Summertime is undoubtedly barbecue time, but depending on where you are in the US, that could mean any number of things! Barbecue styles, and who does it right vs. who does it wrong, may be one of the most hotly contested food issues in history. Let's take a look at some of the most popular types of BBQ in the US, and how they differ in their meats, their sauces, and their slaws.
This year, I haven't been able to resist making savory berry recipes: first strawberry spaghetti, then cherry-stuffed tenderloin and blueberry-glazed ribs. And, in my desire to incorporate blackberries into an entrée, I came up with this recipe for pulled pork sandwiches using a blackberry purée. Not only do the ingredients make this dish perfect for the Summer season, but it won't heat up your kitchen because it's cooked over low heat in a slow cooker. 
Over the course of eight hours, blackberries, hot sauce, ketchup, vinegar, and garlic meld together to become a sweet and tangy condiment that not only highlights the pork roast's natural flavor, but is less aggressively syrupy than traditional barbecue sauce. If you're interested in the recipe, read more.
Since a sunny day in San Francisco can be rare, I hate to waste away in the kitchen. It's the perfect opportunity to pull out the crockpot to set it and forget. After a long day of enjoying the sunshine, it was wonderful to come home to a pulled pork sandwich topped with homemade coleslaw.
Thanks to 10 hours of slow cooking, the tender pork is slightly sweet and just a touch spicy. The coleslaw's zesty flavors prove to be the ideal pairing for the pulled pork. The best part is that in less than five minutes, I had a no-hassle dinner — a toasted bun topped with pulled pork and covered in crunchy coleslaw. Don't forget your slow cooker for easy Spring meals and keep reading for the recipes.
For a low-budget weeknight meal, opt for leftover pork shoulder, an inexpensive and forgiving cut of meat.
Pork shoulder, while very recession-friendly, typically cooks for hours, but this recipe for tender, marbleized Mexican-style carnitas can be made within an hour and a half.
Find out how when you read more
At a recent outdoor festival, a friend of mine ordered this sandwich, called the "Gutbuster," from a barbecue stand. The soft bun was piled with three kinds of meat — beef brisket, pulled pork, and beer-braised bratwurst — and topped with spicy sauce. Though it looks kinda gross, I have to admit that it was full of delicious flavor. Would you dare to bust your gut with this monstrosity?
Every couple of months, I get a huge craving for shredded pork. The kind of slow-cooked, moist, melt in your mouth, scrumptious pork that is stuffed into carnitas and pulled-pork sandwiches. The other day I experienced one of these exact cravings when I saw a recipe for TeamSugar member Twinkle's super easy BBQ pork.
The pork looks incredibly juicy and the recipe is practically effortless. All you need is time, but good things come to those who wait. To take a look at her recipe, read more
If you are searching for something to serve a crowd on Super Bowl Sunday, think about making pulled pork sandwiches. Super-moist, melt-in-your-mouth pork piled high on a soft bun is both filling and celebratory. The pork is slow cooked and best made in advance, giving you plenty of time to enjoy company and the game. You don't have to be a chef to make these hearty sandwiches, a home cook with elementary culinary skills can master them. For two recipes — one easy and another that requires a little more time — read more
If you followed Brian's pulled pork recipe yesterday, you probably (unless you pigged out like I probably would've done) have some leftovers for today. If that's the case, then take a tip from our very own Sugar Network geeks and put yourself together a delicious pulled pork burrito. This burrito is simple to put together - take a large flour tortilla, fill it with pulled pork and beans (I forgot to ask which kind the geeks used), cilantro and cheese - then top it with cheese and heat it up in the microwave (or oven) until everything is nice and warm and the cheese on top is melted. Depending on your microwave, you may want to heat the pulled pork up a bit before putting it in to the tortilla. Oh and don't forget to garnish the whole thing with a bit of fresh cilantro and some fresh salsa. Doesn't that bit of green just pull the whole thing together?!
What do you guys think? What would you do with all the leftover pulled pork?
