Perfect for Tailgating Meal Stack - September 12, 2005

Ingredients

  • Liquid smoke
  • Garlic, minced
  • Dry mustard
  • Worcestershire sauce
  • Cider vinegar
  • Olive oil
  • Sugar
  • All-purpose flour
  • Soy sauce
  • Ground ginger
  • Corn starch
  • Eggs
  • Vegetable oil
  • Chili powder
  • Brown sugar
  • Eggs
  • Cracked black peppercorns
  • 6-8 lb. pork loin roast
  • 1 pkg. bacon
  • 1 box Jifi cornbread mix
  • 3-4 onions
  • 1 jar tomato based chili sauce
  • 1 can baked beans (opt. side dish)
  • 1 can apple juice
  • Oriental rice (opt. side dish)
  • Kaiser onion buns
  • Cole slaw (deli or homemade)
  • 1 bottle barbecue sauce
  • 12 baking potatoes

How to Start Stackin’:

  1. Prepare the pork roast according to the directions for Meal Stack #1.
  2. After the pork has been shredded (but before the sauce has been ladled on
    top), reserve 4 c. for Meal Stack #2 and 4 c. for Meal Stack #3.
  3. Allow reserves to cool completely and store in the refrigerator 4-5 days
    or in the freezer 3-4 months.

Directions

Meal Stack #1: Crock Pot Old South Pulled Pork on a Bun, German Potato Salad and Baked Beans

  • 1 T. vegetable oil
  • 2 onions, finely chopped
  • 6 cloves garlic, minced
  • 1 T. chili powder
  • 1 t. cracked black peppercorns
  • 1 C. tomato-based chili sauce
  • 1/4 C. packed brown sugar
  • 1/4 C. cider vinegar
  • 1 T. Worcestershire sauce
  • 1 t. liquid smoke
  • 1 can bake beans (opt. side)
  • 1 (6-8 lb.) boneless pork loin roast, trimmed of excess fat, Kaiser onion buns, halved and warmed


  1. In a skillet, heat oil over medium heat. Add onions; cook until soft. Add
    garlic, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.
    Stir to combine; bring to a boil.
  2. Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW
    for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
  3. Transfer pork to a cutting board; pull the meat apart in shreds, using
    two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.


German Potato Salad - Mrs. Higgins

  • 12 cooked potatoes, peeled and cubed
  • 8 slices bacon, cooked crispy
  • 3-5 hard boiled eggs, chopped
  • 2 c. sugar
  • 1 c. vinegar
  • ½ c. all-purpose flour
  • 6 t. onion
  • 1 t. salt


  1. Cook bacon in large skillet.
  2. Add vinegar, sugar, flour to thicken bacon drippings; cook for
    approximately 5 minutes.
  3. Toss together with other ingredients and stir gently.
  4. Garnish with paprika.


    Meal Stack #2: Apple Glazed Shredded Pork


    • 4 c. reserved shredded pork
    • 1 c. apple juice
    • 3 T. soy sauce
    • 1 clove garlic, minced
    • ¼ t. ground ginger
    • 1 ½ t. each cornstarch and water
    • 1 box oriental rice (opt. side)


    1. In a large skillet combine reserved shredded pork and 1 cup water. Bring
      to a simmer. Simmer gently until heated through thoroughly. Remove shredded pork to a warm platter.
    2. To the remaining liquid in the skillet add apple juice, soy sauce, garlic
      and ginger.
    3. Bring to a simmer.
    4. Combine cornstarch and water, stir into the drippings, and cook,
      stirring, until thickened.
    5. Serve the gravy in a bowl to spoon over shredded pork.





    Meal Stack #3: Sweet and Tangy Johnny Cake Casserole

    • 4 c. reserved shredded pork
    • Cole Slaw (deli or homemade)
    • 1 box Jifi cornbread mix
    • 1 bottle barbecue sauce


    1. Preheat oven to 350°.
    2. Prepare Johnny Cakes as directed on package.
    3. In a greased 9”x13” casserole dish layer Johnny Cakes, reserved shredded
      pork, 1 c. barbecue sauce and top with cole slaw.
    4. Cover with foil and bake for 25-30 minutes.
    5. Serve with additional barbecue sauce and any left-over baked beans.




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