The Elves and the Pulled Pork

We have family friends whose child was recently going through very serious surgical procedures with real risks and uncertain results.  Things went well and, as of right now, the diagnosis is very positive.  During the waiting, though, there were many of us who wanted to help in any way we could. 

A schedule was established and we took turns delivering an evening meal, depositing it in a cooler on the family's front step.  As I imagined, and hoped for, the feeling of blessings they might feel as they opened the door to find a full meal almost mysteriously materialize before them, I thought of a favorite fairytale (aren't they all my favorites?!) by the Brothers Grimm - The Elves and the Shoemaker.  It is a rare fairytale in that every character in it is good - there is no ending of the "bad guy/stepmother/witch..." having something horrible (which they deserve) happen to them.  It is a wonderful telling of kindness done for others, anonymously and with no expectation of recognition.  The tale goes even further in having the shoemaker continue in his work, never expecting his help to show up every night, but delighted every time they do.  Shouldn't we all live this way?

I still have Hawaii on my mind (it just will not stop snowing here in MN!!) and so the meal I prepared was our favorite Kalua Pulled Pork sandwiches with cole slaw and fresh fruit.  We first had these sandwiches in a brew pub in the Honolulu airport.  They were made in a sauce featuring a bottle Gordon Biersch Vienna- Style red lager.  We can't buy Gordon Biersch beer here in MN, it just isn't available.  So, I've used Leinenkugel's Vienna Style Red Lager and it turns out great.  Recipe below:

Kalua Pig with Marzen Barbeque Sauce

Ingredients:

1 (6 pound) pork butt roast

1 ½ Tbsp sea salt

1 Tbsp liquid smoke flavoring

4 cups of your favorite Barbeque sauce (find a smoky style)

1 bottle Gordon Biersch Marzen (I used Leinenkugel’s Red Lager; Vienna-Style Lager)

2 oz molasses

1 oz hot sauce

Directions:

1. Pierce pork all over with a carving fork.  Rub salt then liquid smoke over meat.  Place roast in slow cooker.

2. Cover, and cook on Low for 16-20 hours, turning once during cooking time.

3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

4. Combine BBQ sauce, beer, molasses, and hot sauce in a saucepan and slowly bring to a boil.

5. Reduce heat and simmer 5-10 minutes.

6. Remove, cool and store in refrigerator if not using right away.

7. Mix sauce into shredded pork until desired taste.