This is a great little appetizer for any New Years Eve party.
Listen. I know a lot of people who don't eat pork for whatever reason, and of course, I absolutely respect that. But for those of us who do, pork is like an idol. All hail pork.
Two summers ago, Jack and I went to the Big Apple Barbeque down in Madison Square Park, where barbeque joints (I have to call it a joint, right? "Barbeque restaurant" just doesn't sound right) from all over come to serve their foods. Jack and I were schooled in the wonders of mixing pork and pimento cheese. I've never really had pimento cheese (not sure why not - maybe it's more popular in other areas?), but I couldn't stop eating this. Just right on top of plain saltine crackers. I mean, are you serious?
I felt my life was changed. I needed to make this right away. Enjoy it and love it. Spread the love for all of the world to see. Pork! Cheese! Saltines!
Ok maybe we won't get excited over Saltines, but I actually really love Saltine crackers. Almost as much as I love toast. Don't judge.
Topped with a little jalapeno pepper for spice, these are an all-out winner.
2 lbs pork butt
2 Tbl chili powder
1 Tbl garlic powder
1 Tbl onion powder
Salt & Pepper
8 oz pimento cheese
For the Pork
Season and rub pork with spices, salt, and pepper. Put pork into a dutch oven with enough water to cover the pork. Place on stove over medium high heat. Bring to a boil, then lower heat and cover. Let simmer for 2 hours, turning pork butt occassionally. When done, cool for 1 hour and then ull into bite-sized pieces. Discard liquid.
Top saltines with a slice of pimento cheese, 1 tbsp pulled pork, and small slice jalapeno. Serve immediately.