Thursday, April 29, 2010

Slow Cooker Pulled Pork

Want to have the easiest recipe for the crockpot ever? Here you go.


4 pound bone-in pork butt


Sprinkle salt on pork butt. Throw pork butt into 6 quart crock pot. Cook on low 8-10 hours. Remove bone and shred. That's it. No need for liquid. No need to trim the fat first. The only thing that would make it easier is if you didn't have to salt the meat. :-)


We had this last night and I used North Carolina style barbecue sauce (vinegar and red pepper based sauce), and we ate it on hamburger buns with cole slaw. You can make this recipe and toss it in whatever type of barbecue sauce you like and serve it however your family likes it.

Pork Carnitas

  • 3 pounds bone-in pork shoulder (also called the butt)
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 5 whole cloves garlic, more if you like garlic
  • 1/2 tablespoon kosher salt
  • 1 tablespoon cumin
  • 1/2 cup beef broth


Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.
Remove bone and shred meat fully and serve.


I served this family style and had everyone create their own dinner. Along with corn tortillas and the fixin's for tacos (corn tortillas, flour tortillas, sour cream, shredded cheese, avocado, etc.), I made black beans and rice. Everyone made their own dinner, and each meal was unique.

You can make tacos with the pork. You can make burritos (like the ones you'd get at Moe's or Chipotle, complete with rice and beans). You can make black beans and rice and top it with pork. You can eat just the pork.

This stuff is so good. Mmmm. Just thinking about it makes my mouth water.

Source: Crockpot365, with modifications to the recipe by me.

Friday, April 9, 2010

Raspberry Streusel Muffins


  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup milk
  • 1 1/4 cups fresh raspberries
  • 1 teaspoon grated lemon zest

Streusel Topping:

  • 1/2 cup chopped pecans
  • 1/2 cup packed dark brown sugar
  • 1/4 cup unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 2 tablespoons unsalted butter, melted


  • 1/2 cup confectioner's sugar
  • 1 tablespoon fresh lemon juice

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.
2. To make the muffin batter, sift the flour, granulated sugar, brown
sugar, baking powder, salt, and cinnamon together into a medium-size
mixing bowl and make a well in the center.
3. Place the egg, melted butter, and milk in the well. Stir with a wooden
spoon just until ingredients are combined. Quickly stir in the raspberries
and lemon zest. Fill each muffin cup three-fourths full with the batter.
4. To make the streusel topping, combine the pecans, brown sugar,
flour, cinnamon and lemon zest in a small bowl. Pour in the melted
butter and stir to combine. Sprinkle this mixture evenly over the top
of each muffin.
5. Bake until nicely browned and firm, 20 to 25 minutes.
6. To make the glaze, mix the sugar and lemon juice. Drizzle over the
warm muffins with a spoon. Serve the muffins warm.

1 dozen muffins.

Credit: The Silver Palate Good Times Cookbook
by Julee Rosso, Sarah Leah Chase, Sheila Lukins
February 1985, Workman Publishing Company, Inc.