Compared to me, Jim is kind of a picky eater. His favorite foods include cheeseburgers, macaroni and cheese, spaghetti and meatballs, and chicken pot pie. To his credit, he will try just about anything except sushi and sauerkraut. He just likes what he likes and does not readily depart from it! So I am always delighted when he uses the phrase “Can you put this in your arsenal?” because it’s a bit of a rare occasion in which he likes something so much that he wants me to repeat it. Today was triple crown!
First, I don’t know much about barbecue. It wasn’t one of the flavors I grew up eating, but I have become increasingly intrigued by it because it is classic American cuisine. We didn’t have any barbecue sauce at home, and with all the COVID-19 scares diverting us from grocery stores, I figured I could improvise some. I had made pulled pork for whatever purposes I could come up with (carnitas tacos… Mexican eggs benedict… ramen…) and thought barbecue pulled pork was just what the day needed.
Cheesy potato casserole topped with crunchy bread crumbs was a hot side dish and a creamy balance to the sweet and acidic pulled pork. And to mop up the plate were these buttery biscuits drizzled with honey. I only wish I could have made some jalapeno creamed spinach, though I doubt that would have flied with Jim.
Anyway! I hope you enjoy! And as always, I recommend making a neutral-seasoned meat that can last over a couple of days and be flavored (not cooked) the day you want to eat it.
Basic Pulled Pork Recipe by Baker’s Theory
Can be made 2 days ahead!
Ingredients
1 1/2 lb boneless pork shoulder
2 tsp fine sea salt
1 tsp garlic powder
2 tbsp vegetable oil
2 tbsp lemon or lime juice
1/4 cup water
1 cup chicken broth
Optional additional seasonings…
1/4 tsp cumin
1/2 tsp onion salt
1 tbsp chili powder
1 tbsp instant coffee
1/2 tsp red chili flakes
1 tbsp tomato past
Serves 10
Instructions
Marinade pork with sea salt, garlic powder, vegetable oil, lemon or lime juice, and 1/4 cup of water. If using optional seasonings, add them to this marinade mix. Marinade overnight in refrigerator. Place pork and pour marinade over it into a Dutch oven. Add 1 cup chicken broth. Cover and cook on low for 4 hours. Remove pork from the liquid, discard fat pieces, and shred meat. Dose liquid back over the pork to desired juiciness. You may reserve the extra juice to make rice if desired.
Basic Barbecue Recipe by Baker’s Theory
Ingredients
1/4 cup red wine vinegar
2 tbsp extra virgin olive oil
2 tbsp tomato paste
1 tsp Dusseldorf mustard
3 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp cocoa powder or instant coffee
1/2 tsp sea salt
Dash of red chili flakes
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp paprika
Serves 6-8
Instructions
In a medium-sized, heavy bottomed sauce pot, combine all ingredients with a whisk on medium-high heat until boiling. Reduce heat to medium-low, continuing to whisk for about 15 minutes. The water in the vinegar will need to evaporate so the sauce can thicken. When the sauce has the consistency of a thick syrup, you can add the shredded meat of your choice, approximately 1 1/2 – 2 lbs of shredded meat. Coat the meat in the sauce and serve a la carte or on butter toasted buns!
Buttery Biscuits with Honey by Baker’s Theory
Ingredients
1 cup self-rising flour*
1 tsp baking powder
1/2 tsp salt
4 tbsp softened salted butter
1/3 cup half-and-half
Honey and butter for serving
*If you don’t have self-rising flour, you can use regular all-purpose flour and add use 2 tsp baking powder instead of 1 tsp.
Serves 4
Instructions
Stir together flour, baking powder, and salt with a hand mixer. Add in butter and half and half and mix until coarse crumbs form, about 1 minute. It’s okay if you have large chunks of butter in the dough.
Dump dough out on to a floured surface and press into a flat disk, about 3/4″ thick. Using a biscuit cutter and pushing straight down (do not twist!), cut the biscuits out of the dough and place on a lightly greased baking pan.
Bake at 450 deg F for 12-15 minutes or until golden brown on top, stopping halfway through to brush with butter. You can broil for 1-2 minutes to get the golden color, if desired. Serve warm with drizzled honey and butter.
Cheesy Potato Casserole by Baker’s Theory
Ingredients
1 30 oz bag frozen shredded potatoes, thawed
1 cup half and half
2/3 cup shredded cheddar cheese
1/2 cup shaved Parmesan cheese
1 cup chicken broth
1/2 cup melted butter
1/2 tsp black pepper
1 tsp fine sea salt
1/4 paprika
1/2 tsp garlic powder
For the crunchy topping
3 tbsp panko breadcrumbs
1 tbsp butter
1/4 tsp Italian seasoning
Pinch of salt
Olive oil for drizzling
Serves 12
Instructions
Combine potatoes, half and half, chicken broth, cheeses, and melted butter. Add pepper, sea salt, paprika, and garlic powder directly to the melted butter. Combine with a rubber spatula until well mixed. Distribute potatoes into a greased 9″ x 13″ baking pan.
In a small frying pan, melt 1 tbsp of butter on medium-low heat and add breadcrumbs, Italian seasoning, and salt, stirring constantly until breadcrumbs are golden. Spread breadcrumbs over potatoes. Drizzle a little bit of olive oil over the breadcrumbs.
Bake for 45 minutes at 450 F. Allow to cool for 10 minutes before serving.