For my mom for her birthday, I put together a few mixes!
Here's what I put in:
Pulled Pork Spice Rub
Santa Fe Spice Rub (source)
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon celery salt
1 tablespoon black pepper
1 1/2 teaspoons garlic salt
1 1/2 teaspoons dried leaf oregano, crumbled
Combine all ingredients and seal in ziploc or vacuum seal bag
(or jar) or spice jar.
Excellent in burgers, add 2 tsp per lb of meat.
Cappuccino Chocolate Chunk Muffin Mix (adapted from:source)
2 cups flour
1 cup Semi-Sweet Chocolate Chunks
1/2 cup sugar
1/2 cup finely ground coffee
2-1/2 tsp. Baking Powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
To make muffins:
1 pkg mix
1 egg
1 cup milk
1/2 cup (1 stick) butter or margarine, melted.
Combine all and mix, batter will be slightly lumpy.
Spoon batter into prepared muffin pan, filling each cup 2/3 full
Bake at 375°F for 15 to 20 minutes
If there's one thing I can't resist, it's meat that is on sale. I went to the grocery store the other day for a pork shoulder to make pulled pork with and they only had half shoulders. And...they were on sale!
I normally would have just bought one, since half a pork shoulder makes more than enough pulled pork for two people...but since they were on sale I bought three! I froze the extra two.
In total, I saved $5.42.
Hey, it's not like I won't use them!
Awhile back, I found this recipe for pulled pork at http://www.crumblycookie.net/2008/05/30/crockpot-pulled-pork/. I've been using it for a couple years now, and it's the best! Everyone I've made it for or given the recipe to likes it!
I mixed up some of the spice rub and sent it to to her, along with the recipe, for her birthday! That's how much I like this pulled pork. And, it makes a ton, and I always like leftovers!
Crock Pot Pulled Pork
Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional, I never put it in since I never have any)
2 cups barbecue sauce
1. Mix all spice rub ingredients in small bowl.
2. Massage spice rub into meat. Wrap tightly in double layer of
plastic wrap; refrigerate for at least 3 hours. (For stronger flavor,
the roast can be refrigerated for up to 3 days.)
3. Unwrap roast and place it in slow cooker liner. Add liquid smoke,
if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10
hours, until meat is fork-tender.
4. Transfer roast to cutting board; discard liquid in liner. “Pull”
by tearing meat into thin shreds with two forks or your fingers. Discard
fat.
5. Place shredded meat back in slow cooker liner; toss with 1 cup
barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with
additional barbecue sauce.
