Perfect Bread for Mini Sliders

We’ve all had days where we get to the end of it and wonder if the moon was out of alignment.  Yesterday was like that for me.  Lots of wacky stuff seemed to happen and it was highlighted by two encounters with two gentlemen around 80 years old.  Maybe highlighted is too positive a word.

It started just before work when I was dashing across the street to get breakfast and the first guy stopped his little transit van, rolled down the window, and yelled out that I was a beautiful lady.  Since he didn’t say I was a broad or chick or something I smiled and said thank you.  As I was waiting for the bagel I started texting my husband about it.  Then I looked up.  There was the guy, arms wide, beaming at me.  He calls across the store how beautiful I am.  Things are starting to get awkward.  But I figured be nice because maybe he’s not all there.  I smiled again and said thank you.  He took my hand and started kissing it.  Oh boy.  I wished him a nice day and headed out.  But he followed me.  Kept saying over and over I’m beautiful then he started saying he loves me.  Hell of a way to kill a compliment.  As I pulled out in my car I looked across the street and he was still there waving!  He literally parked his car and followed me into the store.

A few hours later I was up front at work and another guy comes in wanting to have a walk in appointment.  He looked at the photos on the wall. Now admittedly I have a photo up there that was done by a professional that is several years old.  It still looks like me though.  He declares he wants to sit with Virginia Payne.  Keep in mind I have a name tag on plus that is a picture of me.  I said that is me and unfortunately I don’t have time for a walk in.  He said that’s not you.  Yes it is.  Not it’s not, it doesn’t look anything like you.  Well thanks, I said.  Then he doubles down and said the photo looks better you should keep it.  What on earth?

And that was my day in a nutshell.

A few weeks ago we were having a potluck with friends and I made mini sliders with my pulled pork recipe.  My sister gave my husband a book for Christmas called “The New Artisan Bread in Five Minutes a Day”  I found this really intriguing.  How can you have decent bread?  The five minutes is a bit of a misnomer but not far off.  The cool thing about this book is that there are a lot of recipes that take minimal effort for decent results.  And if you are wary of trying to bake bread, this would be a good place to start.

I chose the master recipe for the boule.  In a clear container that has a lid add 680 grams of lukewarm water and 10 grams of yeast.

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Add 20 grams of kosher salt.  Then add 910 grams of all purpose flour.

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Mix the ingredients until the flour is completely incorporated.

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No kneading required!  Goes completely against everything I believe with bread making.  But I was trusting the recipe.  Cover loosely with the lid or with cling film.  Set it on the counter for a few hours to rise.  It needs to rise then begin to collapse.

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Pop it into the fridge at least 3 hours though you can have in the fridge overnight.  Preheat the oven to 450F/230C.  Shape the bread into balls about 2in/5cm in diameter.  The trick here is not to overwork the dough.  This takes 20 to 40 seconds. Snip a cross into the top and let rest 30-45 minutes.

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Because these are small rolls they only need to be baked 15-20 minutes.  When you put them into the oven add about a cup of ice to a cast iron container that is below the baking sheet.  This will add the steam necessary for a nice crust.

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Slice in half, add the pulled pork with shredded cheese and red onion that has been marinated in apple cider vinegar.  These are a little messy so not for dressy parties but for casual get togethers these are perfect.

 

Fabulous Pulled Pork Sandwiches and the French Language

When we travel we try to learn a few phrases and bring a phrase book.  Knowing please, thank you, where is the toilet, etc can go a long way.  It certainly is better received than yelling louder in English.  Honestly, why do people do that?  Right now my husband and I are learning French.  Well, he’s reviewing it and I’m trying to learn it.

Now I know English is very hard to learn, it is such a mish mash of languages from all the influences going back a few thousand years.  I’m starting to think French isn’t that far behind in the level of difficulty of learning it.  Questions have completely thrown me for a loop!  And the proclivity for words having many different meanings that don’t connect.  And plurals.  Sigh, I learn best by hearing and plurals sound the same as singular!  I am determined to get this because we’ll be in France this summer for a couple of weeks.  I am going to do my best but I think my phrasebook will be by my side!

I can not wait for the markets and the food.  I’ll be cooking up a storm!

I had mentioned a few months ago that my son had asked his friend’s mother to make pulled pork and he asked that I make it some time.  Now that I have more time I thought I’d give it a try.  To be honest I’ve never had a pulled pork sandwich.  But they look delicious.

This is an all day affair so in the morning prepare the dry rub.  This can be done the day before as well to let the pork sit overnight.  I found an hour to be enough.

In a small bowl mix 4 tablespoons brown sugar, 1 tablespoon of chili powder, 2 tsp cumin, 1 tsp of onion powder, 1 tsp of garlic powder, and some sea salt.

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Prep the pork.  I got a 2 pound pork shoulder.  The connective tissue on the outside needs to be removed prior to cooking. Mix the dry rub well and rub it all over the pork making sure everything is covered.

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Chill for an hour at least.  Preheat the oven to 300F/150C.  Prior to cooking spread some mustard on the pork.  I used my homemade mustard which is super easy to make.  Then add about 3/4 cup of ale.  We used our Irish copper ale we homebrewed.

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Cover and slow cook in the oven for about 6 hours.  After a couple of hours baste the pork every hour.  The goal is to have it falling apart but still moist.  Nothing worse than stringy dry meat!

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Pull the pork with forks to shred it completely and put it into a pot.

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For the BBQ sauce I used the last of the Peach BBQ Sauce I made last year.  Time to make another batch!  Add enough to coat the meat without it being soupy.  While this is warming through pickle red onion in apple cider vinegar.

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The onions lend a wonderful brightness to the pork.  For the bread I found some local brioche that we warmed up in the microwave.  Layer the pork with shredded cheese and the onion.

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If you would like add a dollop of sour cream.  Because I couldn’t have the bread I had my dish in a bowl with the sour cream.  Delicious!

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Even though this takes all day it is so worth it.  Unfortunately our son had a friend over and it turns out he is vegetarian!  So he had a grilled cheese.  I promised the next time I’ll do a vegetarian meal for him.  But given his age the grilled cheese hit the spot.  🙂