On Halloween this year, my friends and I decided to have a laid back night in. We planned on posting up at Paul and Amara’s house to pass out candy to the kids, and Marcella would to bring over dinner for us all. I always enjoy a home cooked meal, but I didn’t expect to be obsessed with what she brought for us to eat. She “whipped up” pulled pork sandwiches with an apple coleslaw, and a whiskey fig spread. Oh. My. GAWD. I mean, it was so good, it should be illegal. I’m not joking. This isn’t funny. I’m being very serious. You NEED these recipes.
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 2 tablespoon dry mustard
- 1 tablespoons coarse salt
- 1 3 lb pork roast, shoulder or butt
In Ashland, we have been recently blessed with one damn fine butcher; Boulton & Son. This shop is not only stunningly set up with so many delicious items and ultra-local products, but the help is second to none. The boys behind that counter canâ€™t wait to share their knowledge and know-how, and they’ll even let you have a taste or two. Seriously, if you need meat, this is your place. For those not in Ashland, take the time to seek out your local butcher; you wonâ€™t regret it!
Place all items for the run together and mix. Feel free to add and delete or change items to suit your personal tastes! Take ingredients and get in a get a little friendly with your pork, give it a nice rub down. For added flavor you can put the pork in the fridge to let it get acquainted with the rub overnight. If you donâ€™t have time, donâ€™t stress, place the pork in a roasting pan and throw it in the oven at 300 degrees F for 6 hours. For an 8 or 9-hour time turn the oven to 250.
Fig Whiskey Spread
Dice one onion and place around pork along with about 20 figs to bake with the pork. When the pork is done take all the figs and onion and place in a blender along with all the juices from the pork and puree. Add whiskey (or beef stock) as needed until the ingredients create a thick spread.
Apple Cider Barbecue Sauce
- 1 1/2 cups apple cider
- 1/2 cup brown mustard
- 1/4 cup molasses
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 4 garlic cloves, smashed
- 1 teaspoon salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
Let all ingredients simmer together for 10 minutes or until the sugar has completely dissolved. Once the pork is done remove from oven and let cool until you can handle it, then with two forks begin shredding and add to sauce.
Crisp Apple Coleslaw
- One head of cabbage shredded
- 2 apples cut into match sticks- see photo
- The juice on one lemon or lime
- Two tablespoons honey or sugar
- 1/4 cup mayonnaise
- Salt and Pepper to taste
Mix all together and serve along side the pork with buns and spread! Delish!!
Sounds incredible, right? I’m quite the pulled pork enthusiast, and typically order it if I find it on a menu, and hers is by far the best I’ve ever had. The spread, the apple slaw, and her pulled pork recipes combined make for a perfect storm of a comfort food experience.
Oh, here’s a picture Marcella took of me after I had my first bite:
post by Amanda
recipe and pictures by Marcella Rose