This Blog's Return to Food Talk vs. Puppy Talk

I still have a puppy, and she is still half monster, half love bug.  She appreciates the celebrity that she's gained from her role in Mommy's blog, but its time for the attention hog to give up her throne.  We wouldn't want her to get an ego, would we?

So!  Time for food blogging!  I have been feeling very inspired in my cooking lately and am really psyched about the stuff I've made this week.  Mostly because the majority of the things I've made this week originated with a 4-pound Boston Butt, lovingly hugged with the perfect amount of fat layer, just waiting to melt into the meat during the long, LONG slow cooking process.  Sounds appetizing, right?  MMMMMM, melted pig fat....

Anyway, its also important to know that pulled pork (the more appetizing version of pig fat) can be made healthy if served with the right things.

For example, it is automatically healthy if pulled pork is served on a sandwich with cole slaw (made with low fat mayo and Splenda!!) with a salad on the side (even if the salad's main ingredient is corn). 

So, behold pig fat dinner #1:

Spicy Carolina Style Pulled Pork in the Crock Pot
Source: Food.com

3 tablespoons brown sugar

2 tablespoons paprika

2 teaspoons sea salt

1 teaspoon freshly cracked black pepper

5 lbs pork shoulder

1 cup red wine vinegar

2 tablespoons Worcestershire sauce

2 teaspoons crushed red pepper flakes

2 teaspoons sugar

1 tablespoon spicy brown mustard

1 tablespoon garlic powder

1/2 teaspoon powdered cayenne pepper

2 red onions, quartered

2 yellow onions, quartered

Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. wrap tightly in plastic, and refrigerate a few hours, overnight is best.

In a bowl, combine the vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. mix well.

Place the quartered onions in the bottom of the crock pot. unwrap the roast, and place on top of onions. drizzle most of the vinegar mix over the roast, reserving some to add to the shredded meat at the end.

Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.

Remove the meat and onions to a cutting board. remove skin and set aside. using two forks and shred the pork. chop the onions, and mix into the shredded meat. using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.

Grilled Corn Salad
Source: Adapted from For the Love of Cooking

4 ears of fresh corn, grilled
2 roma tomatoes, diced
half a green bell pepper, diced
1 small jalapeno, diced
1 avocado, diced (sadly, I left this out since my grocery store had sucky avocados)
handful cilantro, chopped
juice of 2 limes
1 tablespoon vegetable oil
2 teaspoons honey
salt and pepper to taste

To make the dressing: Put honey and lime juice in a small bowl and slowly whisk in the oil.  Add salt and pepper.

To assemble the salad: Cut the corn off the husks and place in a large bowl with tomatoes, bell pepper, jalapeno, avocado and cilantro.  Toss with dressing. 

And now, pig fat dinner #2:

Barbecue Pulled Pork and Caramelized Onion PizzaSource: Chaos in the Kitchen

2 tbsp butter

2 yellow onions, sliced

1 pizza crust (I used Trader Joe's whole wheat)

1/4 cup barbecue sauce (I used something called "Bone Sucking Sauce", and you should too)

1 cup pulled pork

2 cloves garlic, minced

1/4 cup finely chopped or sliced green pepper (sweet or hot - I used cubanelle)

8 oz Monterrey Jack cheese (I used low fat shredded cheese blend)

2 tbsp blue cheese crumbles

2 tbsp green onion

Melt butter of medium-low heat in a frying pan.  Heat oven to 500°F.

Add onions and peppers and stir until coated.  Allow onions and peppers to cook until soft.

Brush pizza crust or dough all over with barbecue sauce.  Sprinkle meat, garlic, caramelized onions, and peppers over crust, evenly.  Cover with shredded cheese and sprinkle blue cheese crumbles over the top.

Bake pizza approx 10-15 minutes or until cheese is melted and browning. 

Sprinkle chopped green onion over pizza while still hot.

Arugula Salad
Source: pretty much everyone on earth has made some version of this, but I found it on Food Network

2 bunches arugula, washed, dried, and torn

1/4 cup extra-virgin olive oil

1/2 lemon, juiced

Salt and freshly ground black pepper

A chunk of Parmigiano-Reggiano

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.