When Lloyd and I were first married it was also our last year of college. We got to partake of the fantastic Married Student Food Program at Concordia, and it was a wonder. Basically it was a room filled with all the clearance stuff from supermarkets that didn’t sell, plus some basics from the government – all free to us! It was awesome.
I really like the government stuff because it all came with the most rudimentary labels. No frills – just large, bold print, ‘cuz you didn’t need any more information. You probably couldn’t handle any more information. “Butter”, “Dried Milk”, and our favorite – “Pork”.
Yes, canned pork. I remember laughing and laughing, wondering what on earth to make with a can of pig, and I believe my mom suggested Grandma Norie’s barbeque pork. It can be re-created even today, without the can or the government.
a pork roast (pork butt is best, but Sunmart didn’t have it)
some cabbage (I don’t know why – it seems weird.)
barbeque sauce – whatever kind floats your boat
1. Brown the roast.
2. Throw it in a crock pot.
3. Either chop a little cabbage (less than 1/4 of a small head) up fine and throw it in the crock pot with some water, or cut the 1/4 head of cabbage in some chunks and throw it in the blender with some water. Whirr whirr whirr – whatever. I don’t know why there’s cabbage in this.
4. Dump some barbeque sauce on it. Start with half a bottle now, add some more later.
5. Cook for many hours. I start at high for a couple of hours, then down to low for a few more. I can’t vouch for how long – there were naps involved.
6. Jab with a fork often. This is fun. It also shreds the meat, but mostly – it’s fun.
Viola’! Spoon onto buns and devour. Don’t forget to wonder why there is cabbage in there.