Thanks for all the suggestions for the pork roast. I took a simplistic approach. I put the roast in the crockpot, filled the remaining space half full of apple juice, set it on high, and walked away for 4 hours. I then switched it to low for 4 hours. Yum. Sweet, moist, and tender. Served with faux rice a roni, sweet buttered carrots, and garlicky kale. YUM.
The day started early, about 6:30 am, so I could drive Mom, in a snow storm, to a doctor’s appointment in the next town over. We arrived on time, only to discover that we were a day early. But hey, it was a practice run, right? It has continued to snow ever since. My lil sis, who has grown up driving in this stuff, couldn’t get the car up the driveway when she returned home…
There is a 7.75 pound pork shoulder butt roast thawing in Mom’s fridge at this very moment…. I know not what to do with it. Option A, crockpot for 8 to 10 hours. Option B, oven for 3 to 4 hours. Thoughts? Opinions? Condolences? Bueller?
I’ve arrived in West Virginia and settled in. The flights from KC to Chicago/Midway and then on to Pittsburgh were uneventful. Enjoyed a nice lemony chicken soup from a greek place in the food court for lunch — yummy. The drive from Pittsburgh to Morgantown was yucky. Had a yummy home-cooked dinner with one of my little sisters, her husband, and their 18-month-old. It was a nice visit. The drive from Morgantown to Buckhannon was…
You’ve got to love a food writer who at some point in the tutorial writes, "At that point I started drinking wine and stopped taking pictures." http://bitten.blogs.nytimes.com/2008/11/17/anatomy-of-a-minimalist-column/ … I suspect I’ll be taking that under advisement next week….
