I am proud to say that I am *almost* done reading The Girl Who Played With Fire, which is the second installment in the Millennium series by Stieg Larsson. I am hoping to finish it tonight, and then I can move on to the third, and final, book, The Girl Who Kicked The Hornet’s Nest. In other news, I went back to the gym last night! It was my first time going in about two months. I did 36 minutes on the elliptical, 13 minutes walking on the treadmill, and 20 minutes of weight-lifting machines. Let’s just say, I was a hot’n’sweaty mess. I also plan to go back tonight – let’s hope this lasts!
Two weeks ago I made this yummy pulled pork recipe from Eat at Home’s blog. My husband said it was the best pulled pork he’s had. It was all kinds of delicious. I used whole wheat buns and served them with a side of corn and French fries. I liked that we had almost all of the ingredients at home (including liquid smoke – we have two bottles, one mesquite and one hickory, from a few previous recipes), except the pork and taco sauce (which was strange, since we typically do have that laying around). I changed the “directions” section a little, because the original blogger’s method didn’t really make sense, also a little unnecessary, but you can click her blog link and decide for yourself. It was so tasty, and not dry or flavour-less at all! Besides, who doesn’t love a good pulled pork recipe??
Serves a lot of people!
-4lbs pork shoulder (we used a bone-in, and it was super easy to pull off the bone after it was almost done cooking – also, I trimmed a TON of nasty fat before placing it in the cooker)
-2tsp salt (I just used a few grinds of fresh sea salt)
-1 onion, chopped fine
-2cu ketchup or bbq sauce (I used Sweet Baby Ray’s)
-8oz red taco sauce (not salsa)
-2tbsp brown sugar
-2tbsp vinegar (I used apple cider vinegar or red wine vinegar, I can’t remember which)
-2tbsp Worcestershire sauce
-1tsp liquid smoke
-1tsp black pepper (I used several grinds of fresh pepper)
-1tbsp dry mustard
-1tsp garlic powder
-Trim the fat off your pork shoulder and place in the slow cooker.
-Add all of the other ingredients on top and mix around a little.
-Cover and cook on low for 8ish hours (I stirred mine a little more closer to the 8-hr mark, and took the bone out, then let it cook for just a tiny bit longer).