Ingredients:
Mustard Potato Salad
~ 2 1/2 pounds of Idaho potatoes
~ 4 boiled eggs
~ 1/4 cup white or yellow onion
~ 1/2 cup celery
~ 3 tablespoons of dill pickles or sweet pickle relish
~ 1 1/2 cups miracle whip
~ 3 tablespoons mustard
~ 2 teaspoons sugar
~ 1 tablespoon pickle juice or white vinegar
~ 1/2 teaspoon garlic powder
~ 1/2 teaspoon celery seed
~ 1 teaspoon salt
~ Pepper to taste
Pulled Pork
~ 1 pork shoulder or butt
~ 1/3 cup of yellow mustard
~ 1 stick butter
~ 1/3 cup brown sugar
~ 2 teaspoons garlic powder
~ 1 1/2 teaspoons paprika
~ 1 teaspoons onion powder
~ 1/4 teaspoon cayenne pepper (optional)
~ 1 teaspoon salt
~ 1 teaspoon pepper
~ 1 bottle of your favorite bbq sauce
Instructions:
Mustard Potato Salad
1. Wash, peel and cut your potatoes in to about 1 inch squares. Place cubed potatoes in to a large sauce pan, cover with water, bring to a boil and let cook at a boil for 10 mins. When your potatoes are done, drain and pour in to a large bowl with lid or cover with plastic wrap and chill in fridge for at least 2 hours. Boil your eggs, if you'd like more details on how we do that head over to our Deviled Eggs recipe below ⬇️
After your eggs are boiled and peeled place in air tight container in fridge and let chill at least 2 hours.
2. Dice your onion and celery up, then mince the pickles if that's what you chose to use, set them aside. In medium bowl whisk together miracle whip, mustard, sugar, pickle juice, garlic, celery seed, salt and pepper.
3. Get your chilled potatoes and eggs out of the fridge. With a egg slicer or knife cube up eggs and add in to potatoes, then add in your chopped veggies (add in relish if you chose to use it instead) add in your dressing and give it a good stir, cover and chill in refrigerator for at least 2 hours.
Pulled Pork
1. In small bowl mix together garlic, paprika, onion powder, cayenne pepper, salt and pepper. Unwrap your pork butt or shoulder and pat dry with paper towels. Coat the whole thing with the mustard and then coat it in your seasoning mix.
2. So there are two different options here. If you have a smoker go ahead and put it on your smoker at 200 to 225 degrees for 2 to 4 hours and then finish it off in the oven (if you smoke it and finish it in the oven follow the oven prep directions down below and just reduce the cook time to 4 hours or until it reaches 205 degrees in the center). Or you can put it straight in to the oven for its whole cook time. We prefer the smoked options but cooking it in the oven is good too!.
3. (Oven directions) Cut stick of butter in to pats and place half in the bottom of a dutch oven or roaster pan with lid, then sprinkle half of your brown sugar in the bottom. Place pork butt/shoulder on top of that and add the other half of butter and brown sugar on top. Place the lid on top tightly and bake at 225 for 6 to 12 hours or until temp reaches 205 in center. After it reaches 205, turn oven down to lowest setting and let rest for 1 to 2 hours. After it's done resting take it out and separate the fat and bone from the meat and shred or chop the meat. In small sauce pan heat bbq sauce and either pour it over your individual servings or pour it over all the shredded meat and mix. We hope you enjoy!
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