This morning I woke up and decided that I was going to lay around and watch the Discovery ID Channel’s marathon on “Deadly Women.” Sometimes I feel alone in my love for television shows about murder, crime, mafia, cold case files, etc. I can see how it is a little creepy, but don’t fret. I don’t know if it’s the really poorly constructed reenactments, or if it is my dream of being a Criminal Defense Attorney, but I religiously watch these type of shows. Imagine my… excitement… (it seems to be the wrong word here, but I’ll go with it.) when the ID channel had a marathon about women who kill this morning. I quickly became enthralled and soon realized that I had to eat. Crap. What could I make that would allow me to watch this marathon in its entirety? Slow cooker. Perfect.
I love my slow cooker. It’s so freaking easy to use and makes a mediocre cook seem fantastic. I’m a fantastic cook as it is, and humble, so my slow cooker meals always are STUPENDOUS. I decided to make pulled pork. I wasn’t going to serve it on a bun; I was going to serve it in corn tortillas with a pepper relish. Way to think outside the box. Pat on my back. Pork is my favorite meat. Legend has it that I used to be a vegetarian after I graduated from college in 2008. I love veggies and eating healthy, and being a vegetarian wasn’t too bad. However, one day I got a craving, and bacon was what brought me back. Stupid pork. Coming from a Cuban family, pork is our go-to meat for all big gatherings. I’m going to share my recipe for my pulled pork.
Amelia’s Pulled Pork:
- Boston Butt. I don’t know how many pounds. I picked one that looked pretty and not fatty. You have eyes; Pick out one that looks appetizing.
- A bottle of good barbeque sauce. Some people want to go all out and make their own sauce. More power to them. I like to do that too when there isn’t a “Deadly Women” marathon on. In this case, I used a bottle of Sweet Baby Ray’s Original.
- 1/2 c. of Orange Juice. I watched someone do this on the Food Channel, and I’ve done it ever since. I don’t know the mechanics of the acids in the oj versus the fat in the meat. I don’t know enzymes. I’m not a doctor. Put it in the slow cooker and trust me.
- Sprinkle in some sugar. If you have a sweet barbeque sauce, obviously skip this step.
Cook on low for 8 hours.
The meat just falls apart and is so delicious.
Sweet Pepper Relish:
-A bag of those little sweet peppers. I cut them in half and seeded them.
Broil them for about 10 minutes. Then put them in a bowl and cover them until cool enough to handle, unless you are me and really get impatient. On a totally unrelated note, I burned my fingers today. When they are cool enough, you can peel off the skin.
I then sliced them into thin strips and topped it off with a little extra virgin olive oil, a splash of balsamic, pepper, and herbs de provence. I adapted this recipe from fellow blogger, We Call Him Yes! Chef!. Here is the original recipe… Sweet Mini Peppers.
Cupcakes in Ice Cream Cones- I like to call them Cone Cakes.
I know this has been circling Pinterest. I’ve been back and forth about this idea for a few months now. My main concern was the cones tipping over in the oven. I found a blogger that used her muffin pan to place the cones in. It actually works and comes out pretty good. Crisis averted. I would definitely take these to a party or something. I wish I could take credit for this idea. My brother really liked them. Notice there are only 7 left of the 12 by the time I took this photo.
My Sunday was a great success. I cooked and caught up on some sociopathic television.