Finally, to use up the last bit of the Slow-Braised Shredded pork (recipe from "The Pioneer Woman's" blog) , I made BBQ pork sandwiches.
The meat is simply warmed stovetop with your favorite barbeque sauce, homemade or from the bottle, and served on lightly toasted sandwich buns which are spread with garlic butter before toasting. The buns turn out buttery and crisp when buttered before toasting.
Instead of potato chips these Sweet Potato Oven-Fried Chips are a great accompaniment. There are lots of different versions of these; my favorite so far is from "Burt Wolf's Menu Cookbook", published by Doubleday.
So simple, you don't need a recipe, just follow these directions:
Sweet Potato Oven-Fried Chips
One large sweet potato makes two servings, double this recipe to make 4 servings, and so on.
Preheat oven to 400 degrees (F)
For easy clean-up, line shallow rimmed baking sheet(s) with foil, brush with about a tablespoon or so olive or canola oil. Then slice a sweet potato approximately 1/8-inch thick (peeled, or not, your choice).
Place the slices in a single layer on the oiled foil lined sheet(s), and brush with a little more oil, lightly coating each slice throughly.*
Here's where you can get creative! Season with kosher salt & freshly ground pepper, and add a bit of dried ground ginger, cinnamon, a sprinkle of cayenne pepper, or almost any favorite herb.
Place the tray in the hot oven for about 25 to 30 minutes until they are tender and lightly toasted, turning the slices over every 10 minutes until done to your liking. If some begin to brown before the others, remove those from the baking sheet as they become done, keep warm until all are finished baking. The longer they are allow to bake, the crisper they will become, some like them just tender while others like them more crisp.
*If you don't want to bother with brushing the slices with oil, simply put the slices in a bowl, and toss with the oil & your choice of seasonings, then arrange them in a single layer on the baking sheet and bake. Enjoy!