Here's what happened to the rest of last week's 10-lb pork
roast: slow cooker pork
Just like before, this was incredibly easy. After 3 hours, the pork was
cooked but still holding together. After 4 hours, it was tender enough
to shred. I substituted lemon juice for orange juice, because I had an
extra lemon on hand. I tried it without reducing the braising liquid,
and it was effectively tasteless. Reduce the liquid to add the lovely
This worked well as soft tacos for almost a week. A bit of lettuce,
cheese, and sour cream turned it into something reminiscent of Taco
Bell, if they'd ever serve pork (and I mean that in the best possible
All together, my experiment with a pork shoulder turned out great, and I'm
glad to have another thing to look out for when I'm perusing the local
I've been eating
way too much chicken
lately. It's what I know, and
it's not scary. But, experimenting is the entire point of this blog!
So, as an experiment, I bought a 10 lb. pork shoulder! Because the
shoulder does a lot of work, it's good to cook it long and slow to
tenderize it. Enter this recipe for Honey Balsamic Pulled Pork by
I cut my roast in half and tossed it in the slow cooker. Since I had
more roast than the recipe called for, I had to increase the chicken
broth and spices for the braise. During my last experiment with
I realized balsamic vinegar is quite powerful, so I only used half of
what the sauce called for. That was absolutely the right decision: The
sauce turned out fruity and sweet, but not overbearing.
This recipe was great for a lazy Sunday: I started the pork, got
groceries, went shopping, relaxed a bit, then had enough time to make
the sauce and some mashed potatoes for a nice dinner. And, I still have
half a pork roast to consider... Maybe some tacos carnitas?
Standing in stark contrast to the last pasta dish
I made, there's this one.
The blog I got this from, The Pioneer
Woman, calls it Penne a la
Betsy. In my
mundane way, I'm calling it Shrimp and Pasta with Tomato Cream Sauce.
This wonderful, rich, creamy dish comes together quickly and, except for
the shrimp, I had everything I needed: A small can of tomato sauce from
the Indian-spiced Stew a few weeks
ago, some pasta I collected (bow
ties are cool), and some
cream. I've started keeping the ultra-pasteurized cream in my fridge
for emergency scone baking and sauces. It keeps for a month, and it's
I didn't have any white wine left (thank the chicken for that
one), so I just used a bit of
water. This turned out a bit thin, so I let it simmer to thicken it back
up. A bit of chicken stock would help fill in some flavor gaps,
I suspect, if you don't have wine. Personally, I filled those gaps with
some parmesan and red pepper.
All in all, this one was very good. I gorged myself stupid, have plenty
of leftovers, and now, fat and happy, I'm telling you about it.
PS: The leftovers went well mixing the peas right in there.
When I started this blog, my refrigerator was practically empty. Now,
I've got half-used bottles of dozens of condiments, all waiting for
their return to the limelight. Today's recipe, Buffalo Chicken Bowls
brought back the buffalo hot sauce (leftover from an interesting pasta
concoction that didn't see the publish button), and hot sauce's natural
frenemy: Ranch dressing.
This recipe was a piece of cake with a slow cooker. The magic formula
for slow-cooking chicken seems to be:
- 2-3 pounds chicken
- 1-2 cups flavorful liquid
- 2-4 cups vegetables (beans, corn, potatoes, onions, carrots, celery)
(for other instances of this formula, see Taco Chicken
Bowls and Indian Spiced
I left out a few ingredients from the recipe, leaving only:
- Buffalo sauce
- Black beans
- Ranch dressing
In short, this was the Taco Chicken Bowls
recipe with buffalo sauce instead
of salsa, and no need for the spice blend.
Like the Taco Chicken Bowls, this goes great in a bowl with some rice,
a bit of ranch dressing and cheddar cheese, or wrap the lot in a burrito
skin, which is like a tube-shaped bowl you can eat!
I've been eating way too much chicken lately. What can I say? It's
cheap, and so am I. But, I'm alive damnit, and I need to allow myself
to enjoy some finer things like a nice, expensive cut of meat once in
a while. Lucky for me, pork isn't that expensive. So I picked up a nice
pork tenderloin, and decided to try my hand at this Pork Tenderloin
with Mushroom Sauce from
I don't have a deep roasting pan, so instead I seared it in my big fry
pan (4 minutes per side), then stuck it on a sheet pan in a 375° oven
for 25 minutes while I sautéed the mushrooms and made the sauce. Instead
of chicken broth, I used some white wine, but by far the boldest flavor
in the sauce was the mustard.
Altogether, it was perhaps the tastiest thing I've ever cooked. Mustard
sauces are delicious, as I learned last year with
Skillet Chicken with Mustard Sauce.
Though, the garlic basic couscous I made to accompany could use some