MAN, I wish these pics came out better because this is THE BEST PULLED PORK EVER. Ever! Eat it plain, on a roll with coleslaw, or mop it up in some homemade pork sauce. SO good, and the best part is that it’s pretty hands-off. First, there is a simple brining process for about 8 hours. This is my first brining experience and I have to say, I am a fan. This is what keeps the meat moist while it cooks for so long. Fan. Then, the pork shoulder cooks overnight (about 2 hours per pound…so mine was in there for 10 hours).
Here’s the game plan: The morning before you want to eat this, follow the directions to brine the meat. Let it brine all day, and before you go to bed, season the meat and roast it overnight. The next day, you’ll have perfectly moist pulled pork and it will kind of feel like a miracle.
Make this as soon as you can, you won’t be disappointed.
It’s no secret that we’re pizza lovers in this house. I have a stack of pizza recipes that I want to try, and we have pizza night pretty much once a week every week. This tasty sample is one in the stack that I’ve been wanting to try, and we really enjoyed it.
I received some pretty asian eggplants in my CSA box this week and I had absolutely no idea what to do with them. When I did a quick search on foodgawker, I found this caponata-like dip recipe and knew that I had found a winner. Flecked with sweet basil, sun-dried tomatoes, garlic, and ginger, this dip makes a perfect summer snack. Serve with pita chips or warm pita and enjoy!
I’m way into pretty summer foods right now. You know what I’m talking about. The eye candy factor of summer food totally trumps other seasons…and while I am desperately waiting for my favorite season (fall) to arrive, I am biding my time enjoying some nice color.
This is a dish that has been on my list forever. I’m not sure why it has taken me so long to make it — I tend to always have the ingredients on hand, especially in the summer. When I got a bunch of yellow and green squash from my farm share this week, I knew I had to put it to good use in a tian. So pretty, and with the help of a mandoline slicer, super easy.