It’s Memorial Day. The last Monday in May is set aside in the U.S. to honor the men and women who have died while serving in the Armed Forces.
But it’s also considered the unofficial start-date for picnics, neighborhood potlucks and backyard barbecues.
We’re taking the day off and because the Food Safety News team is spread out across the country, we’re having our third annual “virtual potluck” for our Memorial Day celebration.
Dan and Helena are bringing the main dishes — slow-cooked barbecue pork sandwiches and Mussels in Wine. James and Cookson are bringing salads — Barley-Is-Boss Salad and Tortellini Pasta Salad. Mary is bringing a side dish — Roasted Cauliflower with Tahini Sauce. Suzanne is contributing her Rhubarb Crumble for dessert.
We’re sharing our recipes here, so you can join in our virtual potluck or use them at your next one.
Have a food safe Memorial Day celebration!
The Food Safety News team.
USDA a year ago lowered the cooking temperature for pork to 145 degrees Fahrenheit, down from 160. The National Pork Board is out with recipe brochures, encouraging cooking moist, juicy pork this grilling season and especially for summer holidays like Memorial Day.
This is good news because it means that while you are at the baseball game, picnic, or outdoor concert, pork sandwiches can be slow-cooking at home in your crock pot. Covered and cooking on low, it will reach the required temperature.
The recipe below is for a true holiday favorite, barbecued pork sandwiches ready when you get home.
-3 pound boneless pork shoulder roast.
-1 cup chopped green onion
-12 ounces barbecue sauce (Jack Daniels Original No. 7 Recipe is a good choice)
-3 tablespoons of honey
-1-2 sprinkles of Worcestershire sauce
-Fresh sandwich rolls
-Gulden’s spicy brown mustard
Use a little olive oil to prevent sticking. Place pork roast in the crock pot. Mix in the green onion, barbecue sauce, honey and a shot or two of Worcestershire sauce.
Cook on low for eight hours. Serve with mustard on buns. Great with baked beans and chips.