Perfect Pulled Pork Sandwiches

Credit: KevinandAmanda.com

Please allow yourselves ample time to prepare this meal. This is a wonderful dish for entertaining a very large crowd! Read the recipe thoroughly before deciding to make it. :)

Ingredients List 1: Dry Rub

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Ingredients List 2: Brine solution

1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
2 bay leaves
3 tbsp dry rub mix

Other Ingredient:

1 whole Boston butt pork roast

Directions:

1. Mix together all DRY RUB INGREDIENTS and store in an airtight container.
2. For the brine solution, use ingredients from the BRINE SOLUTION INGREDIENTS list. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.
3. Rinse the pork shoulder and place in a large container. Pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.
4. Remove pork shoulder from brine solution, pat dry with paper towels, and place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. *Note: you can also use a crock pot to cook the pork roast. Cooking time will be more around 8-12 hours and you may want to cook it on high for one or two hours of the cooking time and use the low setting for the rest. Just use common sense to convert this recipe to a crock pot, substituting "crock pot" for "baking pan," etc.
5. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
6. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven.
7. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve with gourmet hamburger buns for a delicious and impressive meal to feed an army!

Grilled Marinated Fish with Tropical Salsa and Coconut Rice

Credit: Emeril Lagasse (The Food Network)
Note***this recipe is intense, but very worth the effort-- yum!

Ingredients:

• 1/2 cup sliced yellow onions
  
• 1/4 cup olive oil
  
• 2 tablespoons orange juice
  
• 2 tablespoons lime juice
  
• 2 tablespoons fresh cilantro
  
• 5 cloves garlic, smashed
  
• 1 teaspoon salt
  
• 1 teaspoon cumin
  
• Pinch cayenne
  
• 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on -- Other fish or chicken work, too
  
• Coconut Rice, recipe follows
  
• Tropical Salsa, recipe follows
  
• Toasted coconut flakes, garnish
  
• Chopped cilantro, garnish

Directions:

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.

Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.

Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.

Coconut Rice:

Ingredients:

• 1 cup coconut milk
  
• 1 1/2 cups water
  
• 1 teaspoon salt
  
• 3/4 teaspoon sugar
  
• 1 cup long grain white rice
  
• 3 tablespoons chopped fresh cilantro

Directions:

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.

Tropical Salsa:

Ingredients:

• 1 ripe mango, peeled, seeded, and diced
  
• 1 ripe avocado, peeled, seeded, and diced
  
• 1/2 cup diced fresh pineapple
  
• 1/4 cup minced red onions
  
• 1/4 cup minced red bell peppers
  
• 3 tablespoons chopped fresh cilantro
  
• 1 tablespoon fresh lime juice
  
• 2 teaspoons minced jalapeno
  
• 1 teaspoon minced garlic
  
• Pinch salt

Directions:

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.