Tuesday Topics: Summer Supper

Magnolias & Juleps and I were discussing yesterday a lack of wanting to eat when the heat waves of Summer arrive. We concluded that the lighter (and colder) the better. What are a few of my favorites? Pasta salad, sushi, hummus, and this:
Crock-pot pulled pork BBQ with "badger slaw," corn on the cob (with butter & Jane's crazy mixed up salt), freshly picked green beans with caramelized vidella onions. Best part? Everything fits into the "localvore" movement, fresh from the Farmer's Market!

Want to try it for yourself? Here's how!

What you'll need:

• 4-6 lb Boston butt pork roast (trim the fat)
• 2 T brown sugar
• 1 T salt
• 1/2 tsp. pepper
• 3/4 C cider vinegar
• 4 tsp. Worcestershire sauce
• 1 1/2 tsp. crushed red pepper flakes
• 1 1/2 tsp. sugar
• 1/2 tsp dry mustard
• 1/2 tsp garlic salt
  
• 1/4 tsp cayenne pepper

1. Combine brown sugar, salt, & pepper. Rub over roast.
2. In a bowl, combine other ingredients. Drizzle 1/2 the vinegar mixture over roast. Refrigerate remaining vinegar mixture.
3. Cover & cook on low for 10 hours on Low or 6 hours on High in your crock pot.
4. Pour meat into colander to drain. Remove bones & fat. Shred & stir in 1/2 C ketchup and remaining vinegar. Put back into crock pot on low and serve!

Now you'll say, "barefoot, this is great but it makes so much! whatever will i do with the leftovers?"

More fabulous summer supper ideas: shredded pork tacos, leftover sandwiches for lunch, or my personal favorite, Guy Fieri's "Jackass" sushi roll. Enjoy!

What's in your Summer arsenal of suppers that don't heat up the kitchen too much?