Holiday Weekend Feast From The Grill

"Shoestring" Chefs Prep Stuffed Jumbo Shrimp, Pulled Pork And More

(CBS) 

Pulled Pork Three Ways

Pork is the most common meat in the world, and every culture that eats it has a recipe involving long, slow cooking that ends up with the pork in shreds. Whether you're from South Carolina, southern Italy, or Southeast Asia, you know about pulled pork. The only difference is what you flavor the meat with after it cooks, and how you choose to present it. Here is a recipe to serve as an international guide. It includes enough to make eight portions of pulled pork, and enough of three different sauces and accompaniments to flavor all of that pork. It's assumed you'll choose one way, but if you want to make all three, either you'll need three times the amount of pork, or you'll need to cut all of the sauce ingredients down by two-thirds.

Makes 8 servings:

For the pork:
1 boneless pork shoulder, about 5 pounds
1/4 cup Fragrant Chile Rub (see below)
2 tablespoons canola oil
Oil for coating grill grate

Fragrant Chile Rub:
2 tablespoons salt
2 tablespoons paprika
1 tablespoon dark brown sugar
1 tablespoon ground ancho chile
1 to 3 tablespoons chipotle chile, ground
1/2 teaspoon cumin, ground
1/2 teaspoon black pepper

For the Sicilian Bath:
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 tablespoon tomato paste
1 clove garlic, minced
1 teaspoon chopped fresh oregano leaves, or ¼ teaspoon dried oregano
1 teaspoon chopped fresh rosemary leaves, or ¼ teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
8 sub rolls, for serving
2 large onions, cut into ½-inch-thick slices and grilled until tender, halved, for serving

For the South Carolina Vinegar Mop:
3/4 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Tabasco hot pepper sauce
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 hamburger rolls, for serving

For the Pungent Vietnamese Sauce:
1 cup Vietnamese Dipping Sauce (see below)
8 leaves romaine lettuce, for serving
4 radishes, thinly sliced and cut into strips, for serving
1/2 cucumber, peeled, seeded, and cut into thin slices, for serving

Vietnamese Dipping Sauce:
1/4 cup fresh lime juice
1/4 cup Thai fish sauce
1/4 cup water
1 tablespoon rice wine vinegar
1 clove garlic, minced
1 hot chile pepper, such as bird chile, habanero, cayenne, or Scotch bonnet
1/4 cup shredded carrot

Rub the pork all over with the rub.

Roll and tie the pork into a compact bundle, and rub it all over with the 2 tablespoons oil. Set aside for at least 30 minutes or up to 1 hour.
Heat the grill as directed.

Brush the grill grate and coat it with oil.

Put the pork on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 185°F, 3 to 4 hours. If your grill has a temperature gauge, it should stay at around 350°F.

If you are using charcoal or wood, you will have to replenish the coals or wood every hour.

While the pork is cooking, make one of the sauces by combining the ingredients in a bowl, set aside.

Remove the pork to a cutting board, using tongs and a spatula for support, cover with foil, and let rest for at least 15 minutes.

Untie and cut the meat into 1 ½-inch-thick slices.

Pull the slices apart with your fingers or 2 forks into shreds, discarding large pockets of fat as you proceed.

Mix the pulled pork with one of the sauces.

Serve South Carolina pulled pork on hamburger rolls.

Serve Vietnamese pulled pork wrapped in lettuce leaves with slivers of radish and cucumber.

Serve Sicilian pulled pork on sub rolls topped with grilled onions.

Grilled Fruit Skewers with Honey Mustard

You're probably familiar with the sweet-and-sour contrast of honey mustard on chicken or pork. It's great on grilled fruit, too. Here, it's brushed on wedges of skewered peaches, plums, and blood oranges. A Mediterranean citrus, blood oranges have ruby or ruby-flecked flesh and a full orange flavor laced with plum or raspberry aromas. Serve these kebabs with grilled pork, chicken, or fish, such as Sicilian Pulled Pork, Tuscan Roasted Chicken Stuffed with Fragrant Greens or Saffron-Citrus Salmon Steaks with Basil Oil.

Makes 8 servings - 2 skewers per serving

2/3 cup honey, preferably orange blossom
6 tablespoons coarse Dijon mustard
2 tablespoons orange juice
1/2 teaspoon grated nutmeg
4 small just-ripe freestone peaches
4 small just-rip plums
4 blood oranges, peeled and sectioned
Oil for coating grill grate

If using wooden skewers, soak them in water for 20 minutes.

Heat the grill to medium-high heat.

Combine the honey, mustard, orange juice, and nutmeg in a small bowl. Set aside.

Halve the peaches and plums from the stem end to the blossom end and twist to separate the halves. Remove and discard the pits.

Cut the halved fruit into wedges about one (1) inch thick at the wide end.
Arrange the peaches, orange sections, and plums on the skewers.

Brush the mustard glaze generously over the fruit, reserving some to brush on after grilling.

Brush the grill grate and coat it with oil.

Put the skewers on the grill and cook until nicely grill-marked, 3 to 4 minutes per side. Brush with the remaining glaze and serve warm, using a wide spatula to lift them from the grill.

So, how did Andrew and David do with their $80 budget?!

1ST COURSE
colossal shrimp $24.95
grape tomatoes $5.98
fresh basil $1.99
garlic .39
pine nuts $3.75
parmesan cheese $2.24

2ND COURSE
pork shoulder $10.95
paprika .79
ancho chile .99
chipotle chile $1.19
cumin .95
lemon juice .75
tomato paste .89
oregano $1.49
rosemary $1.49
parsley $1.49
sub rolls $4.99
onions .80

3RD COURSE
honey $2.19
Dijon mustard $1.49
orange juice $0.75
nutmeg $0.99
peaches $2.98
plums $2.39
blood oranges $1.96

FINAL COST: $78.82

[fishes313]

the dog book is:

Eco Dog: Healthy Living for Your Pet

it is by Chronicle Books

[sally7dee]

I did not get the name of the book for the dogtreat section. Does anyone have the name? Thank you.

[fishes313]

The dog story is not posted yet. You can check out the book at www.chroniclebooks.com. It is also available through amazon.com and barnesandnoble.com

[madelm3]

Was trying to get the recipes for the dog food and dog treats. Could not find the story.

Thanks
Marcia Adelman

I''ll bring the wine, you supply the food! Yummy!