14 of 52 Weeks – Pull The Other One
I don’t have much time to write this post, and I’ll have to schedule it to post later in the week just in case I can get back and flesh it out. If I don’t, please make do with what’s here. And ignore the sarkiness. If you haven’t noticed yet, I’m a bitter old bitch.
For the next while, the 52 Weeks posts are going to be hit and miss. I have some of the others scheduled, but these I usually write just before I post. Unfortunately there is a family thing going on here and I may or may not be around as much, and I don’t have time to set ‘em for posting when I’m not here.
First – if you’re a smoker, please consider quitting. If you ask me why, I’ll send you a video of my mother suffocating and drowning in her own phlegm. Graphic enough for you? Good. She smoked for 50+ years, even after a diagnosis of COPD, and she is now in end stages. Yeah, she could go on for a year or so, but there’s going to be more and more trips to the hospital until one day she’s going to completely suffocate.
Harsh, I know. You’re right. But I don’t have much sympathy for her. I can’t empathize, either. We, her children and grandchildren, have been asking her for 5 years to quit. We tried forcing her by making her chose between us and her smoking. She chose smoking – I’m serious. Now she and a couple of family members are blaming US for her smoking. They can kiss my ass. It was her own conscious decision.
Second – when you have to clean your dying mother’s house from top to bottom to scrub off years of tar and nicotine, you don’t want to cook. So throw something together in the crock-pot and let it simmer for the day. Wash your hands and face before eating.
Slow-Cooker/Crock Pot Pulled Pork
4 lb pork shoulder roast
1-1/2 c barbeque sauce
3/4 c apple cider vinegar
3/4 c vegetable broth
1/8 c brown sugar
1 tbsp prepared yellow mustard
2 tbsp Worcestershire sauce
1 tbsp chili powder
2 tbsp Montreal Steak Spice
1 extra large onion, chopped
Place roast in slow cooker with onion, steak spice, cider vinegar and broth. Cook on low for 3 hours.
Blend all other ingredients, and add to crock, continue cooking for another 5-8 hours on low.
Remove roast from crock and pull apart with forks. Return to crock and mix into liquid. Serve on buns or over rice.
Serves 12. Leftovers freeze well.