In addition to baking muffins and cookies then not taking pictures of them, I also put the pork roast ingredients into the crock pot and left it only partially plugged in for 4 hours. those pesky prongs really do need to be plugged all the way into the wall to be of any use.
We had pizza.
I had a pork shoulder in the freezer and decided to give the crock pot another go Monday before work. Unfortunately, the pork shoulder was a frozen rectangle peg trying to fit into a round hole.
We had leftovers for dinner.
Sweet and Sriracha Pork with cauliflower mash and green beans
After the pork shoulder was in the fridge for 24 hours, Tuesday morning I was able to cut it in half and shove the halves into the crock pot. I topped it with the sriracha and brown sugar sauce/paste that I had made the day before. It was a total of about 1/2 cup of sauce. I didn’t write down the exact ratios but I’ve included a recipe card below for ease of printing for anyone who wants it.
After work, we removed the pork from the crock pot and shredded it to go along with my second attempt at the cauliflower mash and some sauteed green beans. Lovely. I boiled the cauliflower for 12 minutes instead of simmering for 10 minutes. It was much mushier this time- in the best way possible. I also didn’t measure the polenta or cheese. It may have ended up more like cauli-grits but it was delicious.
- brown sugar
- 3 pound pork shoulder
- combine sriracha and brown sugar in a small bowl
- place pork shoulder into crock pot
- drizzle pork with sugar/sriracha
- cover and cook on low for 8-10 hours
- remove pork from crock pot and shred
- add more sriracha as desired.
holy wow chicken formerly known as pesto caprese chicken baked in foil
spaghetti with chili flakes, parm and olive oil
- magic green sauce instead of pesto
- beefsteak tomato instead of roma
3 prongs for the chicken because
- it wasn’t even close to being cooked after 1/2 hour.
- and there was a ton of liquid in the foil pouch- maybe from the larger tomatoes maybe from the not-pesto sauce.
the spaghetti is beyond easy- follow package directions for desired doneness of pasta. drain. drizzle and toss with olive oil, chili flakes and parm. its the kind of spice that doesn’t hit you right away but lingers on your lips after you’re done eating.
this recount was not enjoyable for me to write. i didn’t expect it to be this difficult to write about my less than successes when i set out to share what i’m cooking when i cook it. but i also want to show that for anyone sometimes it just takes 3 tries to get the pork right. [that’s how the lyric goes right?]
also- no menu to share this week. my real job is going to kick my butt so I’m buying sandwich fixin’s and trader joe’s wraps and salads. such are the peaks and valleys of kitchen adventures.