Yep, it’s the beginning of September. But most importantly, it’s still summer. So, until the sun goes down on September 22nd, we’re on SUMMERTIME. *Checks non-existent watch* The thing about BBQ, though, is there’s never a wrong time of year for it. Or time of day. Especially when it involves pulled pork. Cooking the pulled pork is a lengthy love affair on our end, but ever so worth it. (Y’all are worth it!) We braised the pork for around 3-4 hours with cumin, paprika and apple cider vinegar, then deglazed the pan (adding liquid so all the flavorful stuff at the bottom gets reincorporated!) with bourbon. Don’t worry, the alcohol cooks off! Then we added the rest of the BBQ sauce ingredients, did a little mix-mixy, and prepped and packaged it for you to enjoy. The beauty of it all… is that tonight, all you gotta do is toss it in the oven! We love cooking for you, peeps! Enjoy 🙂
What’s in your bag:
- Cider-braised pulled pork with WECO bourbon BBQ sauce
- Cabot cheddar mac + cheese with crispy bacon + garlic panko
- Shaved cabbage + vegetable slaw
- Sweet chili aioli
- Cream cheese cornbread
What you’ll need from home:
- Sheet tray with aluminum foil
- Saute pan
- Casserole dish
Total prep time: 20 minutes
The Pulled Pork & Mac + Cheese
- Preheat your oven to 350 degrees. Drizzle foil lined sheet tray with a little olive oil.
- Toss the pork on one side of the tray and arrange evenly. Do the same with the mac + cheese, and also sprinkle some garlic panko on top of your mac too.
- Cook for 10 minutes and carefully pull the tray out of the oven. Maneuver the pork around with a fork to ensure even heating!
- Toss back in the oven for 8-10 more minutes. Take it all out when the pulled pork is warmed through and the mac is nice and toasty!
- Pour the slaw in a bowl, add the aioli to your liking, (stay light to start, you don’t wanna overdo it) and mix it up!
- Heat a saute pan over medium heat and toast the corn bread until it reaches a golden brown color.
That’s it! Dinner solved, dinner served. #weareWECO