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Something old, something new

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While I was going through my cupboards the other day, I noticed I still had some molasses hidden behind that cylindrical box of oatmeal that's been up there just as long.(You know what I'm talking about, admit it). Although I knew that it would still be good, even after two years, I glanced it over nonetheless. Yup! Still good. Now before you start chastising me, remember that molasses, along with honey, stays edible for so long because of its sugar content. The sucrose inhibits bacterial growth. I don't want to tell everyone to be as cheap as I am, but I can't help it, it's the Yankee in me. Now what to do with it...? Got it! One of the messiest, delectable and comforting summer foods imaginable: pulled pork. Never heard of a pulled pork recipe using molasses? Then why don't we just call it -

Yanked pulled pork

  • 1 can (14 1/2 oz.) diced tomatoes (with jalapenos if desired)
  • 2 can (16 oz.) tomato sauce
  • 1/4 c. molasses
  • 3/4 c. brown sugar
  • 1 c. ketchup
  • 1 t. hot pepper sauce
  • 1 c. cider vinegar
  • 1 bone-in pork butt or shoulder roast (about 6 lbs.)
  • Roasting bag, or just use large pan with lid if desired
  • 12 rolls of your choice

Heat oven to 350 degrees F. In medium-sized saucepan, combine tomatoes (undrained), tomato sauce, molasses, brown sugar, vinegar, ketchup and hot pepper sauce. Bring to a boil, reduce heat to medium and simmer for 10 minutes; remove. Trim pork of excess fat if desired (you won't catch me trimming it!). Place pork in a large roasting bag. Remove 1 c. sauce and set aside remaining sauce. Pour sauce over pork and seal bag tightly. Place pork bag in a large baking pan and bake for 3 hours. Feel free to place this pork in your barbecue grill as well. Remove from oven; carefully open bag. Let stand for 30 minutes or until cool enough to handle. Using forks or your hands, pull meat into shreds, discarding the fat if desired. Place in large bowl or pan (or the same pan you just used) and stir in the remaining sauce and serve on buns.

Want to add a little sweet crunch? In a large bowl, combine 1/2 c. mayo, 1/2 c. milk, 1/3 c. sugar, 2 T. any vinegar, 1/2 t. salt and a pinch of celery seeds if desired. Mix all well and stir into 1 (16 oz.) pkg. coleslaw mix. It's just that simple!

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