Search results for 'pulled pork'

Slow-cooked pulled pork

17 Jan

My brother bought me a crock pot for Christmas a few years ago. For some reason, I thought only people who couldn’t cook used them for things I traditionally want no part of. Like those little hot dogs with the barbecue sauce, for example.

However, I recently discovered the Crock Pot is awesome. You can put something in there that would normally take hours in your dutch oven, and actually leave your home. This concept is amazing. So with that, for all you people out there who use these things, or have them and don’t, here’s a recipe for easy pulled pork that Mom suggested when I told her I had leftover pork shoulder.

Depending on the size of your crock pot you can make more or less of this.

Pulled pork

You need:

At least 1 pound of boneless pork shoulder

1 onion

1 cup broth, either veggie or beef

BBQ sauce. You can make your own, but since we’re going for minimal trouble here, Mom suggests buying Open Pit and Sweet Baby Ray’s and mixing them both. It works. It’s delicious. I’m not ashamed to say it.

Hot sauce

Dice the onion

Cut the pork shoulder into chunks

Add both to the pot and add enough broth to partially, but not totally, submerge the pork.

Salt and Pepper

Put the lid on and let it cook on low for about 7 hours. *Drain the liquid from the pork, using a strainer, then put it back in and seperate it with a fork.* From there, you can add the sauces directly, which is what I do, and cook it another hour or so, or you can mix up sauce and put on the side for people to add as they like.

Coleslaw

I hate mayo, so my Mom offered up this coleslaw recipe in exchange. It’s tart and delicious on a sandwich with the pulled pork.

You need:

Shredded carrots, white and red cabbage. I’d say a cup of each.

Here in New York, the land of you-can-get-anything, they pre-slice this for me at the vegetable shop near my house. (Thank you K&Y) But for you suckers who lack access to such decadence, you have to shred yourself.

Yogurt, about three table spoons

Sour cream, 1/2 tablespoon

Whole-grain mustard, 2 tablespoons

White wine vinegar, about a 1/3 of a cup.

Mix the carrots and cabbage in a large bowl. In a smaller bowl, mix the dressing ingredients.

Pour into the shredded veg and mix:

I also make roasted brussels sprouts with this. Super easy. Heat oven to 400. Cut brussels sprouts in half

A light dusting of olive oil, salt and pepper, broil till brown and crispy, 30 minutes.

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Adventures in CSA: Kohlrabi

3 Jun

My friend Jenna and I are splitting a share this summer of what’s known in New York as “CSA.” It stands for community-supported agriculture, and I’d never heard of it before moving here so forgive me if I’m explaining something that everyone already knows. You pay up front and then get 25 weeks of surprise vegetables and 22 weeks of fruit delivered to a spot near you from farms upstate.

In Brooklyn there is no shortage of organic, farm-fresh vegetables. Or really of anything artisanal or niche (New York Magazine said with its usual snark that it’s a borough pretending it’s a 19th century English village, and that pretty much nailed it.) But the benefit of the CSA is the surprise factor. At a farmer’s market, you’re still going to step away from the strange-looking root and choose a more familiar edible. With CSA you have no choice.

Which brings me to kohlrabi

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Jenna picked up the batch this week and was so excited about this root vegetable I’d never heard of that she traded for two so we could each have a bunch. I called my mom, but shockingly, she was little help. The only thing she said was: “I like it, therefore you should, too.” Oh, and she told me to peel it.

To end the suspense, it tastes sort of like a mild broccoli with the consistency in-between a turnip and a crisp apple.

Thanks to the delivery this week I also had a giant head of napa cabbage. So here’s what I did with this mystery veg: I made a light summer slaw.

I cut off the green so it resembled an apple, peeled.

I shredded the cabbage, then I used a cheese grater (because I have a small kitchen and lack other more precious kitchen utensils, and frankly they’re expensive and not worth it) to grate three carrots, the three heads of kohlrabi, and one gala apple, peeled. I tossed them all together in a bowl with some freshly, thinly sliced scallion, and then I made a slaw dressing variation I think I already talked about here so forgive me for repetition but it was relevant in this case.

        

If you need a crash course on the dressing it is:

Approximately:

3 tablespoons thick, plain yogurt, or mayo

3 tablespoons whole-seed mustard

3 tablespoons white wine vinegar

Salt and pepper.

Whip with fork until creamy and sort of runny. I tossed it over the mix and I had the most delightful, light, crisp slaw ever. I served it with sautéed shrimp.

Oh, as an aside, we also at the leafy green tips, first steamed then sautéed with olive oil. They were hearty, sort of like an edible construction paper, maybe they’re not ideal as a leafy green, but they tasted good to me.

So here’s to strange summer vegetables and summer in general, huh?