Loaves and Dishes

Wendi Spraker

“Dad! I’m hungry!” “Nice to meet you hungry”. “Dad, I’m serious!” “I thought you were hungry?” “Are you kidding?” “No, I’m Dad”. Does that remind you of your dad? It reminds me of mine. If you can’t count on your dad for corny jokes, what can you count on him for?

Dad’s aren’t always corny though. In a recent article I read about a man who supported his wife’s decision to ‘co-sleep’ with their children, he said, “I do not hate any part of what makes my wife the mother that she is. I would never degrade or disregard anything that she feels like doing for my children. Do I have to squeeze into a small corner of the bed sometimes? Yeah? But my God, how beautiful does she look holding my children? Making them feel loved and safe?”

If that doesn’t make you think, “What a great dad,” his final quote might. “I just want to say that I am proud of the decisions my wife makes as a mom and I support every single one of them. I would never want to rob her of this time she has or these seasons that are in reality too short to not enjoy. Please respect your wives as mothers.”

So, to that dad (Mr. David Brinkley – not the one from the news) and to all of the others, I say ‘Happy Father’s Day’ by sharing a favorite recipe for Crockpot Lexington Style Pulled Pork Barbecue. It feeds a crowd and is simple (although it is a number of ingredients). You can give dad a break from the grill on Father’s Day and feed him something that all the dad’s in my family agree is good stuff!

I hope you will drop me a line at wendi@loavesanddishes.net and let me know what you plan to fix for Father’s Day or, you can always stop by my website at www.loavesanddishes.net to see what’s cooking. For the summer, you will catch me every Thursday night at 7pm at The Arts Place of Stokes for the Danbury Songwriters Concerts series where I am providing the door prize each week!

As we approach Father’s Day, it is important to remember that the most important thing that any father can do for his children is to love their mother. If you have been lucky enough to have a dad (corny or not) who loved your mother, you can count yourself lucky. I hope you’ll remember him on Sunday.

Crockpot Lexington Style Pulled Pork Barbecue

1 5-7 lb Boston Butt Roast

2 Vidalia Onions cut into quarters

2 heads of garlic cut in half across the equator no need to remove the papery covering

3 Bay Leaves

2 Tbs Olive Oil

1 Tbs Dark Brown Sugar

2 Tbs Smoked Paprika

1 Tsp Kosher Salt

1 Tsp ground black pepper

1 ½ Tsp liquid smoke

1 ½ Cup Apple Cider Vinegar

½ Cup White Vinegar

½ Cup Ketchup

⅔ Cup Worcestershire Sauce

2 tsp red pepper flakes

1 Tbs Sriracha Hot Sauce

2 tsp white granulated sugar

3 tsp dijon mustard

1 tsp granulated garlic powder

½ tsp cayenne pepper

Place onions, garlic heads and bay leaves in the bottom of a 5-6 quart crockpot.

Mix the Olive Oil, brown sugar, paprika, salt, pepper and liquid smoke together and rub over the surface of the Boston Butt Roast.

Lay the oiled boston butt with the fattest side facing up on top of the quartered onions, garlic heads and bay leaves.

Mix together the vinegar, ketchup, worcestershire sauce, red pepper, sriracha, sugar, dijon, garlic powder, cayenne pepper. Reserve half of this mixture and place in the refrigerator and gently pour the other half over the boston butt roast into the crockpot.

Set crockpot on low, place the lid securely on top and allow Butt Roast to cook for at least 10 hours. When the meat easily pulls away from the bone it is ready (could take up to 16 hours depending on your crockpot).

When meat pulls easily away from the bone, remove the roast from the crockpot and shred using two forks or your fingers. Discard any skin and whole fat pieces.

Strain the liquid from the crockpot and discard the onion pieces, garlic and bay leaves. Reserve the cooking liquid.

Place the shredded pork back into the crockpot and gently stir in the reserved liquid but be careful not to tear up the meat too much (so that it doesn’t become mushy).

Allow the meat to rest for 20 minutes (to allow time for the liquid to reabsorb).

Serve on slider buns, regular buns or on a plate with bbq slaw or white slaw, corn on the cob and hush puppies. Make sure to serve with the dipping sauce you reserved in step 4.


Wendi Spraker