Football Sunday Grub

Just like Deb of Smitten Kitchen fame, on Sundays in autumn I strive to be a Good Football Wife by cooking up something appropriately manly for game time.

Today I think I hit the nail on the head (or kicked the ball through the uprights?) by serving shredded BBQ pork tacos with cole slaw and pear-apple pie.

Inspiration came from our family friend Rhonda, who made the shredded BBQ pork for dinner one night during a recent canning weekend, and once I tasted it I just knew it was a top candidate for football Sunday supper. Half of its appeal is how SIMPLE it is, the other half is how DELICIOUS it is. Rhonda serves hers on soft sesame seed buns with mayonnaise and BBQ sauce and a side of cole slaw. We like ours on corn tortillas with pepper jack cheese & a wedge of lime. The side of slaw is not an option.

Shredded BBQ Pork
1. Layer the bottom of a crock pot with 2 stalks chopped celery and 1/2 chopped onion.*
2. Take 1 pork roast (I think mine was approx. 3lbs.), rinse with water, pat dry, and sprinkle liberally with salt & pepper before placing it in the crock pot over the veggies.
3. Pour about 1/2 bottle BBQ sauce on top of the pork (don't add any more liquid than this).
4. Put the lid on and cook on low for 5-6 hours.
5. Pull out the pork, which should be cooked through at this point, place in a large bowl, and shred the meat with forks. I promise you it wants to be shredded and will almost do the work for you.
6. Spoon out the thick & savory liquid from the crock pot and slowly add it to the shredded pork. The goal is to have a moist but not soupy consistency.
7. If there is any liquid left over, set it aside in case you need to add more at serving time. Put the shredded pork back in the crock pot to keep warm (but not cooking) until ready to serve.

*If you like it spicy, add a few slices of pickled jalapeno, diced, to the mix.

Enjoy. And Go Giants! (thank you for your victory tonight - the McKenna clan will sleep better with a win under our belts)