Pioneers and Football or Just Us and Appetizers?

Did the pioneers play football? Well, football was derived from the English game of rugby, American football was started in 1879 with rules instituted by Walter Camp, player and coach at Yale University. The pioneers never experienced a Super Bowl. Now being the mother of four boys and growing up in a family of all brothers, the Super Bowl is very important, but maybe even more important is the Super Bowl food that will be consumed during the game. Here is a great recipe for an appetizer.

Grilled Barbecue Potato Skins with Pulled Pork
3 russet potatoes
4 slices bacon
2 tablespoons butter
1 clove garlic, minced
3 (2-oz) cheese slices, cut in half
3 lettuce leaves
1 tomato, sliced
Sour cream, for garnish
2 tablespoons chives, for garnish

Pulled Pork
4 quarts vegetable stock
2-3 pounds boneless pork shoulder roast
2 tablespoons butter
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 1/2 cups of your favorite barbecue sauce

For the potatoe skins: Preheat oven to 350 degrees. Bake cleaned potatoes about 1 hour, or until a fork is easily inserted. Remove from oven and let cool enough to easily handle. Bake 4 slices of bacon on a small baking pan in the oven for 15 minutes. Cool bacon and then crumble. Set aside.
Preheat grill to medium heat. Cut potatoes in half lengthwise and spoon out the inside, leaving 1/2 inch shell. You will not be using the potato that you spoon out. (I make a small amount of mashed potatoes and use it in bread.) Melt the butter in a saucepan and add minced garlic. Brush the inside of the potatoes with garlic and butter micture; flip over and brush the bottoms. Grill the potatoe skins until they are crispy, about 4 minutes on each side.

For the pulled pork:
Bring vegetable stock to a boil in a large stockpot over high heat; add pork and return to a boil. Reduce heat, cover, and simmer 2 1/2 hours or until tender. Remove pork from vegetable stock and cool slightly. Using 2 forks, shred the meat. Melt butter in a large skillet over medium heat. Saute onion and peppers until tender, stirring frequently. Add barbecue sauce and simmer 10 minutes. Add pork to barbecue sauce and cook 5 minutes to heat thouroughly, stirring occasionally.

To serve, place potato skins on a lettuce leaf. Place tomato slices on top of the skins, and then a cheese slice. Top with pulled pork. Garnish with bacon, sour cream, and chives.

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