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The Grand Finale

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Are you tired of seeing this picture yet?  We hope not, but if you are never fear!  Because today is the third and final day of our pulled pork feast trilogy, and of course we are ending with the grand finale, the pièce de résistance, the big kahuna…

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The pulled pork!

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Now, we told you yesterday about the inspiration behind this meal, but we have not actually explained the circumstances with which it came about.  To give you the full story, we have to go all the way back to ancient times to last summer when we made these pulled chicken tacos:

You see, neither of us are very big pork fans, so last summer we thought we’d cheat a little and use chicken instead.  They turned out to be delicious, so we thought “who needs pork anyways, when you can just make these?”  But after that meal the idea of making real pulled pork started marinating (pun intended) in our minds.  Fast-forward several months to our family raving about this Memphis Barbecue place and the whole idea was brought back to us again.  The only problem was that since our family doesn’t really eat a whole lot of pork, we never really it in our freezer.  But when we arrived home from school for the summer and found a giant pork rib roast sitting in the bottom of our big freezer, it was like a sign from the universe!

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And you know what?  We’re pretty certain that if pork always tasted like this, we would have no problem eating it on a regular basis, because it was a-maz-ing!

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A little sweet, a little salty, and so tender we couldn’t even lift it out of the crock pot without it falling apart!  And you know what the best part is?  You hardly have to do anything- just throw it all in the slow-cooker and walk away.  No muss, no fuss!  And with all that extra time, you can make some delicious pumpkin corn bread to go along with it (trust us, it is the perfect final addition to this meal!)

So there you have it, folks!  A pulled-pork feast for a crowd!  Great for a Sunday dinner, but if you make the coleslaw and corn bread in advance, you could even have this on the table in 20 minutes for an easy weeknight meal, too!

Enjoy!

Slow-Cooker Pulled Pork

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Prep Time: 15 minutes
Cook Time: 6-8 hours
Serves: 8-10

Ingredients:

1 4-5lb pork rib roast
1/2 large white onion, diced

1c. tomato paste
1/4 c. maple syrup
1/4 c. apple cider vinegar
1 tbsp worchestershire sauce
1 c. diced pineapple
3/4 c. water
2 cloves garlic, minced
2 tsp chili powder
1 tsp coriander
1/2 tsp cumin and paprika
1/2 tsp salt
4 drops liquid smoke

Directions:

Trim most of the excess fat off the roast (if you can’t get it all off don’t worry, a little is ok).  Place the pork into the bottom of the slow cooker and sprinkle the onion over top.

In a separate dish, combine all of the sauce ingredients and pour over top of the pork and onions.

Cook on high for 6-8 hours, until the pork tears easily with a fork.

When the pork is done, remove it from the slow-cooker and shred with two forks.  Return the meat to the pot and stir so that the sauce is evenly coating all of the pork.  Turn the pot to low or the “keep-warm” setting if you have one, and allow to sit with the lid on until you are ready to serve.

~twosaucysisters

Do you like pork?  Have you ever had pulled pork before or tried to make it yourself?

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On the Creamy Side

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This, friends, is the meal our family had the other night, and yes, it was just as awesome as it looks! Pulled pork, collard greens, creamy coleslaw and pumpkin corn bread- we truly feasted that night!  You see, whenever we come home for an extended period of time we like to start off the time with a bang and make a meal that wows the crowd.  This, of course, is sometimes a problem because with our busy schedules we obviously can’t keep this up on a daily basis. Then we’re left wondering what to make for dinner for the next few days because we can’t think of anything to top it!  And trust us, this one will be hard to beat!

In an attempt not to overwhelm you with awesomeness, we will be bringing you this meal in stages, starting with the coleslaw!

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We had half a head of green cabbage sitting in our fridge with the intention of using it for Heather’s Meatless Monday link-up, but then we ended up working for two days at 7:30 in the morning shoveling dirt clogs off golfing greens, so we just didn’t end up getting the recipe onto the blog in time.  Oops!

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Anyways, there’s really not a whole lot to say about this coleslaw, other than that it’s creamy, tangy, and delicious!  It’s a great side dish for and backyard summer barbecue (which are starting to happen all around the neighbourhood- we can’t walk out of the house without smelling someone’s grill-tastic dinner!) because it’s cool and creamy, which is exactly what you want in a summer salad!

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It’s also much healthier than a traditional coleslaw, thanks to some good ol’ plain yogurt!

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It may seem like an oxy-moron to say that this salad was both creamy and crunchy, but there really is no other way to describe it!  Add a little zing with some mustard and you’re on your way!

So today was coleslaw, tomorrow’s collard greens, and then we’re on to the grand finale!  Start gathering your ingredients now, folks, because by the time we’re finished you’ll have the makings for an a-maz-ing meal!

Creamy Coleslaw

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Prep Time: 20 min
Total time: 50 min
Serves: 6

Ingredients:

1/2 large head of green cabbage
1 large carrot

1 c. plain yogurt
1/4 c. +2 tbsp white vinegar
2 tbsp honey
2 tbsp yellow mustard
1 tsp paprika
1/2 tsp celery seed
pepper, to taste

Directions:

Shred cabbage using a grater or mandolin if you have one.  Peel and grate the carrot.  Toss both in a large bowl.  In a separate bowl, combine the yogurt, vinegar, honey, mustard, paprika, celery seed and pepper.  Add this to the cabbage and carrots and mix until fully incorporated and there are no dry spots.  Cover with plastic wrap and allow to marinate in the fridge for at least 30 minutes before serving.  This salad can be made a day in advance if you wish.

~twosaucysisters

Do you like coleslaw?  What do you make when you’re trying to create a memorable meal for loved ones?