Simple Cornbread is great to serve alongside any stew or chili. If you aren’t voting in the primary and holding out to cast your vote for the Democrats, then you could also prepare President Obama’s chili recipe.
Mix your desired amount of barbecue sauce into individual servings of pork as you eat them instead of all at once, which can mess with the texture of leftovers. Serve the already sauced pork on sandwiches with toasted buns or with comfort food sides like cole slaw, mac and cheese, mashed potatoes and corn bread.
Once you have tried this barbecue sauce recipe here, experiment to create your own signature sauce. Honey, molasses, smoked paprika, soy sauces and different vinegars will each give your sauce a unique character. Before settling on the classic addition of bourbon to spike my barbecue sauce, I tried Bundaberg rum and whisky, but neither worked nearly as well.
All eyes are looking south today as the South Carolinians head to the polls for one of the most influential votes in this election year. It’s an event with weeks of build up, and voters across the country are anxiously waiting the results to hear if Romney, Gingrich, Paul, or Santorum, (or maybe even the Colbert/Cain ticket) moves a step closer to the GOP nomination.
Taste and adjust the flavours. If the BBQ sauce is too tangy add some of the brown sugar. If it is still too sweet add more cider. Cook a little longer then remove from the heat and gradually add the bourbon to taste. I reckon you’ll need most of it but it’s up to you!
Pulled pork is made from pork shoulder, which is also called “pork butt” although it is not the “butt” portion of a pig, in case that would weird you out. This cut has lots of connective tissue that gets chewy when cooked at high temperatures, so the low heat of the slow cooker is perfect to break it down into tender bites. It also has a lot of fat, which keeps it from drying out through the long duration. This combination makes pulled pork moist, melt-in-your-mouth and (it’s fatty, so…) delicious. The slow cooker transfers pulled pork from a backyard BBQ favorite to a crowd-pleasing, crowd-feeding indoor winter belly-warmer.