Storm the Cassoulet

Pulled Pork in the Slow Cooker

Makes 16 servings (about 4 pounds of cooked meat)

What You Need

Ingredients
2 tablespoons kosher salt, preferably smoked
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoons dry mustard
2 teaspoons garlic powder (no salt)
2 teaspoons onion powder (no salt)
1 teaspoon cornstarch
1/2 teaspoon ground cayenne pepper
1/2 teaspoon celery seed

2 tablespoons dry ginger
1 pork shoulder or pork butt (7 to 8 pounds with bone, 6 to 7 pounds if boneless)
2 medium onions, quartered

Instructions

Make the rub: Place the salt, brown sugar, paprika, black pepper, chili powder, smoked paprika, dry mustard, garlic powder, onion powder, cornstarch, cayenne, ginger and celery seed in a small bowl and mix to combine.

Prep the slow cooker: Place the onions in a 6-quart or larger slow cooker.

Add the meat: Trim any excess fat.  Transfer the meat to the slow cooker, fat side up. Cover and cook on LOW until the meat is soft enough to pull apart with a spoon, 14 to 16 hours.

Shred the meat: Transfer the meat to a large bowl and let stand until cool enough to handle. Pull the meat apart into large chunks or shred with a fork, discarding any bone, connective tissue, and large clumps of fat.

Strain the liquid: Pour the cooking liquid through a fine-mesh strainer set over a medium bowl and discard the solids. If you are serving immediately, spoon off as much fat as possible from the surface. For best results, refrigerate until the fat solidifies and collects on top, then scrape off and discard the fat (keep the meat covered and refrigerated during this time).

Moisten the meat: Toss the meat with enough defatted cooking liquid to moisten. Serve the meat warm, or let cool, cover, and refrigerate to use in other recipes.

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Cloud Eggs

cloud

Here’s how to make them:

  • Separate the egg yolk from the egg white
  • Beat the egg white until it turns into a fluffy meringue (save the yolk for later)
  • Place the meringue on a tray with a baking sheet and carve out a small hole in the middle of it
  • Bake the meringue at 450 degrees Fahrenheit for 4-5 minutes
  • Place the egg yolk in the small hole you created in the meringue and bake for an additional two minutes

Add toppings to the egg whites, like cheese,ham and parsley.  Serve on plate of veggies, etc.

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Mexican Chocolate Cake

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ngredients:

Cake:

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon cayenne pepper or ground Mexican chili powder

1/4 teaspoon salt

1 cup cold water

1/4 cup canola oil

1 tablespoon balsamic vinegar

1 tablespoon vanilla extract

Chocolate Glaze:

1 cup confectioners’ sugar

1/2 cup cocoa

6 tablespoons water

10 small fresh strawberries

Method:

Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.

Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

 

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