Slow Cooker Pulled Pork

This is the most amazing pulled pork I've ever had.  It has just the right amount of juice, the right amount of heat, the perfect combination of spices and it's so easy!

Slow Cooker Pulled Pork
Spice rub recipe from Cooks Illustrated 


Ingredients:
1 6-8lb Pork Shoulder
1 Tbsp Ground Black Pepper
2 tsp Cayenne Pepper
2 Tbsp Chili Powder
2 Tbsp Ground Cumin
2 Tbsp Brown Sugar
1 Tbsp Dried Oregano
4 Tbsp Paprika
2 Tbsp Sea Salt
1 Tbsp Granulated Sugar
1 Tbsp Ground White Pepper


Mix all spice rub ingredients together in a bowl.  Massage the rub into the Pork Shoulder.  Wrap tightly in a double layer of saran wrap and refrigerate for at least 3 hours.  Refrigerate longer for a stronger flavor.  (I refrigerated for 24 hours.)  


Unwrap roast and place in a slow cooker.  Add 3/4 cup water to the bottom of the cooker and cook on low for 8-10 hours until meat is fork-tender and easily shredded.


Shred meat along with all the juices in the slow cooker and add more water if necessary.  Continue heating on warm setting until time to serve.

I made this roast for burritos and it was a huge hit.  It has just enough spiciness to give any burrito or taco a little kick!  If you were thinking more along the lines of BBQ pulled pork-all you need to do is add about 2-2 1/2 cups of your favorite bbq sauce to the slow cooker while it's on the warm setting.

I cooked my 6.5lb boneless roast for 9 hours and it shredded so easily.  I did add about 1/4 cup more warm water to the shredded meat.

Tropical Fruit Sundaes

While flipping through my newest issue of Food and Wine magazine I found a picture and recipe that looked absolutely delicious!  I didn't have an Easter dessert yet - it seemed like a sign.

Tropical Fruit Sundaes
Originally by: Food and Wine; mildly adapted by Amy's New Kitchen
Serves 12


Ingredients:
2 cups Heavy Cream
1 cup Milk
1/3 cup Ginger- peeled and finely grated
6 1/2 Tbsp sugar
3 1/2 tsp powdered gelatin-from 2 envelopes  (I used raspberry for added color)
9 oz Mascarpone Cheese
1 cup Dried Unsweetened Coconut Flakes
1 Pineapple- peeled, cored and diced
2 large Mangoes- peeled, pitted and diced
1/2 cup Light Brown Sugar
1 tsp Lime Zest
1/4 cup Lime Juice
2 pints raspberries (I used sliced strawberries instead)
2 pints Vanilla Ice Cream
Whipped Topping


In a large saucepan combine the cream and milk with the freshly grated ginger and bring to a simmer.  Remove from the burner, cover and let stand 30 minutes.


Strain the cream into a bowl.  Return the cream to the saucepan and again bring to a simmer.  Remove from the burner and whisk in the sugar and gelatin.  Let the cream cool to room temp, then whisk in the mascarpone cheese.  Spoon the mousse into 12 glasses or bowls and refrigerate to set.  (Approx 60-90 minutes)


Meanwhile, preheat the oven to 350 degrees.  Spread the coconut flakes in a pie plate and toast 3 minutes or until golden.  Let cool.  (I couldn't find the dried coconut so we used sweetened coconut and skipped this step.)


In a large bowl toss the pineapple and mangoes with the brown sugar, lime juice and lime zest.  Scoop 2 scoops of ice cream into each bowl, spray some whipped topping and top with the pineapple mango mixture and raspberries. (Or in my case-strawberries.)  Garnish with the toasted coconut and serve with shortbread cookies.

This is such a colorful dish and serves up beautifully in a clear bowl.  The original recipe is heavy on the ginger, so next time I will use 1/3 cup instead of 1/2 cup, which I have already changed in the recipe above.  The mango was a nice little treat for the beginning of spring.  I would highly recommend this delicious dessert.

Individual Scalloped Potatoes

These little guys are so fun and easy!  We made them as a side dish with our brats for my dad's birthday dinner and they were devoured in no time.  I don't even really like potatoes, and I thought they were great.  I guess a stick of butter does make everything taste better.  Thanks Paula Deen!  ;)

I found this recipe at The Tasty Kitchen.  Yum!

Individual Scalloped Potatoes
12 servings, 2 each


8 Whole Medium Potatoes
1 Stick Butter
2 cups Shredded Cheddar Cheese
3/4 cup Diced Scallions
24 tsp Half & Half
Sea Salt
Fresh Cracked Pepper


Pierce each potato with a fork, sprinkle with salt and wrap in a damp paper towel and microwave on high for 15 minutes.  Potatoes should still be firm.  Set aside to cool until they can be handled, then slice.  


Place 1 pat of butter in the bottom of each mold of 2 muffin/cupcake pans, then a slice of potato, add a pinch of salt and pepper, then cheese and scallions.  Repeat layers so you have at least 3.  They will condense down-so don't worry if they don't quite fit.  Top each mold with another small pat of butter and drizzle each with 1 tsp of half & half.


Bake at 400 degrees for 20 minutes.  The cheese will be melted and potatoes will be crispy on the edges and brown.

If you need to use up some of that leftover Easter ham- dice it up and add it to the mix.  It would be delicious.  I should have made more because between 4 boys...I didn't have any left.  But I'm glad my dad enjoyed his birthday dinner.  And I'm extra glad I found this tasty recipe.