It’s a cool crisp fall day, well for the moment any way. This has been the craziest fall weather I can remember. Usually by now it’s frigid outside, and i can certainly remember Halloweens where we only trick-or-treated for a little while because it was so cold or snowing even. But this year, my friends, here in Kentucky it’s going to be near 80. Man, I can hardly believe it. I never know what to wear, what to tell Hannah to wear. I have stalled in getting her winter clothes out, because of our small living space the summer ones will have to go up. Mother Nature please get off your rollercoaster now and decided if you want it to be fall yet. LOL
But still this time of year brings with it the changing of the leaves, barren trees, no more yard mowing, and the intense desire for comfort food. In the hotter months, you don’t really want to eat anything “comforting” which usually translates to heavy, because well its so hot. When you do, it makes you hotter, and usually uncomfortable. But when the fall comes around its the perfect time to put on those sweaters, jeans and curl up with your favorite cheesy sandwich. I love the Fall!
So, let’s talk about just for a moment about cheese. Now there is cheese, and there are things out there that just pretend to be cheese. Always, choose real over the fake! We all know what the fake stuff is called Pasteurized Process Cheese Food or American slices. American is only required to have 51% real cheese in those slices. When I have been waiting all Summer for my cheesy comfort foods, I don’t want 51% of cheese, I want it to be really all natural 100% cheese. That cheese for me is Sargento® Sliced Cheese. There is nothing worse than ruining a good melty, cheese sandwich of any kind with a chemical aftertaste left in your mouth from fake cheese. I never have to worry about that with Sargento.
One of my favorite things to make and have in the fall is Carnitas sliders. There something about roasting up a big pork butt that is just so inviting and comforting. I put in the crockpot and liberally season it, with some onions and spices and I literally let it go all day, 10-12 hrs on low, or 8-10 on high. The smell really starts to making you salivate! I buy a pork butt with the bone-in, and leave the fat cap on, these to things make for unbelievably unctuous pulled pork. When its all cooked it just falls apart and is tender and flavorful.
From there the applications are really only limited by your imagination. My favorite way is to put it on a slider bun with a big slice of 100% pepper jack cheese. The brand of cheese that I continue to choose over and over again is Sargento. Sargento slices are 100% natural cheese. There are no chemical fillers, and you will not ruin a perfect slider with chemical after taste. The cheese melts deliciously over the sandwich covering every morsel. Sargento doesn’t hide flavors or masks them, the cheese because it is real, only highlights the dish and brings it to the point of perfection.
When the evenings begin to turn chilly, and I want the perfect cheese to go with the last burgers of the season, delicious sliders, or a big cup of chili, I will choose the cheese that won’t undo all of my hard work by adding in chemical fillers. I will cheese the 100% real, natural cheese that I trust and get from Sargento every time. Curl up with Sargento 100% real natural cheese slices!
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10lbs of bone-in pork butt
3/4 cup of chili powder
1tsp of salt
1/4 cup of garlic powder
1/8 of cup of cumin powder
2 large onions sliced
1 cup of chicken broth
Sliced Sargento 100% real, natural cheese.
In a crockpot on high place pork butt with fat cap on top into crock. Pour in broth. Mix all spices together and completely cover the pork but with the spices. Top with sliced onion. Cook on high for 6-10 hrs for 10lbs, or until meat falls apart and the bone slides out. Place desired amount onto slider bun and top with Sargento cheese.