White Bar Be Que Sauce, Pulled Pork Roast, Pepper Corn Bread

I cooked a pork roast this afternoon while baking some banana nut bread and a bananna cake. I bought about 12 ripe bananas in the grocery. Wade has been asking for some banana bread so I made several small loaves. I thought they would be nice for gifts for neighbors and friends. 

The cake I have never made before. I will blog about that when I finish it. It's another really old recipe that I found in a 1931 edition of The Boston Cooking School Cookbook, by Fannie Farmer. I am making a few changes based on ingredients I have.

I am posting the recipes for the pulled pork roast and our favorite pepper cornbread and the white sauce. I have been trying to cook in a way that will stretch our dollars as far as they will go. This roast will probably make 4 to 5 meals for us.  We will have bar be que sandwiches, and pulled pork soft tacos with salsa and quacamole, and I will use the stock from cooking the roast to make mushroom soup. 

The cornbread is great with soups! Or by it's self. Cornbread has always been my favorite. Granny used to laugh because for a snack I would ask for cornbread and iced tea! I will share her fried cornbread recipe with you soon in another blog. My cousin Niki and I could eat fried cornbread and collards until we turned green! I have a cute story to tell about Tricia, who loves collards as much as Niki!  This pepper cornbread recipe is baked.


Try these recipes if you haven't already. I posted them earlier in August or September.  They are really good!



White Bar Be Que Sauce

1 1/2 cup mayonnaise

3/4 cup apple cider vinegar

1 lemon, juiced

1 teaspoon cracked black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper

½ cup sour cream

Mix all with a wisk and refrigerate for about an hour before you serve it.  Store in refrigerator in an air tight container up to a week.

Pulled Pork Roast

Rub

1 ½ tsp paprika

2 tsp black pepper

1 tsp cayenne pepper

1 tsp dried thyme

1/2 tsp garlic powder

½ tsp onion powder

½ tsp salt

5 to 7 lb. pork butt shoulder roast

Directions:

In large pot with lid combine:

2 stalks Chopped celery

½ Vidalia onion rough chop

Combine spices in bowl when mixed

Spoon onto roast and rub in thoroughly on each side

Place Roast with rub in pot with celery and onion and cover with water. Place fatty side up in pot.

Bring to a boil. Cover with lid and reduce heat to medium low.

Cook for 4 to 5 hours until tender.

Pull, slice or chop to serve. Serve with barbeque sauce on buns

Pepper Cornbread

1/2 cup plain white cornmeal
1/2 cup yellow cornmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegtable oil
2 eggs slightly beaten
1 medium onion chopped fine
1 cup buttermilk
1 small can cream corn
1 small can chopped green chiles
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1 tablespoon butter


Preheat oven to 425 degrees. 
Mix meal soda and salt in a bowl. Add oil, eggs, sour cream, onion, buttermilk, corn and chile peppers. Mix well.


In a well seasoned iron skillet place 1 tablespoon of butter. Place the skillet in the oven and allow the butter to melt and skillet to heat. Remove skillet make sure butter covers the bottom. Pour half of the
mix into skillet. Layer 1/2 of the cheese and then pour the remaining mix and layer the remaining cheese on top. Bake at 425 for about 25- 30 mins.


Remove from oven let stand for 5 mins. serve hot with butter. Serves 6 to 8.


Preheating skillet will give you a crisp crust on the bottom.


You can use all white cornmeal or all yellow cornmeal. Do not use a cornmeal mix. You want plain cornmeal. I like the texture the yellow cornmeal adds. The original recipe called for all white cornmeal.