When we travel we try to learn a few phrases and bring a phrase book. Knowing please, thank you, where is the toilet, etc can go a long way. It certainly is better received than yelling louder in English. Honestly, why do people do that? Right now my husband and I are learning French. Well, he’s reviewing it and I’m trying to learn it.
Now I know English is very hard to learn, it is such a mish mash of languages from all the influences going back a few thousand years. I’m starting to think French isn’t that far behind in the level of difficulty of learning it. Questions have completely thrown me for a loop! And the proclivity for words having many different meanings that don’t connect. And plurals. Sigh, I learn best by hearing and plurals sound the same as singular! I am determined to get this because we’ll be in France this summer for a couple of weeks. I am going to do my best but I think my phrasebook will be by my side!
I can not wait for the markets and the food. I’ll be cooking up a storm!
I had mentioned a few months ago that my son had asked his friend’s mother to make pulled pork and he asked that I make it some time. Now that I have more time I thought I’d give it a try. To be honest I’ve never had a pulled pork sandwich. But they look delicious.
This is an all day affair so in the morning prepare the dry rub. This can be done the day before as well to let the pork sit overnight. I found an hour to be enough.
In a small bowl mix 4 tablespoons brown sugar, 1 tablespoon of chili powder, 2 tsp cumin, 1 tsp of onion powder, 1 tsp of garlic powder, and some sea salt.
Prep the pork. I got a 2 pound pork shoulder. The connective tissue on the outside needs to be removed prior to cooking. Mix the dry rub well and rub it all over the pork making sure everything is covered.
Chill for an hour at least. Preheat the oven to 300F/150C. Prior to cooking spread some mustard on the pork. I used my homemade mustard which is super easy to make. Then add about 3/4 cup of ale. We used our Irish copper ale we homebrewed.
Cover and slow cook in the oven for about 6 hours. After a couple of hours baste the pork every hour. The goal is to have it falling apart but still moist. Nothing worse than stringy dry meat!
Pull the pork with forks to shred it completely and put it into a pot.
For the BBQ sauce I used the last of the Peach BBQ Sauce I made last year. Time to make another batch! Add enough to coat the meat without it being soupy. While this is warming through pickle red onion in apple cider vinegar.
The onions lend a wonderful brightness to the pork. For the bread I found some local brioche that we warmed up in the microwave. Layer the pork with shredded cheese and the onion.
If you would like add a dollop of sour cream. Because I couldn’t have the bread I had my dish in a bowl with the sour cream. Delicious!
Even though this takes all day it is so worth it. Unfortunately our son had a friend over and it turns out he is vegetarian! So he had a grilled cheese. I promised the next time I’ll do a vegetarian meal for him. But given his age the grilled cheese hit the spot. 🙂