Over the weekend I made quite a few things on the smoker, but the bride and I tend to get really crazy with pulled pork recipes, and tonight is no exception!
Last week, the bride came home with some slider buns from a local baker. I'm not a big slider guy, but we found a use for them tonight.
After I got home tonight, I was asked what I wanted for supper since we made so much over the weekend and there are a LOT of leftovers. I suggested tacos, but the bride said she wanted something made with pulled pork. So, I had a few Crown type beverages and got busy in the kitchen.
First order of business was to get some pulled pork reheated, so I dropped a couple of vac packs into a pot of water and let it get going.
Wile that was warming up, I took some butter out of the frig. Dirtsailor, this is from your part of the country and we are in LOVE. I wanted the butter to get soft enough to slice, but not smash when I went at it with a knife. The Tillamook butter was added to the top and bottom of a slider bun and then put into the oven which was set on broil.
While the bread was toasting with the butter on it, I sliced up some cheese. Havarti dill and American were the choices. After the butter was melted I added the cheese to the bread. A dill slice on the top piece and American on the bottom. Then, back into the oven to melt some.
While the cheese was getting comfy on the bread in the oven, I took the PP from the bags and dumped it into a bowl, and then added some of my Buzzard Broth (PP finishing sauce) over the top. I snacked a bit here!
FINALLY, it was time to make the mini sammichs!
Hers were PP only, mine had some REAL mayo on them!
Supper was good here! The heavily buttered bread made for a very different flavor than we usually get from a PP sandwich, the 2 cheeses were also present with the dill only giving a hint of flavor. The finishing sauce, according to my bride, made it all come together!
Now, I'm trying to convince myself that I need to go in and bottle up the pan of Buzzard Broth I made instead of going to bed!
UGH, I'm stuffed!
Last week, the bride came home with some slider buns from a local baker. I'm not a big slider guy, but we found a use for them tonight.
After I got home tonight, I was asked what I wanted for supper since we made so much over the weekend and there are a LOT of leftovers. I suggested tacos, but the bride said she wanted something made with pulled pork. So, I had a few Crown type beverages and got busy in the kitchen.
First order of business was to get some pulled pork reheated, so I dropped a couple of vac packs into a pot of water and let it get going.
Wile that was warming up, I took some butter out of the frig. Dirtsailor, this is from your part of the country and we are in LOVE. I wanted the butter to get soft enough to slice, but not smash when I went at it with a knife. The Tillamook butter was added to the top and bottom of a slider bun and then put into the oven which was set on broil.
While the bread was toasting with the butter on it, I sliced up some cheese. Havarti dill and American were the choices. After the butter was melted I added the cheese to the bread. A dill slice on the top piece and American on the bottom. Then, back into the oven to melt some.
While the cheese was getting comfy on the bread in the oven, I took the PP from the bags and dumped it into a bowl, and then added some of my Buzzard Broth (PP finishing sauce) over the top. I snacked a bit here!
FINALLY, it was time to make the mini sammichs!
Hers were PP only, mine had some REAL mayo on them!
Supper was good here! The heavily buttered bread made for a very different flavor than we usually get from a PP sandwich, the 2 cheeses were also present with the dill only giving a hint of flavor. The finishing sauce, according to my bride, made it all come together!
Now, I'm trying to convince myself that I need to go in and bottle up the pan of Buzzard Broth I made instead of going to bed!
UGH, I'm stuffed!
