1 whole Onion, Peeled And Quartered
1 whole Pork Butt (pork Shoulder Roast)
Salt And Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Cola (Dr Pepper, Coke, Etc.)
2 Tablespoons Brown Sugar
12 whole Good Quality Kaiser Or Deli Rolls
12 Tablespoons Butter
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
1 whole Jalapeno, Halved Lengthwise And Thinly Sliced
1/2 cup Whole Milk
1/2 cup Mayonnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
2 cups Cilantro Leaves, Barely Chopped
Donnell's BBQ Sauce Recipe:
1 • 5 oz-bottle of Tiger Sauce
1 • 18 oz-bottle of Sweet Baby Ray's BBQ Sauce
Mix both bottles together in a medium saucepan and simmer or very low heat for about 15-20 minutes. (When I did it for the family reunion, I let it simmer while I prepared everything. It was perfect and delicious!) It's a combination, which produces a great sauce with a slow spicy burn. You will love it!
Preheat oven to 300 degrees.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)
Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.
Before serving, toss in cilantro leaves.
Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.
The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.
Pasta and Fried Zucchini Salad
Salt and black pepper
2/3 cup oil
3 zucchini, cut into 1/4-inch-thick slices
1 1/2 tablespoons red wine vinegar
3/4 cup frozen edamame or peas
2 cups basil leaves, coarsely chopped
1/4 cup parsley leaves
1/3 cup olive oil
9 ounces strozzapreti or penne pasta
Zest of 1 lemon
1 1/2 tablespoons capers
7 ounces buffalo mozzarella, torn into chunks
Bring a large pot of salted water to a boil.
While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides. [Update to add: If your zucchini isn't browning right away, bump up the heat until it does in just a few minutes.] Drain in colander, shaking with a couple pinches of salt, then transfer to a large bowl and pour vinegar on top. Set aside.
In the hot water, cook edamame for 3 minutes, frozen peas for 3 to 4 minutes, or fresh peas for 1 to 2 minutes (to taste). Drain and run cool water over until lukewarm. Set aside to dry. Leave pot boiling, then cook pasta until al dente in it. Drain and rinse under cold water.
Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.
Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves.
“I wish I were short ribs,” a kalbi-style beer can chicken
A 4 – 4.5 lb, high-quality chicken
1/4 C Chinese or Korean rice wine
2 T brown sugar
1/4 C usukuchi (light soy sauce)
2 T dark sesame oil
dash of fish sauce
3 cloves crushed garlic
togarashi (Japanese red chili flakes) to taste
1/4 whole, ripe kiwi
1 can beer
To make the marinade, puree onion and mix with rice wine. In a separate bowl, mix brown sugar with soy sauce, sesame oil, and fish sauce. Stir into onion-wine mixture. Add fresh crushed garlic and togarashi to your liking. Mix well.
Then take 1/4 of a whole, ripe kiwi. Mash with a fork, and stir vigorously with 1/2 cup of the marinade. Using your hands, massage this kiwi-marinade mixture all over the chicken, being sure to put plenty underneath the skin. Put the well-rubbed chicken into a giant zippered plastic bag, and pour the rest of the marinade on top. Refrigerate 24 hours, turning once.
The kiwi will make the chicken extremely floppy and tender, so it does help to have a wire beer can chicken holder. Drink about 3/4 of the beer. Using a “church key” style can opener, punch a number of additional holes on the top of the can and liberally add marinade and juice from 1/2 of a lemon. Use the other half of the lemon (trimmed if necessary) to fashion a plug at the neck hole to trap steam.
Grill @ 350F over indirect heat for about 1.5 hours, or until the temperature reads 175F in the thickest part of the thigh.
recipe taken from http://www.youfedababychili.com/