Anyway, it started with a seven pound pork shoulder roast I barbecued for four hours with Kingsford Mesquite Charcoal. I had to go away for a few hours, so I dropped the roast in a roasting pan and transferred it to the oven. My daughter, Beth, oversaw the finish and serving for the first meal.
Several other meals were cut from this good sized piece of pork. Seasoning had been a simple olive oil rub followed by a generous dry rub of equal portions of black pepper, seasoned salt, and Kosher salt. I think the meat turned out well.
After a few days in the refrigerator I decided the meat could use a bit of sauce to bolster the flavor and provide some moisture. I chopped the meat into bits around a quarter of an inch in dimension. In a pan I heated a quarter cup of soy sauce, a quarter cup of red wine vinegar, and a quarter cup of coffee. I added about a half cup of barbecue sauce from the tail end of two bottles I found in the refrigerator. I added the meat and heated the whole thing to a boil using a medium setting on the burner. Stirring steadily I reduced the heat and let it simmer for about twenty minutes.
My first use was on spaghetti noodles. I plated the noodles, poured a generous portion of the chopped pork sauce onto the noodles, added Parmesan cheese and dined quite satisfactorily. The second application was as above.
It was inspired by the Frito Pie. I had some bags of chips in the cupboard, Dorito Cooler Ranch and Cheesy chips. I tossed a bag (lunch box size) of each on the plate, and poured a generous portion of the chopped pork sauce on top. Onto the lot I placed three cheese slices, just those plastic wrapped sandwich cheese slices. I nuked the plate for a minute and a half.
I thought it was pretty good. This was the very last of the meat, and the dog got the bone. He seemed to like that as well. Beth thought the vinegar a bit intense, but it is a flavor I like and I thought the sauce pretty well balanced.
One of these days, Cheese Doodles.