BOIL
2 each 6 lb pork shoulders
12 each whole cloves garlic
3 cup cider vinegar
MOP
1 tsp non-iodized salt
1/4 cup boil liquid
12 each cloves from boiling
3/4 tsp sugar
1 tbsp cayenne
1/4 tsp black pepper
3 1/2 cup cider vinegar
SAUCE
1 1/2 cup mop sauce
1/4 cup pork boiling liquid
1/3 cup smokey bbq sauce salt to taste
Directions
Simmer sauce 2 1/2 hours. Slow cook pork then shred. Add sauce and
allow to steep overnight. Make sandwich and add cole slaw on top.
Servings: 1 servings
Charlotte Pork Sandwich Ii Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Sandwich
The History of Recipes
Written recipes as an idea can be found far back into distant history, at least as far back into history as pharonic Egypt, and possibly even further. However, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, something that is very familiar to us today. Additionally, he tells us how the ancient Romans used a good variety of herbs and spices, including some familiar names like thyme, mint and asafoetida. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including rosemary and coriander. These new culinary innovations created an outbreak in recipe publications, some of which are now in private cookery archives. Over the following few hundred years, the rich and powerful families of Wesstern Europe strove to offer the most extravagent banquests, and because of this the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that haute cuisine and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cookery books were greatly in demand as a result of higher levels of literacy, more leisure time and having more money to spend. |
We hope you enjoy this Charlotte Pork Sandwich Ii recipe.
