Friday, September 28, 2012

September 28, 2012

Is this really my last post for September?  With October around the corner I guess I will have to admit that it is fall.  We have been enjoying the zucchini carrot muffins from last week - made another batch again this week!  The kids are loving them - calling them the cinnamon muffins.  Since they love muffins, why not make some that have some veggies in them?

I tried a few new things this week, and was most disappointed when "poached salmon and leeks" ended up fairly flavorless.  What a bummer.  Completely edible, but everyone doctored it up to suit their own taste.  Unfortunately my high hopes were dashed and I am unable to recommend this recipe. 

On the flip side, we have a major keeper this week!  Dutch oven pulled pork - this was a smash hit at our dinner table.  Leftovers were fantastic, and it had a wonderful balance between heat and flavor.  I typically make pulled pork in the slow cooker, but this method was nice in that you can put it together in the afternoon rather than in the morning.

Do you have any favorite fall recipes?  Email them to me at or leave a comment here.  I'd love to know what dishes you love to make in the autumn.

New Recipe
Dutch Oven Pulled Pork 

Dutch Oven Pulled Pork

* 2 tbsp oil
* boneless pork shoulder, 3-4 lbs
* 1/2 medium onion, finely chopped
* 1/2 cup crushed tomatoes
* 2 tbsp tomato paste
* 1/4 cup packed light brown sugar
* 1 tbsp cayenne pepper
* 1 tsp crushed red pepper flakes
* 2 tbsp Worcestershire sauce
* 1/4 cup red wine vinegar
* 1 tsp kosher salt
* 1 tsp freshly ground black pepper

1. Preheat the oven to 325. While the oven is heating, whisk together all the ingredients except the pork and oil.  Make sure the sauce is very well combined.  Set aside.
2. In the Dutch oven, heat the oil over medium heat.  Add the pork and brown all sides of the pork, about 1-2 minutes per side.
3. Once the pork has been properly browned, carefully pour the sauce over the pork, turning the pork to completely coat it.
4. Place the lid on the Dutch oven and place it in the oven.  Braise the meat for 2 1/2 to 3 hours.  Check on it after about 1 hour to turn it over.  The check on it again every 25 minutes or so to monitor to sauce - it will thicken and begin to get dark, but you don't want the sauce to burn.
5. Carefully remove the pot from the oven.  Remove the pork to cool o a cutting board. Use 2 forks to shred it into bite sized pieces.  Once it is completely shredded, serve as desired.

Ideas to use the shredded pork: serve it on rolls or plates with your favorite barbecue or hot sauce, in tortillas with taco fixins', between tortilla shells with cheese as quesadillas.

This is a spicier pulled pork than my usual.  Traditionally I throw a pork loin or couple of tenderloins in a crock pot with some onions and our favorite barbecue sauce.  While that is good, this method flavors the meat without making it "saucy" which in turn makes it a bit more versatile.  Ryan clearly preferred this way over my usual slow cooker way, and the kids were fine with the heat, though a little more milk was consumed over dinner! This pork is definitely a keeper!