Sorry for the lack of posts recently, but I just got back from Houston where I ate more Mexican food than I should have. I almost popped a button of my jeans this morning, I'm not kidding! It was so nice to be home, warm weather, seeing my dad and friends and best of all, spending time with Shelby. She's the cutest baby and is just so completely happy all the time. I can only hope that our babies will be half as happy as her!
One food I miss from Houston, well besides Mexican obviously, is good BBQ. There are a couple places up here that are comprable, but we rarely go out to eat for BBQ. I've been searching for a good pulled pork recipe andMelissa came to the rescue with this one. I also used her BBQ sauce recipe that she used when she made ribs for the SSCC annual cook out! But if your pressed for time you could also use your favorite bottled BBQ sauce, but you know how I feel about that. Thanks Liss!
Pulled Pork Recipe:
Boneless Pork shoulder (any size) – untrimmed (or any boneless round cut of pork)
1 large vidalia onion
2 cans of low fat/low sodium beef broth (I used three cans)
Cut Vidalia onion in 6 slices, put a layer on bottom of crock pot, sit pork on top of it, then put another layer of onion on the pork, then pour in beef broth till it hits ¾ way up the crock pot. Cook on high for about an hour then turn it down to medium and let cook about 3 or 4 hours. Once cooked, pull meat out, trim off any excess fat and shred. Drain crockpot, then put shredded meat back in, pour bbq sauce over and let simmer.
BBQ Sauce:
2 teaspoons vegetable oil
1 onion, minced
4 cups low sodium chicken broth
1 cup root beer (do not use Dr. Pepper, if will give it a medicinal flavor)
1 cup cider vinegar
1 cup dark corn syrup
½ cup molasses
½ cup tomato paste
½ cup ketchup
2 tablespoons brown mustard
1 tablespoon hot sauce
½ teaspoon garlic powder
¼ teaspoon liquid smoke (optional)
Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except liquid smoke, and bring to a boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. (Sauce can be refrigerated in airtight container for up to 1 week.)
2 teaspoons vegetable oil
1 onion, minced
4 cups low sodium chicken broth
1 cup root beer (do not use Dr. Pepper, if will give it a medicinal flavor)
1 cup cider vinegar
1 cup dark corn syrup
½ cup molasses
½ cup tomato paste
½ cup ketchup
2 tablespoons brown mustard
1 tablespoon hot sauce
½ teaspoon garlic powder
¼ teaspoon liquid smoke (optional)
Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except liquid smoke, and bring to a boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. (Sauce can be refrigerated in airtight container for up to 1 week.)
And just for proof that Shelby is the cutest:
The cowgirl loves her horsie:
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