Slow cooker Pulled pork + Homemade maple BBQ Sauce + yummy left over ideas

Hey Steemies!!

Yeah I know, got lazy on the posting again but I'll make it worth it for you...it's still cold out and not much picture time but here I am now and I needed something to warm the soul! On one of my last posts, I mentioned something about pulled pork and vanished, I thought I would share my results with you today. I needed some time to try all kinds of things and put it all in one post. This is great to make on Sunday(or your day off) if you are on the go and benefit from having tasty meals fast for a few days if you are like me and don't like eating the same thing too many meals in a row.

I don't cook roasts or even eat much pork because I'm allergic to it a little bit, worth it but I really have to find some soy-free pork for next time but Hive account@silvergingerman sure enjoyed it (I did too while it lasted!) I went with a recipe written by someone else I didn't feel it was necessary to re-invent the wheel on something I knew nothing about which proved to be the right move. I would't change a thing to the recipe below, it was spectacular even by itself the cumin and oregano rub really shines thru at takes it to a whole new level. The orange juice gave the meat a sweet tender juicy melt in your mouth texture even as left overs. I kept the juice/fat/gelatin left behind in the refrigerator to re-fry the meat for new dishes and since I believe in using as much as we can, we even kept the carcass to make split pea soup(it was also delicious by the way).

https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/?fbclid=IwAR0NwtaUCAVT1U7QYDgYH9XCmz548vwouycbggzf3ioQIU1sbD3OcsylDFY

What goes best with pulled pork? Homemade MAPLE BBQ sauce!!!😍😍😍 Now I had to re-invent the wheel for that one, this is my own recipe and it went really well with the cumin from the pork. If you are making this for something else that isn't rolled in the savory spice, I would suggest you add it to the sauce.

I kept most of the sauce in the pot but the recipe makes about
3 jars.

HOME MADE MAPLE BBQ SAUCE

1 Can of diced tomatoes
1 Can(small) of tomato paste
1/2 cup onion
1 celery branch
2-3 purple garlic clove (white garlic, use a quarter of the whole garlic)

Liquifie in blender or food processor until smooth puree, dump in medium to large pot. Add:

1 Cup molasses
1 Cup maple syrup
3/4 Cup apple cider vinegar
1/4 cup of coffee whiskey or 1/4 cup of coffee
2 Tsp dry mustard
1 Tsp smoked paprika
2 Tsp worchestershire
3 Tbs dry oregano
2 Tbs onion powder

Allow to simmer covered on low until desired thickness (about 1 hour).

• NOTE: This isn't meant to be preserved and it makes a lot of sauce but the smell might attract your neighbors! Sharing is caring! Best to eat within the week (you will see tinny bubbles and it will start to ferment when it goes bad, you will know by smelling it). Worry not, I have plenty of uses for you that is sure to leave you drooling for more.

First on the list, who doesn't like pulled pork SAMICHES! I used a smoked Gouda for cheese and made a very simple salad with red onions, leaf lettuce, green onions, avocado and sour cream to contrast the bbq sauce. To eat as left overs, in a non-stick pan re-heat the meat in a few scoops of the juice/gelatine mixture on medium heat, allow it to heat up and stir. Once fully heated, add the desired amount of bbq sauce and allow it to heat up but be careful, the sugar in the sauce will caramelize fast. Load onto you favorite bun and top with the salad. BON APETIT!

With all that cumin goodness, I decided on a Mexican inspired pulled pork quesadilla and made a few fajitas style vegetables with onions, red & yellow peppers and spices listed below. It is best to use a cast iron pan to get the nice caramelized outside. I like my vegetables crispy on the inside, if you have picky eaters or are one yourself, cook them a bit longer to your desired tenderness. Only cut the vegetables you need for the amounts of quesadillas you will be making as these are just suggestions for left overs.

SPICES

Onion powder
Celery salt
Smoked paprika (It has to be smoked for best results)
chili powder
ground cumin
salt

For the pork, I re-fried using the same method as the sandwiches. In a large cast iron frying pan(I just rinse the one for the veggies) with a light spray of cooking oil, lay a tortilla flat (off the heat) , on half of the tortilla add a layer of cheese, layer the pork and the seasoned veggies, top with more cheesy goodness and avocado and green onions. Fold over and heat on medium heat. This could also be baked in the oven for a healthier option but it's easier to flip and much tastier fried. Once cooked on the one side, flip over and crisp the other side. Cut into 4 pieces and serve with sour cream.

Other ideas to use the bbq sauce would be great with fall off the bone bbq pork ribs or oven baked chicken or even a homemade bbq chicken pizza with some peppers, red onions.

Cheers my friends! X🐞X