Pulled Pork

Pulled pork - a wonderful dish when you are feeding a crowd for a family event or a picnic. It can be prepared ahead, frozen and is relatively inexpensive. What more could you ask from a recipe?

For my demonstration, I used a smaller half shoulder, but it's worth making a full shoulder if you have the freezer space.

1 5 to 7 lb. bone-in pork shoulder, skin and excess fat removed

For the rub:

3 tablespoons sweet Hungarian paprika
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon garlic powder
2 tablespoons kosher salt

Mix all ingredients and rub well into pork. (Leftover rub may be stored in a jar and is great on ribs or chicken.)

Prepare a roasting pan with a double layer of heavy-duty aluminum foil large enough to enclose roast. Place roast in pan and seal securely. Place in a 210f degree oven and cook for 12 hours.
NOTE: I usually put this in about 7 pm, take it out in the morning and, by the time we have breakfast, it's cool enough to proceed.

For the sauce:

1 1/2 cups cider vinegar
1/2 cup Dijon mustard
1 cup ketchup
1/2 cup brown sugar
3 cloves garlic
1 teaspoon cayenne pepper

Combine all ingredients in a medium saucepan and stir until sugar is dissolved and mixture comes to a simmer,stirring occasionally. Cook for about 10 minutes.

Remove pork from roasting pan, reserving juices. Drain juices into a measuring jug and allow to settle for a few minutes to allow fat to rise to the surface. Remove as much of the fat as you can and strain the juices into a medium saucepan. Bring to a boil and cook until reduced by about half.

Meanwhile, don a pair of disposable gloves and shred the pork - much faster than trying to use two forks! Discard any bits of fat you may find. If you want a finer product, just turn the pork out onto a large chopping board and give it a few chops with a large knife.

When pan juices have reduced, add them to the sauce and mix well. Add about half of the sauce to the shredded pork and mix well.

To serve, simply pile onto a roll, add a little more sauce, if desired and enjoy. Or......you might like to add little cole slaw on top - a winning combination in my humble opinion.

The pork will keep in the refrigerator for 2 or 3 days or may be frozen for a month.

Watch my video demonstration:

auntnancy777 has made a comment on Betty's pulled pork (a picnic favorite) .mpg:
'This pulled pork looks wonderful for the 4th of July! I just happened upon your videos and I have been having fun viewing them. You have great recipes and such a fabulous way of presenting them. You're a good teacher! Thanks!"

Favorite Kitchen Gadgets #1

Several viewers/readers have asked about the kitchen utensils, or gadgets, I favor in both cooking and baking.

Here are a few (watch the video for details on usage);

Now here is the video;

A Better Oatmeal Cookie

For years I have been making oatmeal raisin cookies from the recipe on the Quaker Oats box and they are a good cookie. But a few weeks ago we were having lunch with friends at Wegman's grocery store and had their oatmeal cookies for dessert. They were so much better that I had to figure out how to make them. With just a few changes to the original recipe, I had cookies that had a deeper taste, were "chewier" and lasted longer - well, not really since they disappeared very quickly. I also now have a neighbor who will do anything for me for a dozen of these!

A Better Oatmeal Cookie

8 ounces (2 sticks) butter, softened
1½ cups firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups old fashioned oats
1 cup dried cranberries or raisins
1 cup chopped walnuts

Heat oven to 350°.
Beat together butter and sugar until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Stir in oats, cranberries or raisins and nuts; mix well.
Drop by rounded tablespoonfuls onto parchment-lined baking sheet. (I like to use a small ice cream scoop - it makes for uniform cookies and its faster.)
Bake 10 to 12 minutes or until golden brown.
Cool 1 minute on cookie sheet then remove to wire rack to finish cooling.

Makes about 4 dozen cookies.

Note: Scooped cookies may be frozen before baking - just line them up on a parchment-lined baking sheet, freeze well, then pop into a plastic bag. They will keep for 2 months or so. Just bake a few minutes longer.

Watch the video demonstration;

A Tomato Rose

There's nothing like a tomato "rose" to liven up a platter of almost anything. From cold cuts, to tea sandwiches, deviled eggs even a salad looks festive with this decoration. And it's surprisingly easy to make - make a few practice ones when you are going to slice tomatoes for sandwiches or salads and you'll be a pro in no time!

Here is the video demonstration: