Thursday, March 11, 2010

The Idleness of March

Lunch: Pepperoni and Cheese Calzones and Pineapple
Dinner: Pulled Pork Tacos, Salad and Rice
Dessert: Rice Crispy Treats

Soooo….. nothing much happening today. It is gray and drizzly and rather typically March in Georgia. I took advantage of a dry spell in the middle of the day to take a very long walk (mostly because the internet at work kept going out and I had nothing better to do). Sadly, I missed the bus this morning because of bad traffic and had to drive to work. I hate driving to work. I like leaning back in the comfy bus seats and getting work done. I’ll admit that I usually do my blog writing and compile my grocery lists on the bus. It’s the only time that I’m free from distractions (ie the internet) enough to concentrate on what I’m writing. Yes, grocery lists require a lot of concentration. I need to make sure I get every ingredient and side dish on the list otherwise I will forget that I need it. Woe to the chef that forgets to purchase sour cream for taco night. Frat boys love their sour cream (apparently they can do without the cheese… hint hint, nudge nudge, know what I mean?). There is some talk about getting internet on the bus… I’m not sure I support this, my grocery lists will suffer horribly. I certainly can’t do anything work related when I get home at night, I have TV to watch. Not that I always want to watch TV, there are mandatory TV nights in our house; it changes with the “seasons”. My hubby is a huge TV and movie buff. Honestly, I could do without TV (I never had cable when I lived alone), but if I plan on spending any time with him at night, I have to just suck it up and watch some shows. I’ve been thinking, that as retaliation, I should make him come to a bead show with me (I like to make jewelry). But, then there was the dance class incident, so maybe that’s not such a great idea. Besides, going to a bead show would just want to make me spend money. Eh, at least I draw the line at watching baseball with him (unless I need help falling asleep).

One exciting and sort of strange thing did happen today… Sunchips posted on my blog. Yeah, the company that makes those crackery chips. How did they know about my blog? Why did they bother to post? Can I get free Sunchips? I prefer the cheddar flavor.

I made pulled pork tacos for the guys tonight, and they turned out awesome. Of course, I haven’t gotten feed back from the boys yet so I’m not going to go so far as to say they are a hit with the 12 and under (mentally) crowd. But, I tried the pork and it was killer. It is sweet and spicy and soo easy. I thought about taking the pork home with me. Of course, I’m not sure what the guys would have thought about having cheese and lettuce tacos. I think the Mexican blend cheese might be “highly processed”. But if you’re looking for a different twist on taco night, this is definitely something to try.

Spicy Shredded Pork
Serves 26

12 lbs Pork Shoulder
1 tbs Ground Cumin
1 1/2 tbs Chili Powder
2 Onions, quartered
3 cans Diced Green Peppers
½ cups White Vinegar
½ cup Brown Sugar
1 pinch Cayenne Pepper
1 scant tbs Salt
2 tsp Black Pepper
7 cloves Garlic

Put all ingredients except the pork shoulder in a food processor and blend until it is smooth and there are no chunks; reserve ½ cup of mixture. With a fork, pork several holes all over the pork shoulder. Rub the mixture all over the pork. Place the pork in a deep pan, roaster or crock pot; fill the bottom with 1-2 inches of water. Cover the roast tightly and bake at 300 degrees until fork tender, approximately 5 hours. If cooking in an oven or roaster oven, you will need to monitor the amount of water in the bottom of the pan to be sure it doesn’t get too low. You will also need to turn the roast once every hour. If you’re using a crock pot, cook on high for 5-6 hours. When the roast is fork tender, remove it and shred it with 2 forks. Take 2-2 cups of the liquid from the bottom of the pan and skim off the fat; add in the reserved sauce and mix with the shredded pork. Serve warm on tortillas with your favorite taco toppings.

No comments:

Post a Comment