Saturday, 23 June 2012

Because Everyone Needs a Go-To Meal

Aren't crock pots the best? I mean really, I'm not sure what I would do with out mine. I was getting the meat ready for our Sunday lunch tonight (Sat.) and thought this recipe is blog worthy. I don't think that I have ever served this meal with out the other person asking for the recipe. Really, it's that stinkin' good! The best part is that it is EASY and the crock pot (or the oven) does all the work for you. It's also a crowd pleaser and by that I can feed a crowd. We used to feed this to our small group and let's just say our group wasn't very small....more like mediumish.. sometimes bigger. Oh, how I miss feeding you small, errrr medium group family...

I digress..

Now, if you know me at all you know that I am no original when it comes to stuff like this. I am a good forgery on most things and this is one of them. I am a regular subscriber to Molly Green Magazine written by The Old Schoolhouse Magazine. I got this one from a magazine awhile ago. Don't be fooled though, it's not just a magazine for homes schoolers. It's basically about saving money. It usually has great recipes and other fantastic ideas. The one from May was about couponing, which was helpful. I it's just under $4.00 a month, and I would say that if you implement some of the ideas promoted you'll make your money back for sure. And no I'm not getting paid to say that. Click the link and see what it's all about!

Anywhoo, here ya go...because, well every one needs a go-to meal...and if ya don't have one...ya do now!

Pulled Pork:

Ingredients: this is for a dry rub

3 tbs. paprika
1 tbs. garlic powder
1 tbs. brown sugar
1 tbs. dry mustard
3 tbs. kosher or sea salt (yes, you have to use either of these NOT table salt...I've tried..oops)
1 (5 to 7 lb) pork roast. Works best with shoulder or Boston Butt.


Preheat the oven to 300 degrees or ready your crock pot, if using.

Mix all the dry ingredients together in a small bowel. Trim the fat from the pork, if you feel that is necessary. Rub the spice blend all over the pork. Wrap in plastic wrap and place in the fridge for at least 1 hour, but it really is much better if you let it sit overnight.

Put the pork in a roasting pan or crock pot and roast (or crock pot cook) for about 6 hours or until an instant thermometer (I'm not sure who actually owns these things...but for those of you that do...) 170 degrees. Basically your pork should be falling apart and should easily be shredded with two forks.

Serve with veggies, mashed potatoes or even just a simple salad.

 Delicious.... oh and if you have left overs make some pork tacos the next night. Just add some taco seasoning to your already cooked pork, heat in a pan and put in some warm tortillas. YUMMMM.....

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