I am cooking in advance for Mother's Day which will save all of us a lot of time and standing in line at a restaurant of our choice on Sunday. I say Happy Mother's Day on Sunday, May 13, for all the ladies (and some "Mrs. Doubtfire" and "Mr. Mom" Dads). May this be the best one yet!
BBQ (My Southern Style)
1 5 to 6 lb. fresh pork boston butt, picnic, or loin roast
Your favorite BBQ sauce, bottled or homemade
1 clove garlic, whole , OR garlic powder 1/4 to 1/2 tsp.
1 Bay Leaf
1 onion, small, sliced, OR onion powder 1/4 to 1/2 tsp.
1/2 cup water
small amount of salt and pepper
2 tbs. oil
4-6 quart crock pot, slow cooker.
Dutch Oven/Fry Pan
Setup the crock pot according to manufactures directions. Spray crockpot with Pam vegetable spray or another brand on bottom and sides. Turn to high. In bottom of crockpot place the garlic, bay leaf, onion, small amount of salt and pepper, and 1/2 water. Wash and pat dry with paper towels the fresh pork. In a dutch oven or large fry pan place 2 tbs. vegetable oil. Heat to medium. Brown the pork on all sides to seal in juices, do not burn. Place the browned meat in the crockpot and cover with lid.
Cook on high for 1 hour to bring up meat temperature. Turn down to low and cook the pork for about 9-10 hours, or when meat begins to separate and fall from bone. Carefully remove the meat with 2 large spoons and place on a large platter. With 2 forks, shred the meat into pieces. Remove fat and bones. Return the meat to the crockpot after removing removing juices, etc. from crockpot. Pour BBQ sauce to your taste over the meat and stir with large spoon or fork. Cook on low for another 1 to 11/2 hours to season meat with sauce. Unplug crockpot. Serve BBQ from the cooker or place in a large bowl or platter. Serves 8 to 10 .
You can serve on buns or with sides of potato salad, macaroni salad, rolls, fresh fruit, rice, beverage, and brunswick stew made with some of the meat and sauce. Refrigerate any leftovers within 1 to 2 hours.
Brunswick Stew (My Southern Style)
1/2 to 3/4 lb. chopped pork, chicken, or beef
BBQ sauce & Ketsup to taste, at least 1/4 cup each
Little butter or margarine - 1- 2 tbs.
1 or 2 baked or boiled potatoes, shredded or fine chopped in food processor or buy the potatoes for hash browns (NOT cooked) and use instead-about 1 to 11/2 cups.
1 -regular can of whole kernel corn (fresh cut can be used)
1 -can of diced tomatoes (or fresh can be used, add little tomato juice)
Hot pepper sauce/cayenne to taste
1-small can green lima beans (I like the beans, you do not have to add them.)
1-small onion chopped or shredded (or buy pre-chopped in freezer section at grocery.)
Salt and pepper to taste
Add a little water as needed.
Combine all these ingredients together. You can use the dutch oven to cook this on med-low to low for about 1 to 11/2 hours. Stir every 15-20 minutes or so. Do not let this scorch or burn. Use teflon pan or can cook in the microwave on 60-70 power level for 20 to 25 minutes, taste, and cook longer, if needed. Watch the microwave safe pan or container. DO NOT let this burn or boil over. Serve hot. Serves 8 to 10.
(When you take the meat from the crockpot, place about 1/2 lb to 3/4 lb aside for the Brunswick Stew.) Refrigerate any leftovers within 1 to 2 hours.
Microwave Rice
4 cups of water
2 cups raw rice
pat of butter or margarine
salt and pepper
Place ingredients in the microwave safe pan or casserole at least 2 quart to 3 quart size. Stir and cover, microwave on high for 10-11 minutes, turn power level to 50 per cent, and cook 18 to 20 minutes more. Taste. If rice not soft, cook 2 or 3 minutes more. Remove pan, let stand at room temp for 5 minutes, fluff with fork. THIS MAY OVERFLOW, YOU CAN PLACE A MICROWAVE SAFE PAPER PLATE OR DISH UNDER THE PAN OR CASSEROLE IN THE MICROWAVE OVEN TO CATCH OVERFLOW.
Enjoy! If not Mother's Day, then any day!
Have a great family time weekend! Be safe!
Hugs, Peaches
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