Cherry Coke Zero Pulled Pork On Rosemary-Herbed, Sourdough Burger Buns/Sourdough Challah Buns:
Combine 4 cups of Cherry Coke Zero with a tablespoon of liquid smoke seasoning, a tablespoon of blackstrap molasses, and 4 glasses of Chianti into a slow-cooker with a pork tenderloin roast.
1 two-pound tenderloin pork roast, pierced with a knife all over (2" inch long slits). Tuck garlic cloves into the slits.
32 ounces of bold and spicy bbq sauce, added in the last five minutes of cooking time.
Add a couple tablespoons of Greek seasoning (sodium-free) into the marinade.
8 grilled/toasted burger buns
12 chorizo sausages
12 panini bread slices, grilled to wrap around the chorizos
Cook on low heat, covered for 7 hours.
***Serve with Aussie beet relish in a side dish and a huge, raw veggie platter, with fat-free ranch dip. Just in case, boil a dozen organic, chorizos in Guinness beer for thirty minutes and grill them. Check each one with a meat thermometer. ***
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