Cook the Cover June Bon Appetit

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I made all kinds of changes to this one that I hardly feel it’s worthy of posting as a #cookthecover recipe, but I’m counting it as the June cover so that’s that.

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Change 1: I used peaches and plums instead of cherries (both preference and availability were the determining factors)

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Change 2: I used a pre-made gluten free crust for the bottom layer (convenience, nothing more)

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Change 3: I made a crumble for the top layer (again, convenience).

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Baked and devoured like the real deal.

 

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PF Chang’s lettuce cups

IMG_6208 I made a veg version of these longlong ago, but decided to try the meat version this time around. I found a few copycat recipes on various blogs, but ultimately went with bakerette’s version.

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I didn’t have hoisin sauce, which may or may not have added another dimension of greatness, but we thought these were pretty exceptional anyway. IMG_6210 I added rice too (because carbs make it a meal, rather than an app, in my book). Delicious.

Tyler Florence’s pork rub

I know I just shared a pulled pork recipe, but clearly I am smitten…because here’s another.  [Full disclosure I made them a few weeks apart]

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This time I used an already prepared rub.

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Tyler Florence’s brown sugar pork rub.

I wasn’t sure if it was okay to use a rub for ribs on a shoulder cut.  It seemed like a yummy sounding recipe for pulled pork, but what do I know!?  Hard to tell what was in it aside from brown sugar and “spices”.

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The most frustrating thing about this labeling is it gives no info for people with allergies. Can we work on that Tyler?

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I combined the rub with red wine vinegar and olive oil to create a slurry to slather over the pork.  I then cooked it on low for ~8 hours in the slow cooker.

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Good, but not great.  The previous pulled pork recipe I made was superior so I’ll stick with that from now on.