"St. Peter don't you call me 'cause I can't go, I owe my soul to the company store"...
It's been a long day.
I woke with a start, and as I rolled over to turn off the alarm, fumbling with the controls, I saw that it was 5:30- a full two and a half hours before I'd set my alarm to alert me to the fact of morning.
Tuesday is men's prayer meeting at 6:30 am, so it was Himself who set his alarm so early. I was happy to go back to sleep.
Although I've actually just been at it since 7:30, I got a lot accomplished today.
Good thing, as I signed up to bring supper to the youth group tomorrow.
I'm going with my Son-In-Law's pulled pork recipe. I wasn't sure if I would, but last week I found a couple of huge pieces of pork loin at IGA on sale. Eighteen and a half pounds worth. It's too much for the slow cooker, so I've got it in a big pot in a slow oven; I'm hoping it will be gently baked and tender by noon so I can do the pulling and add the sauce.
The rest of the meal is pretty much done, I think. I baked 3 batches of brownies and a gluten-free apple crisp to go with the cookies I pulled from the freezer. The buns have been cut and seven pounds of carrots have been turned into sticks and are waiting in the church fridge together with four cucumbers worth of spears.
I met Micah in town after lunch to pay the dentist and get the buns and such for tomorrow's supper.
I even got the laundry done and talked to my Wisconson girls for quite a while this morning.
Yeah... in retrospect I'm thinking I certainly don't owe this day anything more.
On the bright side, besides taking care of the meat and tidying the kitchen for a Women's Ministry meeting here tomorrow night after youth supper is cleaned up,
I don't think I have any other pressing obligations tomorrow.
Maybe I'll get that quilt block for Saturday's class done before pre-teen starts at 3:30...
Would love to compare pulled pork recipes! I found a recipe that I really liked last summer after Dean consulted with some Carolina acquaintances who let him in on a wee secret of adding a small amount of liquid smoke to the cooking process. Your meal sounds wonderful.
ReplyDeleteIt turned out alright. I tried my Son-In-Law's recipe; I just slow roasted the pork loin in a large pot in the oven (at 250*F) over night. In the morning I drained off the liquid, moved it around a little and added about a litre of root beer (after first looking at numerous nutrition/ingredient websites to make sure that the root beer was pretty positively gluten-free). I put it back in the oven, and let it slow roast for about 3 more hours. Then we "pulled" it with forks, and added barbecue sauce. It ended up being 3 bottles, and I think it could have used one more, but that was all I had. I added a little more root beer to juice it up a bit. I bought 2 bottles of "caramelized onion" sauce and added the hickory smoke one I had in the fridge. It tasted good, and was plenty for the 30 kids and five adults that turned up. (I am glad that I'm done for this year, though)
ReplyDelete:)