It's a new week. School is back in session. And I felt like cooking today. What did I make? Well, my daughter Gennifer called me the other day from Sam's Club because she was looking for a pork shoulder to make Pioneer Woman's Spicey Pulled Pork. She could only find the great big two pack and decided not to get it. I have had pulled pork on the brain since then. I have done pulled pork in the crock pot before, and I liked it. But this beat the heck out of any I have ever had before. Truly, a terrific recipe! Usually I am a bit of rebel when it comes to following a recipe. I change things around to suit our taste, using the recipe as a guide. This calls for a 5 to 7 pound pork shoulder. I bought a 4 pound pork loin which worked just fine. Not the small tenderloins you usually buy in a two pack, this was one large whole piece of meat. The rest I followed pretty much as written, except I was out of white wine vinegar and used sherry vinegar.
The recipe for the Spicy Pulled Pork is as follows:
One 5 to 7 pound pork shoulder
1 onion, quartered
4 cloves garlic, peeled ( I used about 8 )
1 T chili powder, 2 tsp. ground cumin, 1 tsp. dried oregano, 1-2 T salt, to taste, freshly cracked pepper
1/2 cup brown sugar ( I used dark, it has a much richer flavor)
3 T olive oil
2 T white wine vinegar ( I used sherry wine vinegar )
Lime wedges, flour tortillas
Preheat oven to 300. Using Cuisinart, blend onion, garlic, spices, sugar, olive oil, and vinegar until smooth. Set roast into dutch oven or roaster, and rub mixture over roast, covering all sides. Add 2 cups water, put lid on pot and let cook in oven for 6 to 7 hours. Her recipe says to turn every hour. I did turn once, but it was so tender that it just broke apart, so I didn't turn it anymore. I checked mine at about 5.5 hours, since my roast was a bit smaller. It was quite tender and ready to finish off. To finish, increase heat to 425 and uncover roast for about 20 minutes, or until it is brown and crispy. Remove from oven, letting pork rest about 15 minutes. Then, taking two forks, shred the meat. It will shred very easily, Her recipe says to lay shredded meat onto platter, pouring juices over top and with fresh lime wedges around platter and serve with warm flour tortillas. I left mine in the pan, shredding meat, and the juices were absorbed into meat. I served it on large warm tortillas with a little bit of refried beans, and crisp shredded cabbage, with plenty of fresh lime squeezed onto top. It was TO DIE FOR DELICIOUS!! I mean...as my husband calls anything that is outstanding, "CRAZY GOOD!" Here is what it looked like after cooking for 5 1/2 hours, and before shredding it.
After the pork came out of the oven, I made another batch of homemade granola. There are so many recipes out there for this. It is easy, and WAY cheaper to make it than to buy it. I start with whole oats. Some of my favorite things to add or chopped pecans, chopped almonds, coconut (although I didn't have any today ) and dark brown sugar, cinnamon, nutmeg, pumpkin seeds, and/or spice. I use about 1/2 cup vegetable oil, and have also used agave syrup. I like to add fresh vanilla, and dried cherries, cranberries, or other dried fruits.
Then I had a hankering for chocolate chip cookies. My neighbor Sue gave me this new paddle for my Kitchen Aid mixer that has a rubber scraping attachment to it. I love it. It keeps scraping the bowl for you, keeping the dough all together. This is the attached card that it came with.
See you soon.