Meat and Potatoes


This week my family spent time at our favorite ranch in the Adirondacks.  I was forced to take a vacation from blogging since there is an absence of internet in the mountains.  It allowed me, however, to relax and read by the lake, ride horses, hike, fish, kayak and most of all spend time with family and friends. I was even able to finish Micheal Pollan’s newest book Cooked, which I would highly reccomend to any foodie.

One of the things my brothers look forward to more than anything is the food at the ranch – meat and potatoes for breakfast, lunch and dinner and dessert to follow each meal.   Since we rarely eat red meat in our house they take full advantage of the opportunity by indulging in it all week. I thought I would share a recipe for a summery meat and potato dinner my youngest brother requested me to make: pulled pork sandwiches and French fries.  He always looks forward to having a pulled pork sandwich with gravy at his best friends house so I decided to give it a try.

Since there was no way I could top the famous pulled pork he brags about I tried a recipe courtesy of Food Network Kitchen’s for barbecue pulled pork.  It was the perfect dinner to make because I made it early in the morning and it was ready by dinner time. It cooks all day (or overnight) in a slow cooker. This would be a great dinner to make if you have a busy day and want to come home to a home cooked meal.  Serve this dinner with your favorite coleslaw, corn on the cob and French fries.



Slow Cooker Pulled Pork Sandwiches

Yields 4-6 servings

Recipe from Food Network Magazine


3 tablespoons light brown sugar

2 teaspoons hot paprika

1 teaspoon mustard powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground pepper to taste

1 (3-to-4-pound) boneless pork shoulder, trimmed of excess fat

2 teaspoons vegetable oil

1/2 cup apple cider vinegar, plus more to taste

3 tablespoons tomato paste

6 potato  or whole wheat hamburger buns

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Shred the pork using two forks and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

"Slow-Cooker Pulled Pork Sandwiches." Recipe : Food Network Kitchens : Recipes : Food Network. N.p., n.d. Web. 05 June 2013. <>.