What’s Happening Today – April 15, 2021

Today on DelmarvaLife –

We talk with Somerset County Public Schools Teacher of the Year, Logan Webster, about his recent win and what he loves about being a teacher.

This year’s masquerade ball to benefit the Boys and Girls Clubs of Delaware might look a little different, but two constants remain: loads of fun and all for a great cause. We learn about a Masquerade in a Box you can enjoy from the comfort of your home.

All dogs bite. It doesn’t matter how big or small, how nice or how not so nice. It’s National Dog Bite Prevention Week. We talk with a local veterinarian about why, this year, dogs may be a little more unpredictable than usual.

We’re off to the Millville Boardwalk where family, fun, and faith come together. We explore every inch of this entertainment zone that’s got ice cream from Agape Creamery, golf, and an arcade.

You may have a piece of Pittsville, Maryland in your pocket. Our Throwback Thursday focuses on Dexter Truitt, the man who is said to have posed as George Washington for the quarter. “Secrets of the Eastern Shore” author, Jim Duffy has his story.

Here’s a recipe that’s anything but taxing! Uncle Sam’s Pulled Pork is a budget-friendly, weeknight winner. In this recipe, we slow cook boneless pork butt to perfection with some chopped onions and a can of cola. A little BBQ sauce and it’s ready to go! Just pile it onto a roll along with some of our homemade coleslaw and you’re set for lots of “yum!”

What You’ll Need

4 pounds boneless pork butt
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
1 (12-ounce) can cola
1 (28-ounce) jar barbecue sauce
10 hamburger rolls
1 (16-ounce) package coleslaw mix
1/4 cup apple cider vinegar
1 tablespoon vegetable oil
1 tablespoon sugar

What to Do

Place pork in a 6-quart slow cooker and sprinkle with salt and pepper. Top with onion then pour cola over meat. Cover and cook on high setting 6 to 6-1/2 hours, or until pork is very tender and falls apart easily.
Remove pork to a large cutting board and shred with two forks. Using a slotted spoon, remove onion. Drain liquid from slow cooker, reserving 1 cup. Return meat to slow cooker, add reserved liquid, the barbecue sauce, and onion; mix well. Heat 20 minutes or keep on low until ready to serve.
When ready to serve, in a medium bowl, combine coleslaw mix, vinegar, oil, and sugar; mix well. Spoon pork mixture evenly onto bottom of rolls, top with coleslaw and top of roll, and serve.