Casey Barber, cookbook author and editor of Good. Food. Stories, is no newcomer to the column. She has already shared recipes with our readers over the years, including Drunken Spaghetti with Clams and Coconut Cherry Suzy Qs. In honor of the upcoming Fourth of July holiday, she is sharing a recipe for BBQ Pulled Pork Pierogies from her upcoming book, Pierogi Love: New Takes on an Old-World Comfort Food. Having just returned from a quick trip to Nashville — where I did manage to get one pulled pork sandwich in — I must say these pierogies are a great option to have available at your holiday festivities. As Casey notes, you will have a lot of pulled pork left over, which means plenty of sandwiches for later! Happy Fourth! —Kristina
Why Casey loves this recipe: The cliché is that bacon is the gateway meat, but I feel like I could make a pretty good case for pulled pork. It’s just as intoxicatingly fragrant, it’s tender and juicy, and you get much more bang for your buck with a pork shoulder than a belly. This pierogi is much easier to eat than the Pulled Pork Pierogi Stacker, a sandwich served at the Pittsburgh Pirates’ ballpark. Instead of trying to squish pierogies on top of a pile of pulled pork on a sandwich, why not just put the pulled pork directly inside and eat it in one bite? So much simpler, and SO satisfying.