I love blogging about food. All kinds of food. Those I have discovered now, or those I have been eating since childhood.
Coming from India, I grew up with lots of food restrictions. Beef is the main one, but pork followed close enough. In some very conservative kitchens, like that of my grandparents, even chicken was banned. The only meat allowed in those kitchen was goat meat, duck meat, pigeon meat, and fish.
Every generation has bent some rules. Some have kept up with the broken rules. For example, almost ALL kitchens now-a-days welcome a chicken recipe while others have gone back to tradition and even added some of their own – like those who have gone totally vegetarian. They object to even cooking in utensils that has been ‘contaminated’ with meat, even eggs. Go figure.
We have broken some rules too. Eating pork is one of them.
Growing up, my Dad had a very wide outlook. Baba let us explore a lot of things, food being one of them. Oh, he did introduce us to some nasty food and forced us to eat it ( like we would never get to that delicious goat meat course unless we cleared up the awful bitter melon serving ) but other than that, he was a great food enthusiast and never shied away from trying something new. My Ma wouldn’t allow pork in the house, but my best friend’s Mom made absolutely amazing ham sandwiches. My introduction to pork came from there. My Dad was very open-minded about it, so my Ma wasn’t too tough on me either, though she did disapprove.
As luck would have it, I got married to a terrific guy who broke ALL rules when it came to food. Still does, has no qualms about eating any meat, as long as it’s legal and not a reptile – he draws a line there. I never developed much taste for any meat other than chicken and goat, but I still like an occasional ham sandwich and make an exception for bacon and ribs. However, I like to cook for my men. And they love Pulled pork.
It took me a while to develop a recipe. My initial experiments were not too good – it somehow never tasted the way it should, or so I was told. Because I don’t eat it myself, it was difficult for me to get it right, as I didn’t know what to compare it with. Fortunately Mr L8H is a great food taster, so it wasn’t long before I did get it right.
Juicy, tender and so easy to cook that it bothers me to call it cooking at all. More like dump it, forget it, remember and eat it sort. Almost.
Crock Pot of course! Everyone should have one of these in their kitchen. It’s one of the best kitchen equipment ever discovered. All I did was put together a bunch of stuff, put it in there and let it cook for 6 hours. Then I threw away the juice, mixed some sauces, let it cook for another couple. Done. If that isn’t easy, I don’t know what is.
Recently, I had an old and a dear friend over who I was seeing after a long time. Her boys used to be young and got along famously with mine. Now all the kids are pre-teens and teens barring my younger one, and while once feeding them was an issue because they wouldn’t eat, now it’s an issue because they wouldn’t stop once they start. So I had to think of something that would fill their young tummies while satisfying their taste buds too, and not be that much of a work for me either. What better than pulled pork sliders?
- 4 lbs pork butt
- ½ cup white wine
- 2 tbs red wine vinegar
- 2 tsp fresh cracked black pepper
- 2 tsp cayenne pepper (optional)
- 1 onion sliced
- 1 tsp cumin powder
- 2 tbsp molasses (you can sub with ½ cup brown sugar)
- ½ cup tomato ketchup
- ½ cup Smoky BBQ sauce
- 6 tsp Wright Liquid Smoke
- Mix all the ingredients together except for the ketchup and BBQ sauce. Rub the meat nicely all over. Cover with plastic wrap and refrigerate it for 8 hours or so.
- Coat the crock pot with oil spray.
- Put the meat in crock pot. You do not need to add any water or any other liquid.
- Cook for 6 hours.
- Throw out the juices.
- Using a fork, shred the meat evenly.
- Mix the BBQ sauce and tomato ketchup.
- Add 1 tsp of Liquid Smoke if you want more smokey flavor.
- Cook for 2 more hours.
- Spoon into slider buns, mess it up with some more BBQ sauce and serve.
So tell me, do you have any tricks up your sleeves for feeding hungry kids in large numbers?