“The best ever” crock-pot pulled pork

It actually was the best ever, considering it was my first time making pulled pork.


Or any pork for that matter.  All kids of firsts on this blog!

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I used this recipe for “the best pulled pork in a crock pot” by 100 days of real food.  It could not have been easier. I just placed the onion in the bottom, put the tied up pork shoulder on top and then poured the  marinade over.  Cooked it on low for ~8 hours and it split open like buttah at the slightest nudge.

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The only change I made was in reducing the amount of sugar – I used 1/4 cup maple syrup and 1/4 cup coconut sugar instead of the 1/2 cup honey called for (only because I didn’t want to use that a much of my local raw fancy schmancy honey on this).


Served with corn and baked potatoes.


It doesn’t photograph well, but holy hell it was the best.  So rich.  Sooooo tender.  For an ex-vegetarian, I have a lot to eat to make up for lost time.


Crumbly beef sliders

Elise’s recipe for turkey mushroom meatballs was on the menu for a few weeks before I finally got around to making it.  


I have no idea how hers stayed together.  Maybe I didn’t chop my shrooms finely enough?  I have no idea.  Either way, the ratio of meat to mushrooms/onions was way off so they didn’t hold together at all.  


The only change I made in the recipe was swapping onion (~1/3 of a small yellow one) for shallots because I had some leftover onion form a different recipe.  Oh, but I also used beef instead of turkey.  The ground turkey didn’t look so hot when I did a grocery run. 


I formed mini patties (aka sliders) and then they made their way to the grill.  Delicately. Image


Texture aside, the flavor was unique and yummy.  I don’t think I would ever have paired mustard, herb de provence and balsamic in a burger, but it was nice!  I’ll probably make this again because it was so easy, but as a ragu instead.  Even easier!