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National Pig Day

Wherever you go in the US, there seems to be some good local BBQ.  Whether it be local-to-MOBLZ North Carolina styles (Western, Eastern, or Lexington), Texas, Kansas City, or even Memphis style, there are many meat-treats waiting to be tried. With National Pig Day coming up next Monday (March 1) we thought it would be fitting to talk about some delicious pork BBQ and some of the food trucks in our markets that serve up these delicious meals.

With the surprising number of rave reviews we got for the "Egg Roll in a Bowl" recipe from last week’s email, we thought we’d share another.
 

Slow Cooker Pulled Pork

Ingredients
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth or your favorite soft drink (we love to use NC-based Cheerwine as our base!)
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

Instructions
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock,  broth, or soft drink. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
Note...This recipe makes a LOT of food! A local sports group uses this exact recipe and makes 40-45 sandwiches with it! The extra meat freezes and reheats well. Place it in a gallon plastic bag, mash flat to remove extra air, and then seal. Make sure to retain some of the cooking liquid in the frozen meat for best reheating results.

With MOBLZ expanding across the country to help serve the mobile economy, we thought we’d share some of the top-rated BBQ specializing food trucks. Check them out and let us know what you think!

Orlando: Uncle Tony's Backyard BBQ  - One of Tony’s specialites is the smoked pulled pork with the tangy BBQ sauce poured over it. Pair it with the backyard mac & cheese for an awesome meal.

Raleigh: BBQ Proper - OMG! This sounds incredible! Carolina Egg Rolls include two NC staples - pulled pork and pimento cheese mixed and deep fried.

Houston: IKE'S BBQ - Ike’s offers up some wonderful brisket. Get a side of stuffed baked potato and some peach cobbler to top it all off.

Nashville: Toretta's Slammin BBQ - Toretta’s is famous for their BBQ nachos - covered with pulled pork and cheese.

Tampa: Papa Smoke BBQ - When you visit Papa Smoke, grab some of their ribs, some southern greens, and the homemade mac & cheese.

Is there a topic related to property management or the mobile economy you’d like for us to cover?  We love to hear from you! Drop us a line at vendorsupport@moblz.com  to let us know how we’re doing.