I'm on the monthly post schedule these days... We have several major transitions approaching, so blogging has definitely taken a back seat. I am hoping to get back into the normal groove that I attempted to revive once we get a few things settled. For now, enjoy April's monthly recipe: Pulled Pork on Homemade Buns.
Hamburger Buns - adapted from Taste of Home
I've tried my hand at several pulled pork recipes, majority of them involving my beloved slow cooker. This one takes a different approach, with a different cut of meat. Any guesses where the recipe is from? Of course, none other than America's Test Kitchen! I have had the recipe card from an old Cook's Country issue tucked away in my recipe binder for several years, and finally got around to trying it out. The results: delicious! The meat has so much flavor and turns out plenty tender. I'm also sharing an added bonus of a homemade hamburger bun recipe, retrieved from the Taste of Home website. Enjoy!
Indoor Pulled Pork - from Cook's Country Magazine
Ingredients:
1 t. Chili powder
1 t. Paprika
1 t. Garlic powder
1/4 t. Salt
1/2 t. Pepper
2 pork tenderloins (about 2 lbs total), cut into 1" slices
1 T. Vegetable oil
1/2 c. Chicken broth
1/2 c. Barbecue sauce (Sweet Baby Ray's is our choice!)
3 T. Cider vinegar
Directions:
1. Combine spices in a small bowl. Pat the pork dry with paper towels and sprinkle spice mixture over it evenly.
2. Heat oil in a large skillet over medium-high heat until just smoking, Add pork and cook until well browned, 4 to 5 minutes per side. Transfer to a large bowl and tent with foil. Let it rest for 5 minutes before shredding into bite-sized pieces.
3. While the pork is resting, add broth barbecue sauce, and vinegar to the empty skillet, scraping up any browned bits. Simmer over medium-low heat until the sauce has thickened, about 3 minute. Stir in the shredded meat and cook until heated through, about 2 minutes. Season with additional salt and pepper as needed.
Serve with pickles or coleslaw!
Ingredients:
2 T. Active dry yeast
1 c. + 2 T. Warm water (110-115 degrees)
1/3 c. Vegetable oil
1/4 c. Sugar
1 egg
1 t. Salt
3 to 3 1/2 c. All-purpose flour
Directions:
1. In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Add oil and sugar and let sit for 5 minutes. With the mixer on low speed, Add the egg, salt, and 3 cups of flour.
2. Increase speed to medium-high and knead for 3 to 5 minutes, until dough is smooth and elastic. Add remaining flour, 1 tablespoon at a time, if the dough is very sticky.
3. Turn dough out on a lightly floured surface and shape into a smooth ball. Divide into 12 equal pieces and shape each piece into a ball. Place 3 inches apart on an ungreased baking sheet. Cover with plastic wrap or a clean towel and let sit at room temperature while the oven preheats, at least 10 minutes.
4. Preheat oven to 425. Remove plastic wrap/towel, and bake for 8-12 minutes, or until golden brown.
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