Pulled Pork Barbecue

I just love pulled pork, particularly when it's soaked in vinegar-based sauce and then doused in a bit more Texas Pete. Pair that with tangy buttermilk coleslaw and some fresh-outta-the-fryer cornmeal hushpuppies and I am pretty much in hog heaven!

Unfortunately, until I happened upon this recipe for pulled pork, I'd never made it myself since most recipes require a smoker - an expense that I haven't yet found a good reason to incur. Instead, I mostly had to let my craving come and go unfulfilled. Happily, this recipe perfects pulled pork by first brining the meat and then slow-cooking it in the oven. Jason was a bit apprehensive (read: doubtful) when I told him I was going to make it, but he was pleasantly surprised when he finally sunk his teeth into the finished product.

I've made it twice now and both times it has turned out wonderfully.

Pulled Pork Barbecue

adapted from America's Test Kitchen

Serves 10-12 people

1 boneless pork butt (~5 pounds)

Brine
2 cups warm water
1 cup salt
1/2 cup sugar
2 tablespoons liquid smoke
12-14 cups cold water

Using a sharp knife, trim away excess fat from pork butt. Don't even try to cut away all of it...you'll want it for flavor and lots of it will cook out anyway. Cut pork in half horizontally. Doing so permits the pork to cook faster and for there to be more surface area for your rub, greatly enhancing the flavor.

Combine salt, sugar, liquid smoke and warm water in a large container (I used a giant pot). Use wooden spoon to vigorously stir together so that the salt and sugar completely dissolve. Once they've done so, place the pork in the pot and cover completely with cold water. Set aside for 2 hours.

While the pork is brining, get everything else set up.

Rub
2 tablespoons sugar
2 tablespoons ground black pepper
2 tablespoons paprika
2 teaspoons salt
1 teaspoon cayenne pepper
Combine all ingredients in a small bowl. Set aside.

Glaze
1/4 cub yellow mustard
1 1/2 tablespoons liquid smoke
Combine mustard and liquid smoke in a small bowl. Set aside.

Line a baking sheet (one with a lip to catch and hold the liquid that will cook off the pork) with aluminum foil. Place a wire rack on top of the baking sheet. Tear off piece of parchment paper large enough to completely cover the pork when it's set on the wire rack. Tear off two or three large pieces of aluminum foil.

Once the pork is done brining, use paper towels to pat off excess liquid. Place pork on wire racks and use a basting brush to completely coat pork with the mustard mixture. With a heavy hand, sprinkle rub all over the pork.

Cover the pork with the parchment paper and then use aluminum foil sheets to cover the parchment paper. Tuck foil to create a seal, which will prevent moisture from escaping. Don't skip out on the parchment paper; the mustard is so acidic that it will eat through the aluminum foil is there is nothing serving as a barrier.

Place in middle rack of oven for 3 hours.

Remove from the oven and discard the parchment and aluminum foil. Transfer liquid that has accumulated on the bottom of the pan into a medium bowl and place in the freezer for 20-30 minutes. Skim off the fat that has come to the top of the liquid. Pour remaining liquid over the pulled pork.

Place the pork back into the oven and let cook an additional 1 1/2 hours. After removing pork from the oven, let it rest for 20-30 minutes before transferring to a large casserole dish. Use two forks to pull apart the meat.

I split the pulled pork into two smaller glass dishes and added the Sweet + Tangy Barbecue Sauce to one and the Lexington Barbecue Dip to the other.

I served the barbecues with this homemade coleslaw (I altered the recipe just a bit by doing the following: 1) I made only half the recipe; 2) I placed the carrots and coleslaw into the food processor and minced them; and 3) I substituted greek yogurt for the mayo to cut down on calories.)

Eat up!

Left: Sweet + Tangy Barbecue Sauce                                                                                                                              Right: Lexington Barbecue Dip

Sweet + Tangy Barbecue Sauce

Left: Sweet + Tangy Barbecue Sauce                                                                                                                              Right: Lexington Barbecue Dip

Sweet + Tangy Barbecue Sauce

Enough for ~2.5 pounds pulled pork.

3/4 cup ketchup
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 1/2 tablespoons Texas Pete
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Whisk together all ingredients in a small bowl. Pour over pulled pork.

Eat up!

Lexington Barbecue Dip

Left: Sweet + Tangy Barbecue Sauce                                                                                                                              Right: Lexington Barbecue Dip

Lexington Barbecue Dip

Enough for ~2.5 pounds pulled pork

3/4 cup apple cider vinegar
3 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons Texas Pete
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon onion powder
heavy pinch of red pepper flakes

Whisk together all ingredients in a small bowl. Pour over pulled pork.

Eat up!

Eighty-Four Days

Dear Audrey:

Tomorrow I will return to work after twelve weeks of maternity leave, and I cannot emphasize enough how fast these last eighty-four days have passed. Few other times in my life have I lived each day with such purpose and fulfillment, existing in each moment instead of looking towards the future and wishing it would come a little more quickly. I don't mean that in some romantic, lights-all-aglow way; there have certainly been times when I've been a bit bored and starved for adult interaction. But I am sincere nonetheless. I love my job, but on Monday morning I always look forward to Friday afternoon. And when I was in school, I always looked forward to the next semester, the next vacation, or the next phase of the life that I wasn't fully living because I was convinced that the next thing had to better than the current thing. Now, while I am certain that what's to come will be amazing, I am equally certain that these last twelve weeks together cannot be overvalued.

Since the last time I wrote, you have absolutely blossomed. In addition to figuring out how to control your fingers and hands, you are now aware of your feet and legs. You will stare at them in baby awe and cautiously feel on them with your hands. You are also incredibly intrigued by faces, most notably your dad's. He will put his face down close to yours and you'll run your hands through his hair, stroke his five o'clock stubble, and put your fingers into his mouth and pull on his lips. Getting you to release whatever you've gotten your hands on, be it my hair or your Sophie giraffe, is more work than you'd think. You also practice standing up all the time and I must say that your legs are surprisingly strong. Most of the time, you stand flat on one foot and on the outside of the other, perfectly bowlegged. What's really cute is when your legs get tired. Instead of just plopping down, your torso begins to come forward, your knees bend, and gravity slowly starts to win the tug-of-war, pulling your cute diapered bottom to the ground.

For the last couple of weeks, you've gotten to where you will only nap on my chest when you are can't-keep-my-eyes-open pooped. Otherwise, you find your surroundings so fascinating that a nap on Mom's chest is dull by comparison. Nursing doesn't always keep your attention, either, as you will jerk around trying to find the source of every noise or light. It can get somewhat frustrating because you need to eat, but then you look me square in the eye and flash that grin, which renders me incapable of doing anything but mirroring your glee. In the last two weeks, you've also begun sleeping through the night, making both Dad and me immensely happy. When I was reading in bed one night after it became apparent that your new habit would be at least eight hours of uninterrupted sleep, I told your Dad that I was finally beginning to feel like my old self! I must tell you, however, that the first night it happened our excitement was tempered by fear, demonstrated by the fact that your Dad jumped up, quickly walked into your nursery, and made sure you were, in fact, still breathing!

You are such a happy baby, Audrey! Most mornings you greet us with wiggles and a smile; throughout the day you woo us with your bright-eyed, gummy grins; and at night our lively "conversations" delay putting you down for bedtime. When you are really excited, you'll kick out your legs, lift up your arms, open your eyes wide, stick your tongue between your lips and make all sorts of noises. Kiddo, I could probably go on and on for miles, telling you about how much the photographer loved you at the first wedding you attended, describing your face when you figured out how to roll over, or explaining how much joy you bring my grandparents when we visit. But they wouldn't do justice to the eighty-four days of experiences we've shared.

I never anticipated enjoying mothering a newborn so much! I know that the time will come when it will no longer phase me to leave you at daycare, but I also know that tomorrow I am going to miss you every minute.

Love,
Mom

Eleven Weeks

Eleven Weeks

Nine Weeks

Easter 2013

Mojo de Ajo

Mojo de Ajo is a traditional Mexican sauce used in many dishes, but typically with seafood such as shrimp and fish.

Mojo de Ajo
adapted from recipe by Rick Bayless

2 heads of garlic
1 1/2 cups olive oil
3/4 teaspoon salt
1/4 cup lime juice

Preheat oven 325 degrees.

Remove tough skins from individual garlic cloves. Cut any large garlic cloves into fourths. Place garlic, olive oil, and salt into an 8"x8" pan, making sure that all the garlic is covered with oil. Add more oil if necessary. Roast 45 minutes.

Add lime juice and roast an additional 20 minutes.

Remove from oven and let cool for about 30 minutes before straining oil into a wide-mouthed glass jar. Transfer reserved garlic to a cutting board and coarsely chop. Add garlic to jar with oil. Cover and refrigerate until ready to use.

Recipes using this delicious garlic sauce coming soon!