Pulled Pork – Memphis Style

This is one of my favorite meals to make when a lot of people are coming over for dinner.  I adapted it from a recipe I found years ago.  The pork is slowed cooked which accounts for the long cook time but it is well worth it.  Pair it with broccoli salad for a holiday or summer meal.

  • Prep Time:  30 minutes
  • Cook Time :  2 hours per every pound of meat.
  • Great meal for a crowd
  • Eat over several days.
  • Freeze to eat later
    Memphis BBQ is slowed cooked and prepared either wet or dry.  Dry bbq is prepared with salt and spices.  Often eaten with out sauce.






4 tablespoons paprika                        1 tablespoon sugar
2 tablespoons celery salt                    1 tablespoon dried oregano
2 tablespoons salt                                1/2 tablespoon cayenne pepper (adjust to taste)
1 teaspoon black pepper (adjust to taste)
2 tablespoon cumin powder                2 teaspoon dried sage
2 tablespoons dark brown sugar         2 teaspoon bay leaves, crushed
1 teaspoon dry mustard

Use a 7-9 pound pork butt or Boston butt
Yellow Mustard
For “mopping” pork – use 1/3 cup apple juice, 1/3 cup cider vinegar, 1/3 cup olive oil

1.  For a 7-9 pound pork butt use the amount of spice rub above.  Prior to applying the rub rinse the pork and dry with towels.
2.  Lather the pork with inexpensive yellow mustard.  (This adds a nice crisp bark to the outside layer of the pork).



3.  Apply the spice rub over the entire pork butt.
4.  Preheat the oven to 250 degrees and move the oven rack to the middle of the oven.  When ready place the pork in the oven, uncovered.  Let the pork cook for 3 hours before looking at it.  After 3 hours “mop” the pork with the mixture of apple juice, vinegar and oil.  Mop every 1-2 hours until done.
5.  Cook the pork for approximately 2 hours per pound.  The meat temperature should reach 180-200 degrees.  It is ready when the meat twists off easily with a fork.  
6.  Remove from the oven.  Let sit for 15-20 minutes to cool down.  Using a fork shred the pork off the roast.

• Serve with Baked Beans
Broccoli Salad
• French Fries

Pork Kabobs with eggplant, zucchini and red peppers

Dinner included a combination of Mediterranean spices and Asian stir-fry.

Using a recipe from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day I combined one pound pork loin, cut into chunks, 3 tablespoons extra-virgin olive oil, mint leaves, rosemary, 1 garlic clove, lemon zest and juice, salt and pepper. Marinade for at least 30 minutes in the refrigerator.  (I marinated the pork for a hour and the flavor was ok.  Longer would have allowed the flavors to come through more).  Heat the grill to medium high heat and thread pork chunks onto skewers.  Place on grill and cook until done and browned on all sides.

The stir fry is from The Thankful Heart blog. The combination of water, soy sauce,brown sugar, cornstarch, grated ginger, garlic clove is a very delicious stir fry sauce. It is a sauce that can be used for many different vegetables.

Prepare your ingredients ahead for easy cooking.  I used zucchini, yellow squash, red onion, eggplant, red pepper, minced garlic. You can stir-fry in a skillet but I find it much easier to stir fry using a wok. There are many things you can make in a wok (more on that later) making it a worthwhile investment. Heat the wok and sprinkle a couple of water drops in the heated pan.  When the water sizzles within one to two seconds upon hitting the wok you are ready to cook.  Add the oil and garlic and stir fry for a few seconds.  Add the harder veggies first (zucchini, squash, red onion) and stir fry for one minute,  add each of the other veggies and stir fry for 30 seconds.  Add the sauce by pouring it along the sides of the pan.  Mix together and cook for a few seconds until the sauce thickens,  about 30 seconds.

Stir Frying to the Sky’s Edge by Grace Young

I don’t buy many cookbooks opting to copy recipes from ones borrowed from the library.  I made an exception with Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young.  I have been watching Grace Young on online classes through Craftsy and other sites.  She is a patient and detailed instructor who explains the wrong way and the proper way to stir fry.  Her book is filled with the same approach.  Stories are scattered throughout along with delicious stir frys. The ingredients in the recipes are easy to find in grocery stores and she will tell you what can be substituted if you don’t have an ingredient.

In addition,  Wok Wednesdays has been featuring her book for the past two years.  They are continuing with her other book Breath of the Wok.

I came late into the game for Sky.  I now have my own copy and am enjoying trying the recipes.  It is a great place to start learning to stir fry.


Springtime – Means local strawberries

It’s spring and in southwest Ohio that means local strawberries.  So last weekend, despite the call for rain showers we headed to Berries and Blooms. We’ve had a lot of rain in the last few weeks so the berries were a little water logged.  Still they are sweeter than what can be found in the store.

There are so many things you can use strawberries in.  Strawberry pie, strawberry shortcake, add them to your yogurt, strawberry jam and my favorite strawberries and angel food cake.  You can also freeze them for use later.  First, cut off the stem and wash well.

Freezing strawberries:   after washing well and cutting off the stems, place them on a baking sheet covered with a towel. Gently blot the berries and let set until dry. Put them in a freezer safe container and place them in the freezer.

Strawberries and angel food cake:  Slice the strawberries and sprinkle with a small amount of sugar. Let sit for at least 30 minutes.

Slice a piece of angel food cake and place on a plate. Add strawberries and whipped cream, if desired.