Thursday, October 19, 2006
I love cooking, especially once it gets cooler. The stews simmering on the stove or in the crockpot. Wafting flavors from the oven. It is a time of creativity in the kitchen. We want to eat well in the winter - packing on those extra pounds for body heat. Dy has asked for our favorite fall recipes. I have a two meal thing I love to do in the fall, Eastern NC Pulled Pork BBQ (the long name is for everyone not living east of Greensboro, NC - Here it is referred to as BBQ and we know what that means. I use the leftovers from that meal to make Brunswick Stew, which makes alot and freezes very well.
I should also add a disclaimer that I use recipes as a general guideline - I have never been very good with following directions.
Pulled Pork BBQ
Since I don't have access to a whole pig or a pig cooker, we buy pork tenderloins or pork roasts when they go on sale.
2-3lb pork tenderloin
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp dried, crushed thyme
1 cup chicken broth
1/2 cup vinegar
1/2 tsp ground red pepper
If necessary cut the roast so it fits into slow cooker. In a small bowl combine garlic powder, ginger and thyme. Sprinkle mixture over meat and rub all over. Transfer meat to slow cooker. Pour broth over . Cover, cook on low-heat setting for 8-10 hours or high heat for 4-5 hours.
Remove meat from cooker, reserving the liquid. Skim fat from juices. Using two forks , shred meat and place in a large bowl. Add one cup of cooking liquid, vinegar and red pepper to meat in bowl. Toss to combine.
Can be served on hamburger buns or just as a dish. Goes well with green beans, french fries, corn breads, corn, etc.
I use the leftover pork meat to make this stew. If I have limited pork leftover I can add chicken (precooked) also. In this dish the amounts are approximate - It should be a heavy, hearty soup.
leftover pork/cooked chicken
1 med onion - sliced
2 (16-oz ) cans of tomatoes (whole or diced)
2 cups water
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp cayenne
3/4 tsp salt
black pepper to taste
1 16-oz bag frozen lima beans (last time I made it very heavy on the veggies and used larger bags of frozen)
1 16-oz bag of frozen corn
2 slices of bread - cubed (used to thicken stew if necessary)
Using a large stew pot or dutch oven, sautee onion slices in butter until golden. Add in all the ingredients (except bread). Bring to simmer and cover. Let simmer for about 2 hours - minimum. Can be left on longer - the more it simmers the thicker it gets.
This makes a meal. We have it with either fresh bread or corn bread on the side. It reheats very well and is often better the second day after cooking.