my internal clock is telling me it’s fall. it’s time for the leaves to be changing and falling, it’s time for a first snow. for there to be some crispness in the air. it’s time to get out the sweaters and the quilts. but that’s all internal. because externally thailand is telling me that it doesn’t participate in the whole turning from summer to fall thing and don’t even get started with winter because that just ain’t gonna happen.
– okay, that’s not entirely true. there has been some change in climate here. a certain nip in the air. and by nip i mean just enough to take the edge off of the infernal heat. i certainly didn’t mean to bring any jack frost imagery into the picture – cuz jack frost would not survive here.
so… i was thinking that today i would make it feel like fall. i could slap boomama’s souptacular crockpotalooza badge up there at the top of this post and with all those pretty fall leaves i could pretend it is fall. maybe close up the windows and crank up the aircon until i can feel a chill in the air. here’s my contribution. and i can’t wait to visit all the links that will take me to what will probably be some wonderful looking recipes that will probably have to go into my “to cook in a more suitable climate” cooking category.
what? don’t you all y’all have that category, too?
this makes 12 servings.
bbq pork for sandwiches
- 1 (14 ounce) can beef broth
- 3 pounds boneless pork ribs (i used bone in, but you can also use another cut of pork – loin, shoulder, etc.)
- 1 (18 ounce) bottle barbeque sauce
- Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will. if you use another cut of meat you have to keep your eye on the cooking time. the bone in took longer.)
- Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. (since i don’t have an oven big enough i skipped this step. but i think it would add something extra.)
- Bake in the preheated oven for 30 minutes, or until heated through. (i returned the shredded pork to the crock pot and stirred in the bbq sauce. then let it cook for an hour longer on low.)
i highly recommend this recipe for winey, because shredding the pork makes all distinguishable scars disappear.