By Michael Harris-Arzon, The Simplistic Professional
Once you hit a certain age, a number of things seem to come to light almost overnight. When we are younger, it is quite easy to take things for granted. And I am not, just talking about the fact that, as Americans, we are born with a set of innate privileges, that the majority of the world’s population is envious of.
I am talking about the fact that, we are so fortunate to live in a country that is made up of people from every culture on the planet. When I was growing up, we weren’t exposed to many different cultures. It was mainly white Americans and Native Americans, Cherokee Indians.
Once I reached my teenage years, I got involved with 4-H and started traveling all over the country for Public Speaking competitions and engagements. I suddenly had access to so many different types of foods and I would come home and find ways to incorporate the flavors I had just experienced into our family meals.
That is where I began creating unique dishes that combined this culture with that culture. It was amazing how many more options I had in food experiences.
- 3-4 Lb. Pork Roast, Cut Into 6-8 Large Chunks
- 2 Large Tomatoes, Chopped Medium
- 2 Medium Onions, Chopped Medium
- 1 Bell Pepper, Chopped Medium
- 12 Oz. Sliced Bacon, 1″ Pieces
- 4 Cloves Garlic, Chopped Medium
- 4 Tbs. Bustello Expresso Grounds
- 4 Tbs. Whole Grain Mustard
- 1 Tsp. Cinnamon
- 2 Tbs. Italian Seasoning
- 2 Tbs. Parsley
- 1 Tbs. Cracked Black Pepper
- 1 Tbs. Salt
- 2 Tbs. Applewood Smoked Seasoning
- 2 Dashes Liquid Smoke
- 4 Dashes Worcester Sauce
- 3 Dashes Sriracha Hot Sauce
- 1/2 Cup Chicken broth or Water
- Onion Ciabatta Rolls, or Your Favorite Roll
- Dill Pickle Slices
- French Fried Onions
- Favorite BBQ Sauce
Note: This can either be cooked in a Crock Pot on high or in the oven at 4000 Degrees…covered and on the center Rai.
- Preheat oven to 400 degrees or set your crock pot on high.
- Take half your onions, bell peppers and bacon pieces and place in the bottom of your roasting pan or crock pot.
- Add your chunks of pork roast. Then add the rest of the bacon pieces on top of your pork.
- Add the rest of your onions, your chopped garlic and bell peppers.
- Then add all of your spices, liquid smoke, Worcester sauce and Sriracha sauce.
- Add your chopped tomatoes on top of everything and finally pour your broth or water over the top of your pork roast.
- Cover your roasting pan and place on the center rack of your oven.
- You are going to roast your pork for 4 1/2 -5 hours. Mix the contents of your roasting pan every half hour to 45 minutes.
- Roast until it is pull apart tender with a fork.
- Once your pork is done, remove from the oven and use two forks to pull the pork and mix with the bacon and veggies.
- Take your Ciabatta(s) and open them up. Place both sides of your rolls (inside part down) directly on to the oven racks and toast for about 3 minutes until they are nice and toasty.
- Place the bottom of your roll on your plate. Using a pair of tongs, add a generous helping of the roast pork, the add your favorite BBQ sauce. Finally add your pickle slices then your French fried onions.
- Serve with your favorite picnic sides. I suggest potato salad, baked beans, corn on the cobb and cole slaw.
- Enjoy your wonderful holiday weekend and this amazing food!