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One might say that because of the pandemic, July 4th, 2020 was a dud. Parades, festivals and community fireworks were all cancelled. Backyard barbecues-cancelled. There just didn't seem to be anything worth celebrating. But Americans are resilient and I expect July 4th, 2021 to be an all-out celebration of independence. A gathering of family, friends and neighbors, unmasked and untethered by rules and regulations.
When planning your July 4th celebration make it easy on yourself. There are no rules. Don't make the food top priority, spend time with guests instead. Do as much as possible ahead of time and choose recipes that are easy, and delicious.
Give your grill, and yourself, a break by putting the slow-cooker to work creating moist and tender pulled pork or shredded beef for sandwiches. The secret ingredient, root beer or cola, tenderizes and sweetens the cooking sauce. Simply add ingredients to the slow-cooker, no browning required. Set it and forget it.
When ready to serve, give the sandwiches a bit of crunch by topping them with sweet and sour slaw. Make the slaw up to a week ahead or prepare and freeze for future use.
Have a safe and happy holiday!
Slow Cooker Pulled Pork
1 (4 to 5 pound) pork shoulder or butt roast
Salt, pepper and garlic powder
1 onion, sliced
1 (12-ounce) can root beer or cola
3/4 cup barbecue sauce
Crusty rolls or slider rolls
Directions: Sprinkle roast with a mixture of salt, pepper and garlic powder. Place roast, fat side up, over onions in bottom of slow cooker. Pour root beer over the pork, cover and cook on high 4 to 5 hours or on low 7 to 8 hours.
When the meat is very tender transfer from slow cooker to a baking dish. Using two forks, shred pork and place back in the juices in the slow cooker (if there is an abundance of juice remove some before adding shredded pork.) Add barbecue sauce to pork and juices.
Serve on rolls with coleslaw. Makes 8 large or 16 slider sandwiches.
Slow Cooker Shredded Beef
1 (2 to 2.50-pound) boneless chuck roast, trimmed
2 medium onions, rough chopped
3/4 cup cola
1/4 cup Worcestershire sauce
1 T. cider vinegar
1 tsp. beef bouillon granules
1/2 tsp. dry mustard
1/2 tsp. chili powder
1/4 tsp. ground red pepper
2 cloves garlic, minced
1/2 cup ketchup
2 T. butter
Directions: Place chopped onions and roast in 4-quart slow cooker. In large measuring cup whisk together cola and next 7 ingredients. Reserve 1/2 cup of mixture; refrigerate. Pour remaining mixture over roast and onions.
Cover and cook on High 6 hours or till very tender. Drain off cooking liquid and shred roast in slow cooker. Keep warm.
In small saucepan, combine reserved 1/2 cup of cola mixture, butter and ketchup. Cook over medium heat, stirring constantly, just till thoroughly heated. Pour over shredded beef. Serve with chips and pickle spears. Serves 6.
Sweet and Sour Slaw
(Top your sandwiches with this crunchy, delicious slaw.)
1/2 cup cider vinegar
1/2 cup sugar
1/4 cup water
1 tsp. salt
1/2 tsp. celery seed
8 cups shredded cabbage
1/2 cup chopped celery
1 carrot, grated
1/2 medium onion, finely diced
2 T. chopped jarred pimiento
Directions: In small non-reactive saucepan combine the sugar, vinegar, water, salt and celery seed. Bring to boil, stirring occasionally, then remove from heat. Allow to cool. Chill dressing several hours or overnight.
In large bowl, toss together the cabbage, celery, carrot and pimiento. Pour chilled dressing over and toss to coat well. Cover and chill till serving.