Hi, everybody! My name is Megan, and I'm owner/writer of Kitschy Suburbia, a blog about family, food and nail polish. Weird combo, I know, but it works! I found The Bad Girl's Kitchen while searching for a new recipe to try. Not only did I find some great recipes, I found a community of great cooks that I wanted to be a part of.
I "found" this recipe when a fellow blogger gave me the head's up. It's from Kevin & Amanda - they have a *bunch* of great recipes. This is the first I've tried and I promise I'll be trying more (and sharing them with you, of course). Don't be intimidated by the amount of ingredients or the number of steps - they are ALL worth it.
Perfect Pulled Pork
1 whole bone-in Boston butt
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp chili powder
1 Tbsp cayenne pepper
1 Tbsp salt
1 Tbsp ground pepper
1 Tbsp paprika
1/2 cup brown sugar
Mix well and store in an air-tight container.
1/2 cup salt
1/2 cup brown sugar
2 quarts cold water
2 bay leaves
3 Tbsp dry rub mix
Add salt to cold water and stir until all the salt is completely dissolved. Then add the brown sugar, dry rub and bay leaves. Stir well to combine.
Pork shoulder prep:
Rinse the pork shoulder and place in a large container. Pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Remove pork shoulder from brine solution; pat dry with paper towels. Place pork shoulder in baking pan that is bigger than the shoulder by at least an inch in length and width and at least 3-inches deep. Sprinkle dry rub on to the surface of the shoulder and massage in so that it adheres to the surface. Coat all sides and be sure to get in to all the nooks and crannies. Make sure the fat layer on the hsoulder is facing up before cooking! Place baking pan, uncovered, in a 225* oven on the middle rack. Insert a probe thermometer into the center or the thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200*; shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices), cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170*, remove from the oven. Place on a large clean work surface, such as a cutting board, and remove the large sheet of crusted fat off the top. Pull apart with two forks; it will pull apart very easily.
NOTES: This is a VERY looooong process. I cheated and didn't let the pork get all the way up to 200 and then cool back down because we ended up being short on time. I put the pork in the oven at 11 and it wasn't finished even at 7. I had no idea it would take THAT long! It didn't shred quite as easily than if we had waited the entire time, but it was still delish!
I got this wonderful recipe from my bestie. She's my partner in crime - whether as a fellow mom, a kitchen goddess, or beauty queen, this lady is always there for me!
6-8 large baking potatoes
shredded Cheddar cheese - 1 small bag
Heavy Cream- 1 1/2 to 2 cups
Seasoned salt - as desired
Salt- as desired
Dried thyme- as desired
Preheat oven to 400*
Use 9x10 baking dish - grease lightly
Slice all potatoes thinly, add a layer in baking pan
Add a layer of cheese and spices
2 layers of Potatoes
Layer of cheese and spiced
Do this until all the cheese and potatoes have been used. Make sure you have enough cheese for the top of the potatoes.
Once you have layers complete, pour heavy cream over entire thing and sprinkle left over cheese on the top.
Bake for 60 minutes.
NOTES: This is my bestie's recipe and it's from memory, so it's not the most precise, but you get the picture.
Fiery Foods Show back in March.
So...it was nice to meet you! Here's to many new bloggy buddies and many great new recipes to be had.