Man Food…

This month is my first time participating in the blogger event Go ahead honey, it’s gluten free! This month, the event is hosted by Carol at Simply… Gluten Free.The theme for the month of June… Man Food! I immediately thought of my Pulled Pork Sandwiches and Baked Beans BBQ Bonanaza.

PERFECT! Total “Man Food” and a real crowd pleaser.

Crockpot Pulled Pork

Ingredients:
Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon demura sugar
1 tablespoon ground black pepper

2 (3-4 pound) bone-in pork shoulders
½ teaspoon liquid smoke
1 cups Sweet Baby Ray’s barbecue sauce

Combine spices and rub all over pork shoulders. Wrap in saran wrap and refrigerate overnight or longer.
When ready to cook, place pork, liquid smoke, and 1/4 cup water in a slow cooker. Cook on low until fork tender, 8-10 hours.
Remove meat from crock pot and shred using two forks, or use your hands if you are feeling particularly “manly”.
Discard crock pot liquid and any removed pork fat.
Place shredded meat back in the crock pot, combine with 1 cup of Sweet Baby Ray’s barbecue sauce, and continue cooking on low for 30-60 minutes.

Gluten Free Hamburger Buns

Ingredients:

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons salt
1 tablespoon instant dry yeast

1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F)- I warmed it in the microwave about 1 minute
3 tablespoons extra virgin olive oil
2 tablespoons agave nectar
2 eggs, lightly beaten

Shape aluminum foil into 4-6 hamburger bun shaped molds and spray with non-stick cooking spray. Place on a cookie sheet and set aside.
Combine the warm water and agave nectar. Add the yeast, cover with saran wrap, and allow to proof.
Whisk together the dry ingredients.
Add the proofed yeast and the rest of the ingredients.
Beat until a smooth, cake-like batter forms.
Pour batter into bun molds, cover with a kitchen towel, and allow to rise for 20 minutes in a warm spot. (I preheat my oven to 200 degrees when I begin the process. Once the oven reaches 200 degrees, I immediately turn it off. By the time I am ready to let my bread rise the oven is at the optimum temperature.)
Preheat the oven to 350 degrees. Bake the buns about 30 minutes, until they would hollow when tapped.
Allow to cool 10 minutes in molds before removing to a cooling rack.

Jenna’s Baked Beans

Ingredients:

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
6 cloves garlic, minced
2 tablespoons pure maple syrup
2 tablespoons agave nectar
2 tablespoon ketchup
2 teaspoons ground mustard
1 teaspoon salt
2 bay leaves
2 teaspoons hot sauce
16 oz tomato sauce
2 15 oz can cannelloni beans, drained and rinsed

Preheat oven to 350
In a large, oven safe skillet, heat the olive oil. Add the onions and sauté for about five minutes or until soft and translucent.
Add garlic and sauté 30 seconds more.
Add maple syrup, agave nectar, tomato sauce, salt, ground mustard, hot sauce and ketchup and simmer for five minutes.
Add beans and bay leaves, stir, then cover the skillet with aluminum foil and bake for 45 minutes, stirring once during the baking process.
Allow to cool and serve warm.

Sweet Potato Fries

Ingredients:

1 sweet potato for every two people
Extra Virgin Olive Oil
Cumin
Salt and Pepper

Preheat oven to 375 degrees.
Cover a baking sheet with foil.
Cut potatoes into wedges and toss with a drizzle of olive oil and spices.
Bake about 30 minutes, stirring every 10 minutes, until fries reach desired crispness.

Round out the meal with a nice, fresh salad… that is, if a salad is “manly” enough for you! 🙂
For desert, I recommend watermelon slices and a seed spitting contest. May the best man win!