Wednesday, April 2, 2014

I Got That Summertime, Summertime Sandwich

Greetings, Readers!

I hope this latest blog finds you well and full of sandwiches. The past week has seen the start of the new Baseball season, which is officially the start of spring, not some random day in late March.

And with the start of the Baseball season, comes the return of ballpark-inspired foods, and I'd like to talk about one of my favorites today (besides the classic hot dog).

Pulled Pork.

A pulled pork sandwich is one of life's great treats. You could have it spicy, sweet, or smoky. You could have it on a bun, or saddled up next to some potato salad on a plate. You could even just take a fork of it straight from the pot to your mouth.

Any way you shred it, it's a great way to prepare pork for the summer time. Especially paired with a crisp summery beer.

I've done a lot of research of finding the perfect way to make pulled pork and I've certainly tried a few styles, but today I'd like to share with you a recipe I've recently come across that makes excellent pulled pork. You'll need a slow cooker (one of my favorite inventions of all time!) for this one, and the good part of a day to make this.

You'll want to start with a five pound cut of pork. I've used pork shoulder both times I've cooked this. Start by cutting up two medium sized yellow onions into thin slices and four cloves of garlic (more if you want it really garlicky). Line the bottom of the crock pot with this mixture. Pour in one cup of chicken stock so you have the beginnings of a delicious hot tub for your pork to rest in.

In a small bowl, combine one tablespoon of dark brown sugar, one tablespoon of chili powder, one tablespoon of kosher salt, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground cinnamon. Mix this up well and then rum this mixture onto the entire pork shoulder. When you're done, place it in the slow cooker and set on high for six to eight hours. Shred and remove any bones or fat.

I've also added a cup of the liquid in the pot to the final shredded pork for some extra flavor.

The resulting pork has a little bit of smoke flavor, and a noticeable sweet kick to it that brings out the natural pork flavor as well. By getting sweet slider buns, I've made mini sandwiches out of the mixture which are easy to consume with one hand while holding a light colored beer in the other.

If you wanted to counteract the sweetness and add a little crunch to your slider, i'd suggest making a jalapeno slaw (regular cole slaw would be too sweet), or for fun add some potato chips for a saltier addition. Barbecue sauce is also a good ingredient to use, port-cooking, in order to add a smokier/tangier flavor.

Anyway, if you try this out, let me know what you created and added to the pulled pork sliders. I'd love to hear your ideas.

Until next week, Readers...

1 comment:

  1. I LOVE pulled pork! I wish I could recreate the italian style that DiNic's makes in Philly.
    My husband and I love Cubano sandwiches, so the last time I made pulled pork, I kept it plain with a recipe as simple as yours, that way one day I could do BBQ pulled pork sandwiches or put some coleslaw on it (or both, in my case), and the next I could make the Cubano's. I got sliced imported ham from the deli, swiss cheese, a deli Jewish pickle, and mustard, slapped it on an Amoroso and heated the roll on a skillet to get it a little crusty. Next time, I'll get a ciabatta roll or something thinner because the kaiser roll was too big.
    Great recipe--thanks for sharing!


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