Saturday, September 14, 2013
Recipe for parfaits: http://www.marthastewart.com/356794/peanut-butter-chocolate-parfaits
Recipe for chocolate pudding: http://www.marthastewart.com/314077/vanilla-or-chocolate-pudding
Saturday, September 7, 2013
|BBQ pork sliders|
One of my best friends in the kitchen is a nice, big Boston butt (pork shoulder) roast. Cooking one large roast in the crock pot for 8 hours leaves me with enough food for 4-6 meals. You can't beat that! The hardest part of this recipe is cutting all the big pieces of fat off of the roast before you put it in the crock pot. Just make sure you have a big cutting board if you buy a big roast. I've been buying 8 pound roasts lately and using my large, oval crock pot.
|Taco pork lettuce wraps|
1 Boston butt roast (any size that fits your crock pot), visible fat trimmed
2 cups water
2 onions, sliced
1) Place half of the onions in the bottom of a crock pot. Place pork and water on top. Add remaining onions. Cook on low for 8-12 hours, or until pork easily shreds.
2) Shred the pork, discarding any excess fat.
For BBQ pork: Add your favorite BBQ sauce and cook on low for 3 hours. I love my Grandma Louie's recipe. Use as little or as much sauce as your family likes. We like a ton of sauce on ours.
For taco pork: Add 2 tablespoons of taco seasoning per pound of shredded pork. Add 1 1/2 cups of water and stir well. I used about 3/4 cups of taco seasoning on half of an 8 pound roast. If you want to make your own taco seasoning, I recommend making a huge batch of my favorite recipe. Cook on low for 2-3 hours.