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Here at the Sickos Committee, we’re big fans of weird ballpark and stadium food combinations. We love the gigantic portions or weird combinations of food and even things that seem really humanly impossible to eat while seated for a game. So in that spirit, our resident weird food connoisseur, the Corn Correspondent (Corn-espondent, as so many of you wish we called it, but damn it is too difficult to say out loud), Andy, will be doing a weekly food blog where he combines ingredients from two different teams randomly selected each week and gives you the recipe here each Friday during the season. Myself, Commish, will be adding in photo captions and other things to the blog. Here is the Week Ten Edition. Let’s see what’s on the menu.

Duke’s Mayo Bowl

The Sickos are going on the road. We shall be congregating, carousing, and touching grass! Maybe you’re joining us in Charlotte; maybe you decided to stay home and spend the new year with friends and loved ones. Regardless, I wanted to make a special meal to honor the fun we will all have. We’ve got a fun matchup between Wake Forest and Mississippi State, plus I needed to add some mayonnaise. So let me present to you…

Mississippi Roast-style Pulled Pork

I love me a good Mississippi pot roast, especially now that it’s getting cold in the Midwest, and I want something I can start in the morning and have it ready by the time I’m finished working. Plus, pulled pork is a great way to make a week or two’s worth of meals, which is excellent for meal prep. This seemed like a fairly obvious pairing to me! I started by pulling a pork shoulder out of my freezer (Hy-Vee had them on sale a while ago, so I filled up my shopping cart and then filled my freezer when I got home), grabbed some ranch seasoning, some butter, and a jar of peperoncini peppers.

This is one of the easiest things to make. The beauty of a pot roast (or other roast meat) is that you can simply dump everything into a crockpot, set it to low, and come back a few hours later to a hot meal. It’s almost foolproof. I say almost, because I did hit a little snag in my cooking process. I pulled the pork shoulder out of the freezer nearly a week in advance, giving it time to thaw in the fridge. But what I expected to take 6-8 hours took 11 hours to make! I’m not sure what I did wrong; maybe it was still partially frozen in the middle. Or maybe this is my crockpot's way of telling me that she’s on her last legs. Oh well, it was just a minor setback. Not a huge disaster, save for a hangry Corn Correspondent.

Once it was finally finished cooking, I pulled it out of the crockpot and let it rest for a bit before shredding it. I poured some of the remaining juice back into the bowl to keep the meat moist and added a few peppers for aesthetics, and it was time to serve up! Take a hamburger bun, spread on some mayo (hello, Duke’s!), and give it a nice toast in a pan. Load on some pulled pork, add some creamy coleslaw (hello, Duke’s!), and then serve it with a tasty side. I had some leftover mac & cheese that went perfectly with this.

Aside from it taking longer to cook than expected (this man was mad the crockpot slow cooking too long?), I was pleased with this meal. Luckily, my years of making BBQ have taught me that you can never trust time. The meat is ready when the meat decides it’s ready, and you should always have a backup plan. One thing I don’t like about cooking in a crockpot instead of a smoker is that you don’t get any tasty, crispy bark on the meat. Even if I seared the outside of the pork first, it still would break down and get soft again while cooking.

With all that in mind, I’ll still give this a 3 out of 5 Corns on the Corn Correspondent rating system. It was pleasant, but wasn’t anything to really right home about.

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