Dr Pepper Pulled Pork

Last weekend Robert and I hosted some friends that we hadn't seen in a while for dinner. I wanted to cook dinner but also wanted to ensure that I chose a menu that wouldn't have me cooking all the way up to when it was time to sit and eat, like I usually do. So I settled on pulled pork cooked all day in the crock pot.

My mentor at worked had mentioned that he and his wife like to make their pulled pork with Dr Pepper and I was immediately intrigued. The last several times I made pulled pork, I used a boneless pork shoulder and this time I decided to try pork shoulder with the bone in. Both ways are delicious, but there definitely is a richness that the bone provides. Serve the pork on hawaiian bread rolls as sliders and this would be a great addition to a Super Bowl Party spread.

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Dr Pepper Pulled Pork


Ingredients
3 lb pork shoulder
pork spice rub
1 yellow onion, quartered
3-4 garlic cloves, smashed
1 tablespoon dark brown sugar
2 mini cans or one normal can of Dr Pepper
Hamburger Buns

Instructions
Place the onion quarters and smashed garlic cloves in the bottom of the crock pot.

For the spice rub, I used McKormick's Grillmasters Pork Spice rub but feel free to use whatever rub or spice combo you think is best. Rub about 1-2 tablespoons all over the pork shoulder.

Heat a dry skillet over high heat and sear the pork shoulder on all sides.

After searing, place the pork in the crock pot on top of the onions and garlic.

Sprinkle the brown sugar on top of the pork.

Pour in the Dr Pepper on top.

Stir up the contents then cover and cook on low for 8 hours.

After 8 hours is up, carefully remove the meat from the crock pot and shred with two forks discarding any fat and bone.

While the meat is out of the crock pot, blend the liquid, onions, and garlic using an immersion blender or by transferring to a blender and pureeing until smooth.

Put the shredded pork back in the crock pot with the liquid and let sit on "keep warm" for about an hour to soak up the juices.

When ready, serve on toasted buns with your favorite BBQ sauce and sides and enjoy.

BBQ Chicken Pizza

When I made the dough for the Fig and Prosciutto Pizza last week, I had enough dough for 3 pizzas. So, I decided to put one ball of dough in the freezer for later pizza making adventures, and use the last pizza ball to make my version of BBQ Chicken Pizza.

I am a relatively new convert to BBQ Chicken pizzas. I've seen them listed at multiple pizza taverns, and even tried a few finding many of them too overtly sweet for my tastes. It wasn't until I tried the version offered at Vapiano Dallas that I decided it was a tasty option on their pizza menu.

My take includes shredded chicken from a rotisserie chicken, balsamic red onions, gouda cheese, spicy barbeque sauce and diced tomatoes. This pizza will be a regular in our house. Robert and I both enjoyed the sweetness of the onions with the spiciness of the sauce and the creamy gouda cheese.

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BBQ Chicken Pizza


Ingredients
1 ball of pre-made pizza dough
1 1/2 cups shredded, cooked chicken
3/4 small round of young gouda cheese
1 red onion cut into slices
1 1/2 tablespoons butter
2 tablespoons balsamic vinegar
Barbeque sauce (preferably not too sweet)
1/2 cup diced tomatoes

Instructions
Preheat the oven to 500 degrees.
In a skillet, melt the butter and balsamic vinegar over medium heat.

Add the sliced red onions.

Cook for about 10-15 minutes or until onions are soft and caramelized.

Roll out the pizza dough on a floured surface and place on a lightly oiled baking sheet.

Brush with the barbeque sauce.

Add the shredded gouda cheese. (sorry for the blurry picture, I think I was hungry)

Add the shredded chicken.

Top with the onions and tomatoes.

Place on the bottom rack and bake for 20 minutes, until the crust is golden and the cheese bubbly.

Slice and serve with your favorite wine or beer and great conversation.

Oven-Barbecued Beef Brisket

Sorry...but I have to lead with this..sweetest thing ever?

We went to the lake this weekend. My parents have a wonderful lakehouse at Cedar Creek lake in Texas, it really is like going to the ocean, an hour and a half from Dallas, bliss. Bunker and I went with the puppies and it was very relaxing a quiet. Luckily, we hit an empty weekend with very few neighbors down for the weekend. Indeed, I usually like company, but not this weekend, I just wanted to be quiet, sleep, cuddle with the puppies, walk, and try out new recipes. And goodness...did I ever cook some yummy new food! It was great!

Cooking is one of the most relaxing things I can imagine...if you have the time. If you are rushed, cooking can be very stressful and come to the brink of upsetting. But, if you have no schedule and you can listen to great music, sip a glass of delicious wine, take a moment to enjoy those with you and the sunset, then, anyone can really enjoy cooking.

Since we were at the lake, we decided to make something that we would not make in Dallas, an all day roasted Beef Brisket. Now, if you are a barbecue purist, please, do not read further, as I know this will upset you! This delicious and tender brisket was roasted all day...in...the oven!  It turned out just perfectly, falling apart when you touched it, no need for cutting. I got the recipe from the Better Homes and Garden New Cook Book that I received from the hostesses of a recipe shower I had for my wedding, thrown by some of my mom's best friends, so sweet. I have only made a few recipes from this encyclopedic book, but each one has been not only reliable, but also rather tasty.

The puppies love the lake by the way...

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Ingredients:
4 Pound Beef Brisket
3/4 Cup of Water
1/2 Cup of Chopped Onion
4 Tablespoons of Worcestershire Sauce
3 Tablespoons of White Wine Vinegar or Cider Vinegar
1 Tablespoon of Chili Powder
1 Teaspoon Instant Beef Bouillon Granules
1/4 Teaspoon Ground Red Pepper Flakes
2 Cloves of Garlic, Minced
1 1/2 cups of Barbecue Sauce

Steps:
1. Trim the from the meat. You can also have you butcher do this, mom told me this tonight! Have your butcher trim the fat....this was quite a task!

2. Place meat in a large baking dish.
3. In a small bowl, stir together the 3/4 cup of water, 1/2 cup of onion, 4 Tablespoons of Worcestershire sauce, 3 Tablespoons of vinegar, 1 Tablespoon of chili powder, 1 teaspoon of bouillon granules, 1/4 teaspoon of red pepper flakes, and 2 cloves of garlic.

4. Pour the mixture over the meat in the baking dish.

5. Cover with foil and bake in a 250 degree oven for 6 to 7 hours. Turn the meat over once.

6. Remove the meat from the oven and pour the barbecue sauce over the top and return to the oven for about 15 minutes without the foil. I love Sweet Baby Ray's Honey Barbecue Sauce. It has just the right amount of sweetness, tang and heat.

7. Break up the meat with a fork, really, a fork is all you will need to break it apart for serving.

8. Enjoy atop soft bread! I made my own buns...look forward for the recipe in the next few days!