I think Ricciardo's style really exemplifies much of what I love about this race. The feel of this race is so un-stuffy and is just about the excitement of racing, the joy of fast cars, and a really fun atmosphere. COTA is a great track, built with F1 in mind, awesome hill rise on the first corner, epic esses, and in a place with changeable weather and plenty of race fans. What more could you ask for?
As I mentioned in my last post it was so hard to choose what to make for this race. I eventually closed my eyes and thought about some of my favorite food memories, with family, at get-togethers, childhood memories. This meal is a combination of all those things. The crowning achievement though is a recipe for killer pulled pork. So without further ado, I share with you today my brother-in-law's Pulled Pork. I'm pretty sure I got his permission to post this. Though... come to think of it I'm not so sure, I hope I don't get disowned. Even so, it would be worth it. The secret to the deliciousness is the Carolina sauce. I didn't know it until I got my hands on the recipe, but I'm pretty sure it has something to do with the stick o' butter.
I served the Pulled Pork on buttery dinner rolls for some excellent hand-held sliders. Along side I made Smoky Bacon Mac and Cheese from the geniuses behind Home Room restaurant in Oakland (an ALL mac and cheese themed restaurant) and Tangy Cabbage and Collard Slaw (also with bacon...) To wash it all down we had a house favorite cocktail, Rye and Ginger. And, since no meal is complete without dessert, we finished it all off with Banana Cream Pie (in a jar).
Some fair warnings on the following recipes, the Carolina sauce and the pork shoulder both need overnight rest time, so make sure to prep for making this recipe in advance. The pork also cooks for 7 hours so you'll want to get it in the oven in the morning if you want to be eating at a reasonable hour. All that time and prep is sooooo worth it. The tender falling apart meat and the melded tangy and rich flavors of the sauce make you glad you just made enough food to feed an army.
Pulled Pork Recipe
From: Brother-in-law extraordinaire John
2 tablespoon chile powder
2 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons kosher salt
2 teaspoon freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup brown sugar
1 pork shoulder roast (also called pork butt) approx 7lbs
4 onions, cut into halves
2 1/2 cups of John's Carolina Sauce
Good-quality rolls, for serving
Rub the spice mixture all over the pork shoulder
Wrap the pork in plastic wrap and refrigerate overnight
Place pork roast atop onion halves in a Dutch oven or similar large pot
Cook in oven at 300 degrees for 7 hours
Remove onion halves
Add Carolina Sauce (see recipe below) to pan sauce, and shred pork
Makes about 8 cups
4 cups prepared yellow mustard
1 cup brown sugar
3 cups cider vinegar
1 cup water
1/2 cup chili powder
2 tablespoons black pepper
2 tablespoons cayenne
1 tablespoon soy sauce
1 stick o' butter
Mix all except soy & butter
Simmer 30 minutes, stirring occasionally
Stir in remaining ingredients and simmer for 10 more minutes
Stores well in the fridge due to high acid content from the vinegar, great on sandwiches, grilled chicken, and phenomenal on pulled pork.
Put it all together:
Serve the pulled pork on ciabbata, french rolls, or if you are over-ambitious like me, buttery cafeteria-style rolls from scratch, from yet another stolen, errr borrowed, recipe (below).
Top with slaw or just as is. On that note: If you want a slaw for your pulled pork sandwiches I would recommend a simple sliced cabbage, bell pepper, olive oil and lime blend (maybe some green onion and tomatoes if they are in season). If, on the other hand you want tangy, crunchy, goodness to eat along side your pulled pork sliders and mac n cheese, then this Tangy Cabbage and Collard Slaw is for you.
Cafeteria Lady Rolls
From: My husband's co-worker's husband Gary
4 cups flour
2 tablespoons yeast
1 tablespoon salt
3 tablespoons sugar
1/2 cup melted shortening (or butter)
1 3/4 cup warm milk
1. Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. This step is unnecessary if you are using instant yeast - in that case, mix the yeast directly into the dry ingredients. Make sure to stir the yeast and sugar in before adding salt.
2. Have dry ingredients ready and add to milk. Slowly mix on medium speed until the dough no longer sticks to the side of the bowl.
3. Place dough in a well-greased bowl and let rise until doubled in bulk (approximately 45 minutes - 1 hour).
4. Stir down and form into rolls (note that dough is sticky) and let them rise again.
5. Bake at 425º F until brown and brush with butter while hot. 10-12 minutes.
Ferrari's contribution to the U.S. GP Art portfolio: