Wednesday, April 11, 2007

And Tomorrow Night, We're Making Silk Purses


Slowly seeing a light at the end of the leftover tunnel after the Easter weekend porktacular.

In the comments section of my Sunday post, expressed an obsessive desire to find an easy recipe for Pulled Pork sandwiches. My unhelpful readership failed to deliver on my plea, so was left to my own devices.

Was way way easier than I thought. Here I was making a list to buy some apple cider vinegar and molasses and shit and my laziness-inspired approach ended up delivering the goods.



Take a fork and shred about a cup of pork into little stringy bits (maybe a tad more, depending on how big your bread slices are and how thick you want to stack the sandwich). Or as I instructed El Chaperone by phone this afternoon as I carpooled my way back into the city "So what do you think... can you pull the pork until I get home? Can you occupy yourself by pulling pork for an hour"?
Warm it up in a medium sized frying pan, adding about 1/4 cup of decent BBQ sauce. Adjust accordingly to how wet and sloppy you like it. Sheena used Canadian Club flavoured that she bought at the Swan River Co-Op last summer.


Warm it up until heated through.


Stack it up on squishy white bread and dig out some napkins.


Served tonight with a Niagara EastDell Black Cab (baco noir/cabernet sauvignon). Good everyday barbeque/pasta wine. Not expensive and decent food wine that goes down easy. Remember, if you're going to drink medicore cheap wine, at least do the honourable thing and drink local mediocre cheap wine.
Oink oink.

11 Comments:

At 12:03 AM, Anonymous Anonymous said...

Looks good, a woman who knows how to pull pork properly will never be lonely.

I'll be back in the big Smoke for an extented visit soon, perhaps we'll run into you at The Local sometime between April 20th-29th. I have to go to Halifax for a couple of days in the middle of that stretch, but I'm sure we'll run into you at some point...

Regards,

Reg

 
At 11:28 AM, Blogger Marky Mark said...

that looks really good, but do you also make chopped liver?

 
At 12:44 PM, Blogger Sheena said...

I love liverwurst.
And leftover truffled foie gras on pancakes. Does that count?

 
At 12:45 PM, Blogger Sheena said...

Reg - sounds good. My return to the State Capitol that looks like a gigantic wang is postponed a bit, so should be in town that time after all.

 
At 2:33 PM, Anonymous spy said...

that pulled pork looks authentic. Now you're qualified to be a chef at Local Heroes!

 
At 3:03 PM, Blogger pumpernickel said...

sheena,

here's mine.

http://pumpernickie.blogspot.com/2007/02/pumpernickel-superbowl-recipes.html
pumpernickel

 
At 3:08 PM, Anonymous sooey said...

I don't see a side dish, Sheena. No pork salad?

 
At 4:40 PM, Blogger Sheena said...

Pumpernickel, that sounds totally kick ass.

I knew I had the right readership. My faith in the blogosphere redeemed by you today.

 
At 7:05 PM, Anonymous sooey said...

Yeah, well - I came up with the idea for pork salad.

 
At 10:45 AM, Blogger Jason Bo Green said...

Gosh, I need to become your Chaperone, it appears.

But I did make a lovely rice and peas and tuna and black olives hodge-podge last night, which was quite satisfying.

 
At 4:30 PM, Anonymous Anonymous said...

Got this out of a newspaper a long time ago...worked like a charm.

Fall-Apart Tender Slow-Roast Pork
From Shirley Corriher, author of Cookwise (Canada, UK)

Ingredients:

1 pork butt roast (about 4 pounds)
1/4 to 1/3 cup Worcestershire sauce
3/4 cup light brown sugar
1 cup apple juice
1/2 teaspoon salt

Instructions:

Preheat the oven to 400°F (200°C). Place the rack slightly below the center of the oven.

Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.

Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.

Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.

Note: This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.

 

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