Monday, June 20, 2011

North Carolina Style Pork


Part 1
1 3-6Lbs Pork Shoulder or Boston butt roast
1 Tbs of Paprika
2 Tbs Brown Sugar (or enough to thinly coat the pork)
1/2 tsp of salt and pepper

Part 2
8-10 oz Cider Vinegar (experiment to your taste)
4 tsp of Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp garlic salt
1/2 tsp sugar
1/4 to 1/2 tsp of Cayenne Red pepper (experiment to your taste of spicy or mild)

Set pork aside, mix all other ingredients in part 1 together and rub over entire pork roast. Then place in crock pot on high for 6-7 hours finish time. Recommend though place on Low for 10-11 hours finish time.

Mix part 2 ingredients together in medium size bowl, before pork roast is done cooking.
When Pork roast is very tender, with a fork, remove roast from crock pot. Chop roast into a very fine degree (basically as much as you can cut it with a sharp knife and fork). Then take a Tablespoon and ingredients from Part 2 (BBQ sauce ingredients) and apply over the chopped roast. Note: Add as much or as little depending on your taste.

Tuesday, June 7, 2011

Gallo Pinto (Costa Rican Black Beans and Rice)

Read more here

Prep Time: 10 mins
Total Time: 20 mins

3 cups cooked white rice
3 cups cooked black beans
3/4 cup bean stock or 3/4 cup chicken stock, if bean not available
3/4 onion, chopped
1 1/2 bell pepper, chopped
3 garlic cloves, chopped
1 T. ground cumin
3 tablespoons fresh coriander, chopped
3 tablespoons vegetable oil
sour cream for topping if desired
  1. Fry onion and bell pepper in the vegetable oil until tender.
  2. Add the garlic and sauté a bit more. Stir in the cumin.
  3. Pour in the beans and the stock, bring to a simmer.
  4. Avoid the mixture drying up.
  5. Add in the rice and stir thoroughly, gently. Don't mash the beans!
  6. Season to taste with salt and pepper.
  7. Right before serving, stir in the coriander, and top with sour cream if desired.