*This is a pre-gluten free recipe, so it suggests serving on bread. Gluten free without the bread…or, serve it on a toasty gluten free baguette, a crisp corn tortilla, or all on its own, topped with slaw. The carbs are not the star in this dish, anyway. 🙂 )
Within the past few weeks we’ve had to throw out both our waffle iron and blender. Maybe that seems like no big deal, but both of them were wedding presents. We are nearing 15 years and apparently that means small appliances have met their life span. I love the idea of an anniversary shower with registries, oh about every 15 years or so, but I don’t think that idea will catch on. Much to my Pottery Barn dismay.
Another bridal shower gift of mine that will probably outlive me is my slow cooker. Sure it is 15 years old too, but it doesn’t get nearly the wear and tear of some other things. In fact, I have in the past forgotten I owned one. Pretty sad. (I sure hope whoever gave me that thing does not read this!) I have often told friends that I don’t really “do” the crock pot. It’s great for potluck style get-togethers to keep things hot, but for cooking…ummm, not so much. I remember perusing the little booklet that came along with it, and I believe I got a “Crockery Cooking” cookbook, as well. In the early days I tried a thing or two and was not impressed. But, I am a sucker for “slow cooking”. Braised meat – yes, please! Slowly smoked, fall-off the bones ribs – oh yeah! Stews or sauces that have cooked for hours, even more succulent the next day – ooh baby!
My store recently had pork butt on sale. It is really pork shoulder, not…you know. If you’ve ever had pulled pork, you have eaten it. It is an inexpensive cut of meat, and lends itself to slow cooking, because of its high content of fat and connective tissue. Cook it slowly, and once all of that breaks down, it melts in your mouth. Delicious. We have done pulled pork on the grill, dry rubbed and smoked, then combined with a classic thin, vinegary sauce, and let me tell you…you want a dinner invitation.