The “Bedlam” series between Oklahoma University Sooners and Oklahoma State University Cowboys is certainly the biggest rivalry in the state, but it has also become one of the better college football match-ups in the Big 12 recently with OSU’s football program on the rise.
This Saturday, Dec. 3, the two foes will play in their final regular-season game, which will determine the Big 12 conference champion and BCS Bowl participant. OSU is slightly favored to win since the game takes place on its home field in Stillwater, but the Sooners have won eight straight games against the Cowboys.
Because this contest is set in primetime, all-day tailgating will be in full force for both teams. One recipe that typifies the authentic-ly outstanding food that will surround 60,000-seat Boone Pickens Stadium on Saturday is this one for Tex-Mex Pulled Pork.
This recipe calls for a 2½-pound boneless pork loin roast, preferably well trimmed. But the sauce is what sets this food apart and truly spices up a tailgate.
Primary Sauce Ingredients
* 1 cup tomato sauce (8-oz can)
* 1 cup barbecue sauce
* 1 medium onion, sliced thin
* 2 cans diced green chilies (4.5-oz each)
* ¼ cup chili powder
* 1 tsp. ground cumin
* 1 tsp. dried oregano
* ¼ tsp. ground cinnamon
* ½ cup cilantro, chopped
Directions
1. Mix sauce ingredients in slow-cooker that is three quarts or larger. Add pork, then spoon the sauce to coat the pork.
2. Close cooker and cook on high for 3½ hours or cook on low setting for 8-to-10 hours. When pork is fork-tender, it is done.
3. Place pork on a cutting board and tear meat into shreds using two large forks.
4. Pour sauce into a serving bowl, and stir in shredded pork and chopped cilantro.
5. Serve on burger buns, taco shells or warm large-sized flour tortillas. Sour cream, shredded lettuce and/or red onion can be used as toppings.
