I’m trying to come to terms with the fact that nothing is getting done around here. Not for the foreseeable future, or possibly ever again. Jack’s Mother’s Day Out days used to be SO productive. I would clean the house, run errands, grab lunch, even maybe shower if I was feeling extra energetic. Today while he was at school, my big accomplishment was making a doctor’s appointment. Isla had three outfit changes before noon, so I guess there’s that, too. The girl manages to poo vertically backwards so it always, always goes straight up her back. It’s kind of impressive, actually.
My friend Katie brought us dinner tonight:
Pretty much the most awesome pulled pork I’ve ever tasted. Whenever I try to make this, it turns out super tough and dry. This one isn’t soaked in sauce but still manages to stay moist and has a great flavor. I asked Katie for the recipe and she said she got it from a friend’s blog, but it’s based on this recipe by Bryan Voltaggio.
Juicy Pulled Pork
- 1/4 cup dark brown sugar
- 2 Tbs salt
- 2 Tbs paprika
- 1 Tbs ground pepper
- 1 tsp dried thyme
- 2 tsp ground coriander
- 1 Tbs dried mustard powder
1 boneless pork shoulder, 3-4 pounds (bone-in is also fine – and usually cheaper!)
- 6 garlic cloves, peeled
- 1.5 cups apple juice
- .5 cup water
- Rolls for sandwich making (also make good tacos)
- BBQ sauce
1. Combine rub ingredients in a bowl.
2. Score diamond pattern on fatty side of pork.
3. Insert knife to make 6 slits, put a garlic clove in each.
4. Put rub all over pork.
5. Wrap in plastic and refrigerate overnight.
6. Preheat oven to 350.
7. Remove plastic and place in oven safe insert of slow cooker, fat side up.
8. Roast 45-60 minutes and transfer insert to slow cooker base.
9. Add apple juice and water.
10. Cover and cook on low 6-7 hours, turning occasionally.
11. Pull apart with a fork.
So, so, so good. And we have a ton leftover!
I’m off to bed. My plan to hit the hay early last night was a massive failure. What is wrong with me that I’m exhausted all day, then 11pm hits and I have all the energy in the world? Anyway, I just started this book that my friend Kira let me borrow so I’m excited to go read: