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.
A staple in Mexican-American cooking! This Fajita makes for one tasty meal. Despite first appearances, it’s very easy to prepare as well! Traditionally served with Sour Cream and Avocados. Can be made in as little as 45 minutes. Serves 4-6 people.
A Frying Pan or Skillet, Large Mixing Bowl, Knife and Cutting Board.
1 and a half pounds of Beef Skirt Steak(or another tender Steak) – cut into strips
1 Bell Pepper – de-seeded and sliced into strips
3 Garlic Cloves – minced
the juice of half a Lime
1 tsp of Chipotle or Mild Chili Pepper Powder
1/2 tsp of Paprika
1/2 tsp of Ground Cumin
2 tblsp of Extra Virgin Olive Oil
Salt and Pepper to Your own taste
12 Flour Tortillas
and possibly a little Cooking Oil
Pico de Gallo Salsa Ingredients:
6-8 ripe Tomatoes – diced
3 Scallions – diced
4-6 Radishes – diced
1 or 2 Serrano or Jalapeno Peppers – de-seeded and minced
3 or 4 tblsp of fresh Cilantro – diced
adding Cumin, Salt, and Pepper to Your liking
Prep and Cooking:
Combine the Beef, Garlic, Lime Juice, Chili/Chilipotle Powder, Paprika, Cumin, and Olive Oil in a Mixing Bowl. Salt and Pepper to Taste. MIX WELL. Let it marinate for at least 30 minutes. As with most meat marinades, covered in the fridge overnight is best.
To make the Pico de Gallo Salsa, put the diced Tomatoes in a bowl with the Scallions, Serrano/Jalapeno, Radishes, and Cilantro. Using Salt, Pepper, and Cumin to Your liking. Set the Salsa aside for now.
Heat the Tortillas in a LIGHTLY Oiled non-stick fry pan, one or 2 at a time. Covering with foil as You go to keep them warm and pliable.
Stir fry the Bell Pepper strips til done, then set aside.
Stir fry the Beef and marinade with a bit of cooking oil until the meat is browned and cooked through.
At this time You can add everything together on plates to serve, OR just put it all out on a table so everyone can ‘build their own’ fajitas…
If using Avocados, they are to be pitted, sliced and then tossed in Lime Juice(good use for the other half of the Lime not called for in this recipe, use 1-2 Avocados).
Onions also work well! I’d do them with the Bell Peppers..
Some people just put Tortillas in the micro-wave… One at a time, or they’ll stick to each other. High heat for 10-30 seconds, depending on Your microwave… This method may also make them a little tough around the edges if You over do it.