Ozzy’s going to be a grandpa! Jack and model fiancée Lisa Stelly are expecting. Hopefully baby is born with the same style savvy as mom!
Image courtesy of BabyBumpFashion.com
The big game is just days away, so aside from nachos and endless wings, we wanted to plan a solid main meal. And when we look for tasty fare, we turn to Minnesota native, Andrew Zimmern. His recipes are always tasty and certainly original – but no crawling creatures in this one! Here, Andrew tackles an American classic with a Southern twist. And the survey says: TOUCH DOWN!
Carolina Pulled Pork Sandwich
You’ll need a 5-pound natural bone-in pork shoulder and, of course, your favorite rolls. Note: Pork must sit in refrigerator for 24 hours after rub has been applied.
1/4 cup paprika
3 tablespoons ground black pepper
3 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery seeds
1 tablespoon cayenne pepper
1 cup cider vinegar
1 small onion, minced
1 teaspoon chili flakes
1 teaspoon kosher salt
1 tablespoon brown sugar
1 teaspoon ground black pepper
2 cups cider vinegar
3 tablespoons molasses
3 tablespoons dark corn syrup
1/2 cup chili sauce
3 tablespoons brown sugar
4 teaspoons kosher salt
2 tablespoons hot sauce
2 teaspoons chili flakes, or more to taste
2 teaspoons ground black pepper
Combine rub ingredients, or use your favorite store-bought rub. Massage pork shoulder with rub and let sit 24 hours in refrigerator. Combine basting sauce ingredients, whisking until sugar and salt are dissolved, set aside. Combine barbecue sauce ingredients over medium heat in a small pot. Once simmering, pull from heat and let cool. Refrigerate for later use.
Grill shoulder over indirect medium-low heat, using smoking chips, if desired, to establish a smoke flavor. Remember that a little goes a long way. You’ll want to keep adding wood or charcoal every 40 minutes or so to maintain a medium-low heat of roughly 300 degrees. For gas grills, you’ll want to maintain a temperature of roughly 275 to 300 degrees. Baste every hour. Pork is done when the internal temperature is 185 to 190 degrees. Alternately, you can cook, in rack and pan, in a 275-degree oven for 6 hours.
Let pork cool for 30 minutes, shred meat by hand and discard bones. Toss meat with some barbecue sauce and mound on toasted rolls. Goes well with coleslaw, by the way.
Recipe courtesy of Appetite For Life with Andrew Zimmern
- Jaime Taminiau
- Pat Craig
- Gabrielle S
- Lindsey Gibbings
- Krissy aka “LadyKom”
Which Minnetonka style is your favorite? How do you wear them? What is the fit like?
We’re looking for YOU to give your expert opinion on the Minnetonka styles near and dear to you through a product review on the new Minnetonka website. Review a product, and you’re automatically entered to be one of five winners of either the iconic Thunderbird II moccasin for women, or the Classic Moc for men. You may receive up to three entries (for three reviews), so let your voice be heard and the sharing begin.
The Official Rules:
- Up to three entries per person (each product review equals one entry)
- Once you have reviewed one or more products on the Minnetonka website, you will be automatically entered to win one of five pairs of mocs we’re giving away.
- You must live in the US or Puerto Rico.
- You must be 18 or older.
- Enter between 12AM Eastern Time, Monday, February 6, 2012 and 5 PM Eastern Time, Friday February 17, 2012. We will randomly select five winners after that time and will post his or her name here on the blog by Wednesday, February 22, 2012 in addition to sending an email.
Thanks for sharing your thoughts with us!