Pulled Pork

We had this for dinner last night. I tend to buy what meats are on sale and pork roast was only 89 cents a pound. Figured I had to try it. It was my first time cooking with Boston Butt so I wasn't sure what to expect, but I doctored it my way and it came out great. This recipe is for a smaller cut because there's only two of us, so adjust the recipe to accomodate a larger cut. Try it!

1-2 lbs. Boston Butt pork roast
1/2 large onion, cut as desired
1/2 bottle barbecue sauce
Spices - I used salt, oregano, basil, pepper, garlic powder
Olive oil

Turn Crock Pot on HIGH and add onion and enough water to cover meat (you can always add more later).

Rinse meat under cold water. Coat both sides lightly with olive oil. Rub in desired spices and broil each side for 5 minutes on a cookie sheet.

Place meat into Crock Pot. Make sure the water is covering the meat. Cook on HIGH for 1 1/2 hours then turn to LOW for 4 hours, or cook on low for 8 hours. The longer is cooks on low the more tender the meat will be.

* 1-2 hours before serving, scoop out most of the water and leave only half the meat exposed. Add half a bottle of barbecue sauce and mix. Let finish simmering, while turning the meat every now and then.

To serve, shred meat and serve on hamburger buns with sauce mixture.

The Simple Woman's Daybook

For Today, December 16th, 2008 (I'm always a little behind)

Outside my window....it is one of the coldest days that we have around these parts and I am utterly enjoying the dark clouds and freezing temperatures!!

I am thinking... that I don't see how universal healthcare can really work, but I am sitting, waiting, and wishing because it just costs too much

I am thankful for... today's weather; it makes me miss Yankeeland just a little less and happy where God has brought me

From the kitchen... Monkey Munch was made last night and I have been "munching" on it ever since. Just melt 1/2 c. peanut butter, 1 c/ chocolate chips, and 1/4 c. butter or margarine and pour over 9 cups of Chex; mix thoroughly; put into large bag with 1 1/2 c/ powdered sugar and shake shake shake! Refrigerate in airtight container...

I am wearing... one of two pairs of jeans that actually fit me, and an Old Navy pullover, because I swear by Old Navy sweaters

I am creating... a wine cork trivet for Christmas; to see how its done click HERE

I am going... to the bank this afternoon, a place that lately I like to avoid

I am reading... still Marie Antoinette, I wonder if I will ever finish that book; the librarians look at me funny because they have the look like "Renewing again??"

I am hoping...that Christmas is somewhat cold, that we make it through the beginning of the year, and that next Christmas will be better

I am hearing... Jingle Bell Rock courtesy of this blog

Around the house... Christmas presents are scattered all over because we cannot trust them under the tree thanks to Rory and Allie; kitchen items are piled up because a bunch of things were given to us and I have no idea where to put them; but I did get my gardenia planted and now its on the porch

One of my favorite things... a small ceramic Christmas tree that I painted as a little girl in ceramics glass, I will share it with you today

A few plans for the rest of the week... Wednesday nanny-ing and baking cornbread and mini pecan pies at the Boardwalk, Thursday baby again then FREE high school band Christmas concert, Friday buying police uniforms for hubby, and Saturday baking again!

A picture thought I would like to share with you

my ceramic tree

Lentils: The New Meat

My husband is changing jobs at the beginning of the year and we are going to have to economize. Every week I am trying to do something newly frugal, and this week I decided to tackle lentils. Lentils are a staple in a Greek diet but I had never really given them a chance. Turns out, lentils are legumes that are 26% protein and high in iron. This is a nice alternative to meats, especially when there's a drought in the meat-on-sale department. At Wal-Mart, a 1 lb. bag of lentils costs $.92. I made lentil soup, or soupa faki in Greek, using only 1 cup of lentils, or half the bag. The whole meal costs less than a dollar and is pretty filling! Here is the recipe:

1 cup lentils
1 quart water
3-5 large fresh carrots, chopped
2 medium onions, chopped
1 bay leaf
2 tsps. salt
oregano to taste
pepper to taste

Wash lentils in a strainer under cold water. Check for tiny pebbles and sticks. Set aside. Cut carrots and onions. Set aside. Bring water to a boil in a medium soup pot and add all ingredients except salt. Bring to a boil again, then reduce and simmer for 2 hours. If soup begins to thicken too much for your taste, add water. Add salt in the last ten minutes of cooking time. Serve with feta cheese, fresh bread, and kalamata olives, and a glass of wine for a true Greek meal.



Voila! You have a nutrient-rich meal for not a lot of money!