The weather is still hot, but all over town school bells are ringing and football players are scrimmaging. And if you follow the sports pages, you’ve read that University of North Texas product Lance Dunbar, a second-year player with the Dallas Cowboys, is making a name for himself as a running back with the team.
Will he bring “glory to the green” as Mean Joe Greene did? Well, I have my season tickets and am looking forward to the UNT season opener at home next weekend against Idaho.
I may make these “glorious” pulled pork sandwiches to take. Sooo easy! This slow-cooker recipe makes a lot of meat, which keeps well refrigerated and warms up easily in the microwave.
This pulled pork is also great rolled in flour tortillas as is, or with a little coleslaw mix added. Also good, with slaw added, on slider buns.
Pulled Pork Sandwiches
5-pound pork shoulder roast
Process the following in a food processor or blender until it is a paste consistency:
1 whole onion, quartered
1 tablespoon chili powder
1/2 cup brown sugar
4 garlic cloves, peeled
1 teaspoon dried oregano
2 teaspoons cumin
1 tablespoon salt
3 tablespoons olive oil
2 tablespoons white vinegar
Rub paste over all sides of meat. Use vegetable spray to lightly grease the pot of a slow cooker. Place roast in slow cooker and cook on low for 10 to 12 hours, or until meat pulls apart easily.
While it’s still in the slow cooker, pull the meat apart using two forks. Then, if the pulled pork contains more liquid than you want, press down on the meat and dip excess fluid out.