Leftovers! There was simply too much food leftover from mom's delicious Sunday night dinner of BBQ Pork, Southern Green Beans with Bacon and Au Gratin Potatoes, not to take a night off and enjoy that which was already prepared.
3 1/2 lb. boneless Boston butt
salt
1 teaspoon Asian chili sauce
1 teaspoon celery seed
1 cup ketchup
1/4 Worcestershire sauce
1/4 cup cider vinegar
2 teaspoons brown sugar
1 cup water
Place pork roast in a large pot and cover with cold salted water. Bring to a boil and reduce heat to an easy simmer. Cover and let cook for 2 hours. Remove pork and reserve 1 cup of the cooking liquid. Cut pork into thin slices and place in a shallow roasting pan. In a mixing bowl combine the reserved cooking liquid, 1 teaspoon salt and the remaining ingredients. Stir well to combine. Pour the sauce over the pork and cover the roasting pan with aluminum foil. Bake, covered, for 30 minutes at 350 degrees. Remove foil and back an additional 10 minutes uncovered.
green beans
2 slices smoky bacon, chopped
1/2 onion, chopped
1 garlic clove
pinch chili flakes
chicken stock
butter
salt and pepper
cider vinegar
In a large pot render bacon until crispy. Add onion and chili flakes and cook for several minutes or until onions are translucent. Add garlic and green beans and toss together to combine ingredients. Cover beans with chicken stock, cover pot and cook for approximately 20-30 or even 40 minutes, depending on how soft you like your green beans cooked. Drain green beans and top with butter, salt and pepper and a dash of cider vinegar.
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