Today we got our newest pink pump-whew! When I was trying to work through all the screens, loading the data, it kept alarming, "Check Settings"-and I mean, at least five times. It really worried me. I've had a pump alarm this, and they sent me a new one to replace it. This is a refurbished pump, and that could be what it was returned for! I could be going from bad to worse! How do I know?
Of course I was nervous, and I still have both. I can't send ours (the old one) in till I feel like the new one won't alarm on me. It hasn't again today, so I HAVE to think it's because of me setting it up. (convince me??)
I have to focus on something else! I have to share one of my favorite recipes with you! It is for BBQ Pulled Pork-yum : ) I don't know if it's a regional or a southern thing, but we love barbecue! : )
Here is my favorite (if I'm not just picking up meat for company at a local restaurant! ha!) (and you must start the night before!):
Dry Rub Ingredients:
1 1/2 T chili powder
1 T. paprika
1/2 T. oregano
1/2 T. cumin
1/2 T. sugar
1/2 T. salt
1/2 t. white pepper (I just use black)
1 lean pork shoulder arm roast or pork shoulder arm picnic (3 lbs.) (I buy boneless)
1. Make rub: Combine all ingredients in large resealable plastic storage bag.
2. Trim skin and excess fat from pork roast to the shoulder joint, leaving a 1/8-inch-thick layer of fat. Place meat in ziploc. Seal bag and toss so rub coats the meat. Refrigerate overnight.
Barbecue Sauce Ingredients:
1 T. vegetable oil
1/2 cup finely chopped onion
1 bottle (12 oz) chili sauce
1 1/4 cups white vinegar
2/3 cup firmly packed brown sugar
3 T. Worcestershire sauce (I don't use this)
3 T. hot pepper sauce (I only use 3 shakes of Tabasco)
1 t. salt
3. Make barbecue sauce: Heat oil in 3-quart saucepan over medium heat; add onions and cook 4-5 minutes, until onions are softened. Add remaining ingredients; bring to boil. Reduce heat and simmer 30 minutes, until slightly thickened. Makes 2 cups.
4. Heat oven to 325 degrees. Arrange roast in 9x13-inch roasting pan; pour sauce over top. Tightly cover pan with heavy-duty foil. Bake 2 hours, until tender enough to pull away from the bone. Transfer roast to cutting board. With fork (I use two to pull against each other), pull meat off bone in large shreds. Discard bone and return pork to pan; stir into barbecue sauce until combined. Bake, uncovered, 25 minutes more.
5. Divide pork and spread on top of bread slices or buns. Makes about 8 large servings (10 medium size)
Wanna see some pictures? I didn't want to interrupt the recipe with my pix! :) I never know if food pictures help or hurt. Do you know what I mean? (My mom had me take a roast beef picture off once-she said it looked like a rock! It was pull-apart good, but looked funny!)
|This is what the sauce looks like if you've never bought it before. : ) It's in the bbq sauce/ketchup section.|
|This is your post-spend-the-night-in-the-rub picture. ; )|
|This is after it bakes for two hours, and pulled apart. My kids like to sneak out bites by this time-it fills the house with the smell of roasted pork! : )|
|This is post-last-25-minute-bake-yum. I accidentally figured the time wrong, so we all had some about 4pm, then ate dinner late (again)! : )|
|On thick Texas toast bread. Delish. I like a little extra sauce to soak into my bread.|
We've had dry rub BBQ from Memphis, Kansas City saucy BBQ, smoked BBQ locally...and they are all wonderful. You can't mess up a great piece of meat (well, you can. If you overcook it...Low and s-l-o-w, people!)
I hope you are all staying cool this summer-we are running out of summer quickly-enjoy your family!
ps-I'll tell you all about our vacation plans tomorrow if you want to plan a Meet-Up! : )