Wednesday, June 9, 2010

Slow Cooked Pulled Pork

Thanks to Southern night with the Summer Supper Club, I'm getting my second guest blog. This post is courtesy of my good friend Karen, who made slow-cooked pulled pork for our feast. I'm writing the post on her behalf, because she is too busy with bar review class to type it all out (technically, I am too, but...whatever!), but all pictures were taken with her camera.

Karen and I met in our first year of law school. In the three years that I've known her, she has repeatedly insisted that she can't cook. She swears up and down that all she is capable of making is chili and jello, and given the choice between chopping some vegetables to make a sandwich at home or trekking to Safeway for one of their pre-made American subs, she'll go to Safeway every time. Yet somehow, when Southern night rolled around, she showed up with a pot of delicious, juicy, home-made, slow cooked pulled pork. Interesting.

Apparently she doesn't consider rubbing meat with spices, wrapping it up for a couple hours, then leaving it in a slow cooker for 8 hours to be cooking. It is, is. 

And when you decide to tweak a recipe by substituting 1/2 cup apple juice + 1/2 cup apple cider vinegar for water, because you remembered that's how your dad always made it back in the day? Definitely cooking. And lets face it: you're good at it. Say it with me, Karen: "I am a good cook."

Karen's pork was, of course, delicious. Juicy, tender, and flavorful. A little sweeter than I'm used to, probably because she cut back on the salt and cooked the meat in apple juice. Still, very tasty and thoroughly enjoyed by the other members of the Summer Supper Club. 

Recipe courtesy of Bridget at the Crumbly Cookie.

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