May 5, 2009

FOOD BUZZ: Put Some South in Yo' Mouth

Who says cocktail party food always has to be fancy-shmancy? We're firm believers in keeping things simple and affordable…well, most of the time! That's why we're bringing you a fun lil' hors devours recipe that mixes down home flavor with uptown flair – we call em’ BBQ Bites.

It's a yummy, juicy recipe for traditional Southern pulled pork (no, the swine flu ain't got us down!) that we stole from our mama’s kitchen. It takes about 10 minutes to prepare and 4-6 hours to cook in the Crock-Pot (yes, the 1980's slow cooking style is back in trend!) before it’s ready for the grubbin’.

Though its meant to be overstuffed on a sesame seed bun (oh my!), the below recipe has been given a touch of Big City-flare that we assure will keep your guests wanting more. So, what are we waiting for, let's get to cookin'...

  • 2-2.5lb pork tenderloin (I like Smithfield because they keep well and can be frozen)
  • Crock-Pot
  • Medium Sauce Pan


  • 1 Cup Coca-Cola (no diet, no Pepsi!)
  • 1 Cup Canola Oil
  • 1 Cup Beef broth
  • 2 T yellow mustard
  • 2 T worchestershire sauce
  • 1 T ketchup
  • 1 T soy sauce
  • 1 T minced garlic
  • 1 Tsp fresh ground black pepper
  • 1 Tsp salt
  • 1/2 Tsp cayenne pepper (if desired)

1) Place pork loin in Crock-Pot.

2) Combine all of the above sauce ingredients in a medium saucepan over medium heat. Whisk and stir until ingredients are well dissolved.

3) Let cool, then pour over your pork loin in the slow cooker.

4) Cook on lowheat for 6-8 hours (if time is of the essence, set on high and cook for at least 4 hours...lower heat will provide juicer meat, though).

5) Once finished, use two forks to gently "pull" the pork into strands.

6) About 20 minutes before your guests arrive, preheat your oven to 350 degrees. Then, take a standard sourdough baguette (or two) and cut it into half-inch thick slices. Lay the bread slices flat on a baking sheet, brush with a tiny bit of olive oil and bake for about 5-7 minutes until lightly toasted. Once your bread bites are ready, place them on a platter and put a biteful of pulled pork on top. Finish it with a small dollop of fresh cole slaw and some fresh ground pepper to taste. If you desire, you can add a dot or two of BBQ sauce, but I prefer it without.

Suggested Wine Pairing? Yes, please!
Because our bites have a bite of BBQ, it may be best to pair with a spicier red wine (just my two cents - afterall wine is subjective!) One of my all-time favs is the Darioush Signature Cabernet Sauvignon from Napa Valley – but it will certainly make up where your cheapy appetizer left off. A bottle will set you back about $80, but is well worth it for a special occasion. If you are looking for something that won’t break the bank, go for a Chianti Classico like Ruffino Riserva Ducale ($24).