4:00 am! Really?

This was a BIG weekend. The Seahawks played and lost (I may be in a ridiculous state of mourning).  They lost badly and embarrassingly  (may I just say this was devastating and very hard to watch) while other teams went on to play and win/lose.

I had a bit of a bee in my bonnet this week wanting to redeem myself from a BAD pulled pork slider situation. The first time I attempted a pulled pork slider involved an unidentified piece of pork and a jar of pulled pork mix from William Sonoma. Needless to say, it was dry and tasteless. Not a shining moment in my cooking career.

Although I woke up at 4:00 this morning to place the pork shoulder on top of onions in the crockpot, I was unsure (maybe even doubtful and not willing to admit it) of the results.  Turns out, this was an awesome recipe!  It takes at least 9 hours to cook and Lord knows, you can not rush it!  It’s actually a really good lesson in patience and letting go of control.  I was not prepared for any of this, but I enjoyed the journey.

Easy, limited ingredients, and SUPER tasty!  Enjoy!

Slow-Cooker Pulled Pork (recipe care of all.you/myrecipe.com)

Pulled Pork.jpg

INGREDIENTS:  1 (3 lb) boneless pork shoulder (skin and excess fat removed), 1 onion (chopped), 1/2 cup low-sodium chicken broth or water, 2 cups bottled  or homemade barbecue sauce, 2 tablespoons mustard, 2 tablespoons honey, 1 tablespoon soy sauce

DIRECTIONS:  Trim pork of any excess fat.  Scatter onion over bottom of slow cooker and place pork on top.  Add broth, cover and cook on low until very tender, about 8 hours.  Remove meat and let cool.

When cool enough to handle, pull meat into shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.

Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey, and soy sauce.  Season with salt and pepper.  Cook for 1 hour longer on low.  If desired, serve with hamburger buns and sides of pinto beans, corn, tomatoes, and coleslaw.

In addition to this…

Brown Sugar Shortbread (care of Julie Hasson)

Chocolate Chip Shortbread.jpg

INGREDIENTS:  2 cups of all-purpose flour, 1/4 teaspoon salt, 1 cup unsalted butter at room temperature, 1 cup packed light brown sugar, 1 egg yolk, 2 teaspoons vanilla, 3/4 cups semisweet chocolate chips, 1/2 cup coarsely chopped walnuts, granulated sugar for rolling.

DIRECTIONS:  Preheat oven to 350 degrees.  In a medium bowl, combine flour and salt.  In a large bowl, using electric mixer, beat butter and brown sugar until fluffy.  Beat in egg yolk and vanilla.  Add flour mixture and beat until smooth.  Stir in chocolates and walnuts.

Using a small cookie scoop or tablespoon, scoop dough into balls.  Roll in granulated sugar.  Place sugared cookies on prepared cooking sheets.  Using the heel of your hand, press down lightly on each cookie, flattening into a disk.  Don’t worry if they’re not perfectly flat.  This adds to their rustic appearance.  Bake in preheated oven for 15-17 minutes or until light golden brown and firm to the touch. Let cool on pans on rack.

 

 

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