Pulled Pork BBQ & Strawberry Shortcake
I'm so obsessed with barbecue and this is one of my favorite recipes. I cheated and had Matthew make it since I'm pretty sure I would have found a way to mess it up.
Pulled Pork Barbecue:
Pork shoulder
- 1 1/2 cups cider vinegar
- 1 tablespoon kosher salt
- 1 teaspoon franks red hot
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- *adjust the amount of sauce to suit your taste and the amount of meat you have*
Preheat the oven to 300 levels F. Put the red meat in a roasting pan and roast it for about 6 hours. An instant-study thermometer stuck into the thickest a part of the beef have to sign up a hundred and seventy ranges F, however basically, what you want to do is to roast it until it is falling apart.
While the pork is roasting, make the barbeque sauce.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the red meat is still heat, you need to "pull" the beef: Grab 2 forks. Using 1 to constant the beef, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour 1/2 of the sauce over. Stir all of it up nicely in order that the red meat is coated with the sauce.
Blue Cheese Coleslaw:
package deal of shredded coleslaw blend
1 tub of crumbled blue cheese
4oz sour cream
three heavy scoops of Duke's Mayo
combine into a bowl and permit stand within the refrigerator for numerous hours if feasible
And Strawberry shortcake for dessert?
Yes, please!
Just pile at the layers of whip cream and chopped clean strawberries.
