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
overnight. He has panic attacks which leads the breathing problems. Finally got him settled down and he was fine. For Breakfast this morning I fried up a couple of Jennie - O Turkey Breakfast Sausage Links. Then I made a packet of the Pioneer Peppered White Gravy and toasted a couple of slices of Healthy Life Whole Grain Bread. Sausage, Gravy, and Toast to start my day! After Breakfast I gave Mom a hand with a couple of loads of laundry. Next I ran the vacuum and dusted. Then on to the outside got the leaf blower out and cleaned the deck and driveway areas. Another repeat of the day we had yesterday. Sunny, 88 degrees, and low humidity. Later in the day I went to the hospital to see a friend of mine that I had worked with for over 10 years. He had a mini stroke, but he was really doing good! For Dinner tonight its Pork and Potatoes. I prepared BBQ Pork Shoulder Roast Sandwich w/ Rustic Smashed Potatoes with Sea Salt.
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
Boneless Petite Pork Shoulder Roast. And preparing it one of my favorite ways, the Slow Cooker. It's a super easy recipe to make. Start by lining my Slow Cooker with a Reynolds Slow Cooker Liner. Using the liner makes for little or no clean up. Next, removing meat from package. Place the Roast in slow cooker with 1 inch of water in bottom. Cover and cook on HIGH for 4 hours or until fork tender. Then remove from slow cooker and allow to cool slightly. Next shred the meat with two forks in a large bowl and add the BBQ Sauce. You can add the BBQ Sauce now like I did or you can add the Sauce on to your Sandwich instead. I used Jack Daniel's Honey SmokeHouse BBQ Sauce, you can always use your favorite. The Pork came out incredible! As the other Swift Premium product it came out moist, juicy, and delicious! These products are so easy to prepare and top quality. Another great product to have handy in the frig or freezer.
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
until tender. Drain well and cool slightly. Transfer the 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. Preheat the oven broiler. Combine the 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 spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to a platter and serve with BBQ Sandwiches. Now I'm a Potato Freak, and I'm recommending this Potato Recipe. A Keeper Recipe for sure! So tonight 2 new winning dishes, Pork and Potatoes a "Natural" Pair. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
* I left the full original recipes and web links to both recipes below
Swift Premium Dry Rubbed Carnitas Boneless Petite Pork Shoulder Roast
Cooking Directions:
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.
Oven:
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
(corn syrup solids, lime juice solids, natural flavor), natural flavors including smoke (contains modified food starch), maltodextrin and citric acid.
Nutrition Facts
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.
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-carnitas-boneless-petite-pork-shoulder-roast.aspx
Rustic Smashed Potatoes with Sea Salt
Serves: 6
Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons butter, melted
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper
Cooking Directions:
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.
http://www.swiftfreshpork.com/recipes/shoulders/petite-roast/rustic-smashed-potatoes-with-sea-salt.aspx
Really tired and stressed today. Dad is at a local assisted living center for 5 days and he's taken a turn for the worse and now we are scrambling to find a permanent place for him to stay. There's just no way we can handle him here at the house. I'm in a wheelchair and Mom is 90 and we are not able to properly care for all his needs now. We are heart broken and just nothing we can do. I had a Roast in the fridge that I'll be fixing for me and Mom tonight.
Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for
To go with our Sandwiches I baked some of my favorite Fries – Alexia Organic Yukon Select Fries.Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.
