FanPost

Dear A.K.; A Little Food Porn

For the rest of you, a little disclaimer to make this MMA related:

As many of you(hopefully all of you) know, our friend and fellow maniac A.K. is preparing to whoop some tail on March 19.  I've been salivating every Friday when I wake up, basically wondering when I'm going to get another glimpse inside the mind of a fighter deep in training camp.  In these past few weeks of blogs and comments to them the topic has been arisen of a post fight meal.  I jumped at the chance to provide A.K. with a pulled pork sandwich that he'd never forget.

I've been working for some time now to come up with a BBQ sauce recipe that is pleasing to the palate, and would go well with the perfect cut of meat to make a meal you'll remember.  For what I came up with and what A.K. inspired me to perfect, follow me after the jump.

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That, my fellow maniacs, is a homemade pulled pork sandwich with extra sharp cheddar cheese and avocado on a hoagie roll.  I'll take credit for that food porn, as I took that picture simply to tease A.K. a bit and get him more motivated to open a good old fashioned can of asswhoop.  I'm sure he knows this pulled pork will be much more delicious after feeding some poor soul a more than healthy serving of knuckle sandwiches.

Making the pulled pork is the simple part, the trick is in the BBQ sauce.  I came up with a "Rum Maple BBQ Sauce" and here's the recipe:

Ingredients:
1 - 28 oz. can of crushed tomatoes
1/2 cup PURE maple syrup (If you think you can get away with "pancake syrup" I might actually kill you)
1/2 cup packed brown sugar
5 fresh jalapenos-diced, seeds removed
1 cup white vinegar
1/4 cup worcestershire sauce
1/2 cup Sailor Jerry Spiced Rum (Captain Morgan may work, but once I tried Jerry I won't go back)
Juice of 2 lemons (About 6 tablespoons if you don't ream from fresh)
2 cloves of garlic, minced
2 pinches of sea salt
2 pinches fresh ground pepper

Combine all ingredients in a saucepan and mix well.  Bring to a boil, then reduce heat to a simmer.  Simmer until the mixture is reduced by about one quarter, stirring occasionally.  It should take about 30-45 minutes for the desired thickness.

Note: You have a couple of options to get an even consistency.  Before cooking you can put the jalapeno(and garlic if you don't use a garlic press) into a food processor and chop it small enough to have no chunks in the sauce.  Or you can cook everything down and before taking the sauce off the heat, strain the solids into a blender to chop them and mix them back together.

After simmering, this makes roughly 4 1/2 cups of BBQ sauce.  If you store it in an airtight container it should keep for about two weeks.  If you pressure can it, it will last much longer.

Pulled Pork:

Use your choice of a 3 pound cut of either pork shoulder or butt.  This is all about your preferences, but I prefer the shoulder.

Pour two cups of the BBQ sauce into your crock pot.  Place the pork in the center of the crock pot, then pour one more cup of BBQ sauce over the meat.  Place the lid on your crock pot and set the timer for eight hours on the low setting.  This is almost like a set it and forget it type of meal, except you'll be thinking of this meal all day while you're slaving away at work.

After eight hours you want to pull the pork apart.  Leave it in the crock pot and take two forks to separate the meat into the most manageable pieces you can.  Once it's all broken up, stir it a bit to make sure every piece is slathered in BBQ sauce and then let it sit for about half an hour.

After that half hour, take a healthy serving out of the crock pot and eat it however you want.  I prefer a sandwich with sharp cheddar and avocado, but have also been known to eat pulled pork by itself from a bowl.  No matter how you serve it though, it's delicious and I hope you enjoy it as much as I do.  Until next time, maniacs.


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