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Becca Boyd shares tips on life and cooking on her blog at homebeccanomics.com

Beccanomics

Presenting everyone’s favorite Philly sandwich, and just in time for the “season of hunkering down”. After the holidays it seems many of us turn into grumps, plagued by unshakeable sniffles, hungry due to our New Year’s goals, and feeling forlorn from the photos of our friends’ Caribbean vacations. I embrace the quiet stillness of winter by gathering loved ones and making pulled pork sandwiches with garlicky broccoli rabe, sharp provolone, and fiery long hots. Let’s cook our way to attitudes of gratitude. –bboyd@thewcpress.com Slow-cooked Italian Pulled Pork makes 6-8 sandwiches Spice Rub 1 tsp. rosemary 1 tsp. paprika 1/2 tsp. chili powder 1/2 tsp. thyme 1/4 tsp. ground mustard 1 tsp. black pepper 1/2 tsp. crushed red pepper 1/2 tsp. kosher salt

Into the Pot: 4 lb. pork butt or shoulder 2 onions, sliced 2 c. water Salt For Sandwich: Seeded rolls Broccoli Rabe Long Hot peppers Sliced Provolone cheese

1. Combine rub ingredients and cover the surface of the meat. 2. Place meat in the crock pot along with onions and water. Set crockpot to low for 8 hours.

3. Remove meat and place in a large bowl. Set up a strainer over

a pot and pour out the contents of the crockpot, reserving all of the liquid and discarding onions. Pull meat apart with hands, separating meat from bone (if your meat was bone-in) and fat. 4. Return meat to crockpot along with reserved liquid. Add at least 1 tsp. kosher salt. Mix well and serve once heated through. Sauteed Broccoli Rabe serves 2 to 4 1 large bunch broccoli rabe (about 2 lbs), ends trimmed 2 tbsp. extra virgin olive oil

Pinch crushed red pepper 2 medium cloves garlic, minced 1/4 tsp. kosher salt, or to taste

1. Bring a large pot of water to boil and add 1 tsp. salt (enough to completely submerge broccoli rabe). Add broccoli rabe and let cook about 1 minute (rabe will turn bright green). While it cooks, fill a large mixing bowl with ice water. 2. Using tongs, remove rabe from pot and place in ice water. 3. When rabe is completely cool, remove from water bowl and spin in a salad spinner to dry or lay on a clean kitchen towel. 4. Heat olive oil in a nonstick skillet over medium high heat. Add garlic and sauté 30 seconds or until fragrant. 5. Add rabe and toss to mix with garlic and olive oil. Let cook, stirring occasionally, until rabe is tender (about 8 minutes). 6. Sprinkle with crushed peppers. Add pepper and salt to taste. Serve immediately or let cool and refrigerate in airtight container. FEBRUARY 2020 THEWCPRESS.COM

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Profile for The WC Press

The WC Press Digital Issue - February 2020  

Voice of the Borough

The WC Press Digital Issue - February 2020  

Voice of the Borough