Thursdays Are For Cooking

| July 1, 2021

Well, for cooking outside on July 4th, here’s a good summer recipe to fill up everyone’s plate.

Pulled Pork BBQ Sandwiches

This recipe comes from In The Kitch, aimed at cooking good food but not having to hover over it like a worried parent. Use the slow cooker for this one. Add a large plate of cut up veggies and a good-sized bowl of cole slaw, plus other favorite summer foods such as sweet corn on the cob, potato salad, and for afters: watermelon. Lots of watermelon.

Put a row of sparklers out on the lawn. Get the long-burning kind. When dusk comes after sunset, light ‘em up and think about how lucky you are to live here.

Ingredients:

  • 3 pounds boneless pork shoulder roast – trimmed of fat
  • 1 cup BBQ sauce
  •  ½ cup beer
  •  ½ cup ketchup
  •  ½ cup brown sugar
  •  Salt and pepper

For the Sauce:

  •      2 cups mayonnaise
  •      2 tbsp. apple cider vinegar
  •      1 tsp. cumin
  •      1 tsp. sugar

To Serve:

  •      1 red onion – sliced
  •      1 lemon – squeezed
  •      Iceberg lettuce
  •      16 mini hamburger buns

Instructions:

  1. Place pork shoulder in slow cooker along with the BBQ sauce, beer, ketchup and brown sugar. Season with some salt and pepper.
  2. Cook for 4 hours on medium-high.
  3. Remove from slow cooker and shred using two forks.
  4. Return to slow cooker and mix well with all of the cooking juices.
  5. Mix all sauce ingredients together in a bowl. I like to funnel it into a squeeze bottle for serving.
  6. Just before serving: Marinate the onion slices with the lemon juice in a small bowl for 20 minutes.
  7. Serve the pulled pork on slider buns with lettuce, sauce and onions.

Enjoy your holiday, the 4th of July, and never ever take freedom for granted.

Category: Cooking, Economy

Comments (15)

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  1. Sea Dragon says:

    I love this with pulled pork!

    Sea Dragon’s Carolina BBQ Sauce

    1 cup cider vinegar
    3/4 cup yellow mustard
    1/2 cup sugar
    2 Tbs chili powder
    2 tsp ground black pepper
    2 Tbs butter
    1/2 tsp soy sauce

    Place vinegar, mustard, sugar, chili powder and pepper in a sauce pan. Simmer for 10 minutes, whisking frequently. Add butter and soy sauce, whisking until blended.

    Great with pulled pork.

  2. KoB says:

    Num, Num, Num! Why did I know that you would post something like this today? Maybe because we both Love this Country, the Freedoms we have that were bought by the Blood, Sweat, and Tears? Here’s to Us…and those like us…there’s damn few of us…the rest are dead.

    Or was it because you know how much I (we) love a good porked beast, orasted lowly in the crockett pot? Just happen to have a porked beast shoulder defrosting in the fridgerator as we speak…along with a beef beast. They’ll hit the crockett pot tomorrow evening and percurlate lowly all night. Or maybe, just maybe, you love us and want us to be happy?

    I plan on raising a plate AND a frosty mug “In Honor and Sacred to the Memory of” those that Pledged, “their Lives, their Fortunes, and their Sacred Honor” to start the Greatest Country the World has ever seen.

    Thanks Ex…Let’s eat!

    • Ex-PH2 says:

      Hey, I’m still here and plan to be around for a few more centuries!

      Are you using store-brand or home-made BBQ for your BBQ sauce?

      • KoB says:

        I personally use very few condom-mints. I prefer the natural juices and your basic spices. Nekkid is best. I can and do make a peppy vinegar, mustard, or tomato base on occasion (Texas Pete or McIlhenny infused). I do keep on hand (for those to have ta) some assorted Sweet Baby Ray’s and a very good local concoction, Mrs. Griffin’s. Usually once folks have had my meat, they don’t want to slather nothing on it…’cept their taste buds.

  3. gitarcarver says:

    For those who like to cook under pressure….

    Pressure Cooker Pulled Pork.

    3 tablespoons light brown sugar
    2 teaspoons hot paprika
    1 teaspoon mustard powder
    1/2 teaspoon ground cumin
    Kosher salt and freshly ground pepper
    One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces
    2 teaspoons vegetable oil
    1/2 cup apple cider vinegar, plus more to taste
    3 tablespoons tomato paste

    12 hamburger potato buns
    1 cup barbecue sauce, for serving
    4 cups coleslaw, for serving

    Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
    Turn the Instant Pot® (see Cook’s Note) to the high saute setting. Add the oil and once hot, add the pork and cook in two batches, turning, until browned on all sides, about 5 minutes. Switch the Instant Pot® to the warm setting, remove the pork and transfer to a plate.
    Whisk 3/4 cup water into the drippings in the Instant Pot®. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water and whisk to combine. Add the pork back. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
    After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the pork to a large bowl.
    Switch the Instant Pot® to the normal saute setting and simmer the juices until reduced by half, about 15 minutes. While the juices are reducing use a ladle to remove any fat that rises to the top. Season to taste with salt.
    Meanwhile, use 2 forks to shred the pork in to small chunks.
    Add 3 cups of the reduced cooking liquid to the chunked pork and season with salt and vinegar to taste. Serve in hamburger buns with barbecue sauce and coleslaw.

  4. Hatchet says:

    A very big THANK YOU to Chef Ex-PH2 for THE perfect recipe for an entirely perfect Canada Day BBQ. After giving the Missus the webpage addy, she’s now prepping the sauce and while I compose this, got to say my mouth is almost watering at the pending results. Had initially planned to use our old tried & true recipe today but(those that know – no plan survives 1st contact!), after reading this ingredient list, plan A is out the window and I can’t wait to fire up the BBQ and give this one a go! However, owing to what’s presently available in the fridge, going to BBQ ribs instead of shoulder roast but figure the results will be equally stellar. A very Happy Canada to all at TAH. Beers an cheers to all here… *clink*

    P.S. doom on Lars

    • Ex-PH2 says:

      Doom on Lars, indeed. He should be so lucky!

      Make sure you get the BBQ sauce that you really like best for anything like this! It does make a difference.

      • Hatchet says:

        Copy that! And with that – proud to report – it was…scrumptious. It’s now the new household standard(for now..). The Missus declared it ‘Awesome’ and ‘THE best Canada Day feast, ever’. As she’s the Crew Chief, she’s always right… Thank agin!

  5. Dustoff says:

    As a proud North Carolinian, you lost at “mayonnaise” in the sauce. But that’s what’s great about America, the never ending debate over BBQ

  6. AW1Ed says:

    Tread carefully in BBQ-land, Ex. There be dragons…

    *grin*