Southern Pulled-Pork Sandwhich

Serves about 8 and the total cooking time would be around 2hr 50min. Okay don't get scarred by the amount of time, it's a super easy recipe. The prep time is 10 minutes and then you just let it cook in the oven for the 2 1/2 hours. 

1/4 cup packed light-brown sugar

1/2 to 1 teaspoon cayenne pepper

coarse salt and ground pepper

3 pounds boneless pork shoulder, cut into 4 equal pieces

1 1/2 cups cider vinegar

4 garlic cloves, minced

8 buns, split

store bought bbq sauce for serving, optional

-Preheat oven to 350 degrees, with the racks in the lower and upper positions. In a small bowl, combine sugar, cayenne, 1 Tablespoon salt, and teaspoon pepper.

- Place pork in a 5-quart Dutch oven; rub with spice mixture.

-In a medium bowl, combine vinegar, garlic, and a 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork in very tender and seperates easily when pulled with a fork, 2 to 2 1/2 hours. 

- Transfer pork to a work surface, reserving pan juices. With 2 forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with BBQ sauce, if desired. And you can serve some corn on the cob and baked beans or a simple salad on the side.  Then onto the dessert...

Feel free to swap fresh berries for frozen, if thats what you have on hand. You can always serve these with a little vanilla ice cream or whip cream.

3/4 cup natural almonds

1/2 cup yellow cornmeal

2 cups all-purpose four (spooned and leveled)

3/4 cup sugar

1/2 teaspoon coarse salt

1 cup (2 sticks) unsalted butter, melted

10 ounces frozen raspberries

Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on two sides. In a food processor, pulse almonds until finely ground (you should have about 1 cup). In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt.  Add butter and stir until dry ingredients are evenly moistened.  Press about two-thirds the dough into the bottom of the dish. Scatter raspberries over top and crumble remaining dough over raspberries. Bake until top is golden brown, 35 to 40 minutes. Let cool in dish on a wire rack before cutting into 9 bars. (It will keep up to 3 days in plastic wrap). 

These are easy recipes that will be perfect for a summer night. You can find them on the Martha Stewart website.