Friday, February 4, 2011

Super Bowl weekend slow and low: Budweiser Italian Beef, Slow-Roasted Pork Tacos

The roads are clear, the driveway is still a block of ice but it's time to brave it and get back to the big world out there.  Super Bowl weekend is here and if you, like me, struggle with being super festive on a Sunday night (not such a struggle when your team is on the field, but the Colts did not have it going on this year) and you are staying in an hosting your little family's party here are a couple of suggestions for you.  The first is a classic slow cooker recipe from a Budweiser shareholder magazine (of course you own Bud stock when you are in your 30's).  Nothing gourmet about it, but Budweiser Italian Beef screams "tailgate" and everyone loves it.  The second is actually a Cooking Light recipe.  I still have my doubts on a pork shoulder's or a pork butt's (really) ability to fit the lowfat profile, but this one roasts low and slow in the oven and makes your kitchen smell so savory.  I almost always serve the Slow-Roasted Pork as tacos with lots of lime and sour cream, but you could toss it in barbecue sauce or layer it in a sandwich with some fabulous aoli (we may have discussed this before but I can not abide mayonnaise in any form so this will not happen at my house) and cheese.  Both super easy, but super slow so plan ahead.

I apologize for the lack of photographs, but as usual if I make these dishes soon I will update the posts with some photos.  However, I am pretty sure you can imagine the juicy goodness of shredded beef or pork.  
Here I am remembering last year's Super Bowl with the Colts and the Saints.  If you have to lose, it's much easier losing to the pride of Purdue University, Drew Brees!


Tammy and Bridget
Greg and some chili, Dawn and Lance in Greg's bar

me and my spray tan, Allison and Tammy


Budweiser Italian Beef

3-4 pounds boneless beef roast (ask the butcher for the best cut he has for slow roasting and shredding)
2 cubes beef bouillon
2 C warm water
12-ounce bottle of Bud
1 pkg. dry Italian dressing mix (told you it was not gourmet)
1 large white or yellow onion, halved and thinly sliced
1/2 11.5-ounce bottle pepperoncini, drained

Trim fat from beef.  Cut roast into 2-inch chunks.  Dissolve bouillon cubes in the warm water (don't worry if this doesn't completely happen) and pour into a crock pot.  Stir in beer, dressing mix, onions and peppers.  Add beef.  Cook on high for 6 hours or low for 8-9 hours.  
Shred beef and serve with sauce on buns topped with sliced provolone.


Slow-Roasted Pork Tacos

3-4 pound pork shoulder or Boston Butt pork roast
3 T kosher salt
1or 2 thinly sliced onions, optional (but they make your house smell delicious)
corn tortillas
cilantro
sour cream
lime juice
lime wedges
mango salsa or salsa verde

Trim fat from roast and salt the heck out of it rubbing every side with kosher salt.  Place meat in a large Dutch oven (Le Creuset french ovens are perfect for this, and no they do not sponsor my blog).  Surround with sliced onions if you like.  Cover tightly with lid.  Cook for at least 3 hours or until pork falls apart when you pull a fork through it.  Remove from oven and let rest with the cover on for 15 minutes.  Remove pork from bones and shred with 2 forks.
Warm tortillas (warm corn tortillas on a flat griddle lightly sprinkled with kosher salt, flipping after 30-60 seconds).  Stir some lime juice into sour cream.  Add some chili powder or minced chipotles with adobo sauce to the lime cream if you like.  Serve with chopped cilantro leaves, lime wedges and fruit or green salsa if desired.  


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