Dinner Tonight: BBQ Pork Shoulder Roast Sandwich w/ Rustic Smashed Potatoes with Sea Salt
Sort of a long night last night. Dad was having breathing problems and kept us up for a while
I'm trying 2 new recipes along with 1 new item tonight for Dinner. The recipes are BBQ Pork
Shoulder Roast and Rustic Smashed Potatoes with Sea Salt. With the new item being the Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast. A couple of days ago I tried the Swift Premium Dry Rubbed Kansas City Style BBQ Pork Loin Boneless Backribs, which was excellent! So I'm expecting this to be just as good.
For the BBQ Pork Shoulder Roast Sandwiches I'll be using Swift Premium Dry Rubbed Carnitas
To go with the BBQ Pulled Pork sandwiches I prepared some Rustic Smashed Potatoes with Sea Salt. And I found this recipe on Swift Premium website also. I cut the recipe in half to serve 3, the original serves 6. To make the dish I'll need; 1 lb. of Yukon Gold New Potatoes, 1 1/2 tablespoons Blue Bonnet Light Butter (melted), 1 1/2 tablespoons light olive oil, 1/4 teaspoon garlic powder, and McCormick Grinder Sea Salt and Peppercorn Medley.
To prepare them cook the potatoes in gently boiling heavily salted water for 12 to 15 minutes or just
* I left the full original recipes and web links to both recipes below
Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast
Slow Cooker (preferred method):
1 - Remove meat from package.
2 - Place in slow cooker with 1 inch of water in bottom.
3 - Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 - Remove from slow cooker and allow to cool slightly.
5 - Shred meat with two forks.
1 - Preheat oven to 350°F.
2 - Remove meat from package.
3 - Place pan on stove top, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 - When oil is hot, brown the roast on all sides.
5 - Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 4 hours.
6 - Remove from oven and allow to rest for 15 minutes.
7 - Shred meat with two forks.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.
Seasoning Ingredients: Sugar, salt, dehydrated onion & garlic, spices, yeast extract, lime juice powder
Serving Size: 4 oz Amount Per Serving Calories 160 Calories from Fat 70 % Daily Value*Total Fat 8g 12% Saturated Fat 2g 10%Trans Fat 0gCholesterol 50mg 17%Sodium 330mg 14%Total Carbohydrate 2g1% Dietary Fiber 0g0% Sugars 1gProtein 22g 44%* Percent Daily Values are based on a 2,000 calorie diet.
Rustic Smashed Potatoes with Sea Salt
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper
1 - Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 - Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 - Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.