Laura’s Amazing (and Easy!) Pulled Pork Sammiches

What you’ll need:

  • 1 medium sized slow cooker
  • 1 pork shoulder (or other large cut with a decent amount of fat on it) – around 3 pounds/1.35 kg
  • 1 large bowl for shredding – I emphasize large, because it’ll make it way less likely that you’ll throw shredded meat all over the room
  • 2 forks
  • fresh buns

Sauce:

  • 1/4 cup of marmalade (tangerine marmalade or hot pepper jelly also work well)
  • about 3/4 cup of ketchup
  • about 1/4 cup of demerara (dark brown) sugar – to taste
  • (optional – if you want a little extra sauce) 1/2 to 1 full can of cola – or even better – root beer.  Great use for flat pop, but using fizzy is good too.
  • (optional) 1 dollop (tbsp) Kraft BBQ sauce for sour BBQ kick
  • (optional) hot sauce to taste

What to do:

This is so easy to make, you’ll be wondering why you’ve never tried it before!

Sure there are 14 steps, but really I just like typing.

  1. Put all the Sauce ingredients in a microwaveable/stove-top safe measuring bowl (that way you don’t need to pre-measure your ingredients!)
  2. To melt the brown sugar, put in microwave for 10-15 seconds, or just stir patiently over a little heat on the stove until it mostly melts
  3. Taste-test the sauce: it should be sweet, mildly citrus-y, and not too tangy. Too tangy for your liking, add more brown sugar.  This is not a dish to be thinking about your calorie intake!  🙂
  4. Throw (not literally, unless you have good aim) your pork shoulder/ribs/roast into your slow cooker
  5. Pour your Awesome-Laura-Sauce over it. Try to cover all parts of the meat to ensure equal tastiness absorption
  6. Turn your slow cooker to Low.  Sometimes I like to feel like I’m cooking, so after an hour or so I turn it to Medium for an hour, then back to Low.  You probably don’t need to do this.
  7. Turn your meat over (I find I need a fork to help grab it) once every 3 hours or so.  Just helps in maintaining moisture all over the surfaces.  Try not to open the slow cooker lid to check on it – just trust it’ll do its thang.
  8. Wait – I mean – cook for about 8 hours.
  9. You’ll know it’s done when you stick a fork in it and the meat falls apart easily.  When this happens, transfer the meat CAREFULLY to the large bowl.  The meat is tender and might fall apart on you!!
  10. Grab your two forks and get shredding, removing extra fat (you don’t need it for flavour anymore).  Remember you’ll still be adding the sauce so you don’t need to go all Cujo on it.
  11. Your hands are probably sore now from gripping your forks, but rest easy – you’re almost done!  Just replace your shredded meat to the slow cooker and mix it around with the sauce
  12. (optional) I like leaving the meat in the slow cooker on Low or Warm just for a little while (30 minutes tops) to absorb the flavours even more
  13. Dish out your awesome pulled pork onto fresh buns (tip: the more sauce you add, the more soggy your buns will get!) and enjoy your tasty sammiches!!!!
  14. Come back to this site and bookmark this page because they are the best pulled pork sammiches you’ve ever tasted.  Maybe even comment saying so.  Tee hee.  🙂

You’re welcome, world.

Chocomint Spritz Drink (and an update on me, too)

Woah.

That’s really all I can say about not having written to you guys for so long.  Oops, sorry.  Well, I’m living in a new place now, unpacking is almost complete, and I’ve started a business (unofficially).

For today, just to get the creative juices flowing, I’ll post a refreshing drink I’ve come up with to replace a high-sugar soda drink that would normally quench my thirst on a hot summer’s day.

Chocomint Spritz Drink

What you’ll need for this drink:

  • equal parts Sprite (or 7-UP) and soda water
  • ice
  • 8 small, or 5 large chocolate mint (Mentha piperita) leaves

How to make:

Combine all ingredients.  You’re going to probably adjust the proportions of sugary Sprite and soda water to suit your taste.  Reach in with your hand and roll the floating mint leaves between your fingers, keeping them in the liquid of the drink so all the flavour gets infused nicely.

Tip: Start with less Sprite than you think you will need, and add more to taste.  If your taste buds get a flavour of the super-sweetness of 100% Sprite first, it’ll be hard to adjust the soda water to live up to it, and you’ll end up with just mint in Sprite (which is probably good too, but kinda defeats the purpose)….. so consider it a soda water drink, being sweetened a bit with Sprite instead of the other way around!  😉

That’s it!  Really refreshing, and half the sugar normally in soda.  If you don’t have a chocolate mint plant….. get one!  😉  Haha but really, if you don’t have one, try regular mint leaves!

Turkey Stuffing Burgers

Hi all,

Just trying the recipe found here for Turkey Stuffing Burgers.  Will let you know how it goes.  Here’s a copy of what you need.

    • 1 beaten egg
    • 1/2 cup Stove Top stuffing mix
    • 1 tablespoon dried onions/freshly chopped onions
    • 1 teaspoon chicken bouillon granule
    • 1/4 cup water
    • 1 lb ground turkey
    • 1 cup Stove Top stuffing mix, crushed

Directions:

Prep Time: 15 mins

Total Time: 35 mins

  1. In bowl combine egg 1/4 cup water; stir in 1/2 cup stuffing mix, onion, and bouillon. Let stand for five minutes.
  2. Add turkey and mix well; shape into 1/2 inch patties.
  3. Coat with crushed stuffing mix.
  4. Cook patties in skillet coated with oil about 10 minutes per side until thoroughly cooked.  (We cooked ours on a closed grill to cook faster.  Turns out we needed to, because ours were a bit thicker.)

Summary: awesome.  For turkey burgers (or any burgers for that matter), I’d rate this 4.5/5

In making, the patties were maybe a bit too soft because they were sticking a bit, but not too bad at all, and probably could’ve added a bit more of the Stovetop to dry it up, but I didn’t really need to.  We had some difficulty crushing the cup of Stovetop, since we didn’t have a rolling pin, but managed to use a wooden spoon handle to do most of the major crushing, then put it through a sieve as best we could.

In eating, we were both pleasantly surprised by the tastiness of the burgers.  I almost had a second one, but thought my bellay probably wouldn’t have appreciated the extra weight.  They weren’t as crispy as I thought they might be, but that didn’t really matter.  I had mine with ketchup, zucchini relish, and this medium green salsa we got recently to try, and it was amazing.  I highly recommend you try this recipe when you feel like a change from regular burgers!