Fellas! Time to chill out on the mini-pumpkin-and-adorable-jars-of-honey chatter in favor of some Football inspired food thoughts, naw mean? Word. And who doesn’t like football? Even the hippest of hipsters draft fantasy football teams and attend Super Bowl Parties these days. And I’m extra excited myself; the Jets are looking good this year and my lingering tan provides me with the requisite amount of delusional confidence to convince myself that me and “The Sanchize” were very possibly separated at birth.
Indeed, the “Gridiron” and its surrounding festivities, heavily involve food. So here are some can’t miss recipes to satisfy even the Rex Ryan of appetites.
Pulled Pork with Slaw (with much help from Tyler Florence)
3 Tablespoons paprika
1 Tablespoon garlic powder
1 Tablespoon brown sugar
1 Tablespoon dry mustard
3 Tablespoons coarse salt
1 (8 lb) pork roast, preferably should or Boston butt (hehe)
Cider Vinegar BBQ Sauce:
1 1/2 cups cidar vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, SMASHED!
1 teaspoon salt
1 teaspoon cayenne
1/2 teasoon freshly ground black pepper
12 hamburger buns
1 recipe Slaw (recipe follows)
What to do:
Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for (as little as 1 hour, or as long as overnight – covered, in the fridge).
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan (one of those disposable foil dealios will be just fine) and bake for about 6 hours. Basically, you are roasting the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degress F (btw, I hardly EVER use the thermometer. I’m not even sure where mine is).
To make the BBQ sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven and transfer to a large platter (maybe something that has decorative footballs or team logos on it). Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using these 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the BBQ sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with spicy slaw. Serve with pickle spears and remaining sauce on the side.
1 head napa or savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith apples, thinly sliced
1 medium red onion, thinly sliced
Leaves from 1 bunch fresh mint, for garnish
1 tablespoon Dijon mustard
1 teaspoon sugar
3/4 cup mayonnaise
1 lemon, juiced
Kosher salt and freshly ground black pepper
What to do:
Combine the cabbage, carrots, apples, and onion in a large bowl. Mix well with your hands and set aside.
In a small bowl, stir together the mustard, sugar, mayonnaise and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, throw it in a bowl and garnish with mint leaves.