While looking through the city briefs our the newspaper this morning, I read an advertisement for a pig roast.
While we’re not big pork eaters, I still do love a piece of it every once in a while. Of course, there is ham, which is just about everyone’s favorite, and chops. One of my favorites is baby back ribs, cooked in sauerkraut.
But reading the ad brought back memories of my younger days, when a good friend, John French, used to roast a pig every Fourth of July at his cabin on Balm Lake in northern Minnesota. It was alway a great time — good food and good friends.
The neat thing about it was there were so many kinds of pork available — and always enough to take some home, too.
These days, if I were to have some meat given to me after an event like that, pulled pork sandwiches would be the menu.
Another friend, Doris Bornhoeft, gave me a recipe for one not too long ago that was pretty simple. You made the pulled pork in a crockpot.
While I don’t have that recipe at my fingertips, here’s another one, which unlike the traditional Southern dish that requires a smoker and hickory chips, can be made in a crockpot.
Slow-Cooker Pulled Pork Sandwiches
3 tablespoons canola or corn oil
4 pounds boneless pork shoulder, cut into 4 equal pieces
1 yellow onion, finely chopped
1 cup cider vinegar
¾ cup ketchup
½ cup dark molasses
1/3 cup firmly packed brown sugar
2 teaspoons red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon each: dry mustard, salt, freshly ground pepper
½ teaspoon paprika
12 soft sandwich rolls, toasted
Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.
Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.
Cover slow cooker; cook on high until pork is very tender, 4 to 5 hours. (The pork can be cooked on low 8 to 10 hours).
Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with coleslaw.
Yield: Serves 12.
Approximate nutritional analysis per serving: 480 calories, 32 percent of calories from fat, 16 grams fat (5 grams saturated), 97 milligrams cholesterol, 43 grams carbohydrates, 38 grams protein, 656 milligrams sodium, 1 gram fiber.