DINNER CLUB RECAP: Pulled Pork Sandwiches

This DC was inspired from our recent trip to Hawaii (pronounced, as any 1 week tourist will tell you, Hawaii-E). Yes, it did start with a few Mai-Tais, and no, it was not really based on any Hawaiian recipees. We started with bacon wrapped water chestnuts in a sweet soy glaze, fresh fruit and cheese appitizers. For dinner we had a pulled pork sandwich made with a pork roast slow roasted overnight in a slow cooker then shreadded with onions and BBQ sauce. Topped with chedar cheese and fresh coleslaw (a squeeze of tangerine juice mixed in with the cole slaw dressing made it taste, well, fruity, like I put a squeeze of tangerine juice in it). The side salad was a chopped salad with papaya & cucumber. Dessert was a pineapple upside down cake with whole macadamia nuts. I forgot the ice cream, so we each got a thimble full. "Less is more". That's what I told everyone.