Friday, May 24, 2013

The Name Says it All

Recipe names can get very creative at times. Sometimes, they are simply a listing of every main ingredient in the dish. Other times, the names are a little more quirky.

Take, for instance...

Double Meat Dudewich


1 boneless pork shoulder roast (about 2 1/2 lb), trimmed
2 cups barbecue sauce
1/2 cup lager beer, or beef broth
1 teaspoon seasoned salt
1 teaspoon garlic-pepper blend
1/2 teaspoon ground mustard
1 package (14 to 16 ounces) beef smoked sausage rings, cut into 1/2 inch slices
1 package (14 oz) coleslaw mix
1/2 cup coleslaw dressing
Dill pickle chips
6 onion buns, split


Place pork in 3 1/2 to 4 quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer (or beef broth), seasoned salt, garlic-pepper blend, and ground mustard. Pour over roast. Cover; cook on high setting 4 to 5 hours, or low setting 8 to 10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid.

When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining 1 cup barbecue sauce, and the shredded pork.

In 10-inch skillet over medium heat, cook sausage slices until heated through, and crisp around edges.

In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.

Makes 6 sandwiches.

Source: Betty Crocker website. You can find it here.

Notes: I like coleslaw on my pulled pork sandwiches, but this time I opted to serve my coleslaw on the side. It would be great either way. This is a surprising combination of flavors, but it works. These were tasty (but it is probably better not to check out the nutrition information on the Betty Crocker website. 920 calories per sandwich! Yikes! So, you can't eat these every day, that's for sure).

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