Here's a menu great for a larger weekend gathering. Use your slow cooker for the pork sandwiches so you don't heat up the kitchen on hot days.

Here's a menu great for a larger weekend gathering. Use your slow cooker for the pork sandwiches so you don't heat up the kitchen on these hot summer days.

Your Menu: Serves 8 to 12

Pulled Pork Sandwiches with Tangy Curry-Tomato Chutney

• Cut-up vegetables with purchased dip
• Watermelon wedges
• Beer and/or soda

Test Kitchen Tips:

When working with hot peppers like the Scotch bonnet in the chutney recipe, wear plastic gloves. Hot peppers contain volatile oils that can burn your skin and eyes. The gloves will protect your hands, but avoid touching your eyes while you are working.

To peel tomatoes, add to boiling water for 30 seconds; drain. Rinse with cold water. Use a paring knife to gently pull peel away; discard peel.

Shopping List:

For Pork

• 1 3- to 3-1/2-pound boneless pork shoulder roast
• 16 cocktail buns
• 1 head leaf lettuce (optional)
• 2 16-ounce packages baby carrots, 1 head broccoli, 1 head cauliflower, and/or 2 large cucumbers
• 3 8-ounce containers desired-flavor vegetable dip
• 1 watermelon
• 24 cans or bottles beer and/or soda

For Chutney

• 3 medium garden-ripe tomatoes
• 2 red or purple plums
• 1 bunch green onions
• 1 fresh Scotch bonnet chile pepper or jalapeno chile pepper
• 1 lemon or lime

Pantry Items:

For Pork

• chili powder
• paprika
• dried oregano
• curry powder
• onion powder
• kosher or sea salt, ground or black pepper

For Chutney

• brown sugar
• white wine or cider vinegar
• curry powder
• ground cardamom or cinnamon

Equipment Needed:

For Pork

• measuring cups and spoons
• large plastic storage bag
• cutting board and knife
• 3-1/2- to 4-quart slow cooker
• forks

For Chutney

• measuring cups and spoons
• cutting board and knife
• large saucepan for peeling tomatoes
• colander
• plastic gloves
• microplane
• juicer
• 2-quart saucepan
• wooden spoon

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