Archive for March 31, 2014

Slow Cooker “Carolina BBQ” Recipe

The scare quotes around “Carolina Barbecue” are deliberate; real barbecue requires wood coals and wood smoke: Wood smoke defines Real Barbecue. Without it, one has merely roast meat – “faux ‘cue.” (The Campaign for Real Barbecue – Truecue.org)

But this is a very nice vinegar-braised pork roast, cooked for 12 hours on low in the crock-pot.

Here’s what it looked like when we made it tonight:

Deconstructed fauxbecue sandwich (vinegar-braised pork roast, cole slaw, bread.)

Deconstructed fauxbecue sandwich (vinegar-braised pork roast, cole slaw, bread.)

 

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

 

 

 

 

1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Recipe here: Slow Cooker Carolina BBQ Recipe – Allrecipes.com.

(P.S. Mama Dip’s Cole Slaw recipe here.)

Advice For Eating Well On A Tight Budget, From A Mom Who’s Been There

She knew she needed to take better care of herself, so she began experimenting with a garden, baking bread, doing whatever she could to supplement the Women, Infants and Children WIC food program staples she was receiving. She taught herself to cook with kale, collards, cabbage and other inexpensive and nutritionally dense produce. Neighbors came over. She taught them to cook, too.“ Although she’s not yet reached her dream of becoming a park ranger, Harris gets to spend plenty of time outdoors these days.She’s now teaching low-income families how to choose and cook healthy produce. She’s a culinary educator and SNAP outreach coordinator with the Arcadia Center for Sustainable Food and Agriculture, a nonprofit group dedicated to creating a more equitable local food system in the Washington, D.C. area.She drives the Center’s Mobile Market bus – a kind of farmers market on wheels — into some of the poorest neighborhoods in the city.”Working at the Mobile Market, I talk to a lot of moms, and many of them tell me, ‘I don’t know how to cook.’ A lot of them are teen mothers. They pick up vegetables and say, ‘I don’t know what this is. Is it good? Is it hard to cook?’ ” Harris says. So she talks up the squash and the Swiss chard, offering tips on how to store and cook them.

Advice For Eating Well On A Tight Budget, From A Mom Who’s Been There : The Salt : NPR.