Started off with a toasted Healthy Life Whole Grain English Muffin and some Fried Bologna,
Breakfast Sandwich. Mom and Dad went on to Church this morning and I did a few things around the house this morning and a couple of loads of laundry. After that an afternoon of some NFL Football! For dinner tonight a new Pork recipe. I prepared a Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread.
Came across this recipe while looking at Food Blogs on-line, on the blog of Mae's Kitchen
I did this part on Saturday afternoon. To prepare it I mixed the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Then rubbed the spice blend all over the pork and marinated it overnight, covered, and in the refrigerator. The next day it looked incredible after marinating all night!
Next day preheated the oven to 300 degrees. Put the pork in a roasting pan and baked for about 6
For one side I heated up some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and
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Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!
Serving Size: 1/2 cup (130g)
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
Oven-roasted Boston Butt (recipe from Bobby Flay)
* 3 tablespoons paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 1 tablespoon dry mustard
* 3 tablespoons coarse salt
* 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.
Note: don't add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.
Homemade Cider Vinegar Barbecue Sauce (from Bobby Flay)
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
I didn't like breaking the meat. It took me a while but it was so worth it. The whole Boston butt made so much pulled pork I actually froze three bags.