On a Roll

Can you believe I've never made Pulled Pork before? Ever. I know, I can't believe it, either. In fact, I can hardly remember ever eating it, but always sort of desiring it. The last time I actually remember having it is at a festival in Edmonton called Klondike Days, when I was a kid. That was a whole lot more meat and it was barbecued and served for the countless hordes of people willing to pay .50 for a sandwich on a hot summer day. Of course, this recipe can't stand up against 12 hours of barbecue, but I thought it was quite delicious all the same. If nothing else, the meat might as well have been butter because it was so tender. I served it on a toasted onion roll and, of course, it was too soggy to eat or determine whether it was toasted whatsoever.

I made a Broccoli and Cauliflower Salad to go with it. It's just a simple sour cream salad dressing with vegetables, but what struck me as odd with this dish are the raisins. Apparently raisins and sour cream taste almost exactly like bite sized pieces of cheese! Sure, there's a bit of sweetness to it, but the texture of the raisin itself combined with the creaminess of the sour cream is just like cheese in my mouth. Something tells me that a snack of raisins, sunflower seeds and sour cream is probably not as common as a cheese stick, though. I wonder if the similarity is apparent to anyone else?