Although the World Series now fades into memory, Rangers fans can ease the heartbreak just a little with a home-style meal that comes from one of your favorite Texas Rangers. Josh Hamilton, a Major League Baseball All-Star, is one of 20 top players who offer a favorite personal recipe in the new book Diamond Dishes: From the Kitchens of Baseball's Biggest Stars by Julie Loria (Lyons Press, $24.95). Hamilton's pulled-pork sandwiches are perfect for supper on a fall evening, shared with family and friends. Serve with coleslaw and baked beans.
-- June Naylor, Special to the Star-Telegram
Slow-cooked pulled-pork sandwiches
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1 31/2-pound boneless pork shoulder or butt roast, rind and excess fat trimmed
Salt and freshly ground black pepper to taste
2 (18- to 22-ounce) bottles of your favorite barbecue sauce
8 sesame seed buns, toasted
1. Lightly season the pork with salt and pepper. Place in a slow-cooker insert, add barbecue sauce, and cover. Cook on low until the pork is fork-tender, 8-9 hours.
2. Skim off any fat from the sauce surface. Transfer pork to a carving board. Let stand for 5 minutes. Using two forks, shred the pork, discarding any excess fat.
3. Return to the slow cooker. Heap the meat and sauce onto the buns and serve hot.