We think spring is finally here so we are having a Special on Pork Loin Chops!
Recipe of the Month
Since we are talking pork this month then we would like to share a fav of ours...Pulled Pork and Tangy Cole Slaw!
· 3 tablespoons paprika
· 1 tablespoon garlic powder
· 1 tablespoon brown sugar
· 1 tablespoon dry mustard
· 3 tablespoons coarse salt
· 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider Vinegar Barbecue Sauce:
· 1 1/2 cups cider vinegar
· 1 cup yellow or brown mustard
· 1/2 cup ketchup
· 1/3 cup packed brown sugar
· 2 garlic cloves, smashed
· 1 teaspoon salt
· 1 teaspoon cayenne
· 1/2 teaspoon freshly ground black pepper
· 12 hamburger buns
· 1 recipe Spicy Slaw, recipe follows
· Pickle spears
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on side
· 1 head green cabbage, shredded
· 2 carrots, grated
· 1 red onion, thinly sliced
· 2 green onions, chopped
· 1 red chili, sliced
· 1 1/2 cups mayonnaise
· 1/4 cup Creole mustard(I use dejon)
· 1 tablespoon cider vinegar
· 1 lemon, juiced
· Pinch sugar
· 1/2 teaspoon celery seed
· Several dashes hot sauce
· Salt and freshly ground black pepper
Combine the cabbage, carrot, red onion, green onions, and chili in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the Cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.