Recipes: SOUTHERN PULLED-PORK SANDWICHES

SOUTHERN PULLED-PORK SANDWICHES

Serves 8.

Note: Pork shoulder, a well-marbled cut available at most supermarkets, turns tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.

• 1/4 c. packed light-brown sugar

• 1/2 tsp. to 1 tsp. cayenne pepper

• Coarse salt and ground pepper

• 3 lb. boneless pork shoulder (Boston butt), cut into 4 equal pieces

• 4 garlic cloves, minced

• 8 soft sandwich rolls, split

• Store-bought barbecue sauce, for serving, optional

Directions

Preheat oven to 350 degrees, with racks in lower and upper positions. In a small bowl, combine sugar, cayenne, 1 tablespoon salt and 1 teaspoon pepper.

In a medium bowl, combine vinegar, garlic and 1/2 cup water; pour over pork. Cover pot and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, about 2 to 2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls and top with barbecue sauce, if desired.

Nutrition information per serving:

Calories416Fat14 gCarbohydrates41 gProtein29 gSaturated fat8 gDietary fiber2 g

BAKED POTATOES WITH CHEDDAR SOUR CREAM

• 1 c. (8 oz.) reduced-fat sour cream

• 1 c. (4 oz.) shredded white Cheddar

• Coarse salt and ground pepper

• 8 medium baking potatoes, scrubbed

• 1 tbsp. olive oil

Directions

In a small bowl, stir together sour cream and cheese; season with salt and pepper. Set aside.

Preheat oven to 350 degrees. On a large rimmed baking sheet, rub potatoes with oil. Bake on upper rack until tender, about 65 minutes.

To serve, cut a deep cross in each potato; push ends together to open. Season with salt and pepper; top with sour-cream mixture and, if desired, green onions.

Nutrition information per serving:

CUCUMBER AND SWEET-ONION SALAD

Serves 8.

• 3 English cucumbers, halved lengthwise and thinly sliced on the diagonal

• 1 medium sweet onion, such as Vidalia, halved and thinly sliced

• 1/2 c. fresh dill, coarsely chopped

• 3 tbsp. fresh lemon juice

• 2 tbsp. white-wine vinegar

• Coarse salt and ground pepper

Directions

In a large bowl, toss together cucumbers, onion, dill, oil, lemon juice and vinegar; season with salt and pepper.

Calories70Fat5 gCarbohydrates6 gSaturated fat1 gProtein1 gDietary fiber1 g

STRAWBERRY-RHUBARB SUNDAES

Serves 8.

Note: It takes only 10 minutes to create a colorful ice-cream topping that makes the most of a well-loved just-before-summer combination: sweet strawberries and tart rhubarb.

• 1 lb. strawberries, hulled and quartered

• 1/2 c. sugar

• 2 pints vanilla ice cream

• Store-bought shortbread cookies, for serving (optional)

Directions

In a large saucepan, place strawberries, rhubarb, sugar and 1/4 cup water; bring to a simmer over high heat. Cook, stirring occasionally, until rhubarb begins to break down, about 6 to 8 minutes.

Nutrition information per serving: