and use this recipe from America’s Test Kitchen so I was able to make some tasty pulled pork sliders for dinner instead.

Slow Cooker Pulled Pork Sliders

Salt and pepper

6 tablespoons sugar

3 tablespoons plus 2 teaspoons liquid smoke

1 (5-pound) boneless pork butt roast

1/4 cup yellow mustard

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

6 cups barbecue sauce

Cider vinegar

Hot sauce

Hamburger buns

Bread and butter pickles

For the pork: Dissolve 1/4 cup of salt, 1/4 cup sugar, and 3 tablespoons of liquid smoke in 2 quarts of cold water in a large container. Submerge the pork in the brine, cover and refrigerate for 1 1/2 to 2 hours.

While the pork brines, combine the mustard and remaining 2 teaspoons of liquid smoke in a bowl and set it aside. Combine 2 teaspoons of salt, 2 tablespoons of pepper, the remaining 2 tablespoons of sugar, paprika, and cayenne in a second bowl and set aside.

Remove the pork from the brine and thoroughly pat dry with paper towels. Rub the mustard mixture over the entire surface of the pork. Sprinkle the pork with the spice mixture to coat well.Place the pork in the slow cooker and pour the barbecue sauce over the pork, cover, and cook, on either low or high, until the pork is fork tender and falling apart, 10 to 11 hours on low or 7 to 8 hours on high.

Transfer the meat to a large bow and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skin the fat off the surface. Season the sauce with the cider vinegar, hot sauce and salt and pepper to taste. When the meat is cool enough to handle, shred it using your fingers or two forks., discarding any extra fat or gristle.

Toss the shredded meat with 1 cup of the cooking sauce, adding more as needed to keep it moist. Serve, passing the remaining sauce separately, with hamburger buns and pickles to make the sliders.

You can use any store-bought barbecue sauce you like for this recipe, or you can quickly use this recipe below and triple it to make enough sauce for this pulled pork.

Barbecue Sauce

2 tablespoons vegetable oil

1 onion, minced

1 garlic clove, minced

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 cup ketchup

5 tablespoons molasses

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon hot sauce

Salt and pepper

Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, and cayenne and cook until fragrant, about 15 seconds.

Stir in the remaining ingredients and simmer, stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper to taste. Cool to room temperature before serving, about 1 hour. The sauce can be refrigerated in an airtight container for up yo 1 week or frozen for up to 2 months.Bring it to room temperature before serving.

Of course, no pulled pork sandwich is complete without some coleslaw. I am always on the lookout for new coleslaw recipes that do not use mayonnaise so they are better for the summer. I found this one from Food Network and it tasted great.

Gourmet Cole Slaw

1 cup olive oil

1/2 cup red wine vinegar

3 ounces granulated sugar

1 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon chopped shallots

1/2 teaspoon fresh lemon juice

1/2 head green cabbage, julienned

1/4 head red cabbage, julienned

1/2 red bell pepper, julienned

1/2 green bell pepper, julienned

1/2 yellow bell pepper, julienned

1 carrot, peeled and julienned

1 green onion, green part only cut into 1-inch lengths

1 teaspoon dry oregano

Salt and pepper

Whisk all the vinaigrette ingredients into a bowl. Mix all the vegetables together in a large bowl. Pour the vinaigrette over the vegetables, toss and chill for 1 hour or until you are ready to serve.

It is simple and refreshing. You can always use a bag of coleslaw mix instead of handling all the vegetables yourself. I usually have a bag on hand during the summer so that is what I used this time and this recipe has a nice, light flavor to it that will go well with all types of sandwiches and dishes.

That’s all I have for today. Check back again next time to see what recipes come along. I have tried a few things out recently to post, such as a new roasted chicken recipe, french bread pizzas, a new burger recipe, and more. Check back and see what comes up next. until then, enjoy the rest of your day, try to stay cool and enjoy your meal!

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Posted by on July 17, 2013 in Cooking, Dinner, Pork, Salad, Sauce, Slow Cooker Meals

 

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Preparing Pulled Pork Indoors

I love pulled pork. There’s nothing quite like the taste of  pork slow cooked and then covered in a barbecue sauce. I have made pulled pork before and posted the recipe here, but that recipe is for outdoor cooking. The weather here has been so hit and miss this week with rain that I decided to make one completely indoors and without the slow cooker being involved. This recipe, from America’s Test Kitchen, makes a great rub for the pork so you get great barks and the sauce is perfect.

Indoor Pulled Pork with Sweet and Tangy Barbecue Sauce

Pork

1 cup plus 2 teaspoons table salt

1/2 cup plus two tablespoons sugar

3 tablespoons plus 2 teaspoons liquid smoke

1 boneless pork butt (about 5 pounds), cut in half horizontally

1/4 cup yellow mustard

2 tablespoons ground black pepper

2 tablespoons smoked paprika

1 teaspoon cayenne pepper

Barbecue Sauce

1 1/2 cups ketchup

1/4 cup light or mild molasses

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

1/2 teaspoon salt

1/2 teaspoon ground black pepper

For the pork: Dissolve 1 cup of salt, 1/2 cup of sugar, and 3 tablespoons of liquid smoke in 4 quarts of cold water in a large container. Submerge the pork in the brine, cover with plastic wrap, and refrigerate for 2 hours.

While the pork brines, combine mustard and the remaining 2 teaspoons of liquid smoke in a small bowl; set aside. Combine the black pepper, paprika, the remaining 2 tablespoons sugar, remaining two teaspoons of salt and cayenne pepper in a second small bowl; set aside. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.

Remove the pork from the brine and dry thoroughly with paper towels. Rub the mustard mixture over the entire surface of each piece of pork. Sprinkle the entire surface of each piece with the spice mixture. Place the pork on a wire rack set inside a foil lined rimmed baking sheet. Place a piece of parchment paper over the pork, then cover with a sheet of aluminum foil, sealing the edges to prevent moisture from escaping. Roast the pork for 3 hours.

Remove the pork from the oven; remove and discard the foil and parchment paper. Carefully pour off the liquid in the bottom of the baking sheet into a fat separator and reserve it for the sauce. Return the pork to the oven and cook, uncovered, until well browned, tender and the internal temperature registers 200 degrees on an instant-read thermometer, about 1 1/2 hours. Transfer the pork to a serving dish, tent loosely with foil, and allow it to rest for 20 minutes.

While the pork rests, pour 1/2 cup of the defatted cooking liquid from the fat separator into a medium bowl. Whisk in all the sauce ingredients.

Using 2 forks, shred the pork into bite size pieces. Toss with 1 cup of the sauce and season with salt and pepper. Serve, passing the remaining sauce separately.

If you can’t find smoked paprika, sweet paprika will work just fine here. Using the parchment paper will help prevent the mustard from eating holes in the foil (it is acidic). I served the pork on plain hamburger buns with some pickle chips and sliced red onion. You could always use any store-bought barbecue sauce for the sauce if you prefer or don’t want to go through the work of making your own. The leftovers, of course are great for sandwiches the next day or even for pulled pork nachos (which are very tasty, by the way).

There are several side dishes you could do with this meal. Cole slaw, of course, is a great addition. You could also add some baked beans to the side as well. I came across a recipe this morning by Guy Fieri for mashed root vegetables that Michelle and I both liked, so I went with that one.

Creamy Mashed Root Vegetables

5 cups milk

2 1/2 cups heavy cream

2 tablespoons salt, plus more for seasoning

4 sprigs fresh thyme

2 bay leaves

2 pounds turnips

2 pounds Yukon gold potatoes

3 tablespoons butter, cut into cubes

Freshly ground black pepper

Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add the turnips to the pot and cover partially with a lid. Bring to a boil and then reduce the heat to a simmer and cook the turnips for 30 minutes.

Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (turnips take a lot longer to cook than potatoes), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes. Discard the bay leaves and thyme. Drain the potatoes and turnips, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and the butter. Mix well and season with salt and pepper.

You can play with this recipe a bit and add or subtract things as you wish. You could use other root vegetables, like carrots, parsnips or sweet potatoes, instead of or with the turnips or potatoes. I like the idea of cooking with the milk and cream to add some texture to the vegetables and they mix really well when you are mashing.

Some good eating for today, and I did get a few things to make for this week, like some chicken (a whole one and some boneless breasts), a skirt steak (it was a really good sale on these this week) and some ground beef, so we’ll see what I make this week. Sean starts his cooking class this week so I think he’ll be helping in the kitchen with some things, so we’ll see what we can come up with. Check back to see what we cook. Enjoy the rest of your day and enjoy your meal!

 
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Posted by on July 29, 2012 in Cooking, Dinner, Pork, Potatoes, Sauce, Vegetables

 

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A Family Favorite: German Potato Salad

Well Wednesday turned out to be much busier than I anticipated so I didn’t get to do much of anything, let alone work on blogs. Anyway, it’s back to it today with a family favorite that I made when I made the pulled pork this past weekend. One of the dishes that I make once in a while, and very often to bring to parties, is German Potato Salad. It seems to be a crowd pleaser and a lot of people like it. I make it every once in a while for just us at home and the recipe makes so much we usually have leftovers for a week to have it with lunches or dinners. If I make when we have people over, there usually isn’t much left for that to happen. I think there is something about the flavor combination of the bacon, onions and potatoes mixed in with the bite of the vinegar that just tastes so good. Give it a try an I think you’ll be pleased with it.

German Potato Salad

3 pounds potatoes, peeled and sliced

1 pound bacon, diced

¾ cup chopped onion

3 teaspoons all-purpose flour

8 teaspoons sugar

Salt

½ teaspoon pepper

1/3 cup white wine vinegar

½ cup water

In a large pot, boil the potatoes in salted water to cover until the potatoes are just fork tender, about 12 minutes. Drain the potatoes and set them aside, allowing them to cool slightly and place in a large serving dish. In a large skillet over medium-high heat. add the bacon and fry until the bacon is just getting crispy, about 7 minutes.Add  the chopped onion and continue to cook until the onions brown lightly, about 5 minutes. Meanwhile, in a small bowl mix the flour, sugar, 1 teaspoon of salt, and the pepper until blended. Stir in the vinegar and water into the mixture and whisk until smooth. Add the vinegar mixture to the bacon and simmer until slightly thickened, about 4 minutes Pour the bacon mixture over the potatoes and gently mix until everything is well blended and serve.

This is great for parties because you can easily make this the night before, cover it and refrigerate it and then warm it up in a 350 degree oven for 20 minutes (it can get kind of dense when it’s cold, so make sure it’s heated through) and that’s it. It makes a great side dish for barbecues as well.

My next post tomorrow will be the easy blueberry pie I made on Sunday with the pulled pork. If you would like the recipes for the pulled pork, the guacamole, the cole slaw, the barbecued beans or the ranch dressing, I have posted all of them in the past and you can just click on each to go the links of their pages. Hopefully next week now that I have my computer back, I can back on schedule with everything and get us back on our meal plan so I have some recipes to post. Until tomorrow, enjoy your day and enjoy your meal!

 
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Posted by on May 10, 2012 in Cooking, Potatoes, Salad, Side Dishes

 

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Crashing Computers, a Busy Sunday, And a Week’s Worth of Recipes

Well my computer up and died on me last week and I haven’t been able to do much until today. I am back on my feet now with a new laptop and can get back to working and blogging. We had a very busy day yesterday that included a very extensive meal. It was busy and I was cooking for hours, but it was very enjoyable and the meal turned out quite well. So well in fact, that it gave me recipes to use for the entire week! This is what we have to look forward to as far as posts:

Monday (today): Smoked Barbecued Pulled Pork

Tuesday: Barbecued Baked Beans in the slow cooker

Wednesday: German Potato Salad

Thursday: Homemade Salsa, Guacamole, Nachos and Ranch Dressing,

Friday: Easy Blueberry Pie

I made a lot of things yesterday when we had some guests over and started cooking at 8 AM so I could get everything done in time. The centerpiece of the meal was pulled pork. I have made pulled pork before, but the weather is getting nicer, so I decided I was going to incorporate the grill into this meal and use it for the pork. This is not a difficult recipe, but I did have to make a few adjustments. Since we live in a condo, here in New York you are not allowed to have a gas or charcoal grill near the structure, so we do have a nice sized electric grill that I use. It does affect the cooking, and I would rather use a gas grill, but the law’s the law and I have to go with it so we use the electric. It’s harder to control the heat since you can’t control heat distribution, so if you have gas or charcoal I think this will work better for you, but I was able to make it work with electric. The recipe itself, from America’s Test Kitchen, is written to use on a gas grill.

Barbecued Pulled Pork

1 (6 to 8 pound) Boston Pork Butt

1/2 cup chili powder

1/4 cup brown sugar

1/4 cup salt

2 tablespoons black pepper

2 teaspoons cayenne pepper

4 cups wood chips, soaked and drained

Vegetable oil

2 cups barbecue sauce

Mix the chili powder, brown sugar, salt black pepper and cayenne pepper until well combined. Massage the pork all over with the rub and let it stand at room temperature, covered loosely with plastic wrap, for 1 hour.

Place the wood chips in a disposable tray and rest the tray directly on top of the primary burner. Turn all the burners to high, close the lid and heat the grill until very hot and the chips are smoking, about 15 minutes. Clean and oil the grill. Turn the primary burner down to medium and turn off the other burners.

Place the pork in an aluminum roasting pan and position the pan over the cooler part of the grill. Barbecue, covered, for 4 hours, flipping and rotating the meat every hour. (The temperature inside the grill should remain between 275 and 300 degrees,)

Adjust an oven rack to the middle position and heat the oven to 300 degrees. Remove the pan of pork from the grill, wrap tightly with heavy-duty foil, and transfer to the oven. Continue to cook in the oven until the meat is for tender, 1 to 2 hours. Remove the roast from the oven and let rest (without removing the foil) for 30 minutes.

Transfer the roast to a carving board and, when cool enough to handle, “pull” the pork by tearing the meat into thin shreds with your fingers (I used two forks to shred it myself), Place the shredded meat in a large bowl. Toss with 1 cup of the barbecue sauce, adding more to taste. Serve, passing the remaining sauce separately.

A couple of notes about the recipe. I was still able to use the wood chips, putting some in a cast iron smoker box I have and laying that under the heating element of the grill. It did create enough smoke to do the job. I also tried to keep the pork in the pan toward the outer edge of the grill surface since the electrical element of the grill is right in the center. I think this helped keep it on the cooler part of the grill. I think you could easily do the whole recipe on the grill, leaving it on the grill for the extra 1 to 2 hours instead of transferring to the oven, if that’s what you wanted to do, and it will turn out fine. The recipe recommends that you serve the pork with plain white bread, but I went with small rolls instead. I’m not a big fan of white bread, but use what you like best. Of course, I did serve it with pickle chips and the pickles do add a nice flavor to the sandwich if that’s the way you want to eat it. I also dressed the pork with a little less barbecue sauce and let people add their own to it if they wanted it. To me, this way if you would rather taste the smoke and the flavor of the rub over the sauce you could.

I wish I had taken pictures of the whole meal, but with my computer not working and all the time in the kitchen, by the time I thought of it, it was too late. Everyone took some leftovers home with them and we have enough left here for another meal for Michelle, Sean and myself. Tomorrow I will provide the recipe for one of the side dishes we had, which was barbecued baked beans done in the slow cooker. Until then, enjoy your day and enjoy your meal!

 
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Posted by on May 7, 2012 in Cooking, Dinner, Grilling, Pork

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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