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Chardonnay Wine 11
Or Cabernet Sauvignon, Moscato, Merlot,
Pinot Grigio, or Shiraz, 1.5-L bot.
SAVE UP TO .60
a
Smoking Loon ruo
Merlot Wine
Or Pinot Noir, Sauvignon Blanc, Zinfandel, Viognier,
Chardonnay, Cabernet Sauvignon, Syrah,
or Pinot Grigio, 750-ml bot.
SAVE UP TO .50
Ernest & Julio Gallo
Twin Valley Wine /
Or Gallo Family Vineyards Twin Valley,
Selected Varietals, 1.5-L bot.
SAVE UP TO .50
Columbia Crest ~ AQ
Two Vines Wine /
Chardonnay, Merlot Cabernet, Merlot,
Shiraz, Cabernet Sauvignon,
or Gewurtztraminer, 750-ml bot.
Jacob’s Creek Wine 6 4y
Selected Varietals, 750-ml bot.
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Cooking Sequence
• Prepare pork and begin to
cook -10 minutes
• Allow to slow cook - 6 hours,
up to 8 hours
• Complete roast and prepare cole slaw;
serve - 20 minutes
Serves 6
Meal Time: 6 hours, 30 minutes
Suggested Items:
Ore-lda Extra Crispy Fast Food Fries,
Deli Sweet Iced Tea, Pillsbury Milk
Chocolate Brownie Mix
Wine Suggestion:
A light, fruity red wine such as Smoking
Loon Pinot Noir, which is rich with flavors
of cherry and blackberries.
Memphis-Style Pulled Pork
1 medium onion (rinsed)
6 fresh garlic cloves
2 (14-ounce) cans Swanson Lower-Sodium Beef Broth
1 (18-ounce) bottle Sticky Fingers Memphis Original
Barbecue Sauce
1/3 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon pepper
1 Publix Boneless Boston Butt Pork Roast (about 31/2 lb)
2 tablespoons cornstarch
3 tablespoons water
6 Bakery French Hamburger Buns
Old-Fashioned Cole Slaw
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon celery seed
1/2 cup Kraft Light Mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 (16-ounce) bag Fresh Express 3-Color Deli Cole Slaw
Pick up a recipe card on the Apron's* Simple Meals
recipe card rack at your local Publix.
Visit publix.com/aprons for more Apron's* recipes.
©2OOB Publix Super Markets, Inc.
)l[ -7 '’'
1 Remove ends and peel from onion; slice thickly and place
in slow cooker with garlic cloves. Stir in broth, barbecue
sauce, sugar, vinegar, and pepper; add pork roast gently
(wash hands). Cover and cook on high 6-8 hours or until
pork is fork tender.
2 Remove pork from slow cooker. Combine cornstarch
and water in small bowl until blended. Stir into sauce
mixture in slow cooker; bring to a boil. Boil 4-5 minutes
or until slightly thickened.
3 Meanwhile, shred pork using two forks. Split hamburger
rolls, if needed. Strain sauce into medium bowl (discard
onions and garlic). Serve pork on sandwich rolls topped with
sauce. (Pork makes 6 servings; sauce makes 24 servings.)
CALORIES (per 1/6 pork and 1/24 sauce) 610 kcal; FAT 28g;
CHOL 175 mg; SODIUM 710 mg; CARB 35g; FIBER Og;
PROTEIN 50g; VIT A 2%; VIT C 8%; CALC 6%; IRON 25%
1 Whisk in medium bowl, vinegar, sugar, and celery seed
until blended. Add mayonnaise, salt, and pepper; whisk
until smooth.
2 Stir in cole slaw mix until evenly coated. Chill until ready
to serve. Stir and serve.
CALORIES (per 1/6 recipe) 100kcat; FAT 7g; CHOL smg;
SODIUM 220 mg; CARB 9g; FIBER 2g; PROTEIN 1g;
VIT A 25%; VIT C 40%, CALC 4%; IRON 2%
Shortcuts and Tips
The cole slaw can be made 1 or 2 days In advance; just stir before serving
and enjoy.
Memphis-Style Pulled Pork With
Old-Fashioned Cole Slaw