Pulled Pork Sandwich
One of the great all-time euphoric eating experiences is a slow cooked, pulled pork sandwich topped with my grandmother’s amazing Cole Slaw. The best thing about this pork recipe is it’s done in a slow cooker. The prep is really simple, the cooking is low and slow (it can be done overnight), and the resulting flavors are really incredible. What I do is, after it’s cooked and pulled, I divide it up into serving size portions (4-5 oz each), wrap each in plastic wrap and freeze them. When I get that unmistakable craving for a pulled pork sandwich, I just pop one in the microwave, top it with some bbq sauce, put it in a steamed bun, slap on some cole slaw and, in minutes, I’m in pulled pork nirvana!
Click here for Cookhacker’s printable recipe.
We made this Cilantro Lime Chicken tonight and it was incredible…fast, easy and relatively healthy. It’s from the website MyRecipes which features recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
Instead of using layers and layers of paper towels to absorb grease or water, take a few pages of newspaper and top that with one paper towel. Then put the bacon or whatever you want to degrease on top of the paper towel. The towel absorbs the grease (and keeps the whole deal sanitary) and the grease is then sucked down and absorbed by the underlying newspaper. This not only conserves on paper towels (newspapers are a lot cheaper!), but it also is a great way to repurpose old newspaper.
A great way to get a proper proofing atmosphere for bread is to place the covered dough in the oven and turn the oven light on…that will keep the oven at about the proper temperature for proofing.
