“Art has the role in education of helping children become like themselves instead of more like everyone else.” ~ Sydney Gurewitz Clemens
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It has been a busy few weeks! Two grandkids had choir concerts and our other two were part of an art show. Sadly, we missed all of them because we were busy with other things, but are so proud of all of them!
RECIPE OF THE WEEK
It’s so handy to have something ready for lunches and this fit the bill perfectly. I actually liked it better over time as the flavors blended better and it dried out a bit. I cooked it on low for about 6 hours which was very tender but I think next time I will cook it longer to better blend the flavors. The plums were an interesting addition, they made it a little sweet and extra tender. The recipe called for serving with shredded cabbage, but next time I will serve with actual coleslaw… maybe the coleslaw from Bakesale Betty for an extra kick.
ASIAN SHREDDED PORK SANDWICHES
- 15-ounce can plums, drained and pitted
- 1 tablespoon Sriracha sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon vinegar
- 1 tablespoon honey
- 2 minced garlic cloves
- 4 teaspoons pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 3-pound boneless pork shoulder butt roast
- 4 medium carrots, finely chopped
- Rolls for serving
- Shredded cabbage or coleslaw for serving
Mix first 11 ingredients (through salt). In a large skillet, heat oil over medium-high heat. Brown roast on all sides.
Place carrots in a 4 or 5-quart slow cooker. Add roast. Pour plum mixture over the top. Cook, covered on low until pork is tender, 6-8 hours.
Remove pork; shred with two forks. Skim fat from carrot mixture and stir in pork. Cook another 1-2 hours until desired consistency.
Serve on rolls with cabbage or cole slaw.
