Fall Apart Pulled Pork Sandwiches

After curing overnight and spending some time on the grill, this delicious recipe for barbecued pulled pork from Olive Magazine is sure to satisfy the hungriest of crowds this summer.

While this meticulous recipe requires about four and a half hours of preparation and cooking time, the best results in both flavor and texture can be achieved by dry curing your pork shoulder overnight before roasting it in the oven the following day.

While this recipe gives you a delectable entree with a melt-in-your-mouth texture that can be enjoyed all on its own atop a soft bun, it pairs excellently when it’s topped with crunchy cole-slaw (also included below).


Pulled Pork:

BBQ Sauce:

  • 9 oz. of ketchup
  • 5 oz. of red wine vinegar
  • 4 ½ oz. of light brown sugar
  • 4 tablespoons of chili powder
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of mustard powder
  • 2 tablespoons of vegetable oil
  • 1 teaspoon of ground ginger
  • 3 slices of lemon
  • 2 crushed cloves of garlic

Dry Rub:


  • ½ of a yellow onion (finely sliced)
  • 1 lemon (zested & juiced)
  • 1 lb bag of shredded red cabbage
  • 7 oz. carrot (grated)
  • 4 oz. celery (finely sliced)
  • Sprig of parsley (chopped)
  • 1-2 tablespoons of mayonnaise
  • 2 tablespoons of sour cream
  • 2 tablespoons of sugar
  • 2 tablespoons of white vinegar
  • 1 tablespoon of mustard powder
  • 2 teaspoons of celery salt
  • Optional: 1 large handful of roasted peanuts (roughly chopped)


  1. Begin by mixing the dry rub ingredients together with 1 tbsp of salt and then spread the dry rub all over your pork shoulder. You’ll want to ensure that it’s well-coated will the entirety of the rub. Wear gloves and pat the dry rub into the meat on all sides before wrapping the pork shoulder in aluminum foil. Lastly, your pork shoulder prep concludes by curing the shoulder in a chilled environment minimum of four hours but preferably overnight.
  2. Make your barbecue sauce by combining all ingredients in a small saucepan, and then cook the sauce over medium heat for approximately 20 minutes. Afterward, take the saucepan off the heat, and fish through the BBQ sauce, removing the lemon slices.
  3. For the coleslaw, begin by softening your onion in your lemon juice for 10 minutes. Afterward, mix the onion with your cabbage, celery, carrot, and parsley. Combine the mayonnaise, sour cream, sugar, vinegar, mustard, celery salt, and lemon zest together, add it to the cabbage mix, and toss it.
  4. After a patient curing period, take your pork shoulder out of the refrigerator and bring it to room temperature. While it’s sitting on the countertop, preheat your oven to 300°F. Heat some soil in a large, non-stick frying pan or skillet, and then brown the pork shoulder on all sides by frying it.
  5. Afterwards, place the browned pork shoulder into a roasting dish, and roast it in the oven “low and slow” for at least 3 ½ hours. The best results can be achieved by roasting the pork shoulder for about 6 hours. You can tell it is done whenever the meat is falling apart or when an instant-read thermometer stuck into the thickest part of the porkregisters at 170°F.
  6. After your meat is cooked, shred the pork shoulder into large chunks that would be ideal sizes for your sandwich buns. Toss the shredded pork with your barbecue sauce and heat throughout, adjusting your seasoning to taste. You’ll want to mix the pulled pork with ⅔ of your barbecue sauce and use the remaining 1/3rd of the sauce for topping off the buns. Serve the pulled pork into soft buns, top it with sauce and a dollop of crunchy coleslaw, and enjoy!

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Sunday Chili Recipe

This perfect “Sunday Chili” recipe from Pinch of Yum that’s designed to be quickly prepped, set on the stove on low, and essentially forgotten about until it’s time to serve is the perfect addition to any Sunday menu.

Chili is such a versatile dish that is guaranteed to satisfy the hungriest of appetites. While it’s a great dish served fresh, a proper pot of chili almost lives a longer second life as a week of leftovers due to the flavors becoming stronger and more distinct in a tight container in your fridge. Similarly, if you have a Sunday afternoon free, be sure to set up this recipe around lunchtime and expect to have that pot simmering all afternoon long for a truly impressive dinner.

Sunday Chili Ingredients: 

2 teaspoons of salt

1 ½ pound of ground beef

6 slices of bacon, (cut into small pieces)

Half of an onion (diced)

4 cloves garlic (minced)

1 jalapeno (minced)

4 carrots (minced), optional

2 ½ tablespoons of chili powder

2 tablespoons of cumin

1 tablespoon of oregano

1 teaspoon of garlic powder

3-4 tablespoons of tomato paste

1 28-ounce can of fire-roasted crushed tomatoes

2 14-ounce cans of black, red, or pinto beans (rinsed and drained)

2 ¼ cups of beef or chicken broth

Suggested Toppings for Sunday Chili:

Avocado (carved)

Cheddar cheese (shredded)

Sour Cream

Tortilla Chips

Red Onion (sliced)

Fresh cilantro

Sunday Chili Recipe:

  1. Begin your chili as you always should, by seasoning your ground beef with salt. If you like spice, sprinkle some black and cayenne pepper into the seasoning mix as well. Using a wooden spoon or gloved hands, mix the seasoning into the beef and set it aside while you prep the other ingredients. Slice your uncooked bacon strips into quarter to half-inch pieces, and place them in a large Dutch oven over medium-high heat until crispy. Take out the pieces with your spoon, and drain the excess oil on a folded paper towel, leaving 1-2 tablespoons in the oven for sautéing.
  2. Add your diced onion, minced garlic, and minced carrots into the oil, and brown them in the bacon oil, sautéing them until they are soft and fragrant. After they’re properly browned, add your ground beef and measured spices, mixing it all together. Continue to stir it all together until the beef is fully cooked, and add your tablespoons of tomato paste. Sauté the chili for two to three minutes.
  3. Next, add your fire-roasted tomatoes, preferred beans, and bacon pieces to the pot, mixing it all together. Bring the heat on your dutch oven down to a low simmer, and cover it. Keep it cooking on low heat for at least 30-45 minutes, though it’s always preferred to cook it for two hours or more. After all, this is called a “Sunday Chili” for a reason, and that reason is to have the pot simmering on low all afternoon to develop a fine-tuned flavor. When the chili begins to thicken, you can thin it out with water or any additional broth until the consistency is to your liking. Additionally, you can alternate between the pot resting over low heat or merely resting in the hot dutch oven.
  4. Once it’s done or it’s dinner time after the chili has been cooking in the background all day, it’s time to serve the chili into bowls and top it with you and your guest’s preferred toppings.


  • You can certainly substitute canned diced tomatoes for the crushed-tomatoes, if you prefer the thicker consistency.
  • While it’s delicious, the bacon is (of course) optional, as you can also sauté your vegetables in reserved bacon fat.
  • If you need to save time, chop your vegetables in a food processor or add your ingredients into a pressure cooker after it’s all sufficiently browned and the meat is cooked.

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This Ain’t Your Mama’s Mac and Cheese

Thanks to Serious Eats for giving us 17 new ideas to “think outside the box” when it comes to everyone’s favorite cheesy noodle dish – mac and cheese. Sure, the boxed stuff will work in a pinch and it definitely has a nostalgic feel at times, but with options like this, gone are the days of feeling trapped with the humdrum of powdered or liquid cheese over noodles.  And everyone loves options, right?  We’re sharing our favorites below with you – let’s get to it!

Ultra-Gooey Stovetop Mac and Cheese

This recipe is the best homemade recipe if you’re looking for something close to the box style mac and cheese you grew up with.  The key to getting that gooey texture is to use cornstarch, evaporated milk, and eggs. American cheese helps too, but you could always experiment with a more flavorful melty cheese – we’re thinking cheddar, pepper jack, fontina, young Swiss, Gruyere, Muenster, young provolone, and/or young Gouda.

Bacon-Jalapeño Stovetop Mac and Cheese

If you love bacon and spicy food like we do, this mac and cheese is here to make your day… or night.  Make sure to cook your smoky, meaty bacon in fresh pickled jalapenos and save those brown bits.  Leftover bacon fat can substitute some of the butter in the recipe to add an even smokier flavor.  Once served, top with any leftover bacon/jalapeno goodness.

Buffalo Chicken Macaroni and Cheese

Who doesn’t love buffalo chicken wings?  Anyone?  Now, imagine that same delicious buffalo flavor combined into melty, creamy mac and cheese.  This dish seems really versatile too – comfort food but also game day food. Good as a side dish or a main course, and it keeps well so you can save some for lunches for the week!  Don’t forget the blue cheese panko topping.

Green Chili Chicken Macaroni and Cheese

Warning! This one could get spicy.  We’re talking chilies three ways – chopped canned green chilies (or freshly roasted ones for the adventurous), salsa verde, and spicy pepper jack instead of the usual cheddar.  Throw in a store-bought rotisserie chicken if you don’t feel like cooking one at home, and head south of the border for this hot take on your favorite cheesy pasta.

Cheeseburger Mac and Cheese

We’ve all had cheeseburger dip, whether at a family gathering or a company potluck. It’s basically beef, cheese and Ro-Tel cooked up together in a slow cooker.  But what would happen if we added noodles?  This macaroni recipe answers that question.  If you’re looking for a little more heat, try using spicy Ro-Tel, or diced green chiles/pickled jalapenos.

Fully Loaded Pizza Macaroni and Cheese

You could just substitute the everyday cheeses used in mac and cheese with mozzarella and some parmesan, but if you’re going for pizza mac and cheese, why stop there?  For the “fully loaded” effect, let’s load this one up with sausage, pepperoni, black olives, tomatoes, basil, and peppers.  With all the pizza toppings out there, the combinations really are endless.

Cornbread-Coated Pulled Pork Mac and Cheese Wedges

Have a ton of leftover pulled pork and mac and cheese? This recipe solves that exact problem. It’s so simple too – sandwich pulled pork and mac and cheese together, then fry them up in cornbread batter to open up a whole new world of flavor.  You’re going to want to serve this one with any extra barbecue sauce you have on the side.

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