has been a busy, busy week and I had a great time with our friends last night. Lots of food, lots of wine, lots of good times. The Pulled Pork Sliders were a great hit, and I just realized I still needed to tell you all what to do with your pork after it marinated with the spice rub over night.
Well, it is pretty simple. Put it a slowcooker, set on low, and go to bed. Yep, that`s pretty much it. Ok....I add in a small bottle of a porter beer to the slowcooker (the one we used came in a stubby and was called Black Irish Plain Porter), but anyone will do. A chocolate porter works very nicely or even a Guinness. It is best, but not essential, to flip the pork over once during cooking.
And when you wake up, this is what you will have waiting for you:
Drain the pork well - as you can see on the plate above, there will be a lot of fat in the liquid in the slow cooker and you do not want that. I use two forks to shred or pull the pork, removing any skin or visible fat as I go.
Drain any liquid from the slow cooker - you definitely want to keep this to moisten the pork. I usually pour it into a gravy separator to separate out the fat from the delicious brown liquid that is a marriage of pork and porter.
Add back in the de-fatted liquid from the cooker, and then the BBQ sauce (about half a cup at a time), seasoning with salt and pepper as you go.
What you will end up with looks something like this:
Serve the pork on large or small buns. You can top with coleslaw or serve it on the side.
Here`s a great recipe for Blue Cheese Coleslaw, that started as a Bobby Flay recipe, and then went through the Sandra mill. It also works very well as a potato salad dressing with a few small changes.
Blue Cheese Coleslaw
1/2 cup light mayonnaise
1/2 cup light sour cream
2 tbsp Dijon mustard
1/4 cup cider vinegar
1 tablespoon kosher salt
1 teaspoon black pepper
1 package coleslaw mix
1/2 cup blue cheese, crumbled - you can add more if you like
2 tbsp Dijon mustard
1/4 cup cider vinegar
1 tablespoon kosher salt
1 teaspoon black pepper
1 package coleslaw mix
1/2 cup blue cheese, crumbled - you can add more if you like
Directions
Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.
Combine all ingredients in a very large bowl. Stir well to coat. Refrigerate until chilled. Serve cold.
Food, friends, and a great cole slaw. Life really is good.
ReplyDeleteBen
http://kissthecook-ben.blogspot.com/