Month: February 2007

Stovetop Barbecued Pulled Pork Sandwiches

Picture of Barbecued Pork Sandwich
It’s still dead of winter here on the East Coast, and we haven’t barbecued in what seems like forever. With the deck covered by 6 inches of heavy frozen solid snow, we can’t even consider firing up our grill. So it’s times like these that making a barbecued pork on top of the stove come in handy. We guarantee that this is a great recipe and the hardest part is cutting up the pork. The rest of the time the pork is simply simmering on the stove, and when done cooking, the pork will shred with the touch of a fork.

5 pound boneless pork shoulder “Boston Butt” roast
1/2 cup white vinegar
1/4 tsp (or more) Tabasco Sauce
1 1/2 tbsp celery seed
1 tsp garlic juice
1 tsp onion juice
2 cups water

You need about 5 pounds of meat for this recipe, and if the store only has bone-in pork shoulder, then purchase about an 8 pound roast. It’s not an easy task to cut the meat from a pork shoulder (or Boston Butt) roast, so I’d recommend finding a boneless roast.

Cut the roast into about 3/4 pound chunks. Lightly grease a large stock pot or dutch oven with olive oil. Toss in the pork, and cook on high, turning, until the pork browns on the outside, turn, and repeat a couple times. Don’t worry about cooking the pork through, there’s plenty of time for that coming up, what you want is to get some caramel color on the pork.

Once the pork butt is browned to your desire, add the water, vinegar, celery seed, garlic juice, onion juice, and Tabasco sauce. I like to use garlic and onion juice for this recipe because the flavor will blend into the pork and there are no pieces of onion or garlic in the barbecued pork. If you can’t find onion or garlic juice, substitute with 1/2 tsp chopped garlic, and 1/4 cup finely diced onion. Bring the liquid to a boil, then cover and simmer for about 2 hours. Turn the meat over ever half hour so that the meat gets evenly flavored by the sauce. With a tight lid, and slow simmer, you shouldn’t need to add any water, but if you see the pan getting dry, add a little water.

When the pork is done, it will rip to shreds with no effort at all when touched with a fork. Drain the pot into a collander, rip up the pork, and serve with a good barbecue sauce such as Staubs. Heat the barbecue sauce, then mix 1 or 1/2 tbsp of BBQ sauce with 1 1/2 cups of pulled pork.

Picture of pulled pork bbq and sauce

I like to serve my pulled pork sandwiches on toasted kaiser rolls topped with a little bit of shredded Cheddar cheese, and 1 to 2 tbsp of fresh made coleslaw*, and some coleslaw on the side. Exactly as pictured above.

*Make a quick delicious coleslaw with a package of Fresh ExpressTM Coleslaw Mix and Marie’s Original Coleslaw Dressing, which you can find in the salad dressing aisle of the grocer. Mix the coleslaw with the dressing right after the pork BBQ mixture is set to simmer and refrigerate. The coleslaw will be perfectly flavored at the same time the pork BBQ is done.

Soft Boiled Eggs with Toast Cubes Recipe

Soft Boiled Eggs on Toast CubesBreakfast time continues here in our Cooking Ideas sections with an Old Fashioned recipe for soft boiled eggs on toast cubes. Nowadays, you don’t hear or see soft boiled eggs around much. But they’re yet another way to add variety to your morning breakfast meal. You can buy special holders to place the soft boiled egg in and eat the cooked eggs right out of the shell along with toasted bread, or you can try this our way.

This is really an easy breakfast to make and it starts by heating a pot of water to boiling. Leave room in the pot to allow for the number of eggs you’re going to add. Allow 2 eggs per serving, and 2 slices of bread per serving. When the water reaches a roaring boil, add the eggs to the pan one at a time by placing the eggs on a tablespoon and lowering the egg into the water. When all of the eggs are in the pan, set a timer for 4 and 1/2 minutes. It won’t matter if any of the shells crack because the eggs will be peeled and chopped up.

While the eggs are cooking, make the toast, lightly butter and cut the toasted bread into about 1 inch cubes. You can cut two slices of bread at a time if you’re using a serrated bread knife. If you’re making more then 2 servings, you should start making the toast while you’re waiting for the water to boil. Place the cubed toast into a cereal sized boil.

When the timer rings, carry the pot of water to the sink, and add cold water from the faucet until the water is cool, then drain the water from the pan, leaving the eggs in the pan. Carefully remove the shells from the eggs, trying not to break the egg white or else the yolk will leak out. If the eggs are too hot to handle, cool them a little by placing the egg on a tablespoon and running cool tap water over the egg for 5 or 10 seconds. The way I peel the eggs is to use a small teaspoon to lightly tap on end of the egg until the shell cracks, and then carefully remove the cracked pieces of shell. If you’re lucky, when you have half of the shell peeled off the egg, the egg will pop out of the other half. If not, hold the half peeled egg over the bowl of toast cubes, and use a small teaspoon (one smaller then the egg shell) to scoop the egg out of the shell onto the toast. Repeat for the other egg, and then chop the eggs into about 3/8″ pieces and mix up the toast so that the yolk is distributed evenly. Sprinkle lightly with salt and serve immediately.

Baked Eggs For Breakfast

Baked EggsIf you’ve never tried baked eggs before you might find the thought a little odd. While it takes a longer to make baked eggs, you’ll find that the texture of the baked eggs is much different then you get from fried eggs, almost like that of hard boiled eggs. It’s easy to make baked eggs, but you’ll need to have a couple if items to do so. First, you will need an oven safe ceramic bowl, such as a ramekin or a small Corning Corelle dish. Second, you’ll need an 12″ x 9″ x 2″ baking pan that you’ll fill halfway with water.

Baking Eggs in OvenTo make baked eggs, place a 12″ x 9″ x 2″ pan on the middle rack of your oven, and fill the pan half way with water. Preheat the oven to 350° F. While the oven is warming, lightly grease a ramekin or other oven safe small dish. You may add a round piece of ham or Canadian bacon to the bottom of the dish if you like. Then break 2 eggs into the ramekin, and place the ramekin into the pan of water. Bake about 20 to 25 minutes, until the eggs are set on top. Don’t try to rush the baking. Let them cook slowly in the water until the whites and yolk are firm. Then carefully remove the ramekin from the pan, leaving the pan of hot water on the rack in the oven (DON’T TRY TO CARRY THE PAN OF HOT WATER – LET IT COOL BEFORE REMOVING THE PAN). Immediately sprinkle the top of the eggs with grated white or yellow Cheddar cheese, and serve. Make one ramekin per serving, and you can fit 2 ramekins into the pan of water.