For those of you who’ve stopped by here a time or two, or have seen me clog your Twitter feed on a non-bye-week Sunday, you know I’m a big Texans fan. So it’s always a bit awkward and confusing when I have to launch into the “I’ve actually been a Colts fan for the last 15 years” story.
But that magical division realignment pitted my new Texans and my old-ish Colts against each other twice a year (and maybe 3!) in one of the happiest football-related things to ever happen to me. I always (try) to root for the home team.
With the abundance of winter citrus, we picked up a mountain of 5/$1 tangerines and turned several of those into a fun, seasonal twist on the classic pulled pork to christen the new Crock-Pot. A pork roast is slow cooked with tangerine juice, soy sauce, and spices and then the cooking liquid is reduced with more tangerine juice for a citrusy glaze. It’s sweet meets savory meets easy gameday eats.
The Crock-Pot isn’t just a lifesaver during the week, but it’s perfect for tailgating – pulled pork, chili, queso, and fancy meatballs go from counter-to-tent super easily. You can snag a Crock-Pot with your favorite NFL logo and impress the heck out of your tailgate-mates. Or upload a custom design and create a one-of-a-kind Crock-Pot!
Tangerine Pulled Pork with Thai Plum Barbecue Sauce
Pulled pork gets a seasonal gameday makeover with fresh tangerines.
For the roast:
1 large pork shoulder or roast (~7-8 lbs for a crowd)
1/2 cup tangerine juice (3-4 tangerines, 1 rind reserved and sliced thinly)
1/4 cup soy sauce
2 Tbsp packed brown sugar
1 garlic clove, smashed
Pinch of crushed red pepper
For the glaze:
2 cups of cooking liquid
1/2 cup tangerine juice
1/2 tangerine rind, sliced thinly
Brown sugar (optional)
For the barbecue sauce:
1/4 cup purchased Thai Plum Sauce
1/2 cup purchased barbecue sauce
Place the roast in the crockpot with the tangerine juice, rind, soy sauce, brown sugar, red pepper, and garlic.
Cook on low 8-10 hours, until the meat is fall-apart tender.
Transfer 2 cups of cooking liquid (fat skimmed from top) to a medium saucepan and add the orange juice and tangerine rind.
Reduce for ~20 minutes over high heat until down to ~3/4 cup and then remove the rind.
Shred the pork roast and place in a large bowl or serving dish and pour the reduction over top, tossing to coat.
In a small bowl, mix the plum and barbecue sauces together and warm in the microwave.
For sandwiches, pile a generous scoop of pulled pork on top of a split roll and top with a spoonful of barbecue sauce.
Hey, look. It’s another super easy way to use up leftover cranberry sauce. And it only involves a little math:
1 part barbecue sauce
1 part cranberry sauce
3. Watch your husband dip a tester sweet potato fry in it and complain about it being too cranberry-y.
4. Add another part barbecue sauce.
7. Get approval from the barbecue sauce snob in the house.
8. Spoon it over pulled pork sandwiches. Or turkey sandwiches! And use the rest as a dipper for sweet potato fries.
9. Eat too much.
10. Declare the entire house a carb-free, lean-protein-only zone ’til Christmas.
11. Forget and eat a brownie for dessert.
“UUUGHHH. I hope you’re not making brownies again.”
I’ve know the man for 8+ years and I’m pretty sure those two words have never been uttered in the same sentence. Who says something like that?
Other than someone who has seen a new pan of brownies on the counter every week for the last month+. Brownies with cherries that I roasted in port, brownies with cherries that I roasted in a stout, brownies with just plain roasted cherries, and brownies with just plain fresh cherries…
Maybe he had a point.
So I put that bag of cherries in the cart (along with 3 others) and pushed along, mumbling something about how I had plans to make a couple of savory recipes in the upcoming week.
I was totally lying, though. I had fully intended to make brownies again. But instead, I made barbecue sauce. More accurately, I semi-made barbecue sauce.
A couple of weeks ago, I shoved a bottle of barbecue sauce into the back corner of the fridge. It was harsh and vinegary. We didn’t care for it enough to use it again on its own but I couldn’t bring myself to throw a nearly full bottle away. Instead, we “fixed” it. I made a sweet cherry reduction and stirred that into the sauce, the concoction really benefiting from the addition of sweet cherries. More mellow, a little sweeter, and with nice cherry flavor, the sauce paired fantastically with a simple pulled pork for a unique twist on the sandwich. Continue Reading…
There are some things I don’t mind eating 4 days in a row. Like pizza. Or margaritas.
As long as I can have different toppings on my pizza every night. And I don’t have to make run to the liquor store for margarita fixins. But I can’t get excited about the same thing over and over again when I have shelves full of cookbooks and magazines calling my name. “Make me! No, make me!”
I didn’t always have that problem but I married a leftover hater. And somewhere along the line, I started to become one, too. Reimagining leftovers in a house full of leftover haters is a pretty nifty skill to have.
With this one crockpot recipe came 4 different meals: tacos, quesadillas (really just a flat taco), flautas (really just a rolled & baked taco), and sandwiches (a taco with bread?).
Well, different enough
We set out to make a Mexican pulled pork, infusing a pork roast with some of my favorite TexMex flavors. And grapefruit – if you’ve ever made these fajitas, you know grapefruit juice is a great tenderizer.
While pulled pork needs little help in the tenderizing department, the flavors of the marinade change the profile from your standard barbecue sandwich to a meal perfect for taco night.
Shredded Pork Tacos
Pulled pork gets a TexMex makeover with a grapefruit-chile marinade.
For the marinade:
5-6lb pork shoulder roast
Juice from 1 large Texas ruby red grapefruit
3 large, dried guajillo chiles, stems removed
2 serrano peppers, stems and seeds (optional) removed
1/2 medium white or yellow onion
2 garlic cloves
2 chipotle peppers packed in adobo sauce
2 tsp ancho chile powder (can substitute regular)
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp salt
Handful of cilantro
3 Tbsp olive oil
For the tacos:
Pico de gallo
Grilled pineapple rings, chopped
Place pork roast in a large ziptop bag.
Place remaining marinade ingredients in the blender or food processor and blend until smooth.
Pour over the pork roast, seal the bag tightly, and refrigerate overnight, up to 24 hours.
Empty contents of the bag into your crockpot, placing roast fat-side up, and cook 8-10 hours on low.
The meat should fall apart and easily shred when done.
Serve shredded meat in tortillas, topped with your favorite taco garnishes.
Leftover meat freezes wonderfully in ziptop bags and makes great sandwiches, quesadillas, and flautas.