Bob's Big pie

A morning spent in the Mojave Desert is reason enough for a visit to Bob's Big Boy on the return.

It is my first time at the original Bob's on Riverside Drive in Burbank. It is an opportunity for onion rings and milkshakes in the early afternoon. And one tremendously red strawberry pie.

I cut four slices for the table and pack the rest for later.

Pulling pork

Honestly, I have only used the OXO potato masher for potatoes. Until now.

Now, I realize the tool, with its terrific ergonomic grip, works equally well in pulling pork. That is to say, I can use it also to shred the pork in this stovetop recipe.

Since I do not have bread rolls, I think I will toast some Thomas' English muffins instead.

I cannot decide, however, whether to eat the sandwich opened, with a knife and fork, or closed, with my hands. If I have it opened, the meal will seem fancier. If I have it closed, I can lick sweet sauce from my fingers.

Pulled Pork

1 3 1/2- to 4-lb. boneless pork roast, cut into chunks and trimmed of fat
1 large yellow onion, diced
1 Tbsp. olive oil
1 cup orange juice
1/2 cup ketchup
3 Tbsp. brown sugar
3 Tbsp. red wine vinegar
2 1/2 Tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 cloves garlic, minced
6 to 8 sandwich rolls

Heat olive oil in a large pan or Dutch oven over medium-high heat. Cook the pork and onions for 5 minutes, stirring occasionally.

In a bowl, combine the orange juice, ketchup, brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, salt, pepper and minced garlic.

Add this mixture to the pan or Dutch oven, and bring to a boil. Reduce the heat and simmer, covered, for 1 hour.

Cook, uncovered, for an additional 30 minutes over medium-low heat, or until most of the liquid has evaporated.

Shred the pork with a couple of forks or a potato masher. Serve on warm bread rolls. Makes 6 to 8 sandwiches.