This was just My second attempt to make pulled pork. As You can see, I went in to geek mode with My camera. Just a little bit anyways. The lighting in My kitchen is pretty poor, even by the windows, so I will likely try this animation again sometime with a better lighting arrangment. Using whole wheat hot dog buns, bak choi picked fresh from the garden, diced onions and barbeque sauce, these sandwiches came together quite well.
The hours I work have My schedule a bit off from most peoples. I go to bed around five in the morning and wake up around noon. So I started the pork in My Instapot when I went to bed and it was done when I woke up the next day. The first time, I started it before I went to work and it was ready and waiting for Me when I got home. I do love the set it and forget it style of cooking involved with making this tasty, meaty, dish.
To make the pulled pork, You will need a slow cooker, such as a crock pot, adjustable rice cooker, or sommething of that nature. A three to four pound pork shoulder, or butt. Sprinkle 2+ tbsp of lowry’s seasoned salt, 4 tbsp cajun spice blend and a third of a cup of tightly packed brown suger all over the out sides of the meat. Put an onion or two, peeled and halved into the bottom of You crock pot, along with a third of a cup of dry sherry, 2 long sprigs of thyme and two large cloves of garlic. Then place the pork on top, cover and slow cook for 6 to 8 hours. Once the meat is super tender and falling apart, remove it from the cooker and use a pair of forks to pull, or shred the pork, removing and fatty chunks and bones as You go. Serve it with Your favorite side dishes, or make sandwiches, wraps, or even eat it all by it’s self. There should be plenty of juices in the bottom of the pot, add some to the pulled meat to keep it moist and flavorful, especially if You are refridgerating some of it for later.
Last year, I tried growing a variety of tomato called Cherokee Purple. Sadly, last year, spring was quite late and I had a pathetic harvest of one tomato, as noted in the post on this site called ‘Love at First Spite.’ This year I tried them again. Much like the previous year, spring was late, but I got them planted about 2 weeks earlier than before. Thankfully, I have a lot more to eat this time around. Varying in size from 3 to 6 and a half inches across, they have grown in such thick clusters that I’ve had to do a large amount of thinning to prevent rot, due to over crowding. The key to these tomatoes is the taste. They are simply better than most, if not all of the other varieties available. Even the under-ripe 6 inch 1.7 pounder pictured below is tastier than any other tomato I’ve ever grown, or gotten from a grocery store. I never thought I would actually like tomatoes, but I do now… Thank goodness some plants will still give us seeds that will grow into more food.