Last night’s dinner

The faux Pad Thai was quite tasty but Stephen rated our last tofu dish higher. Mind you this didn’t stop him from having two servings and offering to take the remainder to work for lunch.

Tonight’s dinner

I was a little worried that in these posts I was coming across as a bit too healthy so I am going to fess-up that breakfast this morning is a REALLY BIG piece of leftover birthday cake. I am celebrating as my husband decided to take the day off for an impromptu holiday aka “rest-up after your mother leaves” day. Funny how he had lots of extra work and couldn’t take any time when she was here. There will also likely be afternoon wine drinking involved.

I am also going to pull out old faithful (aka the slowcooker. Q. Is it bad to use aka twice in one post? Likely.) and make pulled pork. I’ve taken this recipe from Canadian Living originally and adapted it a litte bit. Can’t wait for dinner.

3-1/2 lb (1.75 kg) pork shoulder blade_roast
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) vegetable_oil
2 onions, diced
4 cloves garlic, minced
2 tbsp (25 mL) chili_powder
2 tsp (10 mL) ground coriander
2 bay leaves
1/4 cup (50 mL) tomato paste
1 can (14 oz/398 mL) tomato sauce
2 tbsp (25 mL) each packed brown sugar and cider vinegar
2 tbsp (25 mL) Worcestershire sauce
2 green onions, thinly sliced

This is my Preparation (their’s is below)
Dump everything but the green onions in the slowcooker. Turn on and cook until it falls apart or you are very hungry. Serve on a crusty bun.

Check out the test kitchen video to see how easy this pulled pork recipe is.

Sprinkle pork with salt and pepper. In Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic, chili powder, coriander and bay leaves to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 minutes.

Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce, scraping up any brown bits from bottom of pan. Pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or “pull” pork.

Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups (750 mL), about 15 minutes. Discard bay leaves.

Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with green onions.