Recipe of the Week!February 10, 2010
Today’s recipe comes to us from a new fan of the Mouse House Kitchen, Angela. I had the good fortune to sample this dish during the Super Bowl, and it was a marvelous treat amidst a meal traditionally dominated by chicken wings and pizza. Pulled pork is one of my favorite foods, but I have had some recipes that were not up to snuff, from not being cooked properly and/or having a bland sauce on it. But Angela’s is super tender, flavorful, and the sauce has just the right kick to it. You’ll need a slow cooker, and be sure to follow her serving instructions for maximum enjoyment. So thanks very much Angela for this week’s Recipe of the Week! Enjoy.
Ledford’s Super Easy Pulled Pork
(serves about 6)
1 pork roast, about 3 lbs.
15 oz. can crushed tomatoes
½ cup of dark brown sugar
6 cloves garlic, minced or chopped
2 tbsp. chili powder
2 tbsp. cumin
2 tbsp. crushed red pepper
½ tsp. salt
½ tsp. pepper
Mix all ingredients in a slow cooker. Cook on low for approximately 6 hours (longer if the roast is larger) and cook the hell out of it. You’ll know it’s done when it easily pulls apart with a fork. Shred with a couple of forks while still in the slow cooker and continue to cook for another half hour or so. When ready to serve, drain away most of the sauce, leaving a bit on the side and place on a platter. Serve with soft rolls that can soak up the saucy goodness, accompanied by chopped sweet onion and dill pickle slices. Eat!