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As I mentioned in my book, there is not a written rule that says you must put out a spread for the big game. However, I enjoy doing it as do many others out there. Feel free to use any of the following recipes for your next game. If you have a knock out dish you would like to share with the world, click on the Contact Us button and I will be happy to post it on this site. Pulled Pork Sandwiches People have been trying to create the best tasting pulled pork for generations. Whether you’ve eaten one at a local fair, a neighbor’s BBQ or restaurant, they are all different in some way. The best I’ve had come from North Carolina. Know one knows more about pork than these folks. Yes, the tenderness of the pork is very important. However, the many creative seasonings help bring out the taste of a good pork.
There are actually two different variations of pulled pork I will be
sharing. By chance they both hale from friends of mine from North
Carolina. The first pulled pork recipe will involve a pork tenderloin.
The other recipe requires a boston butt. Let's begin with the tenderloin. Pork Tenderloin
Ingredients Go to your local butcher or grocery store and purchase a double pack of pork tenderloin. Put the pork into a crock pot and add all of the ingredients above. Set the temperature to low and let cook with the lid on for around 6 hours. Cooking times may vary, so check it periodically. If the pork pulls apart easily, then it is ready.
After you have determined that the pork is ready, take two forks and
begin to shred the pork by pulling it apart. The finishing touch to any
quality sandwich is the bread. Go to your local bakery and select the
roll of your choice. The natural juices combined with our other
ingredients make a great tasting sauce to pour over the pork once placed
in the roll. This entrée is very easy to make. Your guests will love it. Boston Butt Rub
Ingredients What we are creating here is a rub. A rub is a season that is literally rubbed into the pork. The pork of choice will be the Boston Butt. Go to your local butcher and pick out a Boston Butt that weights around 10 pounds. Go bigger or smaller depending upon how many mouths you are feeding. Take all of the ingredients listed above and mix them together. Once done, rub the spices into the Boston Butt. Make sure to leave the bone in. Once the entire piece of pork has been rubbed with our spices, cover and chill for at least 3 hours. Once chilled, it is time to cook.
Place the chilled seasoned Boston Butt fat side up in a preheated
250-300 degree oven for 4 to 6 hours or until the bone becomes loose.
Once cooked, either shred or chop the Butt. You will want to top the
sandwich with a pork sauce. The folks in North Carolina prefer the
mustard BBQ sauce, or yellow sauce. Many others prefer the red BBQ
sauce. Whatever you like, add it to the sandwich and enjoy! Chocolate Truffle Squares I may not be able to read a tell on my friends, but the one thing I do know about them is that they all have a sweet tooth! Put out a tray of cookies, brownies, donuts or candy and watch them disappear before your eyes. Last Christmas, a friend of the family brought over a tray of chocolate truffles to die for! They were so good, I decided the poker gang were not worthy to share in the delight. After making your own batch you can decide whether or not your buddies are deserving. Enjoy!
Ingredients Line an 8-inch square pan with aluminum foil. In a heavy-bottom saucepan over low heat, combine all ingredients except the cocoa powder. Heat, stirring, until chocolate is melted and ingredients are combined. Pour mixture into prepared pan and freeze for one to two hours, until firm. When almost ready to serve: sift ½ cup of cocoa powder onto a large plate. Remove truffle mixture from freezer. Using both hands, lift the aluminum foil to remove truffle mixture from the pan. Warm the blade of a sharp knife under hot running water and wipe dry. Cut truffle mixture into 1-inch squares, wiping the blade of the knife between cuts and re-warming the knife blade if necessary. Transfer truffle squares onto the plate of cocoa powder. Sift more cocoa on top. Gently pick up each truffle and dip the sides in cocoa. Transfer the cocoa-coated truffles to an airtight container, placing waxed paper between layers. Refrigerate until ready to serve. Don’t coat more truffles then you plan to serve that day. The cocoa-powder coating tends to make the truffles bitter after a day or so.
Truffles will keep for two weeks in the refrigerator or freezer. This
batch will make around 60 small truffles. Trust me. If you plan on
putting these beauties out for the gang, there isn’t a chance any of
them will survive! |
