Slow Cooker Hard Cider Pulled Pork:
1 pork picnic shoulder (about 5-7 pounds)
1/4 cup BBQ sauce (plus more for serving)
16oz Hard Cider
2/3 cup apple cider vinegar
2/3 cup apple cider vinegar
1 tablespoon olive oil
1 yellow onion
4 cloves of garlic
1/2 teaspoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon salt
Peel and quarter the onion. Peel garlic and slice each clove in half. Place into slow cooker with 1/2 teaspoon of salt, Worcestershire sauce, olive oil, and apple cider vinegar.
Wash pork shoulder and trim off skin and excess fat. Place into slow cooker. Fill cooker with hard cider until about half of the pork is submerged with the liquid mixture. Pour 1/4 cup of your favorite (gluten free) BBQ sauce on top. Cook on low for approximately 8 hours, flip over the pork approximately 1/2 way through cooking.
Remove pork shoulder from the crock pot (it should be nice and tender) onto a large cutting board and pull the pork into pieces using forks. Discard bones and fatty pieces. Reserve 1/3 cup of the liquid mixture from the crockpot, and pour out the rest including any onions and garlic.
Set the crockpot on low and return the 1/3 cup of liquid and your pulled pork to the slow cooker (this is very important to add flavor and keep the pork moist). Add a few ounces of fresh hard cider, 1/2 teaspoon of salt, and the teaspoon of paprika. Mix together and let cook for approximately 15-20 minutes before serving.
Serve with your favorite BBQ sauce.
When I first wrote this recipe I just used the word "shoulder" to describe the cut of pork. I laughed when I re-read this recipe particularly when I said, "flip over the shoulder approximately 1/2 way through cooking"... I giggled thinking of someone literally flipping their crock pot over their shoulder...
Wash pork shoulder and trim off skin and excess fat. Place into slow cooker. Fill cooker with hard cider until about half of the pork is submerged with the liquid mixture. Pour 1/4 cup of your favorite (gluten free) BBQ sauce on top. Cook on low for approximately 8 hours, flip over the pork approximately 1/2 way through cooking.
Remove pork shoulder from the crock pot (it should be nice and tender) onto a large cutting board and pull the pork into pieces using forks. Discard bones and fatty pieces. Reserve 1/3 cup of the liquid mixture from the crockpot, and pour out the rest including any onions and garlic.
Set the crockpot on low and return the 1/3 cup of liquid and your pulled pork to the slow cooker (this is very important to add flavor and keep the pork moist). Add a few ounces of fresh hard cider, 1/2 teaspoon of salt, and the teaspoon of paprika. Mix together and let cook for approximately 15-20 minutes before serving.
Serve with your favorite BBQ sauce.
When I first wrote this recipe I just used the word "shoulder" to describe the cut of pork. I laughed when I re-read this recipe particularly when I said, "flip over the shoulder approximately 1/2 way through cooking"... I giggled thinking of someone literally flipping their crock pot over their shoulder...
Light and Fluffy Sweet Skillet Cornbread
In order to make "fluffy" cornbread it is essential to mostly use corn flour vs. corn meal and to use fresh baking powder (using expired baking powder will reduce fluffiness).
In order to make "fluffy" cornbread it is essential to mostly use corn flour vs. corn meal and to use fresh baking powder (using expired baking powder will reduce fluffiness).
1/3 cup corn meal
1 cup corn flour
1/2 cup brown rice flour
1 teaspoon zanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1/2 cup sugar
2 tablespoons honey
1/2 can creamed corn (or 1 small can)
1/2 cup brown rice flour
1 teaspoon zanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1/2 cup sugar
2 tablespoons honey
1/2 can creamed corn (or 1 small can)
1 cup milk
1/2 stick salted butter
Preheat oven to 400 degrees
In a mixing bowl whisk together all ingredients except for the butter.
Over medium heat on your stove top, melt the butter in the skillet (do not brown). Remove skillet from heat and pour the batter into the skillet, folding the butter into the mixture.
Bake for approximately 20 minutes at 400 degrees, the top should be a light golden brown.
Preheat oven to 400 degrees
In a mixing bowl whisk together all ingredients except for the butter.
Over medium heat on your stove top, melt the butter in the skillet (do not brown). Remove skillet from heat and pour the batter into the skillet, folding the butter into the mixture.
Bake for approximately 20 minutes at 400 degrees, the top should be a light golden brown.
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