If you’re looking for some great southern recipes, be sure to try these two from Rania Harris!
- 1 boneless pork butt, about 4 pounds
- ¼ cup light brown sugar
- 2 tablespoons purchased Creole Seasoning
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cayenne
- Wet Mop Basting Sauce, recipe follows
- Barbecue Sauce
- 8 Kaiser rolls – toasted
- Wet Mop Basting Sauce:
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon red pepper flakes
- 1 tablespoon cracked black pepper
- 1 tablespoon salt
The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
Yield: 2 1/4 cups
Directions for Pork:
Place the pork in a baking dish. In a bowl, combine brown sugar, Creole Seasoning, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven to 225 degrees.
Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 5 to 6 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Serve with additional Barbecue Sauce on the side.
Charleston Potato Salad with Blue Cheese Dressing
- 3 pounds small red potatoes
- Sea salt to taste
- 1 cup mayonnaise (or more to taste)
- ½ cup sour cream
- 2 tablespoons Dijon mustard (or more to taste)
- 2 tablespoons white wine vinegar
- ½ cup chopped fresh dill
- Sea salt and freshly ground black pepper
- 6 – 8 hard cooked eggs – peeled and chopped
- ½ cup chopped celery
- ½ cup chopped red onion
- 4 ounces crumbled Gorgonzola cheese (or more to taste)
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar, dill, salt and pepper to taste. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. Add the chopped hard cooked eggs.
While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
Add the celery and red onion and crumbled Gorgonzola cheese. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Check for seasoning. Serve cold or at room temperature.