He wants barbecue – she wants something fancy. Their guests just want something delicious. Cheese platters and lunch meat are not an option, but neither are bland, pretentious finger foods. Introducing “Pinky-Up Crostinis” – hearty flavor in a refined serving. For this recipe you will need:
- black pepper
- rice wine vinegar
- sour cream
- barbecue sauce
- olive oil
- dry mustard
- a loaf of french bread
You may want to start on this dish at least 6 hours in advance. Preheat your oven to 250 degrees. Season the pork shoulder with dry mustard, salt, black pepper, paprika, oregano, and rosemary. Make sure to evenly coat the meat with seasoning. Place the shoulder in the oven for at least 10 hours. Yes, 10 hours for a juicy, tender roast that’ll make your guests drool. For best results, allow the pork to cool down for 5 minutes before proceeding with the remaining preparations.
Grab two forks, or relieve excess stress by pulling the pork apart with your hands. Once you’ve shown the pork shoulder who’s boss, you’ll have fine shreds of meat. Now it’s time to make the sauce. Mix rice wine vinegar, honey, mustard, olive oil and water until the honey is dissolved and the mixture is smooth. Pour the sauce over the pulled pork, and mix until it absorbs all the sauce.
Get ready to make the crostinis by preheating the oven to 400°F. Cut the french bread loaf into 1/4 inch slices. Spread the slices on a baking sheet and brush each side with olive oil. As a variation, sprinkle one side with rosemary, oregano and black pepper. Bake for about 5 minutes until the crostinis are lightly browned. Allow the crostini to cool completely before the next step.
Pour the barbecue sauce in a shallow bowl or plate. One by one, place each crostini on the sauce with the seasoned side up. This will coat one side with sauce. Arrange each on a baking tray . Layer the crostinis with colby-jack, mild cheddar and pork. Pop the tray in the oven until the cheese melts. Go the extra mile by chopping some chives and top with sour cream.
You don’t have to eat these with your pinky up, but it wouldn’t hurt. That’s What’s On Your Plate.
Loyal Henderson is the host and writer for DCL’s On Your Plate …read more