I love that movie! I love all Bill Murray movies, really. But Groundhog Day has got to be one of my favs. I guess Phil saw his shadow today and 6 more weeks of winter ensues. Oh well, good thing we live in the tropics. And good thing I can cook up some mean pulled pork….
I have an iGoogle account that allows me to put different gadgets on my home page for instance, a Facebook, Cooking Light.. etc. I have a Food Network gadget that has a link and picture to Recipe of the Day – today it’s: ”Miss Rachael’s Muffuletta”. Which sounds awesome. But a few days ago it was Grilled BBQ Potato Skins compliments of the Food Network cooking show, The Neely’s. I’ve watched them before and aside from constant butt-pinching and innuendo and talking about how important it is to cook with family, they really don’t make anything worth remembering and I really could care less. BUT! This recipe sounded and ended up being awesome. I messed with it a tinge and made my own pulled pork:
Pulled Pork & Grilled Tater Skins
1 pork tenderloin (about 1.5 lbs.)
2 tablespoons olive oil
1 16 oz. carton chicken broth
3/4 cup dijon mustard
2 cups barbecue sauce (We use only the best, Stubb’s).
2 cloves garlic, minced
3/4 cup brown sugar
3 tablespoons pickle juice (Haven’t you ever eaten a bbq sandwich with pickles?!)
3 tablespoons Worcestershire sauce
1 tablespoon paprika
1 teaspoon each, salt+pepper
(Use a crock pot!)
Set your crock pot to low and drizzle in about 2 tablespoons olive oil. It probably won’t fit, so cut the pork tenderloin in half. In a large bowl, combine 1 cup of the barbecue sauce, dijon mustard, sugar and Worcestershire sauce and toss tenderloin, making sure it is all covered. Add the tenderloin and pour in the chicken broth, remaining barbecue sauce, pickle juice, paprika, garlic, and salt + pepper to the crock pot. Cover; cook on low heat for 24 hours. Remove with a slotted spoon and shred with the back of a fork.
(To make things super easy and fast -because the orig. recipe called for baking potatoes for an hour, blah- buy the microwave-ready shrink-wrapped potatoes. Like these here.)
3 microwave-ready, shrink-wrapped Russet potatoes
3/4 cup butter
1 garlic clove, crushed with the back of your knife
1 small bunch of chives, chopped
shredded cheddar cheese
light sour cream
Preheat grill to medium heat. Cook the potatoes in the microwave according to instructions. Remove shrink-wrap and cup the potatoes in half length-wise. Scoop out the flesh, leaving about 1/2 inch shell, reserving the “mashed potatoes” in a bowl. Melt butter and garlic in a small bowl in the microwave, about 30 seconds. Brush melted butter on each side of the potatoes and grill for 4 minutes on each side.
Divide left over potato flesh, pulled pork, barbecue sauce, sour cream, cheese in each potato boat and garnish with chives.
…enjoy your taters!