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Recently I was at a local food store when I spotted in their meat case a small pork shoulder perfect size for pulled pork for two people. While I have a vinegar based slow cooker recipe that I’ve been making for years, I found a recipe on the New York Times Cooking app for Slow Cooker BBQ Pulled Pork by Margaux Laskey. She says she’s viewed pulled pork recipes online that call for a dark cola such as Dr. Pepper or root beer. This is the first that I’ve heard of this, but apparently it’s added because as it cooks infuses the pork with sweetness through caramelization. So, would you prefer a pulled pork with sweetness or tartness?
 
Here’s what I discovered on the website “Eat This, Not That” in their article “The 6 Types of Southern Barbecue in the US-and What Exactly Makes Them Different.” There’s the Eastern North Carolina style which is basting the meat in a vinegar-based sauce. Western North Carolina likes a barbecue sauce that has tomato or ketchup mixed in. South Carolina is the same as Eastern North Carolina but adds black pepper, salt and cayenne to their vinegar mixture. East Texas prefers barbecue marinated in a sweet tomato-based sauce, with South Texas using molasses in theirs. Alabama, uses a white mayonnaise sauce with a bit of tang. ​

Back to Ms. Laskey’s recipe now. I asked my husband if he wouldn’t mind trying this recipe that uses cola and, as usual, he was willing to try. For the recipe you’ll need garlic powder, onion powder, hot or sweet smoked paprika, salt, black pepper, boneless pork shoulder or butt, vegetable oil, an onion, 12-ounce can of dark soda (Dr. Pepper, root beer, cola or birch), homemade or store-bought barbecue sauce and hot sauce, which is optional.
 
The recipe is prepared with a dry rub using the spices and then have the pork sit for two hours or overnight. As I have just a basic slow cooker (warm, low and high), I seared the pork in a cast iron skillet. Once that was done, into the crock pot it went along with a chopped onion and soda. My pork cooked for about 6 hours. Once the pork was done, I removed it from the pot to a platter and shredded the meat with two forks. The recipe calls for withdrawing most of the liquid from the pot and mixing in 1/2 cup of barbecue sauce. I did save a cup of the cooking liquid as I had just enough barbecue sauce on hand and we prefer our barbecue a little saucy.
 
The pork was tender and moist, but definitely needed more BBQ sauce. I’m glad I saved some of the cooking liquid. We couldn’t detect any sweetness from the cola I added. Overall, it was good, but we prefer pulled pork with a vinegar base.
 
It seems twice a year, The New York Times publishes a special cooking supplements such as “One Pot|Pan|Skillet,” “Sheet-Pan Everything,” and “Fast Flavor” to name a few. This January’s insert was “How to be a Breakfast Person” published January 28, 2024. The recipe categories are Fast and Flavorful, Just 20 Minutes More, Never-Basic Brunches and On-The-Move Marvels. In the Never-Basic Brunches there’s a recipe for a Giant Cinnamon Roll Scone which appeared a few years ago in the paper.  I’ve made this recipe and we enjoyed the taste and flavor as it wasn’t overly sweet. The combination of cinnamon and dark brown sugar did give a strong cinnamon taste. Another recipe that did catch my eye in this new supplement was for Baked Oatmeal with Berries and Almonds by Melissa Clark.
 
For this recipe you’ll need melted butter, an assortment of berries (blueberries, raspberries, strawberries or a combination), old fashion oats, toasted and unsalted almonds, baking powder, fine sea salt, milk (can substitute coconut or almond milk), eggs, turbinado or brown sugar (light or dark is fine), vanilla or almond extract and grated nutmeg.
 
I used a combination of blueberries and raspberries, light brown sugar and vanilla extract. The dry ingredients which are mixed together is the oatmeal, almonds, baking powder and salt. The wet ingredients are mixed with melted butter, milk, eggs, sugar, vanilla or almond extract and nutmeg. The oat mixture is mixed into the wet. This all goes into a buttered 9-inch x 13-inch pan that has the berries spread over the bottom. The oatmeal bakes for approximately 35 to 45 minutes or until firm and golden.
 
The baked oatmeal was delicious. After reading some of the cook’s comments, I was almost tempted to decrease the sugar, but I’m glad I didn’t. For our taste, it was perfect. One comment was that the oatmeal came out like granola, not mine it was soft and almost custard like. This is a wonderful breakfast meal. My husband and I were ravenous by the time we ate, and we ate a good portion of this (it serves 6). There’s enough left over for another few servings.
 
I normally do not purchase frozen pizza, however, last month in the flyer for my local ShopRite I saw DiFara Pizza on sale for $5. Di Fara is a well-known pizzeria in Brooklyn, New York. Their pizza is also available on Goldbelly. I’m not sure how long ShopRite will be carrying their pizza, it’s not currently showing on their app, but I made sure I picked up another pizza on a recent visit.
 
I purchased the pizza for my grandchildren, but one night my husband and I weren’t very hungry for supper as we had a big lunch. However, so as not to pick on cookies, I suggested the Di Fara pizza. The pizza is baked directly on a oven rack, in a 450° oven,  for 10-12 minutes. Let me tell you, this was a great pizza! The crust was not too thin, perhaps 3/4-inch thick, the dough had a nice chew, delicious sauce and fresh basil on top. The regular price is $9, it was a bargain at the sale price. Now if they only make it a regular item this would make a great “keep on hand” item for any family for a quick, easy and tasty meal.

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​Slow Cooker BBQ Pulled Pork
(with Pressure Cooker directions included)
By Margaux Laskey
The New York Times/Cooking app
 
Yield: 6 to 8 servings
Total Time: 8 to 10 hours, plus refrigeration
 
Ingredients
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4pound boneless pork shoulder or pork butt, trimmed of most of its excess fat
2 tablespoons vegetable oil, plus additional for greasing
1 yellow onion, chopped (optional)
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
½ to 1½cups homemade or store-bought barbecue sauce
Hot sauce (optional)
 
PREPARATION

1. In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don’t, no worries; proceed to Step 2.
2. Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
3. Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about ½ cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

 
Directions for Pressure Cooker

1. Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the “normal” heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a “hot” or “burn” warning, turn the heat down to “less,” if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
2. Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add ½ cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

slow_cooker_bbq_pulled_pork.pdf
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Baked Oatmeal with Berries and Almonds
By Melissa Clark
“How to Be a Breakfast Person,” The New York Times Cooking
Sunday, January 28, 2024
 
Yield: 6 Servings
Total Time: 55 minutes
 
“A fruit-filled take on an Amish recipe, this homey baked oatmeal is crunchy from chopped almonds but still soft and comforting from the buttery egg custard that suffuses the oats. You can use any fruit here instead of — or in combination with — the berries. Cubed apples or pears, bananas, pineapple or even mango will add a sweet juiciness to the mix. And for something even richer, serve this doused in heavy cream.
 
Ingredients
2 to 4tablespoons melted butter, to taste
3 cups berries (blueberries, raspberries, strawberries or a combination)
2 cups oatmeal (not instant)
1 cup toasted, unsalted almonds, coarsely chopped
1 teaspoon baking powder
¾ teaspoon fine sea salt
2 cups milk (or substitute coconut or almond milk)
2 large eggs
½ cup turbinado sugar or light or dark brown sugar, plus more for topping, if you like
1 teaspoon vanilla extract or ¼ teaspoon almond extract
¼ teaspoon grated nutmeg
Heavy cream, for serving (optional)
 
Preparation

1. Heat oven to 350 degrees. Brush a 9-by-13-inch baking dish generously with some of the butter.
2. Scatter berries in bottom of baking dish in an even layer.
3. In a small bowl, whisk together oatmeal, almonds, baking powder and salt.
4. In a large bowl, whisk together remaining melted butter, milk, eggs, sugar, vanilla or almond extract, and nutmeg. Whisk oat mixture into milk mixture, then pour it over the berries, shaking the baking dish to evenly distribute liquid and oats.
5. Bake until firm and pale golden, 35 to 45 minutes. Serve warm, sprinkled with more sugar, if you like.

baked_oatmeal_with_berries_and_almonds.pdf
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