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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooker Pulled Pork

ImageSometimes when I’m looking around my kitchen deciding what to have for dinner, I’ll open a cabinet and staring back at me is my slow cooker. It’s as if it’s screaming, “pick me”. I was in my pantry and frig and saw a few items like these.Image

Then I grabbed that pork butt from the frig and some spices from my pantry and started to do, what I like to call, food painting. You know kind of like when an artist gets his paint brush out and puts it to a blank canvas. Just then, the brush starts to move in such a way that there’s no stopping what may come to life from that blank canvas. I’m laughing to myself while I stare at this 3 pound pork butt and grabbing the right combination of colors, and when I say this, I mean spices to paint all over this butt. I start with a bowl, and to that I’m going to put in 1/2 cup of brown sugar, 3 tablespoons each of chili powder, smokey paprika, garlic powder, onion powder, kosher salt, cumin, and ground mustard powder. I’m also going to add 1 1/2 tablespoons of black pepper. Mix all this really well in the bowl, and then place the pork butt (pork shoulder) into the spice bowl and massage the spices all over the pork. Really get into the crevasses so the spices work their way all through the meat.Image

Before I put the pork into the slow cooker, I just chopped up two large sweet onions and set them in the bottom so the pork would have something to rest on. I added 1 cup of blood orange juice and a 1/2 a cup of low sodium chicken broth. Put the lid on and turned the slow cooker on high for about 4 hours. At this point I checked on the pork, turning it over one time and cooked for another 2 hours. The pork was so tender that the meat fell apart. I just shredded it into smaller piecesImage

Now I have to say when you don’t want to make your barbecue sauce it’s no big deal at all, because there are so many great ones out there. I choose to add ingredients to the sauce to make it my own. Like adding Apricot preserves to mine.Image

I serve the pulled pork on toasted buns, whatever your favorite type is, is just fine. On top, my quick home made garlic pickles with red onions , that recipe is posted under “my recipes” on my site along with my fennel slaw. Using the slow cooker, where you just put everything in and forget it is the way to go for a dish like this. It will be ready for you when your ready for it.2014-03-24 17.11.49

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Not The Traditional Surf And Turf

Not The Traditional Surf And Turf

It happens when you just can’t come to a compromise. I wanted Beef Wellington, and he wanted the Red Ear Sunfish, he just caught. Our “date night” brings the two together. To get my Beef Wellington recipe, click on the link below.

 

Beef Wellington

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Rosa Mexicano In San Francisco

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For quite some time now, I’ve been posting, great restaurants to visit in the San Francisco area, thanks to my daughter. She is just as much of a foodie as I am, and they have so much in the way of unique eats in the Bay Area.

I love to spread the word on great cuisine. Here at Rosa Mexicano, they do a Bento box style of serving their food. The Rosa Mexicano is located in the Financial District, on 30 Mission Street, San Francisco, CA. They do offer catering, reservations and you can get a look at their full menu on their website at www.rosamexicano.com.

Melissa ordered the bento box that had veggies made of corn, carrots, and kale, a fish taco with jalapeno tartar, chips and guacamole, and finally an espresso flan. Her entire meal looked so delicious. I so wish I was there with her.

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Here’s a look inside Rosa.

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