Growing up in the Midwest and having grandmothers, and a mother, that did copious amounts of baking I was fortunate to have an early indoctrination to lard.  This is a place where lard is held in high regard.  I’m guessing that many of you don’t have much of a familiarity with lard, beyond the derogatory words associated with it that have been flung around millions of playgrounds over the years.

Health providers have been on the rampage against trans fat for years.  It’s gotten to the point where states have gotten involved with the banning of trans fats.  New York’s health commissioner has gone so far as to equate the trans fat problem with asbestos and lead poisoning.  While that might be a tad extreme, numerous studies have shown that trans fats are not good for us.  However, lard has many redeeming qualities – seriously!

• Lard is 40% saturated fat – Butter is 60% and Palm Kernel Oil is 80%
• Lard contains 45% monounsaturated fat (the good fat) – Butter has 30%

As you can see, lard has quite a few redeeming health qualities after all.  Now for the benefits of cooking with lard.  Nothing makes fried foods crispier, biscuits fluffier or pie crusts flakier.  But all lard is not created equal.  There are some grocery stores that carry lard, but make sure you check the label carefully.  Many of them have been partially hydrogenated to keep them uniform and to help increase their shelf life. Using this kind of lard does not help you if you are trying to avoid trans fats.

My lack of being able to find lard caused me to venture out on a quest to procure pork fat to render my own lard.  I’ve got several upcoming recipes that will taste much better if I use lard instead of butter or oil (recipes including dim sum, pie and some fried yummies are forthcoming).  Finding pork fat isn’t too easy to get from my local chain store, as they don’t do their own on-site butchering.  I went to my favorite Asian grocery store and picked up 1 1/2 pounds of fresh pork fat.  I got the leaf fat, which is the better fat to use for rendering into lard.

Believe it or not, rendering your own fat is not difficult and it didn’t make my house smell like a pig farm. (full disclosure – I opened up a window just in case)  Plus, I got the additional bonus of cracklings.  Cracklings are the crispy pieces of skin that are a by-product of rendering the fat.  These can be salted and used for snacks, salad toppings or anything else you can think of.

Relationship Advice

Sometimes seemingly bad things are good for us.  Well, this isn’t exactly a bad thing…it’s more of a bad thing.  Are you with me?  S-E-X  Okay it’s not a bad thing either, it’s more of a naughty thing.  Scientists have proven that the benefits of sex go beyond those of immediate gratification and carrying on the species.  Having sex is a great way to boost your immune system, reduce the incidence of prostate cancer, lower stress levels and lower your cholesterol.

Makes 1 Pint

Ingredients

• 1 1/2 – 2 Pounds Pork Fat (leaf fat or fat back)
• 1/2 Cup Water
• Salt
• Cheesecloth

Directions

Open a window.

Chop fat into 1/4″ – 1/2″ cubes.

In a heavy pot add water and cubed fat.

Place the pot over medium low heat and stir every 10-15 minutes (use a metal or wooden spoon).

After the fat starts melting, you may hear some loud pops or crackling noises.  This is the moisture being released from the cracklings.  Now you’ll need to stir more frequently.  (Do not be alarmed if you do not have cracklings in your mixture.  They are only there if some skin is attached to the fat.)

If you have cracklings in the fat, they will sink to the bottom signaling that the rendering is complete. (This entire process took less than 1 hour for me.)

Line a strainer with 2 layers of cheesecloth.  Carefully strain the fat and cracklings through the cheesecloth and into the container you will be storing the lard in.

The lard will have a slight yellowish color (this is the way it should look).

Let it cool for a couple of hours.  Cover with lid and place into the refrigerator.  When solid, the lard will be white.

If you wish to salt the cracklings, pour them back into the heavy pot you were using for rendering the fat.  Turn the heat to medium and sprinkle liberally with salt.

Stir the cracklings and salt to thoroughly coat. (they will not be on the heat very long)

Pour salted cracklings onto paper towel lined plate and let cool.

Technorati Tags: Easy Cooking, Easy Recipes, gluten free recipes, Relationship Advice

Having recently spent almost 2 weeks in China, I can say that I have eaten a fair amount of congee.  If you don’t know what congee is, the basic Chinese congee consists of boiled rice and water (sounds yummy huh?).  The rice is boiled in a high water to rice ratio to create a thin and plain slurry.  This plain mixture is usually eaten when you are not feeling well.  But most congee is served with various ingredients that are determined either by what you like or the healing properties of the ingredients.

Craig is not a fan of congee.  He likens it to gruel and can’t get that image out of his head of the poor orphan boy holding his bowl with his 2 outstretched arms and a look of undernourished anguish on his face saying: “Please sir, may I have another?”  Craig can be such the drama queen sometimes.

The best congee I had in China was at a small little place our guide (Vicky) took us to.  The rice and water were a creamy color and contained a few pieces of thinly sliced lamb, some kombu (seaweed), and a poached egg.  The broth had a rich flavor of various seasonings.  Since it was only about 36 degrees outside, the warm bowl felt really good in my stomach.  This is an easy recipe to make at home and the whole meal can be completed in 30 minutes.

Relationship Advice

In honor of Vicky and Chinese New Year, I thought that I would pass along a Chinese relationship saying that she told me about.  Treat them like  a guest.

Serves 2

Ingredients

• 6 Cups Water
• 1 Cup Medium Grain White Rice (can use other types of rice except instant rice or wild rice)
• 1 1″ Piece of Fresh Ginger (peeled)
• 1/2 Garlic Clove
• 1/4 of a Medium Brown Onion
• 1 Teaspoon Salt
• 1 Teaspoon Low Sodium Soy Sauce
• 2 Large Eggs
• 6-8 Thin Slices of Pork, Chicken, or Beef
• 1 Tablespoon Sesame Seeds (toasted)
• 1 Tablespoon Parsley (chopped)

Directions

In a large saucepan add water and rice and bring to a boil.  Reduce the heat so that the mixture comes to a simmer.

Stir until the rice is soft and the liquid is thickened.

Once thickened, stir in soy sauce and add in the pieces of meat.  Periodically turn the pieces of meat so that they cook on both sides.

Remove ginger, garlic and onion.

As the meat is close to being cooked through, gently slide eggs into the mixture.  If they do not submerge into the congee, gently spoon the warm congee over the top of the egg until it becomes opaque.

Dish out the congee and include half of the meat and one egg in each bowl.  Top each bowl with 1/2 of the sesame seeds and 1/2 of the parsley.

*Feel free to add in a piece of kombu when you add the ginger, onion and garlic (and remove at the same time).  You could also make this with chicken or vegetable broth if you would like a stronger flavor to the congee.  You may have to adjust the amount of salt and soy sauce.

Technorati Tags: 30 Minute Meals, chinese new year, Easy Cooking, Easy Recipes, Fast Dinner Recipe, gluten free recipes, Healthy Cooking, Healthy Eating, Healthy Recipes, Relationship Advice

Living in Southern California there are certain things that you learn very quickly:

1. Traffic Sucks
2. The more someone looks like a movie star, the less likely that they probably are
3. Huevos Rancheros is the best hangover food

Yes, there are more tenets to Southern California living, but these are 3 of the biggies.

If you’ve ever seen huevos rancheros, you might be surprised that the visual of all that mess can still be eaten by a truly hungover person.  Let’s face it…it’s usually not a very pretty looking dish.  But if I’ve learned nothing about food (and some of my food disasters), sometimes the ugliest looking dishes taste the best.  And that is a truth of huevos rancheros.

Over the holidays, I found myself in the rare position of having to entertain one morning.  The dreaded Brunch.  Based on the crowd I knew that there would be various stages of alcohol recuperation going on…it was the holidays and all.  So I tried to come up with something that would be easy to serve, but not sweet.  We had all had enough sugar and butter to last us another year.  So I thought tangy and spicy and the elevated huevos rancheros was born.

The beauty of this recipe is that it is nearly a make ahead brunch recipe.  The only thing that needs to be made as everyone is ready to eat are the poached eggs.  Okay – stop freaking out about making poached eggs.  I can’t make them either.  But alas, if you are making them in enchilada sauce you can.  It’s genius really.  I got the idea from an Italian dish that poaches eggs in tomato sauce.  Did I say it was genius?  Oh, and instead of using corn tortillas and standing around frying them up…I used puff pastry.  Upscale baby!

Relationship Advice

Because I watched one of my single girlfriends completely miss an obvious pick up attempt by a single guy at our get together, I find it my duty to help others that may be in this boat.  What made this even more humorous was that she was trying to get his attention too.  Most women do not pick up signs very well, and we make fun of the guys for this (we’re just as bad). If a pick up sign was a physical entity it would look something like a woolly mammoth running right past her and she wouldn’t even blink. Stop trying to be so subtle.  Just because it’s something that you and your friend’s “get” don’t assume anyone else will.  Remember: If you are trying too hard to find out what you’re supposed to do, or what you think you are supposed to do, then you are too focused on yourself instead of the signals someone may be sending you.

Serves 6

Ingredients

1/2  of a 17.3-ounce Package Puff Pastry Sheets  (1 sheet), thawed
1 Cup Sharp Cheddar Cheese (grated and divided)
1 15 Ounce Can Black Beans (drained)
1 10 Ounce Package Mexican Chorizo (pork)
1/4 Cup Water
1 28 Ounce Can Enchilada Sauce
12 Eggs
1 Cup Salsa Fresca or Salsa
1 Avocado sliced
1 Bunch Cilantro (leaves chopped)
Sour Cream

Directions

Heat the oven to 425°F.

Unfold the pastry sheet on a lightly floured surface. Roll out pastry into a 16″x12″ rectangle. Cut the pastry sheet into 6 equal rectangles.  Place the pastry rectangles onto a parchment paper lined baking sheet. Sprinkle 1/2 cup of grated cheese evenly onto each rectangle. Leaving a 1/4″ border around edges of pastry rectangles, liberally pierce the pastry with a fork.

Bake for 10 minutes or until the pastry is golden brown. Remove the pastry from the oven and let cool completely on a wire rack.

Pour enchilada sauce into a large skillet and heat until it comes to a rolling boil.  Then reduce heat to just a simmer.  Keep stirring the sauce while it’s cooking.

One at a time, break each egg into a bowl and gently slide each egg into the sauce.  Cover the skillet and cook for 5 minutes.

Pour black beans into another skillet and roughly mash with potato masher or back of fork. Put over medium heat and add chorizo.  Stir to thoroughly combine the beans and chorizo.  If contents begin to stick to pan, add 1/4 cup water.  Once thoroughly combined, and chorizo is cooked, reduce heat to low to keep warm.

Put 1 pastry rectangle on a plate.  Spoon 2 poached eggs, with enchilada sauce on top of pastry. Serve with black bean chorizo and garnish with salsa, cilantro, sour cream and more cheese.

Technorati Tags: Breakfast Recipes, Easy Cooking, Easy Recipes, Huevos Rancheros, Semi-Homemade

I felt like I was standing in the middle of an episode of Chopped at the moment Ted Allen tells everyone to open their baskets to reveal today’s secret ingredients and my stomach turned into a knot.  What in the hell am I going to make with this stuff?  What was I thinking when I was at the store shopping today?  You know how “they” say you shouldn’t go to the grocery store on an empty stomach, because you’ll buy everything you see?  There are days when I shouldn’t go to the grocery store period – hungry or not.

Today, I wandered around the place like a zombie and picked up things that I thought would be good.  Good, as in delicious, not necessarily good together as tonight’s dinner.  Ugh, I hate when I do this.  And yes, I do this at least once a month.  When all was said and done, I had some fresh pork sausage, a sugar pie pumpkin and some apples that were unassigned to specific dishes that I had been shopping for.

Scouting through my cupboards I found a few more things that I thought would play well together, like whole wheat pasta, onions, and sage.  I decided that I would make a brown butter sauce to pour over the top of all of these things and that would tie all these flavors together.  Oh, and in full disclosure, I should admit that the fresh sage in the brown butter sauce comes from my garden.

So I set off to peel, chop and roast the pumpkin…de-case (is that a word?) the sausage and fry it up and peel and chop an onion and apple.  The kitchen smelled fantastic, and then I made the brown butter sauce.  Words can not describe the nutty aroma wafting around the kitchen.  I knew right then that I had come up with the perfect sauce to tie everything together.  The kitchen already smelled like dinner was going to taste.   I love when that happens.  Because when Craig finally drags himself through the door and smells what he’s having for dinner, we sit down to eat much faster.  No dilly dallying!

Relationship Advice

Men and women are complex creatures. Yes, we do acknowledge that men are complex – we just don’t say it out loud.  What we’re all searching for is to be treated with respect, to be understood and to be loved. There may be times when the two of you just don’t seem to play well together (incompatible) but if that’s something that only occasionally happens it’s just a matter of finding that thing that ties you together – adapting to one another.  Take the time to show your significant other that you care by taking the time to really learn about him/her, to listen, to love  and to adapt.

Serves 4 – 6

Ingredients

• 1 Pound Whole Wheat Spaghetti
• 1 2-3 Pound Sugar Pie Pumpkin or Butternut Squash (peeled, seeded and diced)
• 2-3 Tablespoons Olive Oil
• 1/2 Pound Fresh Sweet or Spicy Pork Sausage (casings removed)
• 1 Medium White Onion (diced)
• 1 Medium Apple (Fuji or Gala) Diced
• 1/2 Cup Butter
• 1 Tablespoon Fresh Sage (finely chopped)
• Kosher Salt
• Coarse Ground Black Pepper

Directions

Preheat Oven to 450 degrees Farenheit.

Place diced pumpkin (or butternut squash) on baking sheet.  Drizzle with olive oil (make sure all sides are evenly coated with oil) and sprinkle with kosher salt.  Bake in oven for approximately 1 hour.  Turn pieces every 20 minutes or so to evenly brown edges.  Baking time will vary depending on the size of the pieces.  When done, edges should be browned but pieces should be somewhat soft to the touch.  When done, remove from oven.

Cook and drain pasta according to package directions.

In a skillet, crumble sausage and cook over medium high heat.  When cooked through, remove sausage to a plate. Leave the drippings in the pan.

Add chopped onion to the pan with rendered fat from the sausage.  Over medium heat, cook onions until translucent (approx. 10 minutes).  Once the onions are translucent add the chopped apple to the pan and continue to stir over medium heat until apples are heated through.

Place butter into another skillet and heat over medium heat.  Swirl pan to keep milk solids from burning.  You will keep swirling the butter over the heat until it turns a caramel brown and smells nutty.  Once it turns brown, add the chopped sage and swirl to combine.

Add pasta back into saucepan that it was cooked in.  Then add the sausage, roasted pumpkin (or squash), onions and apples.  Finally, pour the sage brown butter sauce over all contents and stir with tongs to combine.

Salt and pepper as desired.

Technorati Tags: Brown Butter Sauce, Easy Cooking, Easy Recipes, Easy Sauce Recipes, Main Course

I know that I have been really bad about posting lately, and I am sorry.  I could go into who, what, why, but it really doesn’t matter…does it?…especially since this post is all about bacon.  (Plus, I have quite a backlog of recipes just waiting to go up.)

My bacon journey started last month when Not Quite Nigella posted her recipe for bacon jam.  An all-out obsession kicked in and I followed the trail of bacon jam through many a twist and turn.  Most of the recipes I found were for a “sweet” version, which I understand but I wanted something a little more savory that I could literally swirl into anything.  (My thought is that you can always add sweet to a dish, but it is very difficult to remove sweet from a dish.)

I  also wasn’t too jazzed about cooking something on the stove top for 2 hours and having to tend to it.  (This is probably why risotto isn’t quite right when I make it.)  I’ve got too many other things to do than making sure my house doesn’t burn down because I let a pan of something go dry on the stove.  So I turned to my old friend – the braise.

Craig could tell I had an obsession of some sort banging around in my head.  While he wanted to help, and usually can, I opted to leave him out of this one.  He believes that doing anything beyond cooking bacon in a pan is tantamount to treason.  Of course, once he eats said traitorous bacon creation, he usually smiles from ear to ear and cleans his plate.

Whipping up a cup of this before Thanksgiving should make all those leftovers taste that much better.  Think about it…smear it on your turkey sandwich, mix it into leftover veggies, swirl it into leftover mashed potatoes, and it would probably even taste really good added to the leftover cranberry sauce.  What doesn’t bacon taste good with?

Relationship Advice

No matter how much he wants to help, sometimes you need to just work things through yourself.  Guys like to fix things, and most of the time they don’t like to fix things that, to them, are not broken.  To Craig, there is nothing broken about fried strips of bacon.  For the record, I don’t think that concept is broken either, but it’s good to think outside the box sometimes.  In this instance, I knew that if I told him what I was up to, he would have given me a bunch of grief before being willing to try this dish.

Makes 1 Cup

Ingredients

• 1 Pound Smoked Bacon (thick cut or un-sliced slab)
• 1 Medium Brown Onion (sliced thin)

Rub

• 1/4 Cup Brown Sugar
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Ginger
• 1/4 Teaspoon Ground Mustard
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Chipotle Powder
• 1/4 Teaspoon Dried Thyme
• 1/4 Teaspoon Dried Rosemary (crushed)
• 1/4 Teaspoon Black Pepper (ground)
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Garlic Powder

Braising Liquid

• 1/2 Cup Dry White Wine
• 1 Tablespoon Cider Vinegar
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Molasses

Directions

In a bowl, combine all of the dry ingredients and mix well.  Place the slab of bacon into a dutch oven and sprinkle both sides of bacon with dry rub.  Pat the dry rub into the sides of the bacon (use all of the rub).  Cover the dutch oven and refrigerate for a minimum of 2 hours.

Preheat oven to 250 degrees Farenheit.

In a small bowl, combine the ingredients for the braising liquid and mix well.  Microwave on high for 1 minute.

Remove the bacon from the refrigerator and sprinkle with onions.  Pour the braising liquid into the dutch oven.  Do not pour on top of bacon.

Cover the dutch oven and braise in oven for 2 1/2 hours.

Remove pan from the oven and place on burner.  Remove lid and, over medium high heat,  reduce liquid in pot until it is thick and glaze like.

Pour contents of pan into food processor.  Pulse bacon mixture until it is a thick, but chunky consistency.

Pour into serving dish or lidded jar.  If not using immediately, refrigerate.  (Let the bacon chutney cool to room temperature before putting the lid on it and putting it into the refrigerator.)

Technorati Tags: Bacon, Bacon Jam, Bacon Recipes, Easy Recipes

This is sheer madness, I know.  But what was I supposed to do?  While I was trying to clean out the refrigerator (I have to do this once a year whether I want to or not) I found some of the most disgusting things.  It’s amazing what creepiness grows in those cold boxes.  Anyway…while I was tossing out one science experiment after another, I ran across some sticky bottles of jelly and syrups.  You know, the one’s you see in a store and think “oh how cool is this – I’ll definitely use this” only come face to face with reality and you’ve used it once and it has taken up permanent residence in the back corner of the refrigerator (because it’s stuck to the shelf by the same kind of sticky substance NASA uses to glue those space shuttle tiles on with).

After throwing out numerous bottles and jars, and putting a few back (I swear I’ll use them for something) I turned around and found that I had this sad little plastic bottle of pancake syrup still sitting on the counter.  I took this as a sign that I should cook something with it.  Plus it was really sticky and I didn’t feel like cleaning it up and putting it back in the refrigerator.

I could have made pancakes for dinner, Craig would have loved that, but I thought that would be too easy…too obvious.  I was kind of thinking about cookies.  But I was also thinking about bacon (because I was already braising some for another dish that you will be seeing very soon).  Then I was trying to come up with something to marry these two soul mates with and I came up with cheese.  Yeah, I didn’t get it either at the time but sometimes I just have to run with my weird thoughts.  And this time it worked for the better.

I have a serious weakness for shortbread, so that’s how I determined what type of cookie this was going to be.  But trust me, this cookie is really easy to make.  I will admit that it is a little confused in that it doesn’t know if it is a breakfast food, a dessert or something to be passed as an appetizer in between the cheese plate and the olives.  But I think that just gives you lots of options…and excuses to make these.

Words of Wisdom

Cleaning sucks!  But cleaning out the refrigerator is one of life’s little curses.  Unfortunately, it has to be done so here are a couple of ways to really make it work in your favor.

By the time you get done throwing everything out (because the expiration dates are long past due) you’ll see that you have nothing to eat so you can go out and buy all of those healthy foods you keep swearing you are going to start buying.

If you time the cleaning just right, you won’t have anything left in your refrigerator to cook for dinner, and no time to start anything even if there is something left in there.  So you both will have to go out to eat if you plan on being nourished for the evening.

Makes 24 Cookies

Ingredients

• 1 3/4 Cups All Purpose Flour (plus additional for dusting)
• 1/2 Cup Grated Parmesan Cheese + 1 Tablespoon Parmesan Cheese (separated)
• 1 Cup Chilled Unsalted Butter (cut into 1/2″ x 1″ pieces)
• 3/4 Cup Maple Flavored Pancake Syrup
• 1 Tablespoon Crumbled Bacon (cook 1-2 strips of bacon and crumble in food processor or chop by hand)

Directions

Preheat oven to 350 degrees Farenheit.

Line 2 baking sheets with parchment paper.

In food processor, blend flour and parmesan cheese.

Add butter to flour and cheese mixture by pulsing blade.  Keep pulsing until dough starts to come together.  Add maple syrup, through feed tube, while pulsing.

Lightly flour work surface.

Turn dough out onto work surface and form a loose ball.

Divide dough in 1/2 and roll each half into a log.  Cut log into 12 pieces.  Roll each piece into a ball and place on lined baking sheet, space 1″-2″ apart. (You may have to lightly dust your hands with some flour to keep dough from sticking to you – use the flour sparingly.)

Flatten each ball into a 2″ round.

In a small bowl, mix 1 tablespoon parmesan cheese with 1 tablespoon crumbled bacon.  Sprinkle on top of each cookie.

Bake cookies for 20-25 minutes.  Tops should be dry and edges golden.

Transfer to a rack to cool completely, then store in a covered container.

Technorati Tags: Bacon, Baked Goods, Cheese, dessert recipes, Easy Cooking, Easy Recipes, shortbread cookies

Yes, I went there…I said “give your man the butt.”  You could have taken this a couple of different ways – (1) those whose minds are in the gutter, where mine occassionally wanders, went the sexual route (2) those that cook, immediately thought of pork butt and slow roasted goodness.  Either way, it makes for some fun conversations with your guy.

I’ve decided to be a bit lazy in the kitchen lately, so I was trying to come up with something that I could cook that would be easy on me, but taste really good.  Plus, I wanted to have some leftovers so I wouldn’t have to cook for a couple of days.  Voila!  Slow roasted pork butt.

First things first.  A pork butt really isn’t a butt, it actually comes from the shoulder of the pig.  The cut of meat has several names, when you go to the grocery store, but look for: pork shoulder, Boston butt, shoulder butt, or shoulder blade roast.

Words of Wisdom

Want to get your guy home from work a little earlier than usual?  Call him up and tell him you are giving him butt tonight.  Trust me, this works really well.

Back to cooking….The picture above is after cooking the roast and pulling it apart.  When the roast is done cooking, it looks like a big dark brick of meat.  But this is due to the rub on the outside of it.  The meat will just fall apart when you touch it.  I served mine with corn tortillas, tomatoes, and avocados.  You could also serve this with bbq sauce on hamburger buns.

Serves 4

Ingredients

• 3 – 4 Pound Pork Shoulder
• 10 Garlic Cloves (cut in half lengthwise)
• 1/4 Generous Cup Brown Sugar
• 3 Teaspoons Kosher Salt
• 2 Teaspoons Paprika
• 1 Teaspoon Chili Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Chipotle Pepper Powder
• 1 Teaspoon Mustard Powder
• 1/2 Teaspoon Ground Black Pepper

Directions

In a bowl, mix all dry ingredients.

Unwrap pork shoulder and place into pan, with fat layer on top.  Using a sharp knife, score the layer of fat into a diamond pattern, then cut 20 slots, all over meat.  Insert 1/2 garlic clove into each slot.

Rub dry mixture all over pork.  Tightly cover pan with plastic wrap and refrigerate overnight.

Remove pork shoulder from refrigerator and let sit for 1 hour – to bring up to room temperature.

Preheat oven to 300 degrees Farenheit.

Remove plastic wrap from meat and cover pan with foil.

Place into center of oven and roast for 4 hours.  After 4 hours, remove foil and cook for additional 90 minutes.

Remove from oven.  Let meat sit for 15 minutes, so that juices stay in meat.  Remove pork shoulder to a platter and pull apart.

Technorati Tags: pork butt, pork shoulder, pulled pork, slow roasted pork, spice rub