Dr. Pepper Pulled Pork

This dish is incredibly easy and really tastes good. The Dr. Pepper gives the pork a depth of flavor that really surprised me. It’s even great made ahead of time and just reheated with a little more barbecue sauce. This is, by far, my favorite slow cooker pulled pork recipe.

Makes 6-8 servings

Ingredients

1 tsp Canola Oil

2 lb Boneless Boston Butt (pork shoulder roast)

1 can Dr Pepper^®

1 tsp Honey

1 TBS Balsamic Vinegar

½ tsp Table Salt

½ tsp Freshly-Ground Black Pepper

2 C Balsamic Barbecue Sauce*

6 Soft Hamburger Buns

Cole Slaw (optional)

Crock Pot

Heat 1 teaspoon of canola oil over high heat in a large skillet. Add the pork and brown on all sides. Transfer to a crock pot.

Return the frying pan to the stove and add the Dr. Pepper^® to deglaze the pan. Scrape all of the brown bits from the bottom and cook for 2 minutes once it has reached a boil.

Pour the Dr. Pepper, honey, balsamic vinegar, salt and pepper over the pork and cook on low for 7 hours.

At the end of 7 hours pour off the excess liquid and shred the meat. Return the meat to the crock pot with the balsamic barbecue sauce and cook, covered, for an additional hour.

Top the hamburger puns with the pulled pork and optionally top with some cole slaw.

* Pronto Substitutes

Balsamic Barbecue Sauce – use your favorite barbecue sauce plus 1 additional tablespoon of balsamic vinegar.

To print a copy of this recipe go to Dr. Pepper Pulled Pork

Salt & Vinegar Frittata

This frittata (Italian omelet) is made with salt & vinegar potato chips and you may be wondering why. Frittatas are often made with very thinly sliced potatoes that must be precooked prior to making the frittata. The potatoes chips give you the taste of the potatoes, are a lot easier, and add a little crunch to the top of the frittata as well.

Makes 4-6 servings

Ingredients
¼ C Extra-Virgin Olive Oil
1 Small Onion (diced)
¼ lb Pancetta (thinly sliced then diced)
5 Large Eggs (room temperature)
1 TBS Balsamic Vinegar *
3 C (about 2 ounces) Salt & Vinegar Potato Chips
Ground Pepper (to taste)
9" or 10" Non-Stick Skillet with Oven Proof Handle * 

Preheat broiler on high. Set oven rack on the highest level.

Dice one small onion and the pancetta. Heat 2 TBS of olive oil in the skillet over medium heat until the oil shimmers. Add the diced onion and the pancetta. Cook until the onions are soft and the pancetta starts to crisp. Remove from the pan into a bowl.

Beat 5 eggs and add them to the cooked onions with one tablespoon of balsamic vinegar and mix thoroughly. Add the salt & vinegar chips and the pepper. Mix until the chips are coated with the egg mixture.

Wipe out the frying pan and add two tablespoons of olive oil. Heat over medium heat until the oil shimmers. Add the egg and chip mixture and cook until the edges are set but the center is still a little wet. You should be able to shake the pan and have the entire frittata move. If the edges are sticking go around the edge with a silicone spatula to release the frittata.

Place the frying pan on the top shelf of the oven under the broiler. Cook until the top is a pale golden brown. Slide onto a plate or place the plate on top of the frittata and flip it over.

Cut into wedges and serve with some good Italian bread or focaccia.

* Pronto Substitutes 
Balsamic – you can use white wine or sherry vinegar or use a herb flavored balsamic which is what I prefer for this dish.

* Skillet – You can also use a well seasoned 9 or 10 inch cast iron skillet. It may be harder to get it out than in a non-stick skillet. Never use a skillet that has a rubber handle, make sure it is oven rated with a metal handle.

To print a copy of this recipe go to Salt & Vinegar Frittata  .

Oil & Vinegar Come Out Of the Closet

If you are a regular reader of my blog you probably know that I love to use all different type of vinegars, especially balsamic vinegar. Well over the years I've collected a large assortment of vinegars and oils to the point where I forgot what I had. I finally decided that something had to be done about it and I built a closet just for my oils and vinegars. I built it in between two studs and created space where none existed before. So my oils came out of my pantry closet into a space all their own.

Fried Chocolate Pancetta Ravioli

Think of a crispy pillow that holds sweet chocolate ganache and pancetta. You bite down and the first sensation is the dark chocolate melting in your mouth, then you taste the salty, crispy pancetta. This is the perfect dessert for an elegant party or just something to munch on while watching the Super Bowl. 

Makes 24 Ravioli

Ganache Ingredients
4oz Thin Sliced Pancetta (diced) *
4oz Heavy Cream
1 TBS Light Corn Syrup
½ TBS Unsalted Butter
8oz Dark Chocolate (chopped)

Ravioli Ingredients
1 12oz Package Wonton Wrappers
24oz Canola Oil
Powdered Sugar (optional)
4oz Dark Chocolate (optional)

12” Frying Pan or Deep Fryer
Thermometer


Dice the pancetta into small pieces and fry in a medium high frying pan until crisp. Drain on paper towels.

In a 2 qt saucepan heat the heavy cream and corn syrup until it just comes to a boil. Remove from the heat and add the butter, chocolate, and pancetta. Stir until smooth and homogeneous.

Pour the completed ganache into a 9x9 baking dish and refrigerate for 1 hour.

Place a wonton wrapper on a flat surface and wet the edges with water. Place EXACTLY 1 tablespoon of ganache in the center. Note: if you put more than 1 tablespoon in the middle it will leak out. Place a wonton wrapper on top and gently push down on the ganache. Press down and seal all edges trying not to leave any air bubbles. Place on a paper towel to dry. Continue until you have prepared all of your chocolate ravioli.

In a 12 inch skillet add one inch of canola oil and heat to 350°F. You can also use an electric frying pan or a deep fryer. Place up to 4 ravioli in the heated oil and fry until golden brown, then flip and fry the other side until golden brown. Drain on paper towels. Continue until all ravioli are fried.

Allow to cool and serve as is or top with either confectionary sugar or drizzle melted chocolate over the top.

* Pronto Substitutes 
Pancetta – You can substitute bacon for the pancetta but dice it very small.

Ganache is a versatile mixture of dark chocolate and heavy cream that can be used for many different desserts from truffles, to icing a cake to being the creamy center of a cup cake. You are only limited by your imagination.
To print a copy of this recipe go to Fried Chocolate Pancetta Ravioli.