"I promise to love, honor and cherish, and go out to dinner every Friday and Saturday night, for as long as we both shall live." Or, at least, that's how I remember our vows.
When we lived in Knoxville, there was a great rib place in an old, converted barn, right in the middle of all of "the stuff of civilization". While I love a great plate of ribs, I don't like the mess when I'm out, and I don't like all the tooth work involved. Not that the meat is tough, I just don't like chewing it off the bone. One of their great dishes was "Pulled Pork". It literally was the meat pulled off the ribs, then doused in a great barbecue sauce. Served with steak fries, it was a manly dish adapted to the more delicate needs of a mess-averse girly-girl.
Since 1994, when we spent an entire summer on the road for business (literally - we left Memorial Day weekend, and returned on Labor Day, so the kids could start school th next day), my dearly beloved has refused to follow the "out to dinner" part of his vows unless we were out of town - and not happily then! So, Friday and Saturday dinners for me are the ones I refuse to take much time for. On Friday and Saturday, I'm doing something that takes a while - wallpapering, sewing, new drapes, whatever - and I'm not going to waste a lot of time cooking. So last Thursday night I had made the Wall Street Journal's pork roast, but had a lot left over. Saturday I remembered the Pulled Pork, and decided I'd make a variation of it. Everyone loved it.
SORT OF PULLED PORK
2 to 3 pounds leftover pork, cut into small strips
2 cups water
3 beef bouillon cubes
1 onion, minced
1/4 cup water whisked with 1/4 cup flour
A couple of dashes of Worcestershire Sauce
3 loaves French Bread, cut in half
Boil the water, cubes and onion, and Worcestershire sauce. Whisk in the water/flour mix; stir until thickened. Add the pork; simmer about 15 minutes. Spoon into the rolls with a slotted spoon, to avoid too much gravy; add more gravy if desired. This is a very filling, and easy, meal.