Recipe: Carolina Pulled Pork (Courtesy of Pampered Chef)
1 tbsp brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp dry mustard
1 tsp salt
1/2 tsp ground black pepper
1 bone-in pork shoulder roast
1 bottle Carolina Mustard Barbecue Sauce
Ingredients (Slaw):
1/3 cup mayonnaise
1 1/2 tbsp cider vinegar
1/4 tsp salt
2 large red apples such as Gala, cored
1 seedless cucumber
Directions:
1. Prepare grill for indirect cooking over medium low heat. For pork, combine brown sugar, paprika, garlic powder, mustard, salt and black pepper. Stir. Rub seasoning mixture onto all sides of pork. Place pork fat-side up on grid of grill. Grill covered 4-6 hours or until pork is falling off the bones.
2. Meanwhile, for slaw, combine mayonnaise, vinegar, and salt in a bowl (we like the classic batter bowl). Thinly slice apples. Cut apples into thin strips. Cut cucumber into julienne strips. Cut strips crosswise into 1 1/2 inc pieces. Pat dry with a paper towel. Add apples and cucumber to dressing into bowl. Mix gently. Cover and refrigerate slaw until ready to use.
3. Transfer pork from grill to a carving board. Trim and discard skin and fat. Pull out and discard bones. Shred pork. Transfer shredded pork to a foil pan.
4. Add barbecue sauce; mix well. Serve pork on warmed buns and top with slaw.
Recipe: Jamaican Jerk Chicken Drumsticks (Courtesy of Pampered Chef)
3-4 limes
1 small onion, quartered
4 garlic cloves, peeled
1 Serrano pepper, stemmed
3 tbsp Jamaican Jerk Rub
3 tbsp olive oil
3 tbsp low-sodium soy sauce
1 tbsp brown sugar
1/2 cup light mayonnaise
8 chicken drumsticks
Directions:
1. For marinade, juice limes to measure 1/4 cup. Combine lime juice, onion, garlic, Serrano pepper, rub, oil, soy sauce, and brown sugar in a food processor. Cover and pump the handle until all ingredients are finely chopped.
2. For dipping sauce, combine 3 tbsp of the marinade and mayonnaise in a prep bowl. Mix well. Cover and refrigerate until ready to use. Place chicken in large resealable plastic bag. Pour remaining marinade into bag. Seal bag and turn to coat. Marinate in the refrigerator for 8hrs.
3. Prepare grill for direct cooking over medium high heat. Remove chicken from marinade. Discard marinade. Place chicken on grid of grill, grill, covered 15-20 minutes or until internal temperature of chicken reaches 165 degrees'F in thickest part and chicken is golden brown on all sides. Remove chicken from grill; serve with dipping sauce.
**If you do not want to use drumsticks, you can use this same recipe with chicken breasts or chicken thighs.
Again, I hope you enjoy these recipes during your last few days of summer!
