Sunday, July 18, 2010

Sunday Dinner

Sundays around here mean sleeping in, enjoying brunch, spending the day watching movies, & as all good Italian familys do...
sharing Sunday dinner.

With all the research that has been going on for the new project, the Chef & I have been testing out some awesome new recipes & I cant wait to share!

So, here is the first post in my new blog feature!

In the summer months we spend more time in the pool & on the grill... this is one of our all time favorite summer BBQ recipes... enjoy!

Southern Pulled Pork Sandwhiches
4 to 6 cups chicken stock or water
1 (3 pound) boneless pork butt
Salt and freshly ground black pepper
BBQ Sauce, recipe follows
Ciabatta Bread sliced
Carmalized onions

Preheat the grill to medium heat (the grill should maintain a constant
temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes.
Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the
cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3
hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to
refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is
cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce
and serve on the Ciabatta bread with carmalized onions

BBQ Sauce:
1 tablespoon canola oil
1 small Spanish onion, finely diced
1 jalapeno, finely diced
2 tomatoes, coarsely chopped
1 (15-ounce) can diced tomatoes
2 cups cider vinegar
1/4 cup honey
1/2 cup light brown sugar
1 tablespoon Worcestershire sauce

Heat oil in a medium saucepan on the grates of the grill. Add the onion and
jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar
and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and
thickened. Season with salt, to taste. Add the shredded pork and stir to coat.

Carmalized Onions
2 tablespoons butter
2 cups thinly sliced red onion

Heat 2 tablespoons butter in a medium saucepan on the grates of the grill. Add onions to melted butter. Over medium high heat saute onions till translucent reduce heat to medium low and continue to cook till onions are golden brown.

Happy Summer Eating!

1 comment:

Sherry said...

not really fair to make me hungry so early in the morning!!!
thanks for commenting on my blog
I miss ya ~ Sherry