Wednesday, July 28, 2010

Gettin' outta the (Cooking) Rut I'm In

Coming back a tad early from my blog vacation.

I've decided that life is way too short to keep eating the same old stuff. I watch creative cooks all the time on TV and so does Paul. We "ooh" and "ahh" and say, "We gotta try that sometime." He checks out cooking magazines from the library and we peruse them for three weeks, but I can't remember the last time I actually used one recipe from there. Occasionally I use a fellow blogger's recipe, or go to my stand-by "older" recipes, but usually I don't plan well enough and end up using whatever is on hand. Not bad in and of itself, but I could do so much better with a bit more forethought. Besides, when all you have in the pantry to throw together is a can of tuna, some stale Fritos, and the wax paper lining from a box of granola, you gotta be creative. And not everyone appreciates it, ya know?

(Truth told, the summer heat kills off most of my creative brain matter in the square footage of the house known as the kitchen.)

So I've been hankering for pulled pork ever since I saw it being cooked on Food Network. Paul kindly checked out the FN issue (read: "Food Network" not "f'in'" !) that says "Perfect Pulled Pork" on the front cover. Contrary to the actual directions given, I don't think I'll be babysitting a grill of wood chips for six hours, but I will adapt the recipe. Whatcha think?

Foodies, help me decide: Slow-cooked in the oven or do the Crock Pot? It calls for a 10-12 pound pork shoulder or Boston butt. I think I should throw a party.


Unknown said...

You need to come to North Carolina to get the best pulled pork.Use the croak pot. It is the next thing other than cooking it slow over the wood grill. Or in a pit for 20 hours. That would be a whole pig.

Zoanna said...

I know. NC does it the right way! Good catching up on fb a little!

Laurie said...

I was in the habit of using our crockpot for awhile because it didn't heat the kitchen like the oven can and it gave nice results. Cool stuff. I think pork has a tendancy to dry, so maybe a cp would be good, BUT a slow and med./low heated oven, especially for a large amount of pork is delectable too.
Oh! I see you asked for opinions from "foodies"! I don't go to the extent that Paul does, but I'm a wannabe! I'd actually rather eat out!!

Zoanna said...

Don't be fooled. We foodie wannabes, too. I have never heard of half the ingredients on some of those shows, let alone know if they're animal, vegetable, or mineral. One thing I DO know is, I love to say (and eat)
edamame! Not sure I spelled it right. Soybeans like lima beans. Ever tried them? I'm gonna use the crock pot tomorrow on the pulled pork and freeze the MEGA leftovers after subduing my craving.

Leanne said...

man, wish I'd checked blogs more recently. I have an awesome pulled pork recipe via Cindy that I'd be happy to send your way if you want. Send me a facebook message - more likely to see it there :) FYI, my crock post doesn't handle more than about a 7lb pork shoulder, and it's a good size crock pot.

Diane said...

Crock pot, by all means. The pork will stay moister, I would think.

That is a whole lot of pork - what time is dinner? LOL

I love to read cooking magazines, too. The drawback I have is needing to scale them down; I'm just one person, and if I don't really like the result, I'd hate to have five other servings to deal with!

One More Equals Four said...

Crock pot. Simple, won't heat up your kitchen and it always turns out well! Good luck!

Jhona O. said...

I agree! Definitely use your crockpot. Will you be posting the recipe you use? I would love to see/read how it turns out for you! Happy cooking!

Carol said...

I have to agree with Brenda. NC is the place to go for pulled pork.