It was inevitable. At least one of my kids has been sick since Saturday, and I’ve finally come down with whatever they have. Some kind of cold. But everyone needs to eat, so threw some ingredients in a slow-cooker and called it dinner. I’d never made pulled pork before, but a friend of mine taught me the basic technique:
– Cut a cheap cut of pork (in this case, pork loin) into large chunks, removing as much fat as possible.
– Put it in a slow cooker with the entire contents of a 500mL bottle of your barbecue sauce of choice. Stir.
– Cover and cook for four hours on high, until the meat pulls apart easily with a fork.
– Remove the meat from the cooker, pull it apart/shred it with two forks, and then return it to the cooker. Mix the meat back into the sauce.
– Cook for another hour on high.
The end result tastes really good, but it takes very little effort. I served the pulled pork in open-faced sandwiches that I made with homemade dinner rolls. Lest you think that it this took a great deal of effort, I just put the ingredients into the breadmaker and let it do most of the work. I used the Dinner Roll recipe from page 176 of Betty Crocker’s Best Bread Machine Cookbook (1999). Now, once the kneading is done, I did have to form the rolls by hand and bake them in the oven, but it was only about a dozen and a half of rolls, so that didn’t take long. I served the open-faced sandwiches with some of my homemade pickled beets, dilled carrot spears made with some of my monster carrots, and dill pickles. The acidity of the vinegar cut nicely through the sauce of the pulled pork.
We’re not quite at the stage where machines can do all of the cooking for us. However, having the option to just thrown ingredients into a something automated and then leave it ’till it’s done is a saving grace when you’re under the weather.
Much to my dismay, I feel like death warmed over today. So I’m going to go curl up in bed around a bottle of Pepto Bismol and try desperately not to even think about food. For those not laid low by illness, I would highly recommend the Gastro Obscura (the food section of Atlas Obscura), which I have been greatly enjoying perusing lately. For example, there’s a great article on narutomaki, which is a type of Japanese fishcake that you may have seen floating on top of the last soup in my fast food ramen entry.
For today, please enjoy this photo of our Elf on the Shelf Candy Cane perched atop my kitchen cupboards, “helping” me cook. Hopefully I will be well enough to write properly tomorrow.
I was sick yesterday. It’s just a cold: body aches, chills, sinus pressure, and a headache. Nothing major, but pretty miserable. I’d planned on heading out to the Ottawa Antique and Vintage Market, but after taking Thing 1 out to shop for Christmas gifts at a school craft fair, I was beat. I curled up in bed, unable to quite feel warm, until dinner time.
Needless to say, I wasn’t up to cooking. My husband, an unenthusiastic cook at best, thought that I should have soup for dinner to help me feel better. He reheated some frozen shoyu broth I’d made a while back, to which he added ramen noodles, shrimp, soft-boiled eggs, enoki mushrooms, and a square of nori. It was exactly what the doctor ordered.
After dinner, and after the kids were put to wrangled into bed, he also made me a hot apple cider (non-alcoholic; I know in some places calling it “apple cider” presumes an alcohol content, but around that we call it “hard apple cider” to differentiate). He also looted me a few mini chocolate bars from the kids’ extra Halloween candy. I feel very loved. It’s nice to be taken care of every once and a while. Now, if only the cold would disappear as quickly as my hunger did.