Slow Cooker Pulled Pork

In a quest to simplify my life and get better at weekly meal planning I decided to do a large batch of pulled pork that could start as BBQ sandwiches and then be used for other things (I have Brunswick stew in mind). This recipe can be adjusted to your likes and if you don’t feel like making the homemade sauce, store bought is fine! I have been trying to replicate the country store sauces of my childhood and this one is close. It’s different than a lot of what you find today, it’s a nice balance of piquant, vinegar, and sweetness. I use the Crockpot instead of a smoker but sear it on the grill first to infuse a little smokey flavor and keep the kitchen clean.

What you need:

6 lbs pork shoulder or por butt

Seasoning blend that contains onion, garlic, peppers, celery seed…I like the Rowdy Kitty blend from Mom’s Gourmet…use your favorite steak or pork seasoning blend.

1 whole apple

1 yellow onion

Begin by cranking the grill up to high heat. The pork sears better when it’s not ice cold, remove from the fridge 30 minutes in advance and season generously with the spice rub. Place it on the hot grill but not directly over the flames to avoid flare ups. Allow 5-7 minutes and then rotate, sear on all sides for that amount of time.

When you have given it a nice dark sear on all sides remove from the grill and place it in the slow cooker. Halve the apple and onion and place beside the pork. Cover and cook on low for approximately 7 hours. Cooking times may vary. It is finished when it shreds easily with a fork. After the cook time is complete remove the apple and onion and then shred the meat with two forks (do not drain the fat, this is the flavor). After the meat has been thoroughly pulled apart season with a bit more salt and pepper and stir in about 1/2 cup of BBQ sauce. Serve with slotted spoon and more of your favorite sauce. If you are true Virginian you’ll top your sandwiches with coleslaw as well!

If you want to copy my sauce, I used the 1975 Virginia hospitality BBQ sauce recipe but made a few of my own adjustments. Johnny and the girls loved it!

This is a good cole slaw recipe if you need one:

https://www.southernliving.com/recipes/classic-coleslaw

I add only 1 tbsp of sugar and a tsp of celery seed.

Hope you enjoy this!

Harissa Lamb Tacos

These tacos are bright, zesty, and delicious. My husband’s family has a massive sheep farm in New Zealand and my parents used to raise a small flock of sheep when I was growing up so we both love eating lamb. Of course, now that my children have demanded Taco Tuesday be a weekly tradition I am always trying for new varieties (and no, they didn’t appear to like this...they ate mostly cheese and lettuce tacos and I’m ok with that). These tacos have a smokey red pepper Moroccan vibe with harissa and mint. The sour cream and feta blend balance out the spice really nicely.

What you need:

For the taco filling:

1 lb ground lamb

1 small onion, chopped

2 tsp cumin

1/2 tsp oregano

1/2 tsp salt

1 tsp smoked paprika

1 clove garlic

2 tbsp spicy harissa sauce (I used Mina brand)

Cucumber Tomato Salsa:

1/4 cup of chopped fresh cilantro

1/4 cup of chopped fresh mint

1/2 cup diced tomatoes

1/2 cup diced cucumbers

lemon zest of 1/2 lemon

juice of 1/2 lemon

salt and pepper

feta cheese and sour cream (equal parts) about 1/2 cup each

soft taco shells

In a sauté pan over medium heat, drizzle a tiny bit of oil and add onions plus all of your spices. Stir for a few minutes until onions have softened and then add your lamb, garlic, and harissa. Keep stirring occasionally until the lamb is cooked through. Don't drain the fat but serve with a slotted spoon.

Meanwhile, mix all of the ingredients for your cucumber tomato salsa. Allow the feta and sour cream to sit out for about 15 minutes and it will be easier to mix together, stir together equal parts of feta and sour cream. Serve tacos with the sour cream blend, salsa, and extra chopped mint and cilantro if you have it. Shredded lettuce would also be a great addition, I offered it for my kids who also insisted on ”regular taco cheese”. My husband who likes everything spicy added extra harissa on top of his. Enjoy : )

Harissa and Herb Roasted Potatoes

I am in an infinite search for more delicious potato recipes. They are so versatile. We've been eating a lot of roasted potatoes lately and love Spanish style potatoes with paprika. I've been trying to use up a jar of Harissa and it has a similar flavor profile with the roasted red peppers and I recalled a Harissa potato recipe from Ottolenghi. This is what I came up with, they were so good I made them two days in a row but managed to improve them the second day. You can use Feta as an accompaniment if you have it on hand or love Feta but I don't think it's necessary (I had an open package in the fridge...definitely doesn't hurt). The herbs however, are crucial...don't skimp on the herbs. Luckily, we are heading into Spring and my mint and parsley is already multiplying right outside my kitchen door. LOVE having fresh herbs at home.

What you need:

4 medium yukon gold potatoes

3 tbsp harissa sauce (I use Minna brand)

juice from half a lemon

3 tbsp olive oil

1 tsp salt

Fresh cracked pepper

handful of parsley and mint finely chopped

1/4 cup crumbled feta

Preheat the oven to 425° and line a baking pan with parchment paper. Wash and peel the potatoes, leaving a little skin on for good health : ) Chop them into chunks/wedges (4-6 pieces per potato) and put them in a mixing bowl. Add harissa, olive oil, lemon juice, salt, and a touch of pepper. Mix well. Transfer the potatoes to the baking pan and make sure to spread them out well so there is at least 2 inches in between each potato (this is how you get them crispy, over crowding will create too much steam). Keep the leftover sauce in the bottom of the bowl. Place potatoes in the oven and roast for 30 minutes. After 30 minutes remove them from the oven and use tongs to place them back in the mixing bowl with the leftover sauce. It's ok if there are some burned bits, the sauce will deglaze a bit after you remix it. Swirl around in the rest of the harissa sauce and then place back on the pan and cook for another 10-15 minutes until the potatoes are golden brown and pierce easily with a fork. Sprinkle over the herbs and feta and enjoy!