Spotlight on Summertime Meals

Pulled Pork Sandwiches

Here’s a quick and easy way to spice up your summer (what’s left of it anyway)!

Pulled pork sandwiches are a summertime staple. Talk about easy and delicious! Kids love them and they pair with a variety of tasty side dishes.

We’ve prepared a menu for your next warm summer evening and it features the best pulled pork sandwich you’ll ever try- Anna Mae’s Pulled Pork Sandwiches!

Anna Mae’s Pulled Pork Sandwiches

Lemony Dill Potato Salad

Macaroni and Blue Cheese

Anna Mae’s Pulled Pork Sandwiches:

  • 1 (2-2 1/2 lb.) Center cut pork roast, trimmed as desired
  • Kosher salt and pepper, to taste
  • 1 Onion, thinly sliced
  • 1/2 cup Stock of choice (beef, chicken, vegetable, etc.)
  • 2 cups Robert Rothschild Farm’s Anna Mae’s Smoky Sweet Sauce
  •  Sharp cheddar cheese, optional

Season pork roast with salt and pepper on all sides. Place sliced onions on the bottom of slow cooker that has been coated with nonstick spray. Pour stock over onions. Top with pork roast. Cook on low for 6 hours or until pork pulls apart easily with a fork. Remove roast to a cutting board and shred with two forks. Return the pork to the crock pot and stir into the onions. Add Anna Mae’s Smoky Sweet Sauce and stir to combine. Serve on sandwich buns with aged sharp cheddar cheese and side of coleslaw.

Optional: Buy pre-shredded pulled pork and heat through with onion, stock, and Anna Mae’s Smoky Sweet Sauce for 1 – 2 hours in slow cooker on low.

http://www.dreamstime.com/-image14293086

Lemony Dill Potato Salad:

  • 5 lbs. Red potatoes, boiled, drained, cubed
  • 1 jar Robert Rothschild Farm Lemon Dill & Capers Sauce
  • 1/2 cup Cilantro, chopped
  • 1 cup Mayonnaise
  • 1 Red onion, diced

Mix all ingredients together and chill for 1 hr. Serve.

Macaroni n Blue Cheese

Macaroni and Blue Cheese:

  • 1/2 lb. Macaroni, or other small shaped pasta
  • 1 jar Robert Rothschild Farm Blue Cheese and Chive Dip
  • 1/2 cup Heavy cream
  • 1/2 cup Panko (Japanese bread crumbs)
  • 1/2 cup Blue cheese crumbles, optional

Heat oven to 400 degrees F. Coat an 8 in. baking dish with nonstick spray. Prepare pasta as directed. Drain well. Over medium low heat, whisk together cream and dip until combined and warm. In a medium bowl, combine pasta with sauce. Pour into prepared dish, top with Panko and Blue cheese, if using. Bake for 15 – 20 minutes or until hot. If you prefer a crisper topping, you may also broil for 1 – 2 minutes before serving.

We hope you enjoy this combination of summer dinner recipes! Let us know what you’re eating this summer by posting in the comments. We love hearing from you!

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About Robert Rothschild Farm

Robert Rothschild Farm was founded in 1976 by Bob and Sara Rothschild. Originally a pick-your-own berries business, the Rothschild's created raspberry preserves from the excess berries during the summer of 1984. Thus, Robert Rothschild Farm's gourmet food line was born and has since expanded to include dips, sauces, condiments, baking mixes and much more.
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One Response to Spotlight on Summertime Meals

  1. Alexis says:

    #topdipgiveaway Husband loves pulled pork. Thanks for Aunt Mae’s recipe;

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