Deep Dish Strawberry-Cranberry Pie

In yet another post a bit related to my friend Alex’s birthday, this pie is one his mother made for his birthday that I really really liked! The cranberries aren’t overwhelmingly tart, but enough to balance out the sweetness of sugar and strawberries. This crust is vegan, and I sort of made a mess flopping it into the dish, but you can also use any other crust you already know you’re good at.

IMG_4168Ingredients:

Filling:

  • 4 cups strawberries, hulled and quartered
  • 2 cups frozen cranberries (for some reason I thought these would be hard to find, but they were just right there with all the other frozen fruit)
  • 1 cup raw sugar
  • 1/4 cup cornstarch
  • pinch of salt

Flaky Crust:

  • 2 1/2 cups flour
  • 2 tablespoons raw sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • water (or 1 egg mixed with 1 tablespoon water, if not vegan)
  • extra raw sugar for sprinkling

Preheat your oven to 375 and position a rack in the lower third of the oven. Combine all the filling ingredients in a large bowl (or a bag, if you’re baking taking it to someone else’s house to bake), and set aside.

PHOTOGENIC

PHOTOGENIC

Combine the flour, sugar, and salt of the crust in a food process and pulse briefly to combine. Add the shortening and process until the whole mass comes together. You don’t need any water in this crust – the shortening is enough to hold everything together. Also, because it’s shortening, chilling it doesn’t make it firm up, so there’s not much point chilling the dough as you would a standard pie crust.

IMG_4162Divide the dough into two portions, one slightly larger than the other. Roll out the smaller piece of dough between two pieces of wax paper into a 13″ round, about 1/8″ thick, and line a 9 1/2″ glass pie plate with it.

IMG_4165Spoon the filling into the crust.

IMG_4166Roll the other piece of dough into a 12″ round, and cover the filling. Trim the excess dough and crimp the edges. Brush the top with water (or the egg wash, for a glossier brown top) and sprinkle with the extra sugar. Cut a few holes in the top for steam to vent.

IMG_4167Place the pie on a cookie sheet (forgot this step, regretted that mistake), and bake until the filling is bubbling and the crust is golden brown, 1 1/2 – 2 hours. Mine took pretty much the full 2 to brown. Cover the edges with foil if they are browning must faster than the center, to keep them from burning.

IMG_4169The final, hardest step: Let cool 5 hours at room temperature before serving.

Mrs. King’s did, admittedly, turn out prettier, but either way, I’m a big fan of strawberry things and this fit the bill!

Prettier Pie!

Prettier Pie!

Deep Dish Strawberry-Cranberry Pie

From Mrs. King!

Filling:

  • 4 cups strawberries, hulled and quartered
  • 2 cups frozen cranberries
  • 1 cup raw sugar
  • 1/4 cup cornstarch
  • pinch of salt

Flaky Crust:

  • 2 1/2 cups flour
  • 2 tablespoons raw sugar
  • 1 teaspoon salt
  • 1 cup shortening
  • water (or 1 egg mixed with 1 tablespoon water, if not vegan)
  • extra raw sugar for sprinkling

Preheat your oven to 375 and position a rack in the lower third of the oven. Combine all the filling ingredients in a large bowl, and set aside.

Combine the flour, sugar, and salt of the crust in a food process and pulse briefly to combine. Add the shortening and process until the whole mass comes together.

Divide the dough into two portions, one slightly larger than the other. Roll out the smaller piece of dough between two pieces of wax paper into a 13″ round, about 1/8″ thick, and line a 9 1/2″ glass pie plate with it. Spoon the filling into the crust.

Roll the other piece of dough into a 12″ round, and cover the filling. Trim the excess dough and crimp the edges. Brush the top with water (or the egg wash, for a glossier brown top) and sprinkle with the extra sugar. Cut a few holes in the top for steam to vent.

Place the pie on a cookie sheet, and bake until the filling is bubbling and the crust is golden brown, 1 1/2 – 2 hours. Cover the edges with foil if they are browning must faster than the center, to keep them from burning.

The final, hardest step: Let cool 5 hours at room temperature before serving.

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Apple Cider Cake

After Alex’s birthday last week, there was some leftover apple cider. I don’t drink much besides water too often, so I needed to use some of it up in other ways. Luckily, there are countless delicious options, including this cake! It’s a very soft, dense, moist cake, with a lovely flavor. It’s quite nice!

IMG_4157Ingredients:

Cake:

  • 3 cups sugar
  • 1 1/2 cups butter, room temperature
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup apple cider
  • 1 teaspoon vanilla

Glaze:

  • 1 cup apple cider
  • 1/2 – 3/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • dash of salt

Preheat oven to 325 degrees. Grease a bundt pan very well and set aside. Combine the dry goods in a medium bowl , and combine the cider and vanilla in a bowl or measuring cup, and set both aside aside.

Beat together the butter and sugar until light and fluffy.

IMG_4150Beat in the eggs one at a time.

IMG_4151Beat in half flour mixture, followed by half the cider. Repeat with the second half of the flour mixture, and the remaining cider.

IMG_4152Pour the batter into the bundt pan.

IMG_4153Bake 70 minutes, or until it passes the toothpick test.

IMG_4154Cool in the pan at least an hour, then turn out onto a dish. Let finish cooling completely.

IMG_4156To make the glaze, heat the cider over medium heat until it reaches a boil. Reduce the heat, and simmer for 10 minutes or until it’s reduced by half. Stir in the butter, cinnamon, salt, and 1/2 a cup of powdered sugar. Add the remaining powdered sugar to thicken if desired, and drizzle over the cake.

IMG_4158 IMG_4159

Cider Cake

From Buns in My Oven.

Cake:

  • 3 cups sugar
  • 1 1/2 cups butter, room temperature
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup apple cider
  • 1 teaspoon vanilla

Glaze:

  • 1 cup apple cider
  • 1/2 – 3/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • dash of salt

Preheat oven to 325 degrees. Grease a bundt pan very well and set aside. Combine the dry goods in a medium bowl , and combine the cider and vanilla in a bowl or measuring cup, and set both aside aside.

Beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in half flour mixture, followed by half the cider. Repeat with the second half of the flour mixture, and the remaining cider.  Pour the batter into the bundt pan and bake 70 minutes, or until it passes the toothpick test.

Cool in the pan at least an hour, then turn out onto a dish. Let finish cooling completely.

To make the glaze, heat the cider over medium heat until it reaches a boil. Reduce the heat, and simmer for 10 minutes or until it’s reduced by half. Stir in the butter, cinnamon, salt, and 1/2 a cup of powdered sugar. Add the remaining powdered sugar to thicken if desired, and drizzle over the cake.

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Yellow Cake

Yellow cake with chocolate frosting has always been my favorite, but I don’t think I’d ever made one from scratch. I was asked to bring a cake to a surprise party, and the time was right! It has a nicer texture than box cake, and tastes great to boot!

IMG_4126Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 3 cups all-purpose flour
  • 2 cups buttermilk
  • 2 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees and grease 2 9″ rounds or a 9X13″ pan. Whisk together the salt, baking powder, and flour in a medium bowl and set aside.

Cream the butter and sugar until light yellow.

IMG_4103Beat in the eggs one at a time, then the yolks, also one at a time.

eggsBeat in half the flour mixture on low speed, followed by half the buttermilk. Beat in the remaining flour, then the remaining buttermilk. Finally, stir in the vanilla.

flourPour the batter into the prepared pan(s).

IMG_4114Bake until it passes a toothpick test, about 30 minutes for 2 rounds, 35 minutes for a 9X13″.

IMG_4116Let cool completely, several hours, then frost and decorate as desired.

IMG_4117IMG_4119

Homemade Yellow Cake

From Add A Pinch.

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 large egg yolks
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 3 cups all-purpose flour
  • 2 cups buttermilk
  • 2 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees and grease 2 9″ rounds or a 9X13″ pan. Whisk together the salt, baking powder, and flour in a medium bowl and set aside.

Cream the butter and sugar until light yellow. Beat in the eggs one at a time, then the yolks, also one at a time. Beat in half the flour mixture on low speed, followed by half the buttermilk. Beat in the remaining flour, then the remaining buttermilk. Then stir in the vanilla.

Pour the batter into the prepared pan(s). Bake until it passes a toothpick test, about 30 minutes for 2 rounds, 35 minutes for a 9X13″. Let cool completely, several hours, then frost and decorate as desired.

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Cornbread Stuffing Polenta

If you’ve looking for a last second side for tomorrow, you’re in the right place! This can be prepared last minute (or in advance and reheated), and doesn’t require a ton of effort. What it does require, though, is a huge pot! My dutch oven is 4.75 quarts, and was only juuust big enough, so to be sure to use something large!

I was kind of not thrilled with the color of the polenta, as I think the mushrooms turn it a bit grey, but the chicken stock and sausage make sure that the taste is excellent, and one pot dishes are always much appreciated!

Ingredients:

  • 2 1/2 cups cornmeal
  • 12 ounces Jones Dairy Farm Sausage (or really any tube of loose sausage)
  • 1 large onion, diced
  • 1 red bell pepper, diced (I left this out, don’t like ‘em)
  • 2 cloves garlic, minced
  • 2 cups sliced shiitake mushrooms
  • 1 cup heavy cream
  • 1 quart chicken stock
  • 1 quart water
  • 12 ounces fresh cranberries
  • 1/2 cup grated parmesan cheese
  • parsley, green onions, or chives for garnish
  • salt, pepper to taste
  • 1-2 tablespoons butter
This is the one I could find. It mentioned holidays, so is obviously appropriate.

This is the one I could find. It mentioned holidays, so is obviously appropriate.

Melt the butter in a large pot or dutch oven over medium heat and saute the onion and pepper for 5 minutes.

The magical disappearing pepper!

The magical disappearing pepper!

Add the sausage and cook until cooked through.

IMG_4097Add the mushrooms and garlic and cook an additional minute.

IMG_4098Add the cream, stock, and water and bring to a simmer.

Oy, stir more, stir more!

Oy, stir more, stir more!

IMG_4100Add the cranberries and cornmeal and stir thoroughly to break up any clumps of cornmeal. The cornmeal does tend to clump and keep patches that are dry inside way more than you’d expect, so do stir quite a bit! Reduce the heat to low and stir until the cornmeal is tender, anywhere from a few up to 15 minutes depending on the cornmeal.

Vigorous stirring is difficult in such a full dish!

Vigorous stirring is difficult in such a full dish!

Stir in the cheese and add salt and pepper to taste. Garnish with your herbs. I would have used parsley but the stuff in the store looked like it was in real rough shape, and I have a near endless amount of green onions growing at home, so they won out.

It's got all your food groups in there!

It’s got fruit, it’s got vegetables, some dairy and meat and plenty of grain too… it’s a wonderfood?!

Cornbread Stuffing Polenta

From The Food In My Beard.

  • 2 1/2 cups cornmeal
  • 12 ounces Jones Dairy Farm Sausage (or really any tube of loose sausage)
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups sliced shiitake mushrooms
  • 1 cup heavy cream
  • 1 quart chicken stock
  • 1 quart water
  • 12 ounces fresh cranberries
  • 1/2 cup grated parmesan cheese
  • parsley, green onions, or chives for garnish
  • salt, pepper to taste
  • 1-2 tablespoons butter

Melt the butter in a large pot or dutch oven over medium heat and saute the onion and pepper for 5 minutes. Add the sausage and cook until cooked through, then add the mushrooms and garlic and cook an additional minute. Add the cream, stock, and water and bring to a simmer. Add the cranberries and cornmeal and stir thoroughly to break up any clumps of cornmeal. Reduce the heat to low and stir until the cornmeal is tender, anywhere from a few up to 15 minutes depending on the cornmeal. Stir in the cheese and add salt and pepper to taste. Garnish with your herbs.

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Flourless Chocolate Cookies

If you’re looking for cookies that taste like straight chocolate but have a much creamier texture than biting a candy bar, today is your lucky day! These cookies are chocolate filled chocolate, and they’re fantastic. Just keep in mind, when you want them, that you have to prepare the dough the day before – this’ll be a heartbreaker if you haven’t planned ahead!

IMG_4088Ingredients:

  • 2 cups dark chocolate chips, divided
  • 3 tablespoons unsalted butter
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 eggs
It's been a long time since I took a picture of all the ingredients, but I was amused/happy to see that my mom had at least 3 of those giant bags of chocolate!

It’s been a long time since I took a picture of all the ingredients, but I was amused/happy to see that my mom had at least 3 of those giant bags of chocolate!

In the top of a double boiler, carefully melt 1 1/2 cups of the chocolate chips.

IMG_4074While the chocolate melts, melt the butter in a small dish in your microwave. Once the chocolate is entirely melted, turn off the stove and stir the butter into the melted chocolate.

IMG_4075Leave the bowl with the chocolate/butter mixture over the hot water, with the stove turned off.

IMG_4076In a large bowl, whisk together the sugar, cornstarch, baking powder, and salt. Whisk in the eggs.

IMG_4077Slowly whisk in the melted chocolate mixture.

IMG_4079Fold in the remaining chocolate chips. Cover the batter with plastic wrap, pressing the plastic wrap down on the surface of the batter. Refrigerate overnight.

The next day, preheat your oven to 350 degrees and line two baking sheets with parchment. Scoop the dough into roughly 2 tablespoon-sized balls, and place at least 2 inches apart on the lined sheets. Even after chilling, this was a really messy step!

IMG_4083Bake 1 sheet at a time on your oven’s middle rack for about 8 minutes, rotating halfway through. Take them out when the dough has begun to crack around the edges, but still looks soft in the center.

IMG_4086Let set at least 5 minutes before eating. After 5 minutes, they’ll still be prone to flopping and falling apart, but still edible. After several hours, they’ll be firm enough to pick up and have them stay in one piece. …assuming they make it several hours without disappearing!

IMG_4087

Flourless Chocolate Cookies

Adapted from the StarTribune.

  • 2 cups dark chocolate chips, divided
  • 3 tablespoons unsalted butter
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 eggs

In the top of a double boiler, carefully melt 1 1/2 cups of the chocolate chips. While the chocolate melts, melt the butter in a small dish in your microwave. Once the chocolate is entirely melted, turn off the stove and stir the butter into the melted chocolate. Leave the bowl with the chocolate/butter mixture over the hot water, with the stove turned off.

In a large bowl, whisk together the sugar, cornstarch, baking powder, and salt. Whisk in the eggs, then slowly whisk in the melted chocolate mixture. Fold in the remaining chocolate chips. Cover the batter with plastic wrap, pressing the plastic wrap down on the surface of the batter. Refrigerate overnight.

The next day, preheat your oven to 350 degrees and line two baking sheets with parchment. Scoop the dough into roughly 2 tablespoon-sized balls, and place at least 2 inches apart on the lined sheets.

Bake 1 sheet at a time on your oven’s middle rack for about 8 minutes, rotating halfway through. Take them out when the dough has begun to crack around the edges, but still looks soft in the center. Let set at least 5 minutes before eating.

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Chicken Parmesan Calzones

For a while now I’ve been going every week to a potluck/Battlestar Galactica watching night. Most weeks, at least one person asks what they should bring, I suggest a chicken parm calzone, and the suggestion is ignored or assumed to be a joke or something. Eventually, I decided to take matters into my own hands.

IMG_4061Ingredients:

  • 1 packet active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon olive oil + more for cooking the chicken
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 6 chicken breast tenderloins (the thin sliced ones)
  • 1 cup pasta sauce (I like a cheesy one)
  • 2 eggs
  • Italian flavored bread crumbs
  • 4-5 slices provolone cheese, from the deli counter
  • 2/3 cup shredded mozzarella cheese
  • shredded parmesan, for sprinkling

To prepare the dough, first dissolve the yeast and sugar in the water and let sit for 5 minutes. Add the tablespoon of oil and salt, and then gradually stir in the flour. Knead until smooth. Place in a greased bowl, roll to lightly grease on all sides, then cover, and let rise 40 minutes or until almost doubled.

IMG_4052While the dough rises, you can prepare the chicken. Lightly beat the eggs together in a small bowl, and pour some of the bread crumbs into a plate. Heat a bit of olive oil in a pan on the stove. Dip the pieces of chicken into the eggs, then cover thoroughly with the bread crumbs, then lay each in the pan, only covering as many at a time as fit in the pan. Cook until the bread crumbs are golden, then flip. Cook until the other side is done as well, then remove to a plate and cook the rest of the chicken.

IMG_4054When the dough has finished rising, preheat your oven to 375 degrees and line a baking sheet with parchment. Divide the dough into 2 equal portions, and roll each out into a circle.

I continue to be terrible at circles. Um, and if anyone has thoughts on what I should do with those leeks, I'm listening!

I continue to be terrible at circles. Um, and if anyone has thoughts on what I should do with those leeks, I’m listening!

Spread about 1/4 cup of the pasta sauce on each of the dough circles, leaving a 1/2″ clear around the edges. Place three pieces of cooked chicken on each of the pieces of dough, on one side, then spread the remaining sauce on the chicken.

IMG_4056Cover the chicken with the provolone, then the mozzarella.

IMG_4057Fold the dough over, and press the edges firmly to seal. Transfer carefully to the baking sheet.

IMG_4058Brush some of the remaining egg over the top of each, and sprinkle parmesan cheese on top. Cut small air vents in the top of each calzone.

IMG_4060Bake 30 minutes until browned.

IMG_4062

Some cheese leak-age on one of ‘em.

There was a ton of food at last week’s BSG night, but most of the calzones managed to disappear, so I think they were a success! It’s only now that I’m looking at the name of the recipe, and the amount of parmesan cheese used, and going “hmmm….”

This wasn't even everything!

This wasn’t even everything!

Chicken Parmesan Calzone

  • 1 packet active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon olive oil + more for cooking the chicken
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 6 chicken breast tenderlions
  • 1 cup pasta sauce (I like a cheesy one)
  • 2 eggs
  • Italian flavored bread crumbs
  • 4-5 slices provolone cheese
  • 2/3 cup shredded mozzarella cheese
  • shredded parmesan, for sprinkling

To prepare the dough, first dissolve the yeast and sugar in the water and let sit for 5 minutes. Add the tablespoon of oil and salt, and then gradually stir in the flour. Knead until smooth. Place in a greased bowl, roll to lightly grease on all sides, then cover, and let rise 40 minutes or until almost doubled.

While the dough rises, you can prepare the chicken. Lightly beat the eggs together in a small bowl, and pour some of the bread crumbs into a plate. Heat a bit of olive oil in a pan on the stove. Dip the pieces of chicken into the eggs, then cover thoroughly with the bread crumbs, then lay each in the pan, only covering as many at a time as fit in the pan. Cook until the bread crumbs are golden, then flip. Cook until the other side is done as well, then remove to a plate and cook the rest of the chicken.

When the dough has finished rising, preheat your oven to 375 degrees and line a baking sheet with parchment. Divide the dough into 2 equal portions, and roll each out into a circle. Spread about 1/4 cup of the pasta sauce on each of the dough circles, leaving a 1/2″ clear around the edges. Place three pieces of cooked chicken on each of the pieces of dough, on one side, then spread the remaining sauce on the chicken. Cover the chicken with the provolone, then the mozzarella.

Fold the dough over, and press the edges firmly to seal. Transfer carefully to the baking sheet. Brush some of the remaining egg over the top of each, and sprinkle parmesan cheese on top. Cut small air vents in the top of each calzone. Bake 30 minutes until browned.

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Chipotle Pulled Pork with Apple Slaw

As soon as I saw this recipe in September, I knew I wanted to make it with my friend Lindsay. It took us a while until our free weekends lined up, but boy was it worth the wait! I’m not even usually really into coleslaw*, but this apple slaw is delicious and crisp for days, and the pork is amazing! This recipe can be prepared in advance and will keep well to be reheated when you’re ready to serve, but after you’ve smelled the pork cooking, you’re not going to want to wait!

IMG_4049*The internet is telling me that coleslaw and cole slaw are both valid spellings, and firefox’s spell-check seems to prefer coleslaw, so I’m going with it!

Ingredients:

  • 3-4 pound boneless pork shoulder

Dry Rub:

  • 1/4 cup light brown sugar
  • 1/4 cup chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt

Chipotle BBQ Sauce

  • 1/2 cup ketchup
  • 1 1/2 teaspoons Worcestershire Sauce
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons Tabasco brand Chipotle Pepper Sauce

Apple Slaw

  • 1 cup Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Tabasco brand Chipotle Pepper Sauce
  • 1 tablespoons honey
  • 1/4 teaspoon garlic powder
  • salt and pepper to season
  • 14 ounce coleslaw mix (or two 8 ounce bags)
  • 2 apples, small diced
  • Buns, for serving

Giant hunks of pork like this tend to come with a big sheet of fat on them. I cut most of that off, and some other smaller bits from the other side, as it seems highly unappealing to eat straight fat, but you don’t want to obsessively remove every little bit – leaving some fat will make sure that the meat stays moist and tasty as it cooks.

Over you’ve got the meat to a level of fattiness you can stand, combine all the ingredients of the dry rub and stir together in a bowl. Place the pork on a large cutting board, or in a baking dish with sides to catch the excess dry goods, and coat the meat with the rub. Transfer the meat, and any rub that’s fallen off, to a crock pot and cook for 4 hours on high, or 8 on low.

IMG_4028IMG_4030IMG_4042 IMG_4044Once the meat is in the crock pot, in a small bowl stir together all the slaw ingredients except for the coleslaw mix and apples. Combine the apple and coleslaw in a large bowl, then pour in other ingredients and stir to combine. Cover, and refrigerate until the pork is ready. The slaw is better if the flavors have some time to come together, and, once covered in the sauce, the apples don’t brown or get squishy, so there’s no reason to wait to do this step.

IMG_4031 IMG_4035When the pork is done, it should be easy to pull apart with a pair of forks. Remove the meat from the crock pot to a large cutting board or a dish with sides, and shred the meat with two forks. Place shredded meat back in the crock pot.

Stir together the BBQ sauce ingredients, then pour over the shredded pork and stir to coat. Reduce the heat of the crock pot to Warm, and cover until ready to eat.

IMG_4045 IMG_4048To serve, make pork and slaw sandwiches, realize you’ve made piled way too much on the buns for them to support, and just go at it with your hands silverware, like a civilized person.

With the use of Greek yogurt, rather than mayo, the slaw seems healthy enough, and every bite tastes like crunchy apples, rather than soggy vegetables. The pork… it’s just fantastic! The chipotle Tabasco adds a good flavor, without making either the pork or slaw especially spicy. (I suppose you could add more if you actually wanted spicy?) You should check it out, it’s pretty delightful!

Chipotle Pulled Pork with Apple Slaw

From Cookies and Cups.

  • 3-4 pound boneless pork shoulder

Dry Rub:

  • 1/4 cup light brown sugar
  • 1/4 cup chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons salt

Chipotle BBQ Sauce

  • 1/2 cup ketchup
  • 1 1/2 teaspoons Worcestershire Sauce
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons Tabasco brand Chipotle Pepper Sauce

Apple Slaw

  • 1 cup Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Tabasco brand Chipotle Pepper Sauce
  • 1 tablespoons honey
  • 1/4 teaspoon garlic powder
  • salt and pepper to season
  • 14 ounce coleslaw mix (or two 8 ounce bags)
  • 2 apples, small diced
  • Buns, for serving

To prepare the meat, first combine all the ingredients of the dry rub and stir together in a bowl. Place the pork on a large cutting board, or in a baking dish with sides to catch the excess dry goods, and coat the meat with the rub. Transfer the meat, and any rub that’s fallen off, to a crock pot and cook for 4 hours on high, or 8 on low.Once the meat is in the crock pot, in a small bowl stir together all the slaw ingredients except for the coleslaw mix and apples. Combine the apple and coleslaw in a large bowl, then pour in other ingredients and stir to combine. Cover, and refrigerate until the pork is ready.

When the pork is done, it should be easy to pull apart with a pair of forks. Remove the meat from the crock pot to a large cutting board or a dish with sides, and shred the meat with two forks. Place shredded meat back in the crock pot.

Stir together the BBQ sauce ingredients, then pour over the shredded pork and stir to combine. Reduce the heat of the crock pot to Warm, and cover until ready to eat.

 

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