Recipes: 3 BBQ Sauces, Pulled Pork and Coleslaw

Pulled Pork over white rice, add some sauteed seasoned chopped bell peppers and onions and this is how I like pulled pork! - Image via Wikipedia

From Denny: Mmmmm.... Barbecue is one of those out of this world experiences we call comfort food. Our national "piggy" board always has recipes for us to enjoy. The Pork Board (proper name) featured two recipes for pulled pork sandwiches.

North Carolina (and South Carolina too) is known for its pulled pork and long, long, long, very long slow smoked cooking of the piggy meat. That's the secret, they say, to success with pulled pork. Otherwise, if you are impatient and don't cook the meat long enough, you end up with a tough product. How long do the experts tell us we should cook the meat? They are talking at least two days. That's how it gets infused with that awesome smokey flavor over a wood fire.

You can take the shortcut of cooking your piggy roast in a slow cooker though you won't achieve that intense smokey flavor that can only be achieved from a wood fire. However, the piggy roast will be moist, tender, and very flavorful when you add any of the following wonderful BBQ sauces. Whichever method you use, if you don't think it's tender enough then send it back to the cooker and cook longer to the level you like.

North Carolina-Style Pulled Pork Sandwiches

From: National Pork Board

Serves: 18

Ingredients:

1 pork butt, Boston butt or un-trimmed end-cut pork shoulder roast, about 7 to 9 pounds

5 to 7 cups hickory wood chips, soaked in water for 30 minutes

Kosher salt and freshly ground black pepper

Olive oil

3/4 cup Lexington-Style Vinegar Barbecue Sauce (recipe follows)

North Carolina Coleslaw (recipe follows)

18 hamburger buns


Directions:

1. Prepare a charcoal or gas grill for indirect cooking.

2. Remove pork from wrapper. Do not trim any excess fat off the meat; this fat will naturally baste the meat during the long cooking time. Brush pork with a thin coating of olive oil. Season with salt and pepper and place on tray until ready to cook.

3. Before placing the meat on the grill, add soaked wood chips. Place pork in center of the cooking grate with fat-side up. Cook slowly for 4 to 5 hours or until instant-read meat thermometer inserted in the middle of the pork registers 190 to 200 degrees and the meat is very tender and falling apart. If there is a bone in the meat, it should come out smooth and clean. There is no need to turn meat during the cooking time.

4. Let meat rest for 20 minutes or until cool enough to handle. Using a sturdy fork and a knife, pull meat apart and discard fat. Set aside any crispy bits of fat that have been completely rendered and look almost burned. After the meat is completely shredded, chop the reserved crispy bits and mix them into the warm pork.

5. Mix with enough Lexingston-Style Vinegar Barbecue Sauce to moisten. Serve on a white hamburger bun and top with North Carolina Coleslaw.


No Stress Barbecue Pork Sandwiches

From: Carma Rogers with the National Pork Board
Serves: 10 to 12


Ingredients:

4 to 5 pounds boneless pork butt (or pork shoulder roast)

1 (14-1/2 ounces) can beef broth

1/2 to 3/4 teaspoon liquid smoke

1/3 cup hot pepper sauce

1/3 cup Worcestershire sauce

10 to 12 sandwich buns


Sauce:

1/2 cup ketchup

1/2 cup molasses

1/4 cup Worcestershire sauce

1/4 cup yellow mustard

2 Tablespoons hot pepper sauce


Directions:

1. Put pork in bottom of a large slow cooker. Mix broth, liquid smoke, pepper sauce and Worcestershire; pour over meat.

2. Cover and cook on High for 5 hours (or 8 to 10 hours on Low) until pork is very tender.

3. Meanwhile, for sauce, combine all ingredients in large saucepan; set aside.

4. Place pork on cutting board; reserve 1/2 cup of cooking liquid from pork. Coarsely chop pork; combine with reserved cooking liquid and sauce in saucepan; heat over medium heat until warm.

5. Spoon pork onto sandwich buns to serve.


Now for the easy to make sauces:


Lexington-Style Vinegar Barbecue Sauce

From: National Pork Board

Makes: about 2 cups


Ingredients:

2 cups cider vinegar

1 Tablespoon kosher salt

1 Tablespoon ground white pepper

1/2 to 1 Tablespoon red pepper flakes (the more flakes, the hotter the sauce)

2 Tablespoons white sugar

1/4 cup brown sugar

1/2 teaspoon black pepper

1/2 cup ketchup

Directions:

Mix all ingredients together and let sit for at least 10 minutes to indefinitely in the refrigerator. The longer the it sits, the hotter it gets. Store covered in the refrigerator.

Cover via Amazon

Click here to purchase: It's All American Food: The Best Recipes for More Than 400 New American Classics

South Carolina Mustard Barbecue Sauce

From: “It’s All American Food” by David Rosengarten

Makes: about 4 cups


Ingredients:

1 Tablespoon butter

1 cup apple cider vinegar

3/4 cup French’s mustard

1 Tablespoon ketchup

1/2 cup light brown sugar

1 Tablespoon molasses

1 Tablespoon Worcestershire sauce

1/8 tsp. cayenne

1-1/2 cups cooking liquid from pork shoulder

Salt and pepper, to taste

Directions:

1. Combine the butter, vinegar, mustard, ketchup, brown sugar, molasses, Worcestershire, cayenne and the cooking liquid in a small saucepan over medium-low heat.

2. Cook 3 minutes, stirring frequently with a wire whisk. Season to taste with salt and pepper. Serve immediately.


Eastern North Carolina Vinegar Barbecue Sauce

From: “It’s All American Food” by David Rosengarten

Makes: about 2 cups


Ingredients:

1/2 cup apple cider vinegar

1/3 cup white vinegar

2 Tablespoons light brown sugar

2 teaspoons salt

1/2 teaspoon hot red pepper flakes

1 cup cooking liquid from pork

Directions:

1. Combine all ingredients in a small saucepan over medium-low heat.

2. Cook the mixture for 3 minutes, stirring frequently with a wire whisk.

3. Use or serve sauce immediately.



North Carolina Coleslaw

From: National Pork Board
Serves: 18


Ingredients:

Lexington-Style Vinegar Barbecue Sauce

1 large head of cabbage, chopped

Directions:

Mix barbecue sauce into chopped cabbage until well mixed and not quite wet. Refrigerate until ready to serve.

Have a great weekend, everyone! Thanks for visiting! Guess you had better get started on this pulled pork is you want to eat by Sunday noon... :)


Barbecue, Pulled pork, coleslaw, Cook, North Carolina, Food, Meat, BBQ sauce recipes, Fresh Every Day: More Great Recipes from Foster's Market

Recipe: Easy Cheap Chocolate Walnut Mock Apple Pie

Original Mock Apple Pie Recipe Image by 3liz4 via Flickr

From Denny: Looked like it was going to rain this morning so I had to stop my posting and get out there and mow the lawn. Louisiana grows some beautiful thick lush lawns in this hot and humid heat! These are the kind of lawns you enjoy going barefoot on because they feel like thick deep moss. They also are wet to mow...so it took me a while to cool off and start writing again. :)

This little easy inexpensive recipe comes down to us from our grandmothers' and great-grandmothers' time during the Great Depression. Folks were looking for little luxuries they could afford and someone came up with the brilliant idea of using Ritz crackers in a recipe and found out it was so close to the real thing it was amazing! It took the nation by storm.

Over the years, people have played with this easy recipe, made it their own and developed all kinds of interesting variations. Try experimenting with your own variations. This week our local paper featured the antique recipe and it caught my interest. You knew I had to share it because it had chocolate! Yum!

The 1930's was the same time our beloved classic Chocolate Chip Cookies recipe was invented by an inn keeper too. Hard economic times seem to bring out the innovation in good cooks and bakers. Since our own economy is uncertain these days - people are looking for ways to reduce their spending - this is offered as an inexpensive alternative so you can still have fun no matter what is going on around you. Enjoy!

Chocolate Walnut Mock Apple Pie

From: Kraft Foods

Serves: 10

Ingredients:

2 cups sugar

2 teaspoons cream of tartar

1-3/4 cups water

Zest and 2 Tablespoons juice from 1 lemon

Pastry for 2-crust, 9-inch pie

36 Ritz Crackers, coarsely broken (about 1-3/4 cups)

2 Tablespoons butter or margarine, cut into small pieces

1/2 teaspoon ground cinnamon

½ cup chopped walnuts

½ cup semisweet chocolate chips or chunks


Directions:

1. Mix sugar and cream of tartar in medium saucepan. Gradually stir in water. Bring to boil on high heat; simmer on low 15 minutes. Stir in zest and juice; cool 30 minutes.

2. Heat oven to 425 degrees. Roll out half of pastry on lightly floured surface to 11-inch circle; place in 9-inch pie plate. Place cracker crumbs in crust. Place chocolate chips and walnuts over cracker crumbs. Pour sugar syrup over crumbs, chips and nuts; top with butter and cinnamon.

3. Roll out remaining pastry to 10-inch circle; place over pie. Seal and flute edge. Cut several slits in top crust to permit steam to escape. Place on parchment-covered baking sheet.

4. Bake 30-35 minutes or until golden brown. Cool.

Note: To prevent crust from browning too much, cover edge with foil near end of baking time if necessary.


Chocolate Walnut Mock Apple Pie, healthy recipes, Ritz Crackers, Great Depression, Baking and Confections, Baking, Chocolate chip, Apple pie, Cooking, Home

Falling in love again: A poem about opening yourself up to love

Falling in love again: A poem about opening yourself up to love

by alekhouse @ HubPages

From Denny:

Since yesterday was my birthday I thought I'd mellow out on the early AM posting today... :)

Here's the comment I left on her page - What a beautiful piece, loved it! And such good encouragement to others to dare, one more time, in spite of feeling burned out emotionally, to love once again, discovering they can now rest in the loving. Thank you for the word treat! Blogging this on over to my poetry blog for everyone else to enjoy too! Thank you for writing it.

Writing, Arts, culture, Literature, Love, Relationships, Society and Culture

Joke: Cat Goes to Heaven

Tokoyo Cat Cafe where for $10 customers can play with their favorite cat - Image by Getty Images via Daylife

From Denny: Today's my birthday so I thought I'd mellow out and lay back on the early AM posting. Found this over at Jokes.net, enjoy!

Cat Goes to Heaven

One day a cat dies of natural causes and goes to heaven. There he meets the Lord Himself. The Lord says to the cat, "You lived a good life and if there is any way I can make your stay in Heaven more comfortable, please let Me know." The cat thinks for a moment and says, "Lord, all my life I have lived with a poor family and had to sleep on a hard wooden floor." The Lord stops the cat and says, "Say no more," and a wonderful fluffy pillow appears.

A few days later, six mice are killed in a tragic farming accident and go to heaven. Again, there is the Lord there to great them with the same offer. The mice answer, "All of our lives we have been chased. We have had to run from cats, dogs and even women with brooms. Running, running, running; we're tired of running. Do you think we could have roller skates so we don't have to run anymore?" The Lord says, "Say no more," and fits each mouse with beautiful new roller skates.

About a week later the Lord stops by to see the cat and finds him snoozing on the pillow. The Lord gently wakes the cat and asks him, "How are things since you got here?"

The cat stretches and yawns and replies, "It is wonderful here. Better than I could have ever expected. And those 'Meals On Wheels' you've been sending by are the best!"



Cat, Roller skates, Heaven, Family, Pets, Lord, jokes, Humor

Recipe: John's Cajun Pot Roast

Another version of Pot Roast Image by Offbeat Photography via Flickr

From Denny: Here in Louisiana we aren't shy about dining on meat even in hot weather. Pot Roast is a perennial American favorite and Cajuns have their spin on it. My father-in-law, John, was Cajun and a wonderful cook. He didn't have a wide range but what he cooked was awesome and everyone licked the plate! :)

He had been an Army cook in WWII. Originally, he was an infantry soldier in General Patton's pack. The story goes that Patton's troops were forever outrunning their supply lines. What that means to those of you who have never been in combat is that they often were on rations or went hungry. Everyone knows an army runs on its stomach.

Well, John was not about to be denied a good meal. Like any good Cajun country boy he just went out and shot himself a big plump rabbit. He soon had it skinned, skewered and roasting over an open fire. The whole camp smelled it and came moseying over for a friendly meal. John looked at them and yelled, "Ya bunch of Momma's boys! Go get your own damn supper!"

Of course, John was an only child and yes, a Momma's boy but at least he knew how to hunt and was independent enough to take care of himself. He had a real disdain and fear for those spoiled soldiers whose mothers did too much for them. Why? Because he saw them get shot first, killed and in large numbers during the war. He was upset they refused to be teachable in order to save their lives. "War is not a country club!" he often used to say.

It was then that the Army realized the man was resourceful and could cook better than anything listed for recipes in the Army handbook. John was taken off the field and placed on Kitchen Duty where he fed at least 4,000 men a day, three times a day.

He used to tell stories of what it was like to clean the Army cooking pots. We all would scratch our heads, wondering why that was such a big deal. Then he would describe how he had to get a ladder - he was a tall man too - to climb down into the pots to scrub them! Can you imagine how long it took for water to boil in pots that large? It must have taken hours for what we do in smaller portions for our families in only 15 minutes!

John used to cook a wonderful simple Cajun version of Pot Roast on Sundays, his favorite meal. As a new bride I was fascinated with his cooking. He also was a friend of the famous Justin Wilson who started the national obsession with Cajun and Creole food.

Justin Wilson was a fishing and hunting buddy of my husband's maternal uncle, J. B. Roux - yes, Roux really is his last name. Uncle J. B. was an incredible gumbo cook, a big bear of a man and terribly funny. He and John cooked together often, especially on Christmas Eve when they cooked gumbo together for everyone when they came by to visit during the holiday.

Anyway, Justin Wilson was interested in recording all the campfire recipes and Cajun style cooking he could. Uncle J. B. and the other friends were so used to their cooking they thought it was silly. They thought everyone knew how to cook like they did. In their minds, they could not conceive of anyone being a bad cook or not knowing how to cook the obvious.

Anyway, Justin recorded it, started up a local cooking show, wrote and sold books, made videos, went national and then international. If not for Justin Wilson, Uncle J. B.'s recipes and that of his friends would never have been published and perished with them when they died.

Over the years I've adapted John's recipe to make it my own.

John's Cajun Pot Roast

From: Denny Lyon

Total: 3 hrs 40 mins
Active: 40 mins
Makes: 6 to 8 servings

Ingredients:

3 teaspoons salt (or to your taste)

3 Tablespoons Tony Chachere's (Cajun seasoning, or to your taste)

2 teaspoons freshly ground cracked black pepper (or to your taste)

1 4-pound boneless chuck roast, trimmed of excess fat

3 Tablespoons canola oil

1 large red/purple/Cajun onion, coarsely chopped

4 medium celery stalks, coarsely chopped

1 green bell pepper, diced or sliced in strips

8 medium garlic cloves, slivered lengthwise in strips

3 Tablespoons tomato paste

2 cups low-sodium beef broth

4 fresh thyme sprigs

Optional: 8 dahes Tobasco sauce (John liked some heat!)

Optional: Fresh mushrooms

Directions:

Heat the oven to 325°F and arrange a rack in the lower third or you can place this roast in an electric skillet on the kitchen countertop like John did to simplify cleanup.

Here comes the fun tactile part: Take a small paring knife and poke and dig lots of hole in the meat all over, including the fat area. Then push the garlic slivers into each hole with a little of the spice combination or a salt and pepper combination, your choice.

Combine all dry spices in a small bowl. Evenly rub spice mix on all sides of the roast; set aside.

Heat oil in a Dutch oven/electric skillet or a large, heavy-bottomed pot with a tight-fitting lid over medium heat until smoking, about 5 minutes. Add meat and sear it, browning on all sides, about 20 minutes total; remove to a plate.

Add onion, celery, bell pepper and leftover garlic to the pot, season with salt, and cook until just softened, about 5 minutes. Add tomato paste and stir to coat vegetables. Pour beef broth into the pot and scrape up any browned bits called "fond" from the bottom.

Add thyme, meat, and any accumulated juices to the pot and bring to a simmer. Add Tobasco sauce if you are including some spicy heat. Cover and cook in the oven/electric skillet until fork tender, about 2 1/2 to 3 hours. At the last 20 minutes, add the fresh mushrooms if you are including them. John loved mushrooms and used them often.

Melt in your mouth, exploding with flavor! Serve over rice or with fresh parslied and buttered new potatotes. It's quite awesome when you get a bite of roast with a mellow garlic flavor from the simple cooking technique of inserting those garlic slivers into the meat before searing. Enjoy!