The Anti-Chicken Fingers Movement - Carolina Barbecued Pork

If you're in the Carolinas, then it may feel like tomorrow is going to be the first day of spring, rather than winter.  With a balmy 75 degree high today and a chance of thunder this evening, who would know the difference!  Though my Christmas tree is telling a different story.  What a better way to celebrate the arrival of any new season than Carolina Barbecued Pork.  This slow-cooker recipe is the bomb!   So flavorful and the meat is so tender.  Serve with baked beans, mac n cheese...if the weather is just as nice where you are, open up a few windows and enjoy this "barbecued" dinner.

Carolina Barbecued Pork



2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon pepper
4 to 6 pounds boneless pork loin
2/3 cup cider vinegar
1/2 cup water
4 teaspoons Worcestershire sauce
1 teaspoon red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
hamburger buns
cole slaw, optional

Directions

1. Place onions in stoneware.
2. Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.
3. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.
4. Cover and refrigerate remaining vinegar mixture.
5. Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Shred meat and chop onions.
6. Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

Original Recipe

The Anti-Chicken Fingers Movement - Dallas-Style Sloppy Joes

I grew up eating sloppy joes.  Manwich-style.  When I met my husband, he insisted you must put mozzarella on top.  It was a beautiful thing...I'd never put cheese on my sloppy joes before, and I do love cheese.  I fell upon this recipe (original recipe)-which caught my eye with the brown sugar and Worcestershire-and decided to try it.  I swapped out a pound of the beef for ground turkey and with the addition of mozzarella and only the freshest of buns, it was a success! 




Dallas-Style Sloppy Joes

• 1/2 pound lean ground beef
• 1 pound ground turkey
• 1 white onion, chopped
• 1 red bell pepper, chopped
• sea salt and ground black pepper to taste
• 1 cup ketchup
• 3 tablespoons apple cider vinegar
• 3 tablespoons Worcestershire sauce
• 3 tablespoons brown sugar
• 3 tablespoons yellow mustard
• 3 tablespoons barbecue sauce
• 1/4 cup grated Mozzarella cheese
• 6 large fresh buns, toasted

Directions

1. Cook the ground beef and turkey in a large skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes.
2. Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes.  Top each with a sprinkle of Mozzarella cheese and serve on toasted buns.

Buon appetito!

Leah