Sunday, February 17, 2008

Pulled Pork Sandwiches

OK, it is a really busy time for Pork Roast recipes - I told Laura I would post this recipe for Pulled Pork Sandwiches.

Pork Roast (Boston Butt or shoulder pork roast are best) - 6 or 7 pounds

Dry rub:

3 tablespoons coarsely ground black pepper

5 tablespoons (packed) dark brown sugar

3 tablespoons paprika

2 tablespoons coarse salt

1 teaspoon cayenne pepper (you can leave this out if you don't want it spicy)

for a 7 lb roast, I cut it into 3 big pieces, then rubbed the rub on all the sides of it, then threw into the crock pot, poured a little bit of Worcestershire Sauce on low for 9 hours (overnight or all day), then put two forks into the crockpot and pulled all the roast into little shreds. When it is all pulled apart, pour a whole bottle of barbecue sauce over the whole thing and warm that up for about 30 minutes or as long as you want. Serve on buns/rolls.

This makes a lot - probably enough for 15-20 sandwiches (at least). I made this for a ward activity and it was a pretty big hit (I liked it anyway). I would say 3-4 people for each pound of meat - depending on how much they are planning on eating anyway.

Monday, February 4, 2008

Our version of Cafe Rio Pork

Well I know everyone has their version of Cafe Rio Pork, but this is pretty darn good and it is really easy so I told Michelle I would post it. . .

1 pork butt roast
Season with salt, pepper and a little Lawrys Seasoning. Add a cup or 2 of chicken broth and cook on low in a crock pot until it is literally falling apart as you try and get it out of the crock pot.

In a blender combine
1 1/2 cans of Coke
1 Cup sugar
the sauce from one can of Chipotle Pepper in Adobo sauce (the sauce is what you want, not the peppers, too spicy!)
1 tsp Cumin seed
1 tsp dry mustard
1 tsp minced garlic

Blend until it is all 1 consistency and mixed well.

Take pork out of the crock pot and shred. Get rid or the cooked juices and fat. Put the shredded pork back in the crock pot, add the sauce mixture and cook on low for another hour or two. Then you are done! easy and really good.

For a tip, it is hard to get the Adobo sauce out of the can, so I dunked the peppers in the coke to clean off the sauce and then threw away the peppers as I was done!

Friday, February 1, 2008

Salmon Burgers with Dill Mustard

1 ½ lbs. Skinless salmon filet cut into chunks (I use canned salmon)
2 Tbsp capers chopped
Grated peel of ½ lemon
1/3 cup finely chopped flat leaf parsley
2 tsp seafood seasoning (or just seasoning salt)
salt and pepper
1 Tbsp olive oil
¼ seedless cucumber, chopped or sliced thin
2 plum tomatoes chopped or sliced thin
½ small red onion, chopped or sliced thin
½ cup Dijon or Honey Mustard
3 Tablespoons fresh dill chopped
4 kaiser rolls
4 red-leaf lettuce leaves

Using a food processor, coarsely chop the salmon, transfer to a bowl. Mix in the capers, lemon peel, parsley and seafood seasoning and season with salt and pepper. Form into 4 patties
Preheat the broiler. In a nonstick skillet, heat the olive oil over medium high heat. Add the patties and cook for 4 minutes on each side.
Meanwhile, in a small bowl, combine the cucumber, tomatoes and red onion (if chopped). In another small bowl, mix the mustard with the dill.
Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with the tomatoes, cucumbers and onions.