Momma does know best... usually.
Growing up I was very blessed to have a mother that made just about everything from scratch. It's almost unheard of these days — especially in my age group. So, needless to say, my mother instilled within me a desire to cook on my own.
Actually she just spoiled me so much with her fabulous cooking that nothing ever tastes as good, therefore I'm forced to take matters into my own hands.
So, I get fancy with the spices every once in a while.
Sadly, my apartment has a teeny-tiny kitchen. In fact, I yell out "I need more counter space!" frequently. It only startles guests once or twice, then they come to understand it is just part of the price of having a home-cooked meal.
I might not have enough counter space, or room to waltz to George Strait while I cook or slide around in my socks, but I do have an apartment with two garbage disposals.
Meet Boss. He is the cuter of the two:
No fat jokes, please.
So, on to the cooking bit:
This past weekend I had a hankerin' for barbecue — or as close as I could get considering I don't have a grill. So, I went for pulled pork. Mmmm.
Okay, it doesn't look like much right there. Just a big ol' pork butt — generously salt and peppered.
Now, for the secret ingredients...
Warning: If you are a wimp I'd suggest using only half the can of peppers.
Are you thinking "Gross!?"Well, don't knock it until you try it. It was the best of both worlds — spicy and sweet.
Oh, and it is so easy to do. Just throw it all together in a big ol' pan and cook it at 300 degrees for at least six hours, turning it at least three times during the cooking process.
Be sure to invite people over during the cooking period so they can drool and you can look like a culinary genius. This is a very important step.
After six hours test it with a fork. If your utensil meets resistance it ain't done, darlin'. If that happens, pop it back in the oven for about an hour and crack open another beer.
It's a gorgeous hunk of meat when it's done.
I'd suggest having a crowd over for this meal, unless you want to be eating it for the next two weeks.
Last, slap it between some buns, or a warm tortilla or just pick at it with your fingers (it's barbecue, mom!) and enjoy!
And don't neglect your four-legged friends. They like pulled pork just as much as you do.
Recipe:
1 pork shoulder (butt, same thing) bone in or out 5-7lbs
1 can chipotle peppers in adobo sauce
2 cans A&W root beer
salt & pepper
1 whole onion
(at least) six hours time
