The week of Southern Cooking has continued with a home style dinner party. I set the table with white hydrangeas and swan candle stick holders and napkin holders. I’m a sucker for a well set table (total nerd!). We started out with appetizers of Pimento Cheese, which will become my go-to snack if I’m not careful, and Pepper Jelly over Cream Cheese – both served with the ever-classic Carr’s Crackers. For a signature cocktail, we had Mulled Wine, which was warm, spicy, and delicious. Dinner was Pulled Pork, Mustard Greens with Bacon, Cheese Grits, and Corn Bread. Yum! We finished off the meal with an upside down apple tart.
- 3.25 lb Boneless Boston Butt (Pork Butt, Pork Shoulder)
- 1 Bottle High-quality Root Beer (Virgil’s, Boylan’s, etc.)
- 1 Jar Bone Suckin’ Sauce
- 4 tbsp Dried Onion
- 4 tbsp Liquid Smoke
- 1 1/2 tsp Garlic Powder
Rub the meat with the Salt, Pepper, Onion Powder, and Garlic Powder. Place the meat in a slow cooker. Pour 1/4 of the jar of the Bone Suckin’ Sauce over the meat. Pour the bottle of Root Beer over the meat. Cover and cook on low for 8 hours. Carefully remove the meat from the slow cooker and place on a large platter. The meat should be falling apart. Pull the meat apart with two forks to shred it. Pour 1/2 of the jar of the Bone Suckin’ Sauce over the meat and toss to coat.
Mustard Greens with Bacon
- Large bunch of Mustard Greens (chopped)
- 6 strips Organic Bacon (chopped)
- 1 tbsp Apple Cider Vinegar
Place large saucepan over medium high heat. Saute bacon until browned. Sprinkle with Salt. Add Mustard Greens in batches flipping the greens touching the pan over the greens on top until the greens are wilted but still bright green. Add Apple Cider Vinegar and turn up the heat for approximately 60 seconds.