WE’VE GOT THREE GREAT IDEAS for your Memorial Day celebration!  If you agree that everything tastes better on a bun, try these recipes we’re suggesting on either hamburger or slider rolls for serving a nice large group with ease. Easy accompaniments are listed with each sandwich.  NOTE:  Any of these sandwiches can be transported and served for picnics or tailgating…no on site BBQ needed.



4# Boston Butt
1 bottle hickory barbecue sauce
Crushed Garlic

Rub butt with garlic, salt and pepper and place in a deep baking pan. Add 2 cups of water in base of pan and cover tightly with foil. Bake 8-10 hours (overnight) @ 300°. Remove from oven and cool at room temp before shredding pork with 2 forks. Toss pork with BBQ sauce and pan drippings.

6 cups coleslaw mix with shredded carrots and red cabbage
2 apples (one green and one red) roughly grated with skin
1/2 cup roughly grated onion
1/2 bacon bits
1 cup mayo
1/3 cup Apple Cider Vinegar
1/4 cup sugar
1 tsp. Caraway seed
Salt and Pepper to taste

Toss ingredients together and let sit in refrigerator overnight for flavors to come together. ASSEMBLE sandwiches as shown in picture.                                                                                Serve with Baked Beans and Onion Rings



4# Boston Butt Pork Roast                                                                                                                        1 pkg. Goya Seasoning                                                                                                                         Crushed Garlic                                                                                                                                      Chopped Cilantro                                                                                                                                    Cumin                                                                                                                                                               Salt                                                                                                                                                           Pepper                                                                                                                                                          1 bottle Tropical fruit juice (pineapple, mango, etc.)                                                                         1/2 lb. thinly sliced Swiss cheese                                                                                                                      1 jar dill pickle slices

Rub seasonings and herbs into pork butt.  Place in deep baking pan pour 2 cups of water in bottom of pan and bottle of juice over meat.  Cover tightly with foil.  Bake @ 300 degrees for 8-10 hours or overnight.  Remove roast from oven and let cool at room temp until able to shred/pull meat apart with 2 large forks.  Toss meat thoroughly with pan drippings.

ASSEMBLE sandwiches as follows:  Spread bun with yellow mustard or store bought honey mustard dressing.  Place pickle slices on mustard and pile hot shredded pork on pickle slices. Top with cheese.  Great served with side of black beans, home style fries and grilled fruit slices.



1 Vadalia or Sweet Onion                                                                                                                     1 pkg Pre-Cooked Bratwurst                                                                                                              2 Tablespoons Maple Syrup                                                                                                                      2 Tablespoons of butter                                                                                                                             2 Tablespoons Brown Sugar                                                                                                                 1/4 cup canned baked beans w/brown sugar

In a frying pan or on a grill, brown pre-cooked bratwurst – basted with maple syrup.  Thinly slice Vadalia or sweet onion.  Saute in pan with brown sugar and butter until caramelized.  Slice brats on the diagonal into 1/2 inch thick slices.  Toss with onions, fold in beans and pile onto slider or hamburger buns.  Serve with Corn on the Cob and Home Style              Fries or Potato Chips.



Jerri George founder of Catering by George! in 1985, was literally blown west, from So. Florida, by Hurricane Wilma in 2005. Jerri brought over twenty years of culinary expertise and a passion for serving others to Denver area residents, their businesses, charitable and faith-based organizations starting VISION CATERING USA. In an effort to bring you the most trendy and tasteful combination of exceptional food, service and event orchestration that only 28 years of experience can bring to the table...their mission is your 'vision'. Following a near fatal bout with Bacterial Meningitis in 2009, Jerri turned to writing and is publishing her book CATER$AVVY "Secrets of the Trade Revealed" in late summer 2013. She and other caterers from all over the US share secrets of the industry and a how-to approach of opening and operating a catering business. A percentage of book sales will be donated to Meningitis research and awareness.
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