Sunday, July 21, 2013

Pulled Pork and Hexagons

While my daughter was visiting friends, they fixed pulled pork.  I have never been able to make pork that has tasted this good, so I thought I'd share the recipe with you.

The sauce recipe came from this web site:
http://m.allrecipes.com/recipe/16115/bourbon-whiskey-bbq-sauce
We prepared the sauce the day before we roasted the pork.  I retyped the recipe under my Recipes tab (above).



We roasted a 5# pork shoulder roast in my big turkey roaster at 225 degrees for 10 hours.  Here is all we did:  Spray the bottom of the roaster with Pam cooking spray and place the roast in with the fat cap facing up.  NO water.  I was surprised that it didn't stick.  Cover the pan with foil, put the lid on and roast.  We put the roast in overnight since we have had such high daytime temperatures the last week. After the roast cools for about a half hour, remove the bone and the fat cap and shred with two forks.  Cover with the sauce and reheat when you are ready for dinner.  Tonight we are having some of the leftover pork on a baked potato.

I was just hungry for slaw.  It has never been one of my favorites, but I thought that it would be tasty with the pulled pork.  I just cheated and bought a bag of ready made slaw and a jar of Marzetti slaw dressing.  I thought it was kind of blah tasting, so I added a little sugar and a splash of apple cider vinegar.  The pork sandwich and the slaw were good together.  Of course there was dessert....

Since I was in a cooking mood, I made this recipe for Magic Lemon Meringue Pie from this link:
http://www.foodnetwork.com/recipes/trisha-yearwood/magic-lemon-meringue-pie-recipe/index.html

It was good, but probably not something I will make again because it uses a can of Eagle Brand Milk which made the pie really sweet.  So instead of putting this recipe under my Recipe tab, I put my favorite Weight Watcher Pie recipe there that is really easy to make and is a great summer dessert.

Here is a photo of the pie.  The recipe says it's easy because you put the crust, filling and meringue all in/on and then bake it.  The prep still took awhile.


I might try this method another time and use a different filling.



And so you don't think that this has turned into a cooking blog, here are a few more of the hexagons that I've been gluing.  I like the red and blue fabrics, but I feel like that pile needs something to spice it up a bit.  Any suggestions?



Hope you are finding some time to stitch.

Thanks for stopping by for a visit!  
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