Tuesday, May 19, 2015

Memorial Day: Honoring and Celebrating


 
Memorial Day is a national holiday to celebrate and honor those men and women who have died while serving their country in the armed forces.

Family and friends gather together across the nation to remember those loved ones, friends, and acquaintances who have bravely given their lives to protect and serve the United States of America.

As you come together in celebration of our national heroes, here are a couple of dishes I’d like to share with you. God bless America! God bless you!

 

Pulled Pork –everyone has their favorite recipe. This is mine. See pictures below the recipe.

2 Boston Butts or picnics, about 8-10 lbs each, rinse and dry, set aside

Crisco No-Stick Spray

Olive Oil

 

Spray the bottom and sides of a pan(large enough to hold both pieces of meat) with Crisco Spray. The pan has to be deep enough to accommodate the juices the meat will release – about 4-5 inches. Next, line the pan with aluminum foil and Crisco it, too. Place the meat side by side in the prepared pan. Spread olive oil over the meat with your hand.

Dry Rub:

1 cup dark brown sugar

4 heaping tablespoons of Charlie Mills Famous Bar-B-Que Sauce Mix

½ teaspoon cumin, chili powder, and cinnamon

 Mix ingredients. With your hands, pack the dry rub around the meat, pressing it into the olive oil so that it will stick.
 

Wet Ingredients:

1 cup Apple Cider Vinegar

1 cup water

½ tsp liquid smoke

4-5 chips of mesquite wood

 

Mix and pour around meat. Cover with heavy duty aluminum foil.

Bake at 300 degrees until meat thermometer registers 190 degrees or cook about 1 hour per pound of meat.

Remove meat from oven. Leave aluminum foil on and wrap in a towel for one hour or until cooled.

Once cooled, pull the meat from the bones, discarding bones and excess fat.

 

Chop and put into a large bowl. Taste and season with salt, pepper, and hot pepper vinegar to your liking. I like to put it in the refrigerator overnight and reheat it the next day. Sometimes I bag it in quart size baggies and freeze it.

  

If you have any leftovers, here’s another great way to use pulled pork.

 
Pulled Pork Nachos

You can use a baked tortilla shell or tortilla chips as the base.

Layer on:

Refried Beans

Diced onion, tomatoes, and avocado

Cooked pulled pork

Chopped lettuce with fresh cilantro

Shredded Cheese

Have Salsa and Sour Cream on the side as a garnish.

 

Bonus Recipe: 9 Day Slaw:

16 oz. bag of slaw mix

Carrot sticks

½ green bell pepper, chopped

 
Put in bowl and set aside.

 

Mix:

1/3 cup sugar

1/3 cup vegetable oil

1 teaspoon whole mustard seeds

1 teaspoon salt

Pepper to taste.

 

Put this into a pan and bring to a boil. Immediately pour over slaw mix. Refrigerate up to 9 days!
 
 
 
 
 
 
 
 
 
 
 

 
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