Cassie here, this is a post by my Aunt Emily all the way in Orange County, CA. She’s a super fantastic chef, so she promised to share a recipe or two from time to time!
It’s that time of year again where the temperatures and outdoor entertaining are on the rise. Although the pork in this recipe is prepared in a slow-cooker, it has all the trappings of that barbecue goodness we seek outdoors. Sweet, tangy and savory piled high on a fluffy bun, what’s not to love? For those of you who aren’t pork eaters, this could easily be done with chicken thighs as well.
As for potato salad, I never used to like the stuff. I find most potato salad to be made made with dry, mealy potatoes and not enough sauce. This recipe blows my mind every time I make and eat it. It’s literally the BEST traditional (meaning mayonnaise based) potato salad I’ve ever eaten. I’m not sure if it’s the boiling of the potatoes whole or just the right balance of mayo, mustard and seasoning. Maybe it’s both. I don’t know… whatever it is, it is magical.
These two recipes are sure to be on constant rotation for summer potlucks and picnics with family and friends. I hope you enjoy them as much as I do!
Here’s how to make it!
BARBECUE PULLED-PORK SANDWICHES
(Adapted from Everyday Food, December 2006)
3/4 cup ketchup
1 tablespoon light-brown sugar
1 tablespoons molasses
2 tablespoons cider vinegar
4 garlic cloves, minced
3/4 teaspoon dried sage
1/2 teaspoon dried oregano
Coarse salt and pepper
3-pound boneless pork shoulder, trimmed of excess fat (or 3-pounds chicken thighs – you can discard bones and skin after cooking)
1. In a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, molasses, cider vinegar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours on low (or on high for 6 hours).
2. Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of buns and add top of roll.
*If you don’t have a slow-cooker, don’t fret! You can still enjoy this recipe with a standard Dutch oven or heavy pot in the oven:
Preheat oven to 350 degrees. Follow step 1 above, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender, about 2 1/2 hours. Proceed to step 2.
BEST POTATO SALAD EVER
(Serves 12-15 hungry people)
4 pounds of russet potatoes
4 jumbo (or 6 large) eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1-2 tablespoons yellow mustard (I’m a mustard freak, so I always add more)
1 tablespoon spicy mustard
1/2 teaspoon white pepper (if you don’t have it, black will suffice)
1 teaspoon coarse salt
In a large pot, add potatoes (whole and unpeeled) and water to cover. Bring to a boil and cook until fork tender (depending on the size of your potatoes this could take anywhere from 20-45 minutes; when a knife pierces the entire potato easily and with no resistance, they’re done). Drain and cool, preferably in the fridge overnight to firm them up. Peel cooked potatoes and cut into small to medium chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. In a separate bowl, mix mayonnaise, green onions, celery, mustard, white pepper and salt together. Pour over the potatoes and eggs and mix until just combined. Cover and chill in the refrigerator for at least 3 hours before serving.