“The best ever” crock-pot pulled pork

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

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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).

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Served with corn and baked potatoes.

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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.  

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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.  

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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. 

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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!