If there was one message I could give that would benefit everyone, it would be to eat together as a family. Regular family meals are linked to higher grades and self-esteem. Adolescents who have regular family meals are less likely to show symptoms of violence, depression and suicide, less likely to use or abuse drugs or run away, and less likely to engage in risky behaviors. Plus, you get the benefits of less obesity, better health and money savings as you commit to cooking family meals.
September is National Family Meals Month and one way to help affordably stretch your dishes and your food dollars to feed your family is cooking with powerful pairings such as pork and pulses. Pulses include legumes, dry peas, beans, lentils and chickpeas. They are full of fiber, protein, iron and so much more and when you pair it with the lean, tender, protein-rich source found in pork – it becomes a m
atch made in culinary heaven.
I have found a great spin on a favorite recipe that brings pork and pulse together for a delicious family meal in pulled pork and beans sandwich. Never underestimate the value of cooking for and especially with your kids. Reading, math, science and key life-skills are just a few of the take away lessons you can add to that list of family meal benefits. Strengthening every member of the family has never been more important - and the dinner table is a great place to start.
https://pulses.org/us/recipe/pulled-pork-and-beans-sandwich-with-zippy-pineapple-slaw/
Pulled Pork and Beans Sandwich
Makes 6 servings
Ingredients
2 pounds pork, shoulder or butt, sliced into 1-inch slabs
1 onion, scrubbed with vegetable brush under running water and sliced thinly
3 cloves garlic, crushed
1 ¼ cups apple cider vinegar
½ cup barbecue sauce
½ cup brown sugar
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 tablespoons hot sauce
2 tablespoons tomato paste
1 can (15 ounces) kidney beans, rinsed and drained
6 buns, brioche or sweet Hawaiian (Hamburger size)
Directions
Preheat oven to 325 F.
Place pork pieces in a layer in a deep saucepan. Wash hands after handling raw pork. Add onions, garlic, vinegar, barbecue sauce, brown sugar, salt, paprika, cumin, hot sauce and tomato paste to pot. Bring to a simmer over medium heat and cook 2 -3 minutes. Remove pot from stove and cover pot with aluminum foil and a tight-fitting lid. Place pork in preheated oven and cook slowly for 2 hours, or until internal temperature measures 145 F when measured by food thermometer.
Remove cooked pork from pot and place on clean cutting board. Cool. Using two forks, shred meat; add back to sauce. Stir in kidney beans. Reheat when ready to serve.
To assemble sandwiches, lightly toast buns. Divide pork filling evenly between buns.
Ingredients
2 pounds pork, shoulder or butt, sliced into 1-inch slabs
1 onion, scrubbed with vegetable brush under running water and sliced thinly
3 cloves garlic, crushed
1 ¼ cups apple cider vinegar
½ cup barbecue sauce
½ cup brown sugar
1 tablespoon salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 tablespoons hot sauce
2 tablespoons tomato paste
1 can (15 ounces) kidney beans, rinsed and drained
6 buns, brioche or sweet Hawaiian (Hamburger size)
Directions
Preheat oven to 325 F.
Place pork pieces in a layer in a deep saucepan. Wash hands after handling raw pork. Add onions, garlic, vinegar, barbecue sauce, brown sugar, salt, paprika, cumin, hot sauce and tomato paste to pot. Bring to a simmer over medium heat and cook 2 -3 minutes. Remove pot from stove and cover pot with aluminum foil and a tight-fitting lid. Place pork in preheated oven and cook slowly for 2 hours, or until internal temperature measures 145 F when measured by food thermometer.
Remove cooked pork from pot and place on clean cutting board. Cool. Using two forks, shred meat; add back to sauce. Stir in kidney beans. Reheat when ready to serve.
To assemble sandwiches, lightly toast buns. Divide pork filling evenly between buns.
