Pulled Pork with Rootbeer BBQ Sauce

This is one of my favorite things to cook and I know it sounds very strange to make a rootbeer bbq sauce, but it is really good. Although this time I changed it a little bit and used birchbeer and rootbeer. I wanted more of that birch flavor in the sauce. The rub for the pork packs a punch, which to me kind of over powers the sauce when you get a bite with the rub on it. Next time I make this I will try a different rub, maybe with some coffee and brown sugar. Trust me the sauce has it's own punch, so adding some sweetness will not make it overly sweet.

For the rub I used:
1/4 cup salt
1/4 cup black pepper
1/4 cup chili powder
1 TBL dried oregano
1 TBL dried thyme
1 tsp cayenne

This is enough for an 8lb pork shoulder. Sprinkle all over pork and rub it in.

Next place some wood chunks in a foil pack- use two layers. Bundle up leaving a hole at the top so smoke can escape. Place the wood packet on the side of the grill with med-high heat. Next place a foil pan under unlit side for a drip pan. Then place the pork on the side with the drip pan.

Smoking takes 3 hours. Add more wood as needed. Rotate meat 3 times, but no more then three to reduce losing too much heat.

Next wrap the pork in two layers of foil, this is not standard, but help keep the meat moist and shortens cooking time. Cook until the pork reaches a temperature of 180 about 2 hours. Then let it rest for 30 minutes.























For the Rootbeer BBQ sauce:
Makes 3 1/2 cups

1 2-liter of rootbeer ( I used 3 12 oz bottles of birch and 1-liter of rootbeer)
Add and Simmer:
1 1/2 cups apple cider vinegar
1/2 cup ketchup ( I also used about 3/4 of a small can of tomato paste)
1/4 cup yellow mustard
2 TBL Lemon juice
1 TBL Worcestershire sauce
1 TBL Tabasco
1 tsp salt
1 tsp black pepper
(I also added in a couple dashes of liquid smoke)
Finish with:
2 TBL Butter



In a large sauce pan reduce the soda to 1 cup (about an hour) on med. heat. Then add in the next 8 ingredients (or 10 if you add the 2 extras like I did) and simmer for 20 minutes. Finish with butter to give extra body and flavor.


My sauce looks more red then brown because I used birchbeer and tomato paste.

Steak House Salad Pizza

Steak House Salad Pizza
Use your favorite homemade pizza dough recipe, purchase fresh dough from your favorite pizza parlor, or simply use a prepared pizza crust.

Makes: 4 servings; Total time: 15 minutes   

BRUSH:
2 New York strip steaks, trimmed (8 oz. each)
 Olive oil
 Salt and black pepper
DIP:

1 lb. fresh pizza dough
 All-purpose flour
1½ cups shredded part-skim mozzarella
TOP:

5 cups chopped romaine lettuce
1½ cups chopped tomato
1⁄3 cup minced red onion
 Chunky Blue Cheese Dressing to taste
Preheat grill to medium-high. Brush grill grate with oil.

Brush steaks with oil and season with salt and pepper. Grill steaks, covered, to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest 5 minutes before thinly slicing against the grain.

Dip dough in flour and roll into a 16-inch round. Lightly brush dough with oil and season with salt. Grill dough, covered, 2 minutes. Flip dough, sprinkle on mozzarella, cover, and grill until cheese melts and crust blisters and crisps, about 2 minutes.











Top grilled dough with romaine, tomato, onion, and steak slices. Drizzle pizza with Chunky Blue Cheese Dressing.

Nutrition Information
Per serving: 643 cal; 31g total fat (12g sat); 85mg chol; 702mg sodium; 56g carb; 3g fiber; 44g