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Search for recipes or browse below. Custom Search MENU AND RECIPES FOR INDEPENDENCE DAY July Fourth http://teriskitchen.com/july4.html

The Fourth of July is one of those occasions that, if possible, you want to cook outdoors. I usually grill some type of pork for the celebration. This year, I decided to make Slow-Roasted Pulled Pork. It really is one of my favorite meats because it has so much flavor. I also like that, if the weather doesn't cooperate, it is just as good made indoors. It may be served as is or in sandwiches. It is delicious with just the rub, but barbecue sauce, for which I posted both vinegar-based and tomato-based recipes, may be added at the end of cooking. Any way you make it, the roast requires very little attention so you will have plenty of time to enjoy the day. In addition to the pork, I will make side dishes using seasonal produce, most of which can be made ahead. See the notes below the menu for preparation suggestions. For more choices, see additional menus at Summer Holiday Cookouts.

HAPPY BIRTHDAY AMERICA!

Mexican-Style Cheese Dip     with Tortilla Chips Slow-Roasted (Grilled) Pulled Pork Coleslaw Baked Beans from Scratch Corn on the Cob Traditional Macaroni Salad Tomato and Onion Salad Homemade Peach Ice Cream     with Buttery Shortbread Cookies   Notes: Preparation for this meal is fairly simple because so much can be done ahead. The flavor of the cookies is best after several days, so make them at least three days ahead or up to a week and store in an airtight container. The barbecue sauce, if you choose to use one, can be prepared several days ahead and refrigerated. The ice cream can be made several days ahead and frozen. The baked beans can be made up to three days in advance and refrigerated. The tortilla chips and dip can be made a day ahead and stored in airtight containers, refrigerating the dip. The coleslaw and macaroni salad can also be made the day before and refrigerated. The pork should be rubbed and refrigerated overnight. The day of the party, start the pork early, allowing for time to shred and reheating with the barbecue sauce. Clean the corn and refrigerate until use. Prepare the tomato salad about 30 to 45 minutes before serving. Reheat the beans in the oven, slow cooker or on the stove top. If desired, bring the coleslaw and macaroni salad to room temperature. Reheat the dip and serve it with the tortilla chips when your guests arrive. Make the corn using the cooking method of choice. If you plan to serve the pork in sandwiches, you can lightly toast the cut side of the buns on the grill. About 30 minutes before dessert, place the ice cream in the refrigerator so it can soften slightly. Serve with the cookies and enjoy!!!!

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