Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 1 lb. per person
Prep. Time: 20 mins Total Time: 3 hrs 30 mins
INGREDIENTS
Paprika
Smoked Paprika (light)
Ground Coriander (medium)
Salt (medium)
Black Pepper (heavy)
Ground Ancho Chili powder (optional)
Garlic powder (couple sprinkles)
1 yellow onion - quartered and separated
1 bottle beer - preferably Corona or Modelo
**quantities vary based on pounds of pork shoulder
INGREDIENTS (BBQ sauce)
1 ½ cups ketchup
¼ cup packed brown sugar
¼ cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
INSTRUCTIONS
1.For the pork shoulder preheat the oven to 275 F. Combine the paprika, smoked paprika, ground coriander, salt, black pepper, ancho chili powder, and garlic powder. Rub the spice mixture on all four sides of the pork shoulder.
2. Heat 1 tablespoon of vegetable oil in a heavy bottom pot (ideally a Dutch oven) on medium-high heat.
3. Brown all four sides of the pork shoulder. Once all four sides have been browned ensure that the fat side of the shoulder is on the top (i.e. you can see the fat side looking down at the pot).
4. NEED COOK TIME DIRECTIONS HERE
5. For the barbeque sauce place the ketchup, brown sugar, red wine vinegar, Dijon mustard, Worcestershire sauce, salt, pepper, and grated garlic into a bowl. Whisk to combine ingredients.
6. Place the mixture in a sauce pan over medium heat and allow the mixture to thicken (approximately 5 – 8 minutes).