Superbowl Recipes – PULLED PORK and WINGS

I usually have ham at my Super Bowl parties, and have given lots of left over recipes after each posting, but this year the usual fall sales just didn’t happen, and I thought maybe it was time I got out of my rut.  For casual gatherings that involve eating, and not regular seating, when I want to serve a roast, I’ve always relied on a ham or a turkey, rather than other meats. They’re simpler to cook and carve, don’t require sauces or gravies, stay tasty even when done ahead and served at room temperature and can be served on bread as easily as a plate. Now, since I didn’t get a ham ahead and it seems a bit soon after Christmas to bring another turkey into the house, I’ve been considering other options.

I still want to serve a roast because they offer the most efficient and economic solution to the problem of serving a large group. Basically, it’s just one main ingredient preferably cooked in the oven, with others singly or combined, on the side. The trouble is that most roasts require consistent carving while serving or, if done in a pot are far too liquid for buffets. Either way it’s awkward. I considered barbequing, but it’s winter, the weather is iffy and that style of cooking is best served as made, not a good choice for an indoor event that controls the schedule. Finally, the light bulb lit and I remembered pulled pork.

It was the perfect answer to the problem. It’s affordable, flavorful, easy to cook, must be done ahead, can be kept warm with a heating element or slow cooker, allows for self serve, can be presented on a plate, roll or taco shell and best of all, any leftovers not only freeze, but are all ready to be packaged. My type of meal!  I began to look for a recipe that was equally uncomplicated but tasty, and after a little testing, came up with one of my own.  I’ve given it below, along with a few suggestions for leftovers.

My other choice for this year’s party is, naturally, wings, but cooked in a way that I think will compliment the flavorings in the pork. Only one dish served should have a barbeque sauce base.  The wing recipe was given me years ago by a neighbor whose children, like my daughter, didn’t like spicy food. I think it originally came from Cuisine Magazine. I’ve included it below as well.

To fill out the menu, I’m going to roast vegetables, maybe add a wild rice and black-eyed pea casserole, make a spinach salad and get loves of Rye and Sourdough breads, crusty rolls, perhaps warm Ciabatta, and tortillas. Dessert, as always, will be strictly finger food- meringues and some traditional biscotti that are good dipped in coffee or milk (but even better dipped in a sweet wine). All the recipes are below.

SLOW COOKER PULLED PORK: Serves 8-10 Directions are given both for slow-cooker and standard oven
You will need a slow cooker or oven-proof pot with a snug fitting lid
(1) 4-5 lb. pork shoulder or Boston butt-this cut may have another name locally—ask butcher
½ cup water or chicken broth
1 large onion sliced
1 Tbs. barbeque spice or rub-optional
1 bottle of your favorite barbeque sauce
Put the onion in the bottom of the slow cooker, or pot, rub the meat with the spice mix if using, pour the water or broth over it, cover and cook on low 10 hrs or in a preheated 300 deg. oven  50 min. per pound, about 3 ¾-4 1/4  hrs. or until meat is falling off the bone tender and a thermometer registers 170 degs.* If using the oven baste a couple of times during cooking. When very tender, remove from heat, allow to cool then place the roast on a carving board or plate.  Drain the cooking liquid, discard fat and if you are using onion, return solids to the pot.  Using 2 forks shred or “pull” the meat apart, removing and discarding the fat as you go. Return the meat to the pot, stir in the bottle of barbeque sauce** and return to the heat to warm through and let the flavors incorporate. Serve warm on plates, bread, buns or tortillas. Recommended topping on rolls is dill pickles.
NOTE:* The standard oven requires about 50 mins per pound. Smaller roasts can coast a bit longer but with larger ones the time difference becomes significant. Actually this dish can’t be too well cooked, but it can dry out and/or burn on the bottom.  The slow-cooker is more forgiving and requires about 2hrs. per pound on low.
NOTE: ** This amount is calculated on this size roast. Smaller ones may need less sauce, larger ones more. The stronger flavored sauces may also need to be diluted with a bit of broth or apple juice. The important thing is that the meat be moist, not “wet” and not overpowered by the flavor of the sauce.

HONEY SPICED WINGS:  4 servings
3 ½ lb wings
1/3  cup oil
2 tsp. garlic powder
3Tbs.honey
2 tsp. cider vinegar
2 tsp. ground cumin
1 tsp. dried thyme

Mix all the ingredients in a bowl Put the chicken in a shallow glass or ceramic pan and pour the marinade over it. Allow to marinate for 2 hrs. turning often. Remove chicken from marinade and roast at 350 deg. for 1 hr. or until juices run clear and wings are golden. Bring marinade to a simmer and use to base chicken frequently. Taste for salt.

SPINACH SALAD; Serves 6 for a side salad
1 bag baby spinach
2 small or 1 large tomato diced
1 small to medium onion in thin slices
Bottled Sweet Vidalia Dressing—I like Ken’s Lite dressing
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ROASTED VEGETABLES:  6 servings
(1/2) a14-16oz bag of frozen whole pearl onions
(1) 10 oz bag frozen whole green beans
(1) 10 oz box of Brussels sprouts
1-2 Tbs oil
ground rosemary
Thaw all the vegetables. Toss each with 1 Tbs.oil in a bowl- use more oil if needed. Spread vegetables in separate sections of a foil lined cookie sheet; sprinkle with rosemary. Bake in a 350 deg. oven until cooked-about 30 min. total. Check often to see if some are done before others and remove them if they are. Can be done a day ahead and refrigerated then warmed before serving. Serve warm or at room temperature.

WILD RICE & BLACK- EYED PEAS:  4-6 servings
1 box White and Wild Rice with seasoning packet
(1) 15 oz. can black-eyed peas-drained, juice reserved
1 cup diced tomatoes- optional
(1) 4 oz can mushroom stems and pieces- drained
Cook  rice according to package directions. Add peas and other options if using. Add just enough of the reserved juice to prevent the dish being dry.  Heat through and serve. Can be made ahead and reheated should be served warm.

MERINGUES: Makes about 3 dozen
2 egg whites
½ cup sugar
2-3 drops cider vinegar
½ tsp. flavor extract
Make sure bowl and beaters are clean and dry or eggs won’t beat. Separate eggs and put whites in a medium sized bowl. Beat whites until soft peaks form. Add cider and continue beating while gradually adding sugar.  When eggs form stiff, glossy peaks, add flavoring and beat to incorporate. Drop by teaspoons unto a waxed paper covered cookie sheet at least 1 inch apart. Bake in a preheated 250 deg. oven for 1hour.Remove from oven. Cool 5 min. and gently remove from paper. Store air-tight for several weeks. I like maple flavoring, other favorites are vanilla and almond, but the choice is yours.

Biscotti: Makes about 2 dozen I had a traditional recipe for these, but can’t find it. This is from The Moosewood Cookbook and is the nearest to the one I had, that I could find.
21/4 cups flour
1 1/2 tsp. baking powder
2 eggs
¼ cup butter
¾  cup sugar
¼  tsp. salt
½ cup slivered almonds toasted and coarsely chopped
1 tsp. vanilla extract
½ tsp. almond extract
2 tsp. zested orange peel
½ tsp. ground nutmeg
Beat the butter and sugar together until light. Add the eggs, extracts and orange peel. Fold in the nuts. Sift the flour, baking powder, salt and nutmeg. Fold in the wet ingredients until the dough is uniform and holds together when pressed. Use floured hands and a spatula to move the dough onto an oiled baking sheet. Shape into a 12x 3 inch log and press down until it is about 14 x4 x 1inch high. Bake in a preheated 350 deg oven for about 20 min. until firm and slightly brown. Put dough on a cutting board and when cool enough, cut into ¾ inch slices. Return to oven and bake about 5 mins. on each side. Cool on a rack. Will keep in an air-tight container for several weeks..