Labor Day is steadily approaching and of course I wouldn’t be me if I didn’t already start planning the festivities! So last weekend, as a trial run I invited my friends over and hosted a boozy lunch. You know, to test out the ideas and ensure they were worthy of this summer’s last shindig!
Here’s what I did!
I set the table using a white tablecloth and my West Elm plates (obsessed!). I then brought out my Anthropologie napkins to give that pop of color—I mean, it is summer after all. A bottle of Rosé, my pink wine glasses and some watermelon wedges later and we were well on our way!
The best part you ask? Popsicles drowning in prosecco, of course! Ah-mazing!
After about three of these the kitchen never saw me again. So thankfully my husband took over and made the yummiest pulled pork sliders along with some oven baked fries. It was the perfect Labor Day menu!
Bringing the outside, inside proved to be so worth it! Who says you need a backyard to celebrate summer’s last weekend?!
Need the recipe deets, no need to worry!
Hostess Tip: Make the rub, season the meat and prep the sauce the night before. This way all you are required to do the day of is roast that pork! Now that you know this, does my husband really get credit for taking over? Ha!
Pulled Pork Sliders
For the pork:
1 3 -pound Boston butt pork roast
1 ½ tablespoons pimenton (smoked Spanish paprika)
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 ½ teaspoons packed brown sugar
1 ½ teaspoons celery salt
1 ½ teaspoons mustard powder
1 12 -ounce bottle beer
16 slider rolls, split and toasted
Coleslaw, for topping
For the sauce:
1 ½ cups apple cider vinegar
1 clove garlic, smashed
1 Fresno chile pepper, halved lengthwise (remove seeds for less heat)
2 tablespoons packed brown sugar
2 tablespoons tomato paste
1 tablespoon dijon mustard
Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart. Make the rub: Combine the pimenton, garlic powder, cayenne pepper, brown sugar, celery salt, mustard powder and 1 1/2 teaspoons salt in a small bowl. Massage it into the meat.
Place the pork in a roasting pan and pour the beer into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil and let rest 30 minutes.
Sometime during the marathon cooking time, make the sauce: Combine the vinegar, garlic, chile, brown sugar, tomato paste, dijon mustard and 1 ½ teaspoons salt in a small saucepan and bring to a boil. Taste it to make sure it is delicious; set aside. Remove the chile. When the sauce is cool, I recommend putting it in a squeeze bottle for easy use.
Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn’t look delicious. Toss the pork with any residual pan juices and add salt to taste.
Serve the pork on slider rolls with a drizzle of sauce; top with coleslaw.
Pulled Pork Sliders Recipe courtesy of Food Network/Anne Burrell.
Oven Baked Fries
1 large baking potato
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon onion powder
Preheat oven to 450 degrees F (230 degrees C). Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet. Bake for 45 minutes in preheated oven.
Oven Baked Fries Recipe courtesy of All Recipes.
Hope you try these recipes. I promise they won’t disappoint!
Keep entertaining event fashionistas!
Till next time,