pulled pork.

I dont really have an excuse for why I've been MIA, other than I just havent felt the urge to blog! Also Im getting down about how I may not get the camera that I want, and now every picture I take is just crap and I dont want to post them...

As you can see I've pretty much just been in a rut, feeling blue, and lazy. But here we go, I'm kinda back!

First and foremost I have to send out my sympathies, thoughts, and prayers to all the families and people that were affected by the mass shooting at a place that I hold near and dear to my heart.

...Ok, on todays menu we have pulled pork! Seeing as pigs are my favorite animal...

I mean come on how can you not love this face!

I dont normally eat anything that comes from a pig. But my mama made this once when I was visiting, and omigod it was delicious! She originally put it in a sandwich, but I just loved heating it up and eating it just like that. So even though I'm ashamed to admit that I did enjoy little Babe, I'm going to share this recipe, and go on pretending that it isnt, in fact, pork.

Dice the onion 

Begin pouring everything into the crockpot.

Add pork and cook for a very, very long time. 

Lastly shred, and coat in the sauce.

Now this is amazing in the middle of bread with some veggies or mashed taters, but at my house we are minimalists. We dont need appetizers and sides and cheese courses, although we would never say no to any of those if it was offered!  

So we eat it in a bowl. 

Alone. 

Its delicious. 

Pulled Pork

From mi madre

Ingredients

1 medium onion

½ cup ketchup

1/3 cider vinegar

¼ cup brown sugar

¼ cup tomato paste                                                               

2 tbsp sweet paprika

2 tbsp Worcestershire                                                           

2 tbsp yellow mustard

1 ½ tsp salt and pepper                                                         

4 lb bonelees pork shoulder (fresh pork butt)

Directions

1.      In 4 ½ to 6 quart slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well in sauce.

2.      Cover and cook on low setting 8-10 hours, or until tender.

3.      With tongs, transfer pork to a large bowl. Turn setting to high; cover and heat sauce to boiling to thicken.

4.      While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork into the pot and toss with sauce. Cover and heat on high. Serve.