Let me start off by saying I have made this controversial American classic exactly three times before today. My first personal encounter with this dish (as the chef as opposed to just a simple spectator) happened almost exactly three years ago. I was the Head Chef at a Christan children's camp at 20 years old and waaaay over my head. Although we didn't have internet access for quick inspiration and research in case of emergencies, I did get cellphone service if I stood very still in one very specific spot by the back door of the kitchen. I was also fortunate enough to have an amazing family back home with endless knowledge (and internet access) whom I could call if I got in a tight spot. (This brings up memories of the Too Many Bananas dilemma, but that's a story for another time.)
I'm not totally sure how I got in the position of needing to have a pulled pork recipe for about 75 people the morning of (most likely my own procrastination and donated pork loins) but whatever the case, I was in a majorly sticky situation. Luckily my Aunt Nancy came to my rescue and gave me a brief rundown of the basics so I wasn't heading in totally blind. With a newly found confidence I charged into the pantry to find one very small, very sad, half empty container of Sweet Baby Ray's (be still my beating heart) and definitely no hope of having enough for a dish that, where I am from, is basically Barbeque Sauce ft. "Pork".
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