The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Potato Buns

November 25th, 2015 · No Comments · Posted in Recipes


I try to stay away from starchy foods like bread and pasta, but the idea of smokey pulled pork on a freshly baked potato bun sounded too good to pass on. It really was a stellar menu: the pork shoulder from one of our friend Mike’s pigs, cooked low and slow on our home smoker; a purple cabbage slaw with pickled red onions, using a cabbage from our friend Jamie’s garden; spicy pickled okra from our own raised beds.

And for dessert: home-made lemon ice cream with bacon fat gingersnaps.

But wouldn’t you know it. The yeasted buns, made using a recipe from King Arthur Flour, didn’t have time enough to rise. We had to eat the puled pork sandwiches with store-bought buns.

Our own buns didn’t come out of the oven until the next day. They were worth the wait. We ate them warm with butter from our Jersey cow and the most delicious honey sent to us from our friend Gregg in Sequim, WA. It was a natural side to go with a gravy-drenched, spit-roasted Freedom Ranger chicken.

And since there was everything left over to make another one of those pulled pork sandwiches for lunch, that’s exactly what I did.

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