Football season continues, and I continue to be enthralled in watching as many games as possible, every Sunday. I watch Thursday and Monday night as well, but Sunday has me hooked for hours. Thanks to my dear friend, Alwin, who invited me to join his family's fantasy league, I have not stopped obsessing over the entire season since week 1. It's a bit' addictive for anyone that loves sports and has a competitive side to them (me!). Anyhow, football requires tasty snacks and meals on those long, hard days of cheering and praying. You may not have time to squeeze this recipe in for tonight's Thursday game, Eagles vs Giants, but you should surely try it out on Sunday, or keep it in your back pocket for your Super Bowl bash. The best part about this is that you serve the sliders with a light beer (in a frozen mug) with a few drops of olive juice and 3-4 olives. This is called a Foggy Moose and it's delish for anyone that enjoys a Miller, Coors, or Bud on any given Sunday. Now, you are all set for the game. Go Birds! xo RCN
The pork recipe originated from Food Network, but I made a few changes. Link HERE to original recipe. See my version below pics.
Ingredients:
3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and fresh ground pepper
1 3-4 pound boneless pork shoulder or butt, trimmed of fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar
3/4 cup water
Barbecue sauce
2 small onions
Dill pickle chips
Directions:
Combine brown sugar, paprika, cumin, 2 teaspoons salt, 1/2 teaspoon pepper in small bowl. Rub mixture all over entire pork butt. Chop 2 small onions in large chunks, about 4-5 slices each.
Heat vegetable oil in large pan, cook and brown pork on all sides (only for about 5 minutes total). Remove pork and place on plate. Whisk in 3/4 cup water into the drippings in pan, then transfer liquid to slow cooker. Add the vinegar and 2 cups of water to the so cooker and whisk to combine. Add 1 of the chopped onions and a few squirts of barbecue sauce into slow cooker. Place pork on top of onions and into slow cooker. Add a few more squirts of barbecue sauce and the last chopped onion. Cook on low for 7.5-8 hours.
Remove pork from the slow cooker after the 7.5-8 hours. Shred pork in large bowl and add salt and vinegar to taste. Serve with slider buns, pickle chips, and barbecue sauce. Coleslaw would taste grand, in lieu of pickles. However, I did not include slaw in my recipe and went for the pickles instead. Top with a team spirit toothpick and serve for the next football game.