Yes, the Zadge did promise to whip up an “R” meal, but she’s been derailed by her new slow cooker. It is just sitting there, all shiny and new on her counter top, whispering, “Turn me on, baby, turn me on.”
So that’s what the Zadge has been doing. Yes, her love life is pathetic.
She bought this cookbook:
The first recipe she decided to tackle from the cookbook was “Beginner’s Pulled Pork.”
Ingredients
- 1/4 cup packed brown sugar
- 1/4 cup sweet paprika
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 1 Tbs ground cumin
- 1 tsp cayenne pepper
- Salt and pepper
- 1 (5-pound) boneless pork butt roast, trimmed and quartered
- 1 cup barbecue sauce, plus extra for serving
The Zadge has to admit that she was slightly embarrassed walking up to the cute guy behind the meat counter at Whole Foods and asking him if he had any “pork butt.” Oh, and note to self, next time, swallow your embarrassment and ask him to trim your butt. Because the Zadge did not and later had to cut off all the gross fatty parts. And also? Apparently pork shoulder is the same thing as pork butt. At least that’s what cute guy told the Zadge, who, as a recovering vegetarian, has no idea about cuts of meat.
So all you do is mix the first 7 ingredients together into a rub. Poke the butt – POKE THE BUTT! – with a fork all over and then rub the mixture into it. Wrap in plastic wrap and refrigerate overnight. The next morning, plop the butt in the slow cooker, pour a cup of barbecue sauce over it and cook at low for 8 hours.
That’s it! Pull the butt out at the end, shred it and eat it with Moomskers’ famous coleslaw:
If, unlike the Zadge, you have not sworn off carbs and sugar, plop it on a bun with some BBQ sauce. The Zadge found it was so moist and tasty that she didn’t need any additional sauce.
And don’t forget to POKE THE BUTT!!
I’m embarrassed to say that my sister was given a huge slow cooker that sat in her kitchen for 3 years unused. Then she gave it to me and it sat in my kitchen for 2 years unused until one day I put it in the oven because my big pans were dirty and the handle melted.
I gave it away to the couple upstairs.
They’re probably divorced because no good can come of slow cookers.
Looks yummy – cani have the slaw recipe?
Amy,
See reply to Bridget below…
It freezes great, too. Though back in the day I never froze it because my boys and their friends went through four pork tenderloins a week. A week.
Looks great, I am afraid to leave the slow cooker on when I am gone too. My family calls me fire marshal. Can we have the recipe for the coleslaw, it looks good. Thanks
I didn’t realize America’s Test Kitchen had a slow-cooker cookbook! I might have to get a copy. I almost never use my slow cooked because my husband doesn’t like casserole-type meals. I would love to use it more, though — maybe ATK can come to the rescue!
Looks delicious! How do you make that coleslaw? It looks light and clean (aka. NOT gloppy).
Can you share Moomskers coleslaw recipe? I love coleslaw and that looks yum!
B, the Coleslaw is from a “vintage” Better Homes and Gardens 70′s cookbook: (super easy)
6 cups shredded cabbage
1/4 cup sliced green onion
1/2 to 1 green pepper (large dice)..my addition
******
1 cup mayo
2 T sugar
2 T vinegar (plain ol’ white)
1-2 teaspoons celery seed
1/2 to 1 teaspoon salt
Combine shredded cabbage, onion, pepper. Blend together mayo, sugar, vinegar, celery seed, salt. Chill. Toss with cabbage. Voila!
Enjoy! Love, Moomskers
PS, B.
I buy a small to medium size head of regular green cabbage, remove the rough, outer leaves, slice it in half..then with a good, sharp (big) knife just slice thinly through each half, yielding long shreds…
Rhonda is anxiously awaing the “R” meal…….I know it will be spectacular and I will get a doggie bag in the mail…..
I have done pulled pork a few times this winter, it makes an excellent quesadilla as well as a yummy slider! People – if you keep it on LOW all day you’ll be totally fine. just plunk the crockpot on a tempered glass cutting board for good measure.
Wow, that sounds delish. I’m making it this weekend!
I love pork butts.
I love slow cookers.
I’m waiting on pins and needles to see what the “X” meal will be.
Thanks for the recipe. Ima be making this and I love Meg’s idea of quesadillas. So must go eat something now; this post made me famished. Crap.