My grandmother, with whom I share the same middle name, used to sing a little song to me when I was little prior to tickling me with her fingers (which posed as a bee), "There once was a bee who lived in a tree; and all he could do was bzzzzz sting, sting, sting sting...." (then the tickling ensued).

This site is in memory of her and the warmth all grandmothers and mothers give in making good food and creating memories in the kitchen.

Friday, January 28, 2011

Pulled Pork BBQ Sandwiches


courtesy of Rib City Grill
1 small 2-4 lb. pork butt "bone in" or pork collar, or roast bone in or no bone
1 bottle Liquid Smoke
1 blend of Vegetable blend spices (Season Salt, Celery, Salt, Pepper, Montreal BBQ Spices, Garlic powder mixed together
1 bottle Sweet BBQ sauce

Spread all spices on Pork Roast or Butt forming almost a crust, or thick layer.
Tear off 2 big pieces of foil to cover roast.
Pour 1/2 bottle liquid smoke into foil with roast. Wrap the first sheet, then wrap it again with the second sheet so the juices cannot escape when cooking.
Place in a shallow pan or cooking tray. Slow cook at 375 for 4 hours, and then 275 for 4 more hours. (I just place it in my crock pot in the morning and forget about it).
Unwrap and bull bone (if any). Take a fork and make sure that the meat separates easily. Leave cooking juice and put in bowl and pull with forks or gloved hands.
Add BBQ sauce.
Serve on fresh rolls.

Now, to add as a side, I recently discovered these sweet potato fries. I just picked them up at Wal-Mart. They taste just like the ones at one of my favorite restaurants. However, I wish I had the dipping sauce to go with it. So, I made this one -- it is good, too!

Apricot Dipping Sauce
1 cup apricot jam
1/4 cup orange juice
1 T prepared mustard

Melt jam in small saucepan over medium-high heat. Whisk in orange juice and mustard. Purée sauce in food processor or with immersible mixer.

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