FRIDAY FOOD THING
I’ve been using my slow-cooker (crock pot) a lot lately. I like to toss in something before I go to bed, then wake up the next morning with my house smelling really good. Like the other night when I had a friend visiting. I placed a whole pork loin on top of a layer of cubed onion and celery. Then I added a bay leaf, a couple of whole red Cayenne peppers from my garden, along with a small, fresh sprig of rosemary and oregano, also from my garden. I added absolutely no liquid. I turned the pot on low, put a lid on it, and forgot all about it.
Until the next morning.
What a way to wake up. I removed the pork roast, put it in a large bowl, shredded it with a fork — “pulling” it, so to speak — and added about a cup and a half of North Carolina-style barbecue sauce to the shredded meat. North Carolina’s traditional sauce is quite thin: I make mine using about 1/3 standard BBQ sauce (any kind), 1/3 red wine vinegar, and 1/3 water or white wine. I also added several tablespoons of coffee as a secret ingredient. Then I let everything sit in the fridge for a couple of hours.
We had killer BBQ sandwiches on dark German bread toast for lunch, topped with a dollop of cole slaw and a splash of Tabasco sauce. Okay, I lied. THREE splashes for me.
Later that same night, I cranked up the crock pot all over again, this time using a sirloin roast. Same basic ingredients, same methodology, but instead of BBQ sauce the next day, I converted the pulled beef into a tangy soft taco concoction.
But that’s another story altogether.
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