Brain, I will poke you with a flaming q-tip!!!!

Alright, after a wonderful day of *BLEEP*, I am yet again safe in the safety of the internet. Oh, safe, sarcastic internet. If I didn't have you protecting me I might do something productive, like run for an hour. Read a book. Break out the NES and beat the crap outta a giant, fire breathing, shelled, lizard-king. Those sorts of highly productive things.

Or I could cook.

Wait, this is something I like!

So I present to you the second recipe from my experiment on slow roasting a piggy:

Pulled Piggy Sandwich (2 sandwiches to be exact)

Tools:

knife

cutting board

flat skillet (I like non-stick for this)

plate

spatula

Ingredients:

1/2 cup of pulled pork (chilled)

1 small onion, sliced thin

2 roma tomatoes, sliced

spicy pickles (I discovered a pickle from FrogFarm which is AWESOME for this. It will clean your sinuses out! But if you don't like spicy, I guess normal pickles will do. . .wuss.)

1/2 cup of sliced cabbage (coleslaw mix)

non-stick cooking spray

loaf of a thick, crusty bread that you can slice into sandwich size meals (I use half a loaf of french bread for this from my local supermercado)

deli-style mustard (My favorite is Plochman's Mustard which has a slight bite, but compliments all the tastiness in the sandwich rather than taking over)

Overall this is really easy to make. Take the sliced onions and place into the bottom of the skillet hosed down in non-stick spray set to medium-low heat. While that is cooking, slice the bread into acceptable sandwich sizes and layer on the pickles, tomatoes, and cabbage onto the bottom slice of the sandwich (a good crusty bread won't get soggy when you do this).

After the onions start to take on a wonderful golden color, add in the pulled pork to heat it up and add just a little bit more flavor. Once the pork is warm, spread the onion/pork yumminess (one of the most accurate scientific words in my vocabulary) evenly onto the bread. Add mustard to taste and put the top slice of bread back on.

Now here is the strangest tip ever. Walk away.

Wait, what?

Seriously, walk away from the sandwich for five minutes. This will let all the flavors of the sandwich start to mix together, which is exactly what you want. You can even wrap the sandwich in plastic wrap for later if you use a crusty enough bread, it shouldn't get soggy if you choose wisely (and really, experiment, because depending on where you live you can have entirely different bread styles which can modify how this tastes. Experiment = better food = happy belly.) After that I'd suggest eating over the sink for easy clean up as you enjoy the rewards for your effort.

And until the next pork-related recipe:

Bien Camino!!!!!