BBQ Pulled Pork Sandwiches

 

There are two main reasons why the pig became a widely accepted food source in the South. Compared to beef, they were easier and cheaper to maintain; and they were able to provide more offspring. In colonial times, up until the 19th century, White Southerners ate on average, five pounds of pork for every one pound of beef. Slaughtering the pig was community event and all were invited. Eventually, the traditional Southern barbecue grew out of these gatherings.  

     

 

Dry Rub

1 (5 to 7 pound) pork roast shoulder

3 Tablespoons paprika

1 Tablespoon garlic powder

1 Tablespoon brown sugar

1 Tablespoon dry mustard

3 Tablespoons coarse sea salt

 

Apple Cider-Vinegar BBQ Sauce

1½ cups apple cider vinegar

1 cup French’s Classic Yellow Mustard

½ cup Heinz ketchup

⅓ cup packed brown sugar

2 garlic cloves, smashed

1 teaspoon kosher salt

1 teaspoon cayenne

½ teaspoon freshly ground black pepper

Pan drippings from pork shoulder

 

Preparation of Pork Shoulder

(The Night before)

Mix paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Generously rub the spice mix completely over the pork. Cover in plastic wrap and refrigerate overnight.

Cooking Day

 

Preheat oven to 300°F. Place pork shoulder in a roasting pan and roast for 6 hours or until the meat is falling apart. (A thermometer placed in the thickest part should read 170°F).

 

Prepare the BBQ Sauce Combine vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat.

 

Allow to simmer, stirring until the sugar dissolves. Remove from heat and set aside.

 

When the pork is fully cooked and falling apart, remove it from the oven and place it on a large platter. Let it cool for about 15-20 minutes.

 

While cooling, deglaze the pan over medium heat with ¾ cup water. Scrape with a wooden spoon to pick up all of the browned bits. Reduce heat by half. Pour into the pan with the sauce, and cook 7-9 minutes.

 

By this time, the meat should be cool enough. Begin pulling the meat from the shoulder. Use 2 forks…one for keeping the shoulder steady, and the other to pull shreds of meat from the shoulder.

 

Place the shredded pork in a bowl and pour half of the sauce over it. Stir thoroughly so that the meat is completely covered in sauce.

 

Note: Serve on Whole Foods Gluten Free Hamburger Buns.

 

 

 

 

 

 

 

 

 

Gluten Free "3-Apple" Pie

There were no apples native to America when the first settlers arrived. Historians claim that the first apple seeds were brought by the Pilgrims in 1620, and there were plantings in New Jersey as of 1632...In 1730 the first commercial apple nursery was opened on New York's Long Island. By 1741 apples were being shipped to the West Indies. The proliferation of the fruit into the western territories came by the hand of John Chapman, affectionately known as Johnny Appleseed. Born in Leominster, Massachusetts, in 1774, Chapman left his father's carpentry shop to explore the new territories. Apples were introduced to the Northwest by Captain Aemilius Simmons, who planted seeds at Fort Vancouver in Washington in 1824."

The Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman: New York] 1999


One 9- inch Whole Foods Gluten Free Bakehouse Pie Shell
7 large Granny Smiths, Braeburns and Cortland apples, peeled, cored and very thinly sliced.
½ cup sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Gluten Free Crumb Topping
¾ cup light brown sugar
¾ cup Bob’s Red Mill All Purpose Gluten Free Flour
½ teaspoon ground nutmeg
⅓ cup butter, chilled & cut into small pieces


Apple Preparation: In a large bowl, mix apples, sugar, cinnamon, nutmeg and salt. Set aside and let the spice juices mix.


Crumb Topping Preparation: In small bowl, mix together brown sugar, flour and nutmeg. Next mix in the chilled butter and cut it in with a fork or other tool until it turns into a course crumbly mixture.


Pie Preparation: Preheat oven to 400°F. Spoon the apples into the pie crust, starting in the middle then pouring the spice juices on top. Sprinkle the crumb topping on top. Use tin foil to cover edges of crust as it will burn easily. Bake for approximately 35 minutes (topping will be lightly browned and filling will be bubbly). Let cool for at least an hour before serving.

Baked Stuffed Flounder with Spinach



Photo copyright © Michael Jensen, From Like Grandma Used to Make

1 ten-ounce package frozen spinach, thawed
½ cup ricotta cheese
¼ cup toasted gluten free bread crumbs
2 tablespoons sour cream
3 tablespoons yellow onions, chopped
¼ teaspoon ground nutmeg
⅛ teaspoon red pepper flakes
Salt and pepper to taste
1 teaspoon olive oil
4 four-ounce flounder fillets
2 tablespoons lemon juice



Squeeze all the liquid out of the spinach using heavy paper towels. Mix spinach, ricotta, bread crumbs, sour cream, onions, nutmeg, hot pepper flakes and salt and pepper to taste.

Preheat oven to 350°F.

With olive oil, generously coat a large baking dish. One a clean area, lay the fillets flat and spread a heaping tablespoon of spinach mixture onto each fillet (about ¼ inch from the edge).  
Begin rolling the fillet at the tail and insert heavy toothpicks. Place the fillets in the baking dish and sprinkle the top of the fish with lemon juice.
Bake uncovered for 15 minutes or until the fish flakes easily with a fork.