Tag Archives: Apple

Pulled Pork Sandwich with Cabbage Apple Fennel Slaw

Often when I’ve had the time to prepare a large cut of meat like the recent whole pork shoulder I rubbed with spices and slow roasted in the oven, I do it with ulterior motives.  Like making meatloaf so I can have a sandwich a day later.  Or braising a piece of beef chuck so I can slather mustard on crusty slices of bread to wrap around cold pieces of the simply prepared roast that was a childhood favorite.

I won’t deny that sitting at a table with friends and family to enjoy a meal of roasted, braised, or grilled beast is the best of occasions, but there’s something to be said about that one-of-a-kind sandwich at the other end of it all.  One I can’t have if all the work doesn’t happen first — or worse — yields no leftovers.  Waiting the best of several days for a 10 lb. cut of pork to thaw if it’s been in the freezer, then sit dressed in its dusty spice covering to finally roast over a pan of apple juice for hours is all worthwhile when I know I’ll be able to bite into a pulled pork sandwich.

As much as I can say I’ll take a nicely stacked sandwich any day if the right ingredients are wedged into those layers, I’m fairly new to pulled pork. Most of the pork I ate growing up was in the form of bone-in chops my mother fried in a cast iron skillet with a sprinkle of salt and pepper.  I remember enjoying the flavor of those chops, but the texture always seemed dry so they were never a favorite.  Because I ended up being the family cook at an early age, I can tell you the dryness had to do with the length of time I was told they had to cook — sitting in a hot frying pan to brown for 30 long minutes.  I think I began to buck the system around junior high when I decided to use a lid and lowered temperatures to keep them from turning to leather.  I also remember switching to a blade cut which came off the shoulder instead of the loin.  It’s all about that fat.

But there was something I didn’t like about the fat around the chops that crisped as they fried — the crispy fat my mother enjoyed.  I remember her rescuing the pieces I’d cut from my chop, popping them into her mouth while I cringed at the thought of chewing on a solid piece of fat.  In spite of what we’re told about eating saturated fat, at nearly 75, my mother’s blood pressure, heart, and arterial health are considered excellent.  Suffice it to say she didn’t eat pork fat — or any fat with any degree of regularity.

A little pork fat goes a very long way with me — I even like my bacon lean — so a slow roasted pork shoulder where the marbling of fat melts to tenderize the meat is perfect.  Perfect as in a sandwich filled with layers of it nestled underneath a just right slaw.

A little bit of sweet, then tart, a touch of heat, and a whole lot of crunch work quite well with the pork.  It’s far from traditional, but that’s why I like it.

If you’re someone accustomed to pulled pork treated to a dousing of sauce, I’d understand if you cried foul here, but I think this is worth a try.  Sometimes when something is sauced, that’s all I can taste, and then there are those added calories which always seem to include sugar of some kind and lots of salt.

Load the bread with the spiced pulled pork shoulder, load even more of the veggie slaw, and take a big bite.  Or skip the bread all together and make a salad.

But try it.  And then we’ll talk.

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Green Smoothie

green smoothie recipe from sass & veracity

Oh, the over indulgences of the weekend.  New recipes tried and sampled a bit too much.  Football season in full gear, so lounging more than we normally might, our comfies donned, windows snapped shut against chilly and unexpectedly damp breezes.  Projects stalled while we stay indoors making like house potatoes.

Thank goodness for Monday morning and snapping back to a schedule.  For thinking about all that might be accomplished in a week’s time.  Promising myself to get back to healthy eating.



In the meantime, smoothies help.  I’ve become addicted to them — especially the green ones.

So very, very good.

What ingredients do you like in your green smoothies?

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Pumpkin Maple Bread

It’s as good an excuse as any to say I still seem to be decompressing from our vacation, slowly coming back to Earth, but not quite willing to sit down and harness my thoughts long enough to write anything.

Thinking it might be motivational, I did spend time in my kitchen dabbling with some traditional flavors of the season, incorporating them into a variety of dishes — including baked goods, casseroles, and soup. Pumpkin and cranberries often took a lead role, and in the case of this moist bread, provided quite a treat with coffee or tea in the morning.

It’s delicious toasted or not, but especially so with a smear of maple cream cheese butter.  On the motivation front, written words are elusive, but time to sit and ponder it all just might produce something.

I’m thankful for that.

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