Posts Tagged ‘pork’

PASTA WITH ASPARAGUS AND SAUSAGE

Posted: May 14, 2014 in asparagus, Carnivore!, cheese, Food, Italian, pork, Recipes, sausage
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asparagus pastaAsparagus season has arrived in my garden. This is one of my favorite ways to enjoy it.
Ingredients:
4 mild Italian sausages, sliced into pieces 1/2″ thick
1 lb penne pasta
1/2 onion, finely chopped
1 cup chopped fresh trumpet mushrooms (white button mushrooms work, too)
2 cups fresh asparagus, sliced into 1-inch pieces
1 clove garlic, passed through a garlic press
1 cup homemade chicken broth
6 fresh sage leaves, finely chopped
1/2 cup freshly grated Parmigiano Reggiano cheese
extra virgin olive oil
salt and pepper
Have the pasta water boiling, and add pasta, cooking until just a bit more undercooked than al dente.
Heat a large pan, and drizzle in some olive oil. Sautee sausage pieces until browned and cooked through, but not over cooked. Remove sausages from the pan and place in a separate bowl. Remove all but 2 tablespoons of the fat left behind in the pan.
Place pan back on stove and saute onions until translucent. Add garlic, and saute for 10 seconds. Add sage, and saute for 10 seconds, stirring. Add chopped mushrooms and saute for a few minutes, then add chicken broth, and simmer until almost all the liquid has evaporated. Pour contents of the pan into the bowl with the sausages.
Return pan to the stove, add a little more olive oil, and on medium heat, saute the asparagus pieces. Cook until they are al dente, not too soft. Once the asparagus has reached this stage, return all the contents of the sausage/mushroom bowl to the pan to heat through. Drain the pasta, and add it to the pan as well, combining all the ingredients. If it looks too dry, add a little pasta water to the pan. Season with salt and pepper.
Make sure you serve this hot, with grated Parmigiano Reggiano on top, and drizzle lightly over the top with extra virgin olive oil.

 

NOT MY MOM’S PORK CHOP

Posted: April 13, 2014 in Carnivore!, Food, frying, pork, Recipes
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Pork chops were a favorite of mine growing up, but my Mom cooked them only one way: breaded and fried in a pan full of oil. They were good, but they were greasy, and my Mom was not big on seasonings. It was time to improve on the original.

chop 1

 

Ingredients:

2 Berkshire pork chops

1 egg

1/2 cup plain bread crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon dried oregano

1 teaspoon dried parsley

1/2 teaspoon granulated garlic

1/2 teaspoon onion powder

olive oil

 

Pre-heat the oven to 350 degrees.

Set up 2 bowls. In one, crack and scramble the egg. In the other, combine salt, pepper, oregano, parsley, granulated garlic and onion powder.

Place an oven-proof pan on medium-high heat and add a little olive oil. Once the oil is hot, cover the pork chops in the egg wash and then coat with the bread crumb mixture. Place in the hot pan to brown and sear. Do this with both chops.

After a few minutes, flip the chops over in the pan and place the pan in the oven to finish cooking.

chop 2

Remember, good pork does not need to be cooked until well done!

 

 

 

CITRUS MARINATED PORK LOIN

Posted: March 10, 2014 in Carnivore!, Food, pork, Recipes
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Many of my recipes come from the fact that I live just a little too far from the nearest supermarket to simply jump in the car when I’m out of a certain ingredient. OK…actually, I’m too damn lazy. So I stand in front of the refrigerator, doors open, looking at my inventory, and when the fridge alarm sounds telling me to shut the freakin’ door, I’ve usually decided on what I’m going to do.

This is one such recipe. It works with whatever cut of pork you like, and with whatever citrus you have on hand. I’ve used blood oranges, grapefruit, you name it.

citrus pork

Ingredients:

1 5-lb. pork loin

2 garlic cloves, through a garlic press

3 cloves, crushed

1 large lemon, juice and zest

1 orange, juice and zest

1 8″ sprig fresh rosemary, cut into pieces

2 teaspoons fennel seed, coarsely chopped

1 teaspoon juniper berries, coarsely chopped

2 bay leaves

salt and pepper

1/4 cup extra virgin olive oil

To make the marinade, combine garlic, cloves, lemon juice and zest, orange juice and zest, rosemary, fennel, juniper berries, bay leaves, and some salt and pepper in a bowl.

Place pork loin, fat side up, on cutting board and gently slash diagonally through the fat, creating a diamond pattern.

Place pork loin in a non-reactive bowl and massage well with marinade mixture. Cover with plastic and refrigerate overnight.

Next day, let the pork loin come to room temperature. Wipe off the marinade, especially the larger chunks. Season again with salt and pepper.

Pre-heat oven to 350 degrees.

On the stove top, heat an ovenproof pan. Place pork loin fat side down and sear. Flip the loin over so that all sides sear nicely, then place in the oven. Cook with fat side up. Cook until internal temperature reaches 140 degrees.

REVEALING MY SOURCES

Posted: February 17, 2014 in bacon, beef, Carnivore!, chicken, Food, lamb, pork, potatoes, scallops, seafood, shrimp, wine
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I’ve been asked to list my sources for the organic, pastured, wild-caught or grass-fed foods I use in my recipes. I’ve had many successes as well as many failures with purveyors of foods over the years, but I’ve been able to find a handful of websites that deliver what they promise.

Of course, I support my local farmers. And if they’ve got the product I’m looking for, I will buy from them first. But the convenience of ordering from home is unbeatable…and sometimes you don’t live anywhere near a farm that can supply you with what you’re looking for.

My philosophy is simple: I will pay top dollar if the quality is there. I would rather eat exceptional quality meat and seafood rarely than antibiotic-laced, hormone-injected crap every day.

When it comes to seafood, I buy wild-caught (line-caught in the case of fish) American products. I’m OK with some farmed fish, like USA catfish and trout, which are of high quality. I buy Pacific cod, not Atlantic cod, which has been depleted in its numbers. I don’t buy orange roughy or Chilean sea bass because of overfishing. Same with swordfish unless it’s local and line-caught. I never buy farmed shrimp from Asia or South America, where there are no rules about what they feed them and how badly they crowd them in nets. I don’t buy Atlantic salmon, which is farmed and comes from Norway, Canada or South America. I buy wild-caught Alaskan salmon and halibut. Farmed oysters and mussels are fine, because their habitat is about the same as in the wild, and we have great sources for them here in Rhode Island.

It’s expensive to eat well. My family is worth it. I cut corners elsewhere.

TALLGRASS

www.tallgrassbeef.com: Owned by TV journalist Bill Curtis, they sell a variety of 100% grass-fed beef steaks, burgers and dogs. Just recently, they started selling my favorite cut: the porterhouse. But more than anything, this is my go-to website for grass-fed hamburger. They sell them in 1 lb. bricks, and I’ll buy about 24 lbs. at a time. I prefer the bricks over the pre-formed burger patties, because I use them for meatballs and tacos…not just burgers. Best burger I’ve had.

pork

www.heritagepork.com: A great website for Berkshire heritage pork. This is not the pale, flavorless stuff you get in a supermarket. Berkshire pork is known in Japan as Kurobuta pork, and is considered the “Kobe” of pork. Excellent quality, beautifully marbled fat, and delicious. I’ve bought the pork chops, the ribs, pork loin and the pork belly, and none of them has disappointed. Excellent service.

salmon

www.vitalchoice.com: If you’re looking for incredible wild-caught Alaskan seafood, this is the site. Wild salmon, tuna and shellfish. Frozen right after it’s caught. Rare treats like wild Pacific spot prawns, some of the tastiest shrimp you’ll ever eat. Hard-to-find organic grass-fed Wagyu beef. (Wagyu is American Kobe beef.)

 

www.westwindfarms.com: Without a doubt, some of the best chicken I have ever had in my life comes from this family run farm in Tennessee. Delicious not-too-big (about 4 lb.) birds. And their chicken wings are the best ever–period. No scrawny wings here: they come with breast meat attached, making them a real treat. They also sell grass-fed beef, lamb, pork, organic products and more. I’ve tried their other products, but for me, it’s all about the chicken. If you’re in Tennessee or Georgia, they have many pick-up locations to choose from. I go the mail-order route, and I think I might be their only online customer! But their service is top-notch.

 

www.cajungrocer.com: My trusted go-to place for any Cajun food you could want, from Turduckens (excellent quality) to alligator sausage, to live crawfish (in season.) This is where I get all of my wild-caught American gulf shrimp. Even with shipping costs, their prices are so much better than any local seafood store. Excellent service.

Burgerssswww.smokehouse.com Burgers’ Smokehouse has been around since 1952 and they’ve got it down to a science. You won’t find grass-fed or organic products here, but you will find great bacon, ham, turkey and other smoked products. Their Thick Original Country Bacon Steak is what I always buy…12 lbs. at a time. Their cooked and spiral sliced country ham is a real treat. Not only is their service awesome, but unlike other websites that surprise you with crazy shipping costs after you’ve spent an hour getting your order together, all of Burger’s price include shipping. That rocks!

http://www.mcallenranchbeef.com: Beef of the highest quality and outstanding flavor, although not grass-fed. This historic Texas ranch, established in 1791, has been dealing with droughts which have limited their supply of beef, and their website says their beef supplies will be back to full speed by June of this year.

www.grassfedbeef.org: This is the website of Tendergrass Farms, a supplier of grass-fed beef, pastured pork, and organic meats. We’ve had some success with the beef, and we also purchased a very tasty turkey from them for Thanksgiving last year.

www.drinkupny.com: It’s time for as drink! And these guys, based in Brooklyn, NY, have just about anything you could want. It may seem silly to order your spirits online instead of going to your local liquor store, but these guys have the high-end things my local guy doesn’t…and they’ve got better prices on the stuff he does have. Shipping is fast and reasonably priced.

www.empirewine.com: Need wine? These guys are based in upstate NY and they’ve got a huge choice of excellent wines at great prices. Shipping is FAST, but make sure they ship to your state to avoid disappointment.

Coming in a future blog: my sources for the gardening season: seeds, plants and more.

WHAT THE HELL DO YOU DO WITH LENTILS?

Posted: February 15, 2014 in Food, Recipes, Soups
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You make soup! And really tasty soup at that! The great thing about this soup is that you can pretty much add anything you like to it–ham, bacon, chicken, or keep it meat-free–and you just can’t go wrong.

Me? I had a couple of pigs’ feet in the freezer (seriously) and I plunked those suckers down into the soup as it cooked, removing and discarding the feet at the end. I chose not to pick the meat out of them…they had imparted a delicious porky flavor into the soup by then anyway.

I always use homemade chicken stock instead of water for extra flavor.

Lentil soup, with a pig's foot waving hello.

Lentil soup, with a pig’s foot waving hello.

Ingredients:

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

1 onion, chopped

2 cloves garlic, minced

1 bay leaf

1 tsp dried oregano

1 tsp dried basil

8 cups chicken stock

2 cups dry lentils

1 can crushed tomatoes (28 oz)

2 tbsp vinegar

1 cup spinach, rinsed

salt and pepper

Put olive oil, carrots, onions and celery in a large soup pot and place over medium heat. Add a little salt and pepper. Once the onion has softened, add the garlic, bay leaf, oregano and basil. Cook for a couple of minutes and add the chicken stock, lentils and tomatoes. Bring this to a boil, then reduce the heat. Let it simmer for an hour.

Before serving, add in the spinach and cook it until it wilts. Then stir in the vinegar and season with salt and pepper to taste.

THERE’S PORCHETTA…AND THEN THERE’S PORCHETTA!

Posted: February 8, 2014 in Carnivore!, Food, Italian, New York City, pork, Recipes, restaurants, travel
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Porchetta is a savory, fatty, herby, delicious slab of pig that is slow roasted…a favorite in Italy. Porchetta is also the name of a small eatery on the Lower east side of New York City, the baby of chef Sara Jenkins, where they serve this Italian classic almost exclusively, with lines of people winding down the block, waiting for their taste of pig heaven.

porchetta1

Traditional porchetta is made from a hog that is butchered, boned and roasted. Porchetta in New York City takes the pork loin, wraps it with the belly and skin, and slow roasts it in their special Combi oven. The result is nothing short of fantastic.

porchetta2

Both methods are way too big for my kitchen, so I took a page out of one of my favorite cooking magazines, La Cucina Italiana , where chef Jenkins described how a homemade version of porchetta was possible using boneless pork shoulder.
Well, I didn’t have a boneless pork shoulder, dammit! I had two beautiful pork tenderloins…not nearly as fatty, and no pork skin to wrap them with. I knew that I would have to be extremely careful not to totally dry my pork out.

Before...

Before…

Ingredients:

10 small fresh sage leaves
3 fresh small rosemary sprigs, leaves only
1 garlic clove, chopped
2 tablespoons wild fennel pollen (see below)
1 1/2 teaspoons sea salt
1 1/2 teaspoons coarsely ground black pepper
2 pork tenderloins (2 1/2 to 3 lb total)
2 tablespoons extra virgin olive oil
1/2 cup dry white wine

Heat oven to 250 degrees.

Finely chop the sage, rosemary and garlic. (I place them in a food processor.) Place mixture in a small bowl and add fennel pollen, salt and pepper. Stir together well.

Rub the herb mixture all over the 2 tenderloin pieces. Tie the tenderloins together with butcher twine. (Usually one end of the tenderloin is fatter and the other thinner. Line them up so that one fat end is tied with one thin end, making the pork package of equal thickness.)

Set pork fat side up in a roasting pan. Drizzle with olive oil.

Roast the tenderloins, basting with the wine and pan juices every 15 minutes. Cook until pork has an internal temperature of 140 degrees.

After!

After!

Despite that it came out somewhat awesome, I plan on using a pork shoulder next time. Leftovers make great sandwiches!

MAKIN’ BACON

Posted: January 27, 2014 in bacon, breakfast, Carnivore!, Food, frying, pork, smoking
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I’ve made some changes to my bacon blog of over a year ago, taking many more steps toward true bacon greatness. Scroll down for my updates…

There are few foods as magical as bacon. Add bacon to just about any dish you’re preparing, and it elevates it to incredible new heights of flavor. The BLT is possibly the greatest sandwich ever invented: just a few simple, fresh ingredients, when placed together, transforming into one of the most amazing treats on planet Earth.

And it all depends on the bacon.

For many years, I’ve bought my bacon on-line from Burger’s Smokehouse, a family run business in Missouri that not only sells some great bacon (get the thick-sliced country bacon—my favorite), but also smoked turkeys, ham and more. The prices are excellent and they include shipping.

But it was time to take the next step: I had to make my own bacon!

Bacon comes from the pork belly. So I bought a few slabs of insanely good pork from my friends at Fire Fly Farms in Stonington, CT (www.fireflyfarmsllc.com), and followed the simple curing techniques outlined in a great book about making all kinds of prepared meats (sausages, salamis, and of course, bacon): “Charcuterie,” by Michael Ruhlman and Brian Polcyn.

To cure bacon, all you really need is some salt and some sugar, and what they in the curing biz call “pink salt,” which is not to be confused with salt that happens to be pink, like Himalayan salt you would find in a spice catalog. Pink salt is bright pink—to let you know that this is special salt that should only be used in small quantities for curing. And the reason for that is because it has nitrites. Nitrites delay the spoilage of the meat, and help keep the flavors of spices and smoke. That’s good. But nitrites can break down into nitrosamines, which have been known to cause cancer in lab animals. But let’s face it: you would need to eat a ton of cured meat to really worry about this.

To make the basic dry cure:

1/2 lb. kosher salt

4 oz sugar

1 ounce (5 teaspoons) pink salt

Combine these ingredients well. You won’t need all of it unless you’ve got a lot of pork belly. An important note: kosher salts do not all weigh the same, so that’s why I go by the weight and not a cup measurement.

Once you rub the pork belly with the basic dry cure, place it in a Ziploc bag, squeeze the air out of it, and seal it well. Place in the fridge for about a week, flipping it over a few times to let gravity do its work. You’ll see that the salt will draw moisture out of the meat and form a brine. This brine will continue to cure your pork belly, so leave it in there.
Once the pork belly has been cured, wash the brine off the meat, pat dry with paper towels. Now it’s time to cook. You can simply cook the pork belly at 200 degrees for about 2 hours, until the internal temperature reaches 160 degrees, or do what I did: place the pork belly in a digital smoker, cooking it at 250 degrees for 1 hour, then adding hickory chips and smoking it at 250 degrees for another hour.

That’s it. You have achieved bacon!

Bacon, straight out of the smoker.

Bacon, straight out of the smoker.

Let me tell you…that first slice you cut off that bacon and toss in a pan to lightly fry for a few moments will be the best bite of bacon you have ever had in your life!
The reward is so worth the effort. If you don’t want to bother going online or if you don’t have a local farm to buy your pork, simply go to your favorite butcher and ask for pork belly. It’s usually available. And if you’re making one slab of bacon, why not make it three or four? It freezes well. And…you will eat it. You know you will!

Sliced, and ready for frying.

Sliced, and ready for frying.

Since I posted the above information, I’ve had the opportunity to tweak my bacon curing recipe. The result was a more balanced, less salty bacon with tons of flavor…

Ingredients:

1/4 cup of the basic dry rub (recipe above)

1/2 cup light brown sugar

1/2 teaspoon ground black pepper

Combine these ingredients and rub on all sides of the pork belly. Place in Ziploc bags and squeeze all the air out of them. Place in a container in the fridge and turn them over every day to let gravity do its work. A brine will form inside the bag…this is good. It will cure the pork belly. After about a week, remove the pork bellies and rinse them with cold water. Pat them dry with paper towels and then proceed to the smoker.

Bellies in the smoker

Bellies in the smoker

I use a digital smoker, so I set the temp for 250 degrees and cook the pork bellies at this temperature for one hour. I then add hickory chips and smoke the bellies at 25o degrees for one more hour.

Smoked bacon

Smoked bacon

At this point, you have achieved bacon! While the bellies are still warm, you can easily slice off the pork skin off the belly. I discard it. Slice the bacon into whatever thickness you like, and fry some up immediately! Once the rest of the bacon has cooled to room temp, cut them into chunks, wrap individually, and freeze until ready to use.

Frying in the pan!

Frying in the pan!

PORK CHOPS WITH CRISPY FENNEL

Posted: December 12, 2013 in barbecue, Carnivore!, CHARCOAL, Food, garden, grilling, pork, Recipes, Uncategorized
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Inspired by a garden full of fennel and my fanatical love for all things pork, this recipe just happened this past fall. I use Berkshire heritage pork when possible, a far tastier and healthier choice over standard pork you find in a supermarket. I get it at: http://www.heritagepork.com.

pork chop fennel

 

Ingredients:

 

4 Berkshire pork chops

4 tablespoons finely chopped fennel bulb

2 teaspoons finely chopped fresh sage

4 teaspoons garlic salt

1 teaspoon ground black pepper

3 tablespoons extra virgin olive oil

extra fennel bulb and fennel fronds

extra olive oil, salt and pepper for sauteing

 

Combine the chopped fennel, sage, garlic salt, black pepper and olive oil in a bowl. Mix well and spread it all over the pork chops. Let them stand for an hour at room temperature.

Light a hot grill. Grill pork chops until done…with quality pork, that does not mean cook it to death!

Chop extra fennel bulb into thin strips about an inch long. Remove fennel fronds from their stems. Saute bulb strips in olive oil, salt and pepper until they are almost crisp. Toss in fennel fronds and cook until fronds and bulb strips are crisp.

Serve pork chops with crispy fennel and fronds on top.

“COPE” CHOPS: FEEDING HUNGRY DJ’s FOR THREE DECADES

Posted: October 9, 2013 in barbecue, CHARCOAL, Food, grilling, Recipes
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“Cope” chops are the creation of my long-time radio buddy, Marc Coppola, who is heard here in Providence, RI mid-days at our sister station B-101, and on stations throughout the country. Cope and I started in radio at WBAB on Long Island back in the early 80’s. He had the afternoon drive shift, and I was on after him from 7 to midnight. After his show, Cope would remove a hibachi grill out of the trunk of his car, light some charcoal in the radio station parking lot, and he’d grill up the most amazing pork chops I’ve ever had. They were thin, but juicy and beautifully charred, with a wonderful saltiness. He called ’em Cope chops, and we’d eat them by the stack, wrapping the hot bone of the chop with a paper towel, and then just chowing down. It was a great memory, and one that I regularly re-live by grilling Cope chops at home even today.

After three decades, I’m not sure if my Cope chop recipe is the same as the original, but they are damn good and incredibly easy to make.

Ironically, for this recipe, I don’t go all out and spend big money on thick, expensive pork chops. I want them thin, fatty and with the bone in. The secret to the success of these chops is to cook them hot and fast, sealing in the juices.

Cope chops

Ingredients:

Thin-cut pork chops

Dry white wine (I use an unoaked inexpensive chardonnay, like Alice White)

Lawry’s seasoned salt

Place the pork chops in a flat bowl, and pour the chardonnay over the top, making sure you cover the chops with the wine. Let them marinate in the wine for at least an hour, flipping them over halfway through so that all sides get covered by the wine.

Light a hot hardwood charcoal fire.

Pour off the wine from the chops and discard. Place the chops on the hot grill and season the top with the Lawry’s seasoned salt. Once they’ve charred nicely, flip the chops over and season the other side. Grill until the chops are cooked all the way through, but not dry. Serve immediately.

PULLED PORK: A LABOR OF LOVE

Posted: September 24, 2013 in barbecue, Carnivore!, CHARCOAL, Food, pork, Recipes, Uncategorized
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When I used to go to my favorite barbecue place and asked for a pulled pork sandwich, I didn’t realize just how much work went into making it. But now that I make my own, I have a whole lotta respect for those barbecue guys…

pulled pork

First, I get a hunka pork. The kind of pig I get matters to me, and so I buy a heritage breed, like Berkshire (also known as Kurobuta), from a farm that humanely raises them in an environment that is not only better for the pig, but ultimately better for my family and me as a result.

Going to a supermarket for pork is certainly what most people do, but the names of the cuts of meat can be a bit confusing. Despite its name, pork butt is not from the back-end of the pig. It’s the shoulder. And the pork butt (or pork shoulder) picnic is a lower cut of the same area. These cuts can also go by the following names: Boston shoulder roast, Boston butt, Boston roast, shoulder butt, and shoulder-blade roast. Whatever the name, these are all nicely marbled hunks of pork that usually weigh in anywhere from 6 to 8 lbs, and are easy to find. Bone in or boneless doesn’t matter.

Once I’ve got my slab, I need to season it. I’ve found that a simple rub is the best way to go for the sauce I’m going to use later. Here are the ingredients for the basic rub I use when roasting pork:

BASIC DRY RUB

Ingredients:

1/4 cup kosher salt

1/4 cup black pepper

1/4 cup paprika

¼ cup brown sugar

1 tablespoon granulated garlic

1 tablespoon onion powder

Place all the ingredients in a jar with a lid and shake it up to blend.

Once I’ve made the rub, I generously sprinkle it all over the pork, and rub it in really well. I have a digital smoker at home, which allows me to cook and smoke my pork butt all in one place. I place the pork butt on a rack, put a drip tray underneath it to catch the grease, and set the smoker for 200 degrees. I cook the pork at 200 degrees for about 6 to 8 hours, and then I add hickory chips to the smoker and smoke the butt at 200 degrees for at least another 2 hours. The marbled fat in the pork butt slowly melts over time and the pork becomes incredibly tender and flavorful.

I remove the pork butt from the smoker and let it rest, covered with aluminum foil, for at least 20 minutes before pulling the meat apart with a couple of forks, shredding it into beautiful meaty bits.

While the pork is cooking and smoking, there’s plenty of time to make two other very important parts of this recipe: a vinegar-based barbecue sauce, and the cole slaw.

 

BARBECUE SAUCE

 

Ingredients:

1 1/2 cups cider vinegar

1/2 cup ketchup

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/8 teaspoon red pepper flakes

1 tablespoon granulated sugar

1/2 cup water

Combine all the ingredients in a saucepan. Bring to a boil, then simmer and stir until sugar is dissolved. Cool to room temp.

 

COLE SLAW

My unusual cole slaw recipe uses an interesting ingredient: pickle juice! Just a splash of juice from your favorite jar of pickles is all you need.

 

Ingredients:

1 package of cole slaw veggies

splash of pickle juice

1/4 cup mayonnaise (more to taste)

teaspoon celery seed (not salt)

salt and pepper

There are no real specific measurements for cole slaw, because I’ve found that some people like it dry, others wet…some peppery, some not. Play around with it and make it your own. I prefer a more mayonnaise-y cole slaw, and usually err on the wet side.

In a bowl, combine all the ingredients. Cover with plastic wrap and chill. When ready to use, re-mix, and taste for seasoning before using.

 

OK…time to make that sandwich!

I drizzle the barbecue sauce on the pulled pork and mix well…trying not to oversauce the pork! Then I take a nice amount of pork and place it on a freshly baked bun and then add the cole slaw on top. Yes…right on top of the pork! (That’s the way they do it in the Carolinas.)

Whether you go through all this trouble yourself or not, just remember that if you’re at a barbecue joint, someone else did. Whatever you pay for that pulled pork sandwich… it’s a bargain!

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