I’m taking a SkillShare class on Surface Design. This is the first assignment that I’ve completed. It’s been amazingly fun!
umm…is it weird that around 1989, i knew how to do this dance? i’m kinda old…
A few weeks ago, our little family spent a long weekend back in my hometown, Chicago, to be a part of my sister, Kapan’s wedding. It was a wonderful weekend! We arrived early Thursday afternoon and enjoyed a quiet evening with the family before the start of the whirlwind weekend. Then the next day a group of us met up at Ken’s (my sister’s new husband) grandparents house and spent hours into the night decorating and fluffing pompoms in the backyard. I remember that night thinking I will be glad never to see a pompom ever again!
The big day began with a rush to get everything completed on time. Since this was a DIY wedding, parts of it felt a little hectic but everything came together in the end. The bride and groom looked beautiful and it was the dreamiest garden party wedding I’ve ever attended.
Chris is a big fan of pulled pork sandwiches and orders it whenever we go out so I’ve been experimenting with slow cooker pork at home. We have a super spicy one that we can make with our eyes closed but we never did find one that we really liked that was milder, specifically mild enough to give to our daughter Aggy. My mission this weekend was to find one that all three of us love and I think I succeeded. The basis for this recipe is a combo of this recipe and this one with a little bit of my personal touch.
Slow Cooker Pulled Pork
- 1 teaspoon of ancho chili pepper
- 1 teaspoon of korean pepper flakes or crushed red pepper flakes
- 1 teaspoon of oregano
- 1 cup of cider vinegar
- 1 cup of water
- 4 peeled garlic cloves
- 1/4 cup of molasses
- half of a medium yellow onion peeled & roughly chopped
- 3 pounds of organic pork shoulder
- 8 soft sandwich rolls
- course salt & pepper
- Mix Ancho Chili Pepper, Red Pepper Flakes, Oregano, and salt/pepper.
- Place pork in a slow cooker. Rub with spice mixture and put onions on top.
- In a medium bowl, combine vinegar, garlic, molasses, and water; pour over pork. Cover and cook on high for about 6 hours until tender and falling apart.
- Remove meat from slow cooker and transfer to a large heatproof bowl, save juices; remove fat and bones. Shred meat. Add enough saved cooking juices to keep meat moist;
- Serve meat on toasted bun with your favorite barbecue sauce or this quick home made one. Also, don’t forget about the Cabbage Slaw!
- 1/2 cup of chopped green onions
- 1/2 cup of chopped cilantro
- Half of a medium red cabbage, shredded
- 2 tablespoon of mayo
- 2 tablespoon of lime juice
- 1 tablespoon of light brown sugar
- 1 tablespoon of dijon mustard
- salt & pepper
- Whisk together mayo, lime juice, light brown sugar, dijon mustard and salt & pepper in a medium bowl.
- Toss in cabbage, green onions and cilantro and mix.
- Serve with Pulled Pork sandwich. Yum!
For my birthday in January, Chris had gifted me with a watercolor lesson at Light Grey Art Lab with Francesca Buchko. And over the weekend, I finally had the chance to hangout and paint with her. I had a a great time learning new techniques, drinking tea and talking about art. It was an awesome afternoon and it renewed my interest in illustration.
This guy was a practice piece I was working on during my lesson.