Reheating time: 10-15 minutes
Okay this might have to replace BBQ day entirely. I had to stop myself from eating a third pulled pork sandwich. It’s so hard when I’m surrounded by all these talented, beautiful people every day who are cooking such amazing eats. I blame it on “quality control”. Gotta make sure they are following the recipes! Sometimes I work from home, and I’ll have WECO delivered to my house just cause “I gotta make sure it’s good”. That’s just an excuse to eat WECO every day. Why wouldn’t you? It’s the best. I may be biased, but for real, tonight’s dinner is pretty kickass. Pulled pork sandwiches are like, obviously, the best thing ever. But ours are next level. You’ll see. Try not to drink the sauce. What else?!?! MAC AND CHEESE! The best kind, with cabot cheddar and crispy bacon. Oh- also, I’ve been eating a lot of salads lately, and this dressing tonight is my new favorite for baby kale, spring radishes, and big gem lettuces. It’s a winner. Preheat your oven to 375, unpack your goodies, pour yourself a DRAAAANK, and get ready to…
GET IN THERE!
For the pork:
You’ve preheated your oven to 375F, which is the hardest part. Now, you just need to put everything in there, and wait for it to get hot. Pop the pork into an oven safe vessel, and then into the oven. Set a timer for 10 minutes, and assemble the rest of the team. We got bread + butter pickles, secret sauce, and of course, martin’s buns. I like an untoasted bun for my pulled pork sandwiches, but feel free to toast if you’re into that kind of thing. Halfway thru the timer on the pork, stir it up to facilitate faster heating. Once it’s nice and hot, build away! Pickles, pork, and sauce last is my order of operations, but to each, their own. Experiment!
For the mac and cheese:
Scoop into another oven safe vessel (or just put it in the same container as the pork), mix in the garlic panko + bacon, and pop it in the oven. Let the breadcrumbs brown on top, and look for the gooey cheddar to melt all the way. Check it after 15 minutes, if it’s ready, great. If it’s not, pop it back in. Best not to rush these things- patience is important!
For the lovely leaves:
SO easy! Just toss the leaves and shaved radishes in a bowl, lather them up with the tarragon buttermilk vinaigrette, season with salt and loads of fresh cracked black pepper, toss, toss, toss, toss, toss, toss, toss, toss, toss, toss, toss, toss, toss, toss, stop tossing, start tossing again, toss, toss, toss, take a break to drink some water then toss, toss, toss, toss, untoss, toss, toss, toss, go back in time, ok you went too far back, go forward a bit, ok too far forward- go back to when you started tossing the salad- toss, and that’s it!
Aaaaaaaaaaaand that’s all we got!
Enjoy your pulled pork sandos. Take a pic and try to beat the one Cara took last time. You definitely can’t. Whoever posts the sexiest pulled pork sando pic gets…. Something…. Prize TBD. And don’t overtoss the salad, OK?
Dinner is served, and solved. #weareweco #youareweco #weareallweco <3
