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.

For a glimpse of how it’s supposed to look, click on this link — thanks, Claudia Lamascolo — your original recipe was fantastic!

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…)

Spicy BBQ sauce (I used this recipe — thanks, Patio Daddio!)

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! 

~ Kim