It all started with a perfectly delectable recipe for roast pork — herb-encrusted, slow roasted, nestled on a bed of homemade applesauce — the stuff autumn meals are made of… heartwarming and heavenly.
Until it was time to take the picture.
I can empathize with a certain amount of reluctance to “say cheese” — I’d rather be behind the lens than in front of it any day! But as a “foodie,” it’s important to portray deliciousness in all its glory. Not as a matter of pride, but because I want you to know how absolutely wonderful something tasted, perhaps inspiring you to give it a try.
Enter the reluctant pork loin…
Maybe it was my level of distraction that day. Maybe it was the monochromatic color scheme. Maybe it was the background I used. (What was I thinking?!) Or… maybe it was meant to be eaten and enjoyed?
Put. The. Camera. Down.
Plus, it made great sandwiches the next day. :)
BBQ Pulled Pork Sandwich with Bacon, Onions, & Provolone
For each sammich you’ll need:
2 strips of bacon, fried to your liking
1 slice of Provolone cheese
A pile of onions (cut ’em chunky)
Pulled pork (aka leftover roast pork…)
1 onion bun (or other flavorful roll), split & buttered
Oven fries & pickles, optional
Begin by frying bacon to desired crispness. Remove from skillet; set aside to drain on paper towels.
Add chopped onions to skillet (I like mine fried); saute over low heat until edges are browned.
Meanwhile, grill bun (buttered sides down) on a griddle until golden.
Shred pork with a fork. (Pardon me for waxing poetic…)
Mound shredded meat on bottom bun; top with Provolone.
Nuke until cheese melts. (Gasp! Yes, I used my microwave…)
Top with onions and bacon.
Drizzle with BBQ sauce.
Add the top bun and dig in!
Enjoying redeeming myself photographically.. or not!