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.
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!
Hmmm, I'll have to give that pork roasting method a try!
ReplyDeleteMy first reaction to the hexagon color question was, "Cheddar!" Then there is purple--and green. Maybe you are avoiding one or more of those colors, but those are the "spices" I would add. : )
hello LuAnn, I was thinking maybe you could pick out the gold colours from the hexies you already made.
ReplyDeleteso funny, since I'm cooking pork in the slow cooker today for a pulled pork dinner for 12 tonight.
ReplyDeleteJust might have to try that pulled pork recipe, your hexagons look wonderful, I don't think you need anything to spice them up. Can't wait to see some of them come together.
ReplyDeleteFriends and I gathered on Sat to sew and we had pulled pork! Great recipe!
ReplyDeleteYour hexies are adorable. Maybe some gold/cheddar or purple if you feel you need a zinger.
I can smell the pork! Yum! Love the hexies too.
ReplyDeleteWowzer...you are making my mouth water! lol. Can't wait to try your recipe. Never cooked pork like that before.
ReplyDeleteLove your hexies. If you want to add something, yellow/cheddar always give a huge pop!
Now to go back and read your Lemon Pie recipe!! lol
OOOH yes, I'll have to try that recipe when it cools off here. Thanks for all the recipes - they sound yummy. And for the hexies - yellow!
ReplyDeleteNothing like a slow cooked pork roast, yours has my my mouth watering--YUM! Love those hexies, everyone votes for the gold, but what about a bit of navy, and more red?
ReplyDelete:-}pokey
The pork, cole slaw, pie all sound so good. Your hexies look good and not sure what I would add. I know everyone is suggesting yellow or cheddar, but I guess it depends on the look you are going for. If you are going for Americana, I would think a "dirty" cream if you know what I mean or maybe even a slate or country blue. Civil war ... Then maybe the cheddar is the right choice. I think they look great together with whatever you choose.
ReplyDeletehere in Eastern NC the best Bar-B-Q is cooked over wood..hands down, the best. we also mostly chop it up with some bits of hard cracklings/skins in it too...
ReplyDeletebut in the oven is not bad !!!
enjoy!!
Your hexies are lovely...and if I were adding more color I might go with cheddar, purple and a bit of cream...I guess it depends on what you really like in the end though...
ReplyDelete