a food journal
I’m baaaaaaack.
After taking an unintentional but much-needed hiatus, I am FINALLY feeling like myself again. It all started three weeks ago with the flu. I was hit HARD. It shocked me, too, because I hadn’t had the flu since I was a kid, and I forgot just how awful it is. I could barely get out of bed. My whole body ached. I couldn’t get the chills to stop. Whew. It was bad….
This recipe is a game changer.
If you’re like me, you’re in an endless, torrid love affair with carbs. Sorry NOT sorry. Particularly if those carbs come in the form of banana bread. And even more so if that banana bread comes with chocolate chips.
…
…with spicy pickled red onions and pretzel rolls!
I didn’t want to bog down the title too much with all that info, but those details are worth mentioning! They make these pulled pork sandwiches S-P-E-C-I-A-L.
Let’s talk pulled pork. Are you a fan? I most definitely am, but it isn’t a food that I think to make all that frequently. I am not totally sure why. It’s freakin’ delicious. It’s easy. Everyone loves it. And it always makes a TON, which means many quick and easy meals in one pot. What’s not to like? Not a thing.
I THINK it might have something to do with the fact that I didn’t grow up eating a lot of BBQ-style food like pulled pork. My mom just didn’t make that sort of thing. My husband didn’t grow up eating it either, so it doesn’t occur to either of us to make BBQ foods that often. But when I do get a hankerin’ for some juicy, saucy, spicy-sweet pulled pork, it always works out quite well for the both of us.
This particular version uses a hefty amount of spices (give me all the cumin! LOVE it), maple syrup, and BOURBON. Yes, yes, and yes. Again, I ask, what’s not to like?
There is so much flavor going on in this pot, and it’s the perfect balance of heat, sweet, spice, and savory. It is pork after all. Porkiness galore! The meat develops this super flavorful crust on the outside, and when you take it out after a few hours in the oven, it looks like you’ve charred the bajeezus out of it…but then you touch it ever so gently with a fork and it falls apart like a dream. Tender, juicy bits of heaven that soak up the glorious bourbon-flavored juices before getting doused in an incredible sauce.
I’ll say it one more time: what’s not to like?
To make matters oh-so-much-better, I serve this pulled pork on pretzel rolls with spicy pickled red onions and lots of melty cheese. The pickled red onions are something I’ve mentioned many times before on this blog. They are a go-to condiment in our house, and I almost always have a jar in the fridge. They go with SO MANY THINGS. Burgers, hot dogs, sandwiches. We’ve been known to make a cheese plate for dinner and garnish every bite with a pickled onion or three. They are THE BEST.
The pretzel rolls can only make things better. Right? I mean, it’s BREAD that tastes like a SOFT PRETZEL. Amazeballs. The savory saltiness of the rolls pairs just perfectly with that spicy-sweet pork. Yum. I went all out and made my own this time, but I am certainly not above buying them from the store. Do whatever works for you.
We had family visiting when I made these, and I knew that this was the perfect thing to make for a crowd. The sandwiches disappeared within minutes of being served. Lots of happy grunting and finger licking ensued. Despite that I used this to feed a bunch of people, this recipe makes a TON of pulled pork, and I inevitably had leftovers. Which is going to work in your favor, people…
Stay tuned for the most epic use of leftover pulled pork ever. It’s coming your way later this week. Trust me, you don’t want to miss it. Is there such a thing as too much pork in one week? Don’t answer that.
In the meantime, let’s drool together over this saucy minx of a sandwich. Grrr, baby.
1 (6-7-lb) pork shoulder
¼ cup brown sugar
1 teaspoon smoked paprika
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon chipotle chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons onion powder
1 tablespoon canola oil
1 large onion, thinly sliced
3 garlic cloves, smashed
1 cup bourbon
¼ cup maple syrup
2 cups of BBQ sauce
Store-bought or homemade pretzel rolls (I made them using this recipe)
Sliced pickles
Pickled red onions (see this post for the recipe)
Sliced provolone cheese
Preheat the oven to 325°F. Pat the pork shoulder completely dry with paper towels. In a bowl, combine the brown sugar, paprika, garlic powder, salt, pepper, chili, cumin, coriander, and onion powder. Mix well and rub half of it on the pork.
Heat a large Dutch oven or oven-safe pot over medium-high heat and add the canola oil. Once the oil is shimmering, add the pork shoulder and sear until golden brown on all sides, about 2 minutes per side. Carefully remove the pork shoulder from the pot and set aside.
Turn off the heat and add in the sliced onions, garlic cloves, bourbon, and maple syrup. Scrape the bottom of the pot to get all the browned bits. Add the pork back to the pot, cover, and then place in the preheated oven.
Roast for 6-8 hours or until the pork is falling apart and shreds easily with a fork. Shred the pork in the pot and then stir in the remaining spice mixture. Toss the pork with the BBQ sauce and then place it back in the oven for 15 minutes.
Serve warm on toasted rolls with pickles, cheese, and pickled red onions.
Let’s talk French toast.
Are you a fan? I am, but only every once in a great while. I am a savory breakfast girl through and through, and I really need to be in the mood for something sweet if I’m going to splurge over half my daily calories on French toast. Most of the time, I’m hoping and praying that whomever I’m eating breakfast with will order pancakes or French toast just so I can have a bite or two. That’s all I need to chase down my huevos rancheros or quiche.
BUT when I do go for it, I go all in. Because that’s the only way. I’m talking super rich, eggy challah bread soaked in a creamy cinnamon-scented custard and then stuffed with something awesome. Chocolate. Nutella. Pecan praline. Or, in this case, fresh strawberries and sweetened cream cheese. YES.
I don’t think I’m the only one who, as a kid, only wanted the artificial maple syrup on my pancakes, waffles, or French toast. Legit maple syrup was too…maple-y for me. Thank goodness my palate has evolved over the years. I ADORE real maple syrup these days. It’s sweet, smoky, and almost has a savory edge to it. LOVE. IT.
When brainstorming this French toast, though, I knew that I wanted to turn plain ol’ maple syrup into something a little more special. I decided to echo the fresh fruit from the stuffing. And then strawberry maple syrup was born. Believe it or not, the strawberries actually lighten this whole shebang up a bit. Sure, it’s still plenty rich, dense, and sugary, but the strawberries just give it that little fresh edge. Brightens things up, if you will.
With Valentine’s Day right around the corner, this breakfast stunner is a sure points earner for you. Make it for your special someone and watch their eyes light up. Many “mmm’s” are sure to ensue. I mean, strawberries are already super romantic, right? They practically look like little fruit hearts.
So cute. So yummy.
1 cup hulled and chopped fresh strawberries
Zest and juice of 1 lemon
¾ cup maple syrup
4 oz cream cheese, softened
1 tablespoon powdered sugar
½ cup thinly sliced fresh strawberries
4 (2–in thick) slices of challah or brioche bread
1 cup whole milk
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Pinch of fine salt
1 teaspoon cinnamon
3 large eggs
Melted butter, for the pan
Additional sliced strawberries, for garnish
Powdered sugar, for dusting
Place the strawberries in a small saucepan with the lemon juice, zest, and a couple tablespoons of water. Bring to a simmer and cook until the strawberries are soft and the mixture has reduced slightly, about 10 minutes. Stir in the maple syrup and keep warm until ready to serve.
Mix together the cream cheese and sugar until well combined. Fold in the strawberries. Transfer the mixture to a piping bag or a resealable plastic bag with the corner snipped off. Set aside.
Place each slice of bread on its side and, using a sharp knife, cut a pocket horizontally into each piece of bread, being careful not to go all the way to the edges.
Whisk together the milk, sugar, vanilla, salt, cinnamon, and eggs.
Pipe the strawberry cream filling into each slice of bread and place in the milk mixture, allowing it to sit for 20 seconds per side. Continue with the remaining bread.
Heat a large skillet or griddle over medium heat and liberally brush with melted butter. Cook each slice of French toast until golden brown, about 4 minutes per side.
Serve warm and topped with powdered sugar, additional fresh strawberries, and the strawberry maple syrup.
