I have been baking and cooking myself silly the past two days. It makes me feel better. I wonder why that is? I have been really bossy today too. I think both things are because I felt so out of control with all the work stuff. I feel more in control when I can boss everybody around, and I can bake and cook and make things that I know will turn out well.
Dr. Freud? Anybody?
Yes, I’m sure I’m right. Everyone sit down immediately and say I’m right. Do it now. See? I’m Miss Bossy Panties today.
Okay, enough silliness…
Pulled Pork on Hawaiian Rolls
Super-delicious and Super-easy!
Apricot Pulled Pork
1 cup apricot preserves
4 Tbsp cider vinegar
1 large sliced onion
3-lb pork shoulder roast
2 tsp cumin
1 tsp salt & pepper to taste
Place apricot preserves in bottom of crock pot with vinegar and whisk until well combined. Slice onion and place on top of apricot mixture. Rub pork roast with cumin, salt & pepper. Place in crock pot on top of onion. Do not add water or any other liquid. Roast will make its own liquid. Cover and cook on high 6 hours or on low 9 hours (approximately). Remove roast from crock and place it in a 9 x 13 casserole dish. Pull it (shred it) using two forks. Meat should fall apart easily. Remove onions from crock with a slotted spoon and place in the dish with the meat. Ladle remaining juice and bits of apricot over the meat for moisture when reheating. (Just enough to cover the bottom of the pan.) Serve with BBQ sauce on Hawaiian Rolls. Place foil over casserole and refrigerate. Reheat in microwave or bake at 350 degrees F. for 30 minutes.
Delish! Recipe HERE.
(I used cilantro instead of mint)
(And TWO jalapenos)
The jalapenos do not make it hot if you remove the seeds and everything from the inside before chopping, but they do add good flavor.
I used a LOT of cilantro!
I have an Apple Cake in the oven right now…