Pop Pulled Pork for Presidents’ Day
February 16, 2012
Wow. Try saying that fast three times. Maybe, because it is for Presidents’ Day, it should be a recipe for pulled leg, i.e. “We’re going after weapons of mass destruction,” “I did not have sexual relations with that woman,” “There will be no mandated health care,” etc. Plus pulled pork doesn’t sound appetizing, or even hygienic. I mean, I understand pulled taffy – that’s part of the process. I’ve seen the machines at county fairs. But never has a vendor approached me at a carnival and said “Hey little lady. Wanna’ try your hand at pulling pork?” At least not without getting arrested. Really , there is no tugging involved in this pulled pork recipe, so go figure. I can, however, explain the “Pop.” That would be root beer, plain and simple. The following is a beautifully easy recipe for this holiday weekend. The fact you just throw it all in a crock pot means you will have ample time for the slopes.
Pulled Pork for Sliders or Sandwiches
2 lbs. pork roast, tenderloin or chops
salt and pepper
3 Tbls. olive oil
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one large sweet onion, sliced thick
one apple, peeled, cored and sliced
1 tsp. liquid smoke (optional)
one can root beer
1 18 oz. bottle of your favorite barbecue sauce
Kings Hawaiian sweet bread rolls
Rub pork with salt and pepper. Heat oil in heavy fry pan and sear pork quickly. Line bottom of crock bottom with onions and apples. Place pork on onions, pour in root beer and liquid smoke. Cover, cook on low for six hours. Remove pork from crock pot and shred with fork and sharp knife, discarding bones, if any. Pour out half of liquid from crock pot, leaving apples and onions, and add back in shredded pork. Cover pork with barbecue sauce ad cook on low for an additional hour. I like to serve this on Hawaiian sweet bread if you can find the large rounds. If not, then the dinner roll size makes for great sliders. To accompany the pulled pork sandwiches, I recommend coleslaw, which can even be layered in the pork sandwich. There are many pre-made slaws available in deli cases at Safeway, Save Mart and Incline’s Village Market, but for a real treat I head to Smokey’s Kitchen in Truckee (12036 Donner Pass Road, near Donner Lake) for Mike’s southwestern coleslaw. Good stuff.