Leftovers: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

Dinner tonight: Leftovers: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes

Happy 2013 Everybody! Mine isn't starting off the best. I've had a slight cough the last few days and you guessed it, The Flu! But as with all things it will pass. i wasn't in the mood to do too much cooking so thank goodness for leftovers! I warmed up the leftovers from last nights dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes. It was just as good as it was last night! Everything warmed up perfect. I'll leave the recipes of everything below. I'm back off to bed, hope this flu goes away soon! Goodnight all!



Spicy Pop Pulled Pork



Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Ground Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:

Preheat the oven to 300 degrees F.

Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.

Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!




Twice-Baked New Potatoes



Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.

Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.

Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.

To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.

Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.


* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*





http://www.foodnetwork.com/ree-drummond/index.html

http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html

http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html