Cuban adobo pulled pork and slaw sandwiches
Pork second courses
Here’s a spin on my mother’s much-loved “19th hole pulled pork,” which has been enjoyed by my extended family over the years, especially during summer gatherings on the Outer Banks. It holds well and freezes beautifully. Like most braises, it tastes even better the next day. My mother used to make enormous quantities of her pulled pork, which she froze in large boxes and took to the beach in an ice chest filled with other frozen things she'd made. You could just as easily make this one evening while you're there. When we go on vacations when I'll be cooking dishes like this, I always measure the spices and herbs in advance, putting them together in small plastic boxes labeled with a small piece of freezer tape. In this recipe, I'd add the sugar, too, if not bringing brown sugar separately. I also fill my insulated picnic bag - the one I'd take out to the beach during the day - with staples, spice mixes, and other ingredients I know I'll need. The big eaters in my household like this on whole wheat sesame buns; corn or wheat tortillas and phulka rotis provide a nice alternative. Enjoy!! ;o)
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