♥ Recipes from Last Night

Recipes from Last Night – Pulled Pork Fabulous

It’s the south. Eventually you knew it was going to happen.

One of my favorite places to eat is Jim N Nicks BBQ. I am a huge fan of their tremendous coconut creme pie. I know downtown ATL has true BBQ. I am not stupid. For something fast easy and uhm HELLO DRIVETHRU – yes really! This is a great start for the North OTP.

Last night was one of those rare occasions I get out of the house. Met here first before journeying on to some major KingPin action. It sucked. I had to say it J-n-N but you guys did a shit job of nothing. Servers kept pushing us to order something other than drinks. We said we were hanging and would look later. We were told kitchen closed at 9pm and had to order before then. We realized we were hungry placed our bets and yes I ponied up for that pie. Only to be told it was no longer available. Bitches!  Banana is the new coconut. Fine. Ordered. Sandwiches come out backwards on bread that doesn’t work. All mixed up wrong. Takes 20 minutes to fix. Were told ovens were already off bla bla bla. Ok lady you FORCED us to order. Send the crap back take it off our ticket and be done. Be gone.
No.. No.. food comes back.

Cold – small – obviously pulled off of the back of the pigs ass.


No pie.. never got delivered got charged for it.

Yeah I didn’t say anything to you when I walked out because I really was not in the mood. I actually was more interested in leaving because of other things that happened, but dinner sucked.

I opted to give my folks a better time, tender recipe and something homegrown to try.

Pulled Pork With Spicy Peach-Mustard Sauce

This pulled pork, doused in a sweet-and-sour soaking sauce with a generous helping of peach jam, is perfect picnic fare. Serve it on a platter alongside soft sandwich rolls, sliced dill pickles, and coleslaw, allowing diners to assemble their own sandwiches.

1 bone-in pork shoulder, about 6 lb (3 kg)
Salt and ground pepper
1 tbsp mustard seeds
2 cups (16 fl oz / 500 ml) cider vinegar
4 yellow onions, sliced, plus 3 onions, chopped
1/2 cup (4 oz / 125 g) unsalted butter
3 cloves garlic, chopped
2 cups (16 fl oz / 500 ml) puréed canned tomatoes
2 tbsp tomato paste
1 cup (10 oz/315 g) Peach jam
1 cup (10 oz / 315 g) Dijon mustard
1/2 cup (4 fl oz / 125 ml) aged Kentucky bourbon
1/2 cup (6 oz / 185 g) honey
1/4 cup (2 oz / 60 g) firmly packed dark brown sugar
1 tbsp hot-pepper sauce
12 soft sandwich rolls

Serves 12

Preheat the oven to 300ºF (150ºC). Lightly oil a large baking pan.

Place the pork shoulder in the prepared pan and rub with 1 tbsp salt, 1 tbsp pepper, and the mustard seeds. Pour 1 cup (8 fl oz/250 ml) of the vinegar and 1 cup water over and around the pork. Scatter the sliced onions over and around the meat. Cover with aluminum foil and roast for 4 hours. Remove the foil and continue to roast until an instant-read meat thermometer inserted into the thickest part of the pork away from the bone registers 180ºF (82ºC) and the juices run clear, about 1 hour longer. Remove the pork from the pan and let stand for 1 hour. Using 2 forks, shred the pork, discarding any fat. Place the pork in a bowl. Using a slotted spoon, lift the roasted onions from the pan and add to the pork. Mix well to combine.

Meanwhile, in a saucepan over medium heat, melt the butter. Add the chopped onions and the garlic and cook, stirring occasionally, until the onions are soft and beginning to brown, about 10 minutes. Add the tomatoes, tomato paste, jam, mustard, bourbon, honey, brown sugar, remaining 1 cup vinegar, and hot-pepper sauce and stir to mix well. Season with salt and pepper. Bring to a boil, reduce the heat to very low, and simmer, uncovered, stirring occasionally, until the sauce is dark and thick, about 2 hours. Let cool for 15 minutes.

Mix half of the sauce with the shredded pork. Mound the pork on a large serving platter and place the rolls on a plate. Pass the remaining sauce at the table.



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