Skip to main content

#HotSummerEats: Southern Gold Sliders #sponsor



Ingredients
Southern Gold Pork
  • 3 to 4 pound boneless pork roast
  • 4 cloves garlic
  • olive oil
  • 12 ounces barbeque sauce (I used Voodoo Chef's Southern Gold)
  • 1/2 C water
  • pretzel buns for serving

Garlic Goodness Slaw
  • 2 C shredded cabbage
  • 1 T hot sauce (I used Intensity Academy's Garlic Goodness)
  • 1 T vinegar
  • 1 T mayo

Procedure
Southern Gold Pork
Heat olive oil in a Dutch oven. Quickly brown garlic cloves in hot olive oil. Brown the pork roast completely for approximately 1 to 2 minutes on each side. Add in the barbeque sauce and water. 


Bring to a boil then reduce to a simmer. Cover and simmer for 3 to 4 hours. By that point, you should have just a little bit of liquid left in the pot. Remove from the heat. Then, using two forks, shred the pork. It will absorb most of the liquid. Return the pot to the heat and cook until the liquid is completely absorbed. You can cook until your preferred crispness.

Garlic Goodness Slaw
Combine all ingredients in a medium mixing bowl. Let stand for at least 10 minutes.

To Serve
Slice open your buns. Spoon in the pork and top with slaw. 

Thanks, Voodoo Chef and Intensity Academy* - two of our #HotSummerEats sponsors - for ingredients used in this recipe. Find Voodoo Chef on the web, on twitter, and on facebookIntensity Academy: on the web, on facebook, on twitter, on instagram, and on pinterest.


*Full Disclosure: I received products from Voodoo Chef and Intensity Academy for participating in #HotSummerEats. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.


Comments

  1. Yumm!! The two sauces I didn't get to try this round and am seriously thinking about ordering - everything shared with them sounds SO GOOD to me!!

    ReplyDelete
  2. I love that sauce! I wish I had more to make these.

    ReplyDelete
  3. I bet this is amazing - great use of the sauces!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce