4lb. bone-in pork shoulder roast
1 medium/large sweet onion
2 canned adobo chipotle peppers, chopped fine
2 cloves garlic, minced
3tbsp kosher salt
3tbsp black pepper
3tbsp garlic powder
3tbsp brown sugar
1 tbsp smoked paprika
1 tbsp ancho chili powder
1 tsp powdered onion
1 tsp cumin
1 tsp dry mustard
1 tsp unsweetened cocoa
1/2 tsp dried thyme
1/2 tsp dried rosemary
8 oz tomato paste
1/4 cup yellow mustard
1/4 cup BBQ sauce
2 tbsp hot or Dijon mustard
2 tbsp chili sauce (like sriracha)
2tbsp blackberry preserves
1 tbsp tabasco sauce
1 tbsp soy sauce
1 tbsp worcestershire sauce
1/2 cup coconut vinegar
1 cup warm water
Whisk together dry rub ingredients in large bowl, set aside.
Rinse & pat dry roast, trim off any excess fat, coat with dry rub, wrap tightly with plastic wrap, and refrigerate for at least three hours.
When you’re ready to cook, whisk together the braising ingredients, except the water, and set aside.
Chop the onion into eighths, spread half over the bottom of your slow cooker, unwrap the roast, set it in the pan, and cover with the remaining onions, chipotles, and garlic.
Slowly pour the braising liquid over the roast, add warm water, cover, and cook on low for 8-10 hours.
When pork is fork-tender, remove from cooker and set aside to cool.
Strain cooking liquid into a large bowl or container, set aside. Discard all solids.
When pork has cooled, shred and discard any bone, fat, or gristle.
Whisk together 1/2 cup BBQ sauce, 1/2 cup yellow mustard, and 1 cup cooking liquid.
Return pork and cooking liquid mixture to slow cooker. Cook on low for an additional hour. Serve. Enjoy.
In the meantime, here’s my recipe for Thai spiced coconut jasmine rice:
1 1/2 C jasmine rice
1/2 t each of: ground coriander, galangal, ginger, garlic, lemongrass, ancho chile powder, black pepper, cayenne.
Fry the spices and rice in a little vegetable oil until the spices are toasty. Add in 1 1/2 C coconut milk and 1 1/2 C chicken broth. Bring to a boil and then reduce to a low simmer and cover for 20 minutes. Fluff and serve. Garnish with chopped cilantro leaves and peanut sauce.
- Two slowcooked chicken legs( 3 hours at 280 degrees Fahrenheit) cooked in Chili garlic sauce
- let the legs cool all the way
- cook a blend of brown rice, red lentils, and barley. Ratio 3:1:2 for a hardy nutritious, inexpensive and very filling accompaniment.
- once Chicken is cool; tear it off the bone. I do mean tear it. Put in your serving bowl and add another small spoonful of chili garlic sauce (I swear by Lee Kum Kee’s) and at least two squeezes of mayo. I know this part seems odd, but the creamy sweetness plays beautifully with the chicken.
- then combine your cooked grains, if the mixture is too dry adjust with garlic sauce and or mayo, though I prefer to tweak the garlic sauce.
follow the instructions for brown rice when you cook this, the lentils will break down almost purely for color and barley cooks very fast in comparison to brown rice.
Why faggot rice? Because who else would mix all them grains? And it’s my recipe so I’ll call it what I want.
- Pizza Dough
- Alfredo Sauce (I used a jar)
- 1 Grilled Chicken Breast; diced
- 1/2 lb Crispy Bacon
- 1 Roma Tomato; Diced
- Fresh Mozzarella Cheese; cubed
- Parmesan Cheese; shredded
- Olive Oil
- Diced Garlic
- Salt + Pepper
- Dice the tomato. Put in bowl, add diced garlic, olive oil, salt and pepper. Set aside.
- Form dough.
- Pour the Garlic Olive Oil from the tomatoes and brush it over the crust.
- Spoon on alfredo sauce and spread over dough.
- Lay spinach over the dough. Sprinkle chicken, bacon, mozzarella, tomatoes, and parmesan.
- Pour the rest of the garlic olive oil over the pizza.
- Bake at 450 for 15 minutes.