You grab the head, I'll grab the tail...
Pulled Pork Sandwiches
Pulled pork sandwiches are easy to make, especially if one doesn't have a preconceived notion about how (exactly) they should taste. This is the leanest pork I could find. I think I paid $1.99/lb at Costco for a slab 5x this size. I slice that big piece up (almost a side of pork), freeze it, and then, take out a hunk every couple of weeks. Doesn't everybody?
I boiled this hunk for about an hour (so maybe I have some GI blood in me somewhere), but I could have roasted it in the oven (425 for the first hour, followed by
another hour at 350, I'd figure at a guess). And once it cools, I just pull the pork apart with forks (for that signature look) or fingers (for that even more signature look) or whatever might be at hand (knives work, but it doesn't look as cool).
Once pulled apart, I mixed it up with some liquid smoke, a little
balsamic vinegar, some raisins (which didn't work out that well as they
burned), and some brown sugar (key, oh, so key). Then to brown it, I spread the mix
out on a cookie sheet and surrounded it by vegetables (for the stew
dish that I ate at a later date) and broiled the lot for something
like ten to twenty minutes.
To fix the sandwich, I sliced dill pickles and a shallot, toasted a
roll, and viola (as the French say, or so I am told) and lunch is
Hmm. Maybe it's time for something light, next? Nope, I don't have none of that fancy-smancy sissy salad stuff this time around. So what's say we head off to dinner and a few lamb chops? Or at least, that's where I'm