Day 1: Pulled Pork Sandwiches
Ingredients:
3 TBSP light brown sugar
2 tsp hot paprika
1 tsp mustard powder
1/2 tsp ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 tsp vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 TBSP tomato paste
potato buns or sandwich thins
Barbecue sauce and prepared coleslaw, for serving
Directions:
1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
2. In my multicooker I set it to Brown/Saute and heated the vegetable oil; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the multicooker.
3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
4. Remove the pork and transfer to a cutting board. Roughly chop half the pork. I re-heated the pork in a pan on the grill while the corn cooked on low. Store the other half of the pork without the juices for Day 2.
5. Serve pulled pork on buns with accompanying sauce and coleslaw.
Day 2: Santa Taco Stew
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| Pork Stew |
1 TBSP Vegetable oil
1/2 cup diced onion
1/2 tsp garlic powder
1 package of low sodium taco seasoning
1 28 ounce can diced tomatoes undrained
1 15 ounce can pinto beans rinsed and drained
1 4 ounce can diced green chiles
1 cup beef broth
1 lb shredded pork
Sour cream
Tortilla chips/Flour Tortillas
1. In large dutch oven heat oil and add onion and garlic powder. Cook over med-heat 2-3 mins until onion is tender.
2. Add taco seasoning, tomatoes, beans, corn and chiles, mix well. Add the meat and stir. Bring to a boil uncovered over med-high heat for 30 minutes and stir frequently.
3. Serve with Tortilla chips and dip or in flour tortillas like a taco.
Note: These taste better the day after making it.
