Browsing the archives for the slow cooking tag.

Pioneer Woman Dr Pepper Shredded Pork

Domestic

I love me some Ree Drummond (aka The Pioneer Woman), I love her too much to post recipes from her book on my blog – hoooowever, she has posted some recipes from her book on her blog and I feel comfortable sharing those. Not all of them, so you’ll have to buy her cookbook if you want to make her roasted cauliflower – which you should absolutely do!

This recipe, for a slooooow cooked shredded pork that will make your home smell alarmingly good. I mean that – alarmingly good. Especially if you’re in and out of the kitchen or if you go outside to play in the yard and then you come in – zomg so so good. Kind of like when you cook down stew all day, but times about eleventy billion.

Pioneer Woman Dr Pepper Shredded Pork

Dr Pepper Shredded Pork via Pioneer Woman

1 whole large onion
1 whole pork shoulder (5 – 7 lbs)
salt & pepper
1 11 oz can chipotle peppers in adobo sauce (or whatever chilies you can find in sauce you like)
2 cans Dr. Pepper
2 tablespoons brown sugar

I couldn’t find the chipotle peppers in adobo sauce, but being that I live in Southern California I’m sure it’s just because I only looked in one place and then made the executive decision to just use a can of green chilies in some other kind of sauce because I just wanted to cook this crazy concoction already. Ahem. So, I did.

This an an all day situation, but thankfully it requires very little babysitting. Start by cutting an onion into quarters and break the layers apart a bit. Lay them on the bottom of your pan. Salt and pepper the roast and plunk that on top of the onions. Now empty the can of peppers or chilies onto the roast. Then the Dr Pepper. Then the brown sugar (add this into the liquid and not just on top of the roast).

Now pop it in the oven for somewhere in the neighborhood of six-eight hours. I checked on mine at the 5 hour mark and turned it on it’s side. Then again at 6 hours and turned it again. At 7 hours it started to fall apart perfectly.

You can use this meat for whatever you can think of. I served this on sesame buns with a rice pilaf and green beans. 🙂 A serious hit with all 5.

Pioneer Woman Dr Pepper Shredded Pork
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Pulled Pork with Pilaf

Domestic

With a Greek mother and a painfully Canadian father (my grandparents from his side are from Saskatchewan and Quebec!) who was more than happy to adopt as much Greek cooking as my mother liked, we ate a lot of pilaf growing up. There is still a lot of pilaf going on over there – and now that Wee One #2 has decided it’s one of her most treasured things to eat, there is a lot of it going on around here as well.

When I was a kid I thought it was tricky, but by the time I was around 13 my Dad showed me how to do it and I’ve been making it since. Easy peasy!

Pulled Pork and Pilaf

6-8lb roast
2 tablespoons parsley flakes
1 tablespoon paprika
1 teaspoon chili powder
1 tablespoon garlic powder
2 teaspoons black pepper
2 cups water
1/4 cup molasses
Pilaf
1 onion
3 + cloves garlic
2 tablespoons butter
1 cup rice
2 cups water
Pulled Pork and Pilaf
Pulled Pork and Pilaf
Mix all the spices for the rub in a bowl. Rinse off the meat and massage the rub into the meat.
Pulled Pork and Pilaf
Pulled Pork and Pilaf
Mix the water and molasses and pour into the roasting pan with the rubbed pork. Slow cook this baby all day at just under 300F. I went with 270F for about 8 hours or so.
Pulled Pork and Pilaf
Pulled Pork and Pilaf
Let it sit for 30 minutes or so and the shred it.
Pulled Pork and Pilaf
Pulled Pork and Pilaf
I waited till the pork was sitting before I started the pilaf. Chop the onion and garlic and chase them around a frying pan with the butter, until the onions are clear and the kitchen smells like garlic heaven. Add the water, set the heat to low and don’t touch it for about 30 minutes.

Everyone has their favorites, but pulled pork on a bun with a pilaf?! How can you not win friends with that?! Or have like, three helpings. Not that I’d ever have three helpings. Ha!

Pulled Pork and Pilaf
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