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I decided to make at least one full, new recipe/meal each month this year. I made gnocchi in January and it turned out... ugh. Lacked flavor and was a pain in the butt to make from scratch.
This time I went with a pulled-pork recipe in the Crock Pot and it was great. It had more kick than expected and it's not Eastern-NC style barbecue, but it was good. And there's nothing like coming home from church and being overcome by the aroma of food that's almost ready to eat and you haven't had to touch it in hours.
In case anyone wants some good food:
Slow-Cooker Pulled Pork
1 cup cider vinegar;
3 tablespoons Turbino sugar;
1 1/2 tablespoons hot red-pepper flakes;
1 (3 lb.) lean boneless pork shoulder, trimmed of visible fat;
1 onion, chopped (about 1 cup);
8 cloves garlic, peeled, split in half;
1/2 cup water;
2 tablespoons Dijon mustard;
2 tablespoons honey;
1 tablespoon Worcestershire sauce;
Salt and pepper
In a small bowl, whisk together the vinegar, sugar, red pepper and 1 ½ teaspoons each of salt and pepper, stirring until sugar dissolves.
Score the pork skin in a crosshatch pattern with a sharp knife, forming 1-inch diamond shapes, cutting through the skin, but no more than one-quarter inch deep. Pat meat dry, then rub all over with salt and pepper and let stand at room temperature for one hour.
Scatter chopped onion and garlic halves over the bottom of a slow cooker, place the pork on top, add water and prepared vinegar sauce, cover and cook on low until tender, about 8 hours.
Remove meat and cool. Transfer the pork to a cutting board and, with two forks, pull it into thin shreds (remove all fat and gristle). Remove garlic cloves with a slotted spoon and mash into a paste.
Return the pork and garlic to the slow cooker and stir in the mustard, honey and Worcestershire sauce. Season with salt and pepper and cook for another hour on low.
(Recipe provided by Bicycling Magazine)
This time I went with a pulled-pork recipe in the Crock Pot and it was great. It had more kick than expected and it's not Eastern-NC style barbecue, but it was good. And there's nothing like coming home from church and being overcome by the aroma of food that's almost ready to eat and you haven't had to touch it in hours.
In case anyone wants some good food:
Slow-Cooker Pulled Pork
1 cup cider vinegar;
3 tablespoons Turbino sugar;
1 1/2 tablespoons hot red-pepper flakes;
1 (3 lb.) lean boneless pork shoulder, trimmed of visible fat;
1 onion, chopped (about 1 cup);
8 cloves garlic, peeled, split in half;
1/2 cup water;
2 tablespoons Dijon mustard;
2 tablespoons honey;
1 tablespoon Worcestershire sauce;
Salt and pepper
In a small bowl, whisk together the vinegar, sugar, red pepper and 1 ½ teaspoons each of salt and pepper, stirring until sugar dissolves.
Score the pork skin in a crosshatch pattern with a sharp knife, forming 1-inch diamond shapes, cutting through the skin, but no more than one-quarter inch deep. Pat meat dry, then rub all over with salt and pepper and let stand at room temperature for one hour.
Scatter chopped onion and garlic halves over the bottom of a slow cooker, place the pork on top, add water and prepared vinegar sauce, cover and cook on low until tender, about 8 hours.
Remove meat and cool. Transfer the pork to a cutting board and, with two forks, pull it into thin shreds (remove all fat and gristle). Remove garlic cloves with a slotted spoon and mash into a paste.
Return the pork and garlic to the slow cooker and stir in the mustard, honey and Worcestershire sauce. Season with salt and pepper and cook for another hour on low.
(Recipe provided by Bicycling Magazine)
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