Easy-Peasy Pulled Pork & BBQ Sauce

We love pulled pork. We think about, drool over it, gorge ourselves on it and do it all over again. The odd thing about pulled pork is everyone's idea about how it should taste, be cooked and what sauce you eat it with is different. Which is great because there really is no wrong!

After hosting 3 high school graduation parties (in the Midwest we throw a huge party), John has found a way to make amazing pulled pork without a gargantuan pig roaster burning in the yard for 2 days. He makes at least 10 pounds, so we share the remains and stick a bag in the freezer for emergency BBQ gluttony.

Around our place everyone likes a different sauce too. Some like a North Carolina vinegar sauce, some like it sweet and some like it a little spicy. I'm going to share the sauce we all agree on even though it's unconventional. I think you'll love it! Happy BBQ-ing!


PULLED PORK
15 pounds of pork shoulder blades (bone in) or pork butt roast
plenty of salt, pepper, smoked paprika, garlic and we enjoy a little blackened seasoning and a dash of cayenne

We just sprinkle the spices right on the meat, never really measuring. I would say a Tablespoon of each if no measuring bothers you.

Place seasoned meat and 4 cups water in a large electric roaster pan. Set temperature at 250 degrees and allow to cook overnight or at least 12 hours. Remove meat from juices and allow to cool. Carefully shred all meat into a separate bowl, removing bones and fat. You may want to hang on to a cup or 2 of the juices so when reheating meat, it does not dry out.

SPICED RUM BBQ SAUCE

1 cup firmly packed dark or light brown sugar
1/2 cup ketchup
1/2 cup dark rum
1 tablespoon jerk seasoning blend
1 teaspoon lime zest
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
2 garlic cloves, minced

Place all ingredients into a small saucepan over medium heat. Bring to a boil and reduce heat to a simmer. Simmer 10-15 minutes until desired thickness.
Allow to cool. Sauce can be refrigerated up to 2 weeks (if it lasts that long!)

Pate de Campagne

Cuban Pork Tacos

A few years ago, there was a ratty little street vendor that made the BEST Cuban pork tacos I've ever had and I have worked hard to make them that great ever since.  I don't know that this recipe is authentic, just that the flavor combination was outstanding and I loved it!

  This week I think I have exceeded any previous attempts!  If you've not had a Cuban pork taco, you're in for a taste sensation like no other!

I usually make these tacos when I have leftover pork, which is a fabulous and easy!  I season up my pork a day in advance, so there is plenty of flavor.  I usually don't use a recipe for the seasonings, but just eyeball according to the amount of pork I'm using, so this is a "recipe" for about 2 cups of shredded or diced meat.

Seasonings:
2 Tablespoons Lime juice
1/2  teaspoon cumin   

1/2 teaspoon chili powder
1/2 clove minced garlic
pinch of cayenne
salt & pepper to taste
2 tablespoons minced cilantro

Mix together and let marry overnight. 

Mango Salsa:
2 mangoes, diced in 1/2 inch pieces
1/2 red pepper, diced
1 medium tomato, diced
1/2 jalapeno or serrano pepper, diced
1/2 small red onion, diced
1 tablespoon fresh cilantro, minced
1/2 clove garlic
salt & pepper to taste

Chop all and blend about an hour before serving.

I fry my corn tortilla in vegetable oil about 1-2 minutes per side, depending on how soft you like them, fill with warmed pork and top with mango salsa!    Serve in a paper towel or waxed paper!!  Easy and fantastic!

A whole lotta pork!

Just the two of us last night for supper...Jamie and I! We enjoy a little something different when John isn't home. Jamie and I eat, talk and laugh together, enjoy a new recipe and limit distractions. We find out something new about the other, find a different perspective, share secrets and what we are reading, share dreams and fears. Daughters are really something special!

We decided on pork tenderloin wrapped with basil and guanciale a pork cheek bacon that has been rubbed with black and red pepper and cured for 3 weeks. Guanciale has a stronger pork flavor, but a more delicate texture than traditional bacon.

I chose a tenderloin that was about 1 1/2 lbs. (perfect for 3 people) so I didn't have too much leftover and it cooks quickly to avoid blackened bacon. You could put this in the oven, but I grilled mine. A side of rice pilaf with olive oil and a green salad with goat cheese rounded out the meal!

1 1/2 lb pork Tenderloin {remove silver tendon}
25 Fresh Basil Leaves
6 pieces Guanciale
Salt & Freshly Ground Pepper

Preheat grill to high.

Salt and pepper tenderloin on all sides and cover with basil leaves. I covered half with basil leaves then strips of guanciale, then flipped it over, covered the remaining half and wrapped the guanciale tightly.

I put the tenderloin on the hot grill with the guanciale ends on the grill first so it would sear the bacon and have it hold together when I flipped it over. It WORKED! I then turned heat to medium on grill and cooked about 9 minutes per side until nearly well done. I love pork juicy, so be careful not to overcook! The bacon was perfect too! Enjoy...