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.