Friday, March 25, 2011
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon dry mustard
2 cups water, divided
1/2 cup ketchup
1/3 cup cider vinegar
1. Combine brown sugar, paprika, chili powder, cumin, salt, pepper, and mustard in a small bowl. Rub mixture all over pork and let sit at room temperature for an hour. Preheat oven to 225 degrees.
2. Place pork on a rack in a roasting pan. Pour one cup of water in the bottom of the roasting pan. Bake at 225 degrees for one hour.
3. Mix together ketchup and cider vinegar. Baste pork with 1/3 of ketchup mixture. Bake for another hour. Baste pork with another 1/3 of mixture. Bake for an hour. Baste one more time and bake for an hour. (Basically baste and bake for three hours total.)
4. Pour one cup of water in the bottom of the pan. Cover pork and pan tightly with foil. Bake in the oven for four more hours. Temperature should reach 190. (Again mine only got to 175 and it was great.) Remove pork from oven and let rest for 45 minutes. Slice or shred pork, depending on your preference. Serve on toasted buns with your favorite barbecue sauce or ketchup.
at 6:42 AM
Wednesday, March 9, 2011
Well, thanks to Steak and Potatoes Kinda Gurl for choosing this easy and yummy way to serve asparagus! The tang of the mustard and vinegar really complemented the strong flavors of the asparagus. I definitely think we'll be making this one again especially if it gets my Adam-boy to eat his veggies.
Click here to link to the recipe.
at 6:01 PM
Sunday, March 6, 2011
So, I've told you before about my son Jonathan and his penchant for cooking. Well, things have been progressing. No longer does he simply concoct decorations for our table. Now he actually wants us to eat his creations. "Cooking" for him usually means assembling ingredients because he's not really allowed to use the stove or oven by himself.
Anyway, my little chef "cooked" breakfast for us this weekend. As you can see he did a great job of plating! Each plate consisted of clementine segments surrounding chocolate krisp cereal and topped with something of our choice - blueberries for some, nuts for one, and carrots for another. It wasn't really what I had wanted to eat for breakfast, but how can I squash such inventiveness and enthusiasm?
at 12:56 PM