For all of you Super Bowl partiers out there, you’ve got to represent with THE MEAT.
If some kind of dainty cucumber sandwiches are on your menu, go ahead and strike it off right now.
Go ahead. I’ll wait…
Okay, back to the meat business.
Perhaps it’s the primordial caveman, juicy meat-dripping action of getting your hands in there to tear it apart – and snitch a few pieces, of course – but something about pulled pork says “Sit down with some chips and a cold drink in your hand and watch some football.”
And the combo of heat and brown sugared stickiness is always a fav of mine. (Don’t forget about these wings! Mmmm!!) Almost instantly I wanted to put that sweet meat into a convenient little pocket for gnawing on midst more face-stuffing, watching and the occasional screaming.
And what can I say, I am in LOVE with a soft, chewy, chunks of salty glory pretzel.
They’re so much easier to make than most folks realize. It’s just one extra step of a little baking soda bath. Then egg wash and a nice warm oven vacation. (I suppose that’s really two extra steps…don’t get distracted)
You could stuff these warm bites of love with anything you like. I used some smoked provolone, the pulled pork pork and a generous squirt of chipotle barbecue sauce.
The truth is I make a big batch of these and freeze them. They’re great just about any time to pull out for last minute lunches and midnight snacks. 🙂
If you don’t have a smoker to make the heavenly ideal pulled pork, DON’T DESPAIR. There are still some great recipes out there that you can throw into your oven. Just make sure to slather the pork butt with some chipotle or ancho chile powder – or even throw in some chipotles in adobo sauce. That warm, smoky burn permeates all the way through the meat and smolders so good.
But most importantly, JUST MAKE THEM.