Pulled Pork

I'm not sure why I've been so hesitant to try pulled pork. Seriously, pork has always been one of my favourite meats, so what was I afraid of? I was looking around online, and found this recipe at http://www.canadianliving.com/food/slow_cooker_pulled_pork.php. This recipe has changed and blew my mind! While pulling the pork, I sneaked a few tastes. It took all of my self control to stop picking here and there. I've typed it out for easy printing, just in case someone would like the recipe.

Hope you try this. I know I will be making this again!

Enjoy!
Lisa

Slow Cooker Pulled Pork

By: Canadian Living Test Kitchen

3-1/2 lb (1.75kg) pork shoulder blade roast

¾ tsp each salt and pepper

2 tbsp vegetable oil

2 onions, diced

4 cloves garlic, minced

2 tbsp chili powder

2 tsp ground coriander

2 bay leaves

¼ cup tomato paste

1 can (14oz) tomato sauce

2 tbsp each packed brown sugar and cider vinegar

2 tbsp Worcestershire sauce

Sprinkle pork with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker

Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; fry stirring occasionally, until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.

Transfer pork to a cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups, about 15 minutes. Discard bay leaves.

Add pork; reduce heat and simmer until hot, about 4 minutes.

Lentil Soup

Some people believe that lentils are lucky. I'm not exactly the superstitious type. All I know about lentils, is that they are healthy. They don't look like much, and can be interesting to deal with. While vacationing in Malta, one of my aunts invited us over for a lunch feast. We started off with a lentil soup. I have to admit, it didn't look too appetizing, but it sure did taste good! This is how I make lentil soup.

If you want, you can saute the vegetables in a bit of oil to develop the flavours, but it isn't required.

Approx. 1 cup lentils, soaked for at least an hour
1 onion, chopped
1-2 carrots, chopped
1-2 stalks of celery, chopped
1 small potato, diced
garlic, optional
ham or bacon, for extra flavour
vegetable or chicken stock
salt and pepper

Throw all of the ingredients into a pot and top with water/stock. If you want your soup to be more of a stoup (stew/soup), add less water. Keep in mind that the lentils soak up a lot of the liquids, so be generous. I add some salt and pepper to taste. Cook the soup until the vegetables are tender. With an immersion blender, blend the soup into a smooth consistency.

It is that simple! I've taken a liking to this soup, and it can be made vegetarian/vegan by leaving out the meat and using the veg stock. Great for a cold night or if you need to clean out the fridge :)

Enjoy!
Lisa