Not Really a Fan of.....Sports

Originally published in the Greenwood Daily Journal Saturday April 9, 2011

It is not a surprise to the people that know me that I am not a sports fan.  I don't even try to pretend anymore.  I am not saying there is anything wrong with following a team I just have never felt the desire to sit down and watch an NFL game or feel the exhilarating rush of a college basketball buzzer beater.

Now it goes without saying that I do support our local teams and I am happy that my friends and family get swept away in the hoopla.  I am sure the excitement is palpable when you step foot in Lucas Oil Stadium to watch a Colts game, but I wouldn't know as I have never been to one.

My only exception would be that I do enjoy going to professional baseball games.  Strange, I know, since they can be slow and a little boring at times.  We took our kids to see our favorite team, the Reds, play in 2009 when Ken Griffey JR was trying to reach 600 career home runs.  Now that was an exciting game.  I think baseball tickets make excellent Father's Day gifts and that is usually what I treat the men in my life to every year.  Sometimes the Reds or closer to home like the Indianapolis Indians.

I know just enough about baseball, football and basketball to be able to make conversation  and that is about all.  Asking me to become an expert on all things athletic is like asking Charles Barkley to help me pick out olive oil.....not likely to happen.

So for me, this time of year, March Madness takes on a literal meaning.  Everyone I know is scurrying around filling out their brackets, staying up at all hours to see how "their team" is doing.  Selection Sunday followed by Bracketology and 2 more hours of commentary are not my idea of a relaxing Sunday.  But not everyone has the same interests and that is OK.  Now that you know that I am the opposite of a fan you may be surprised to hear that my spouse is the ultimate sports fanatic.  The Louisville Cardinals, Cincinnati Reds and the Washington Redskins hold a special place in his heart.  To say that he was a passionate Louisville fan would be an understatement but he is loyal.  Through their ups and downs he and my sons are there for it all. 

I used to hang out with them on a Sunday afternoon, watching a game, making predictions and such.  Apparently I ask too many questions so I decided that if I can't watch with them then I can make one heck of a post-game meal.  Something that wasn't at all girly but rather, a Manly Meal, I call it.  Something up to the challenge of feeding these 3 hungry guys.

In my pantry I have a small box where I store recipes that I have accumulated over the years that appeal to a more "Meat and Potatoes" crowd.  When Grilled Chicken just won't cut it I go to the box for inspiration.  It was there I found a Pioneer Woman  recipe that I had printed but never made.  The ingredients were simple: Dr. Pepper, Chipotle chili's and Pork Butt.  What is more manly sounding than that?

I may not be in on the excitement of the big game but that doesn't mean I don't have a game plan of my own in the kitchen.  Like any good Team Mom I am ready after the last buzzer sounds to feed my players.

Spicy Dr. Pepper Pulled Pork

• 1 whole Large Onion
• 1 whole Pork Shoulder ("Pork Butt") - 5 To 7 Pounds
• Salt And Freshly Ground Black Pepper
• 1 can (4 ounce) Chipotle Peppers In Adobo Sauce ($1.67 at Meijer)
• 2 cans Dr. Pepper
• 2 Tablespoons Brown Sugar

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of Chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add the brown sugar.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.  There may not be much.
Return the shredded meat to the cooking liquid, and keep warm until ready to serve.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.   This is a very easy meal to prepare and is very versatile.  Whether sandwiches, nachos, or on a pizza you will defiantly have leftovers.

Meat will be easy to shred with a fork after 6 hours.

Plain for my finicky eater

Pork Tacos one night, Pork Nachos with fresh Salsa Verde later in the week!