Sunday, August 13, 2006
BBQ Pork Sandwiches; Homemade potato chips
BBQ Pork Sandwiches
1 1/2 lb. boneless country style ribs (I've also used pork butt roast--boneless or bone-in)
1/4 c. brown sugar
2 cloves garlic, crushed
Salt and Pepper
1/2 c. apple juice
1/4 c. water
1/2 cup (or to taste) barbeque sauce (we like Saz's)
Place pork in crock pot. Crush garlic over top. Season with salt and pepper. Crumble brown sugar on top of that. Carefully pour apple juice and water in bottom of crock pot. Cover and cook on low for about 8 hours, or until pork is falling apart. Pour off liquids and, using two forks, shred pork. Pour barbeque sauce over shredded pork and heat through. Serve on toasted buns with pickles on the side (we like Claussen kosher dills).
Homemade potato chips
Slice potatoes (with peeling on) thinly, using food processor. Soak in cold water until ready to fry. Pat dry with towels and fry at 325 degrees for 3 minutes. Remove and drain. (potatoes can sit at this point for several hours) heat oil to 375 degrees, and re-fry chips until crispy. Drain well on brown paper bags or paper towels and season with salt and pepper.