It took a chance encounter at the check-out line in Wegman's supermarket to bring me back to blogging. I've been not into posting lately, stress, depression, lost my mojo...the usual. It's hard to post and create stuff after all these years that feels fresh and tasty. I'm in that mood of who wants to hear/read what I have to say/write? Anyway, I've been enjoying doing Instagram Posts and a few sparse Facebook posts these days. I'm thinking the days of blogging as we've known it may be numbered. Without instant feedback on who's reading these musings it doesn't feel like a lot of fun to write. Must be my job stress talking...
As I said, a chance encounter with a woman behind me in the check out line at Wegman's encouraged me to do a fuller post today. I've done a few versions of this dish over the years with postings but this one will be the twitter/facebook/instagram scaled down version. Sort of Thug Kitchen meets FancyCookingMoFo meshed in with my egotistical voice. Thank you Wegman's Lady!
The recipe conversation started because I had picked up an organic pork shoulder. It was on the conveyor belt, and the lady behind me asked me how I was planning to cook it.
Easy I said, throw it all into a Dutch Oven pot, like a Le Creuset, with:
- 2 large chopped onions
- 5-6 Medium/Large Carrots chopped or cut into large slices
- Lots of garlic- crushed
- Pour in a bottle of Pumpkin beer/lager or ale or use a good soda if you don't drink beer (like Coke, rootbeer or Dr. Pepper)
- A bottle of good bbq sauce - I used Wegman's original
- 1/2 can pumpkin (about 1 cup)
- 1 bottle of water (use the bbq bottle, then you get all the dregs of sauce out of it!)
- Mix it all together
- Put everything into the pot and cover the pot and roast in the oven at 375 degrees for 3 or 4 hours.
- For the last 1/2 hour to 45 minutes, take the lid off so the liquid reduces.
- When the pork is done, you can shred it.
- We'll have this for dinner tomorrow night, w/black beans, sauteed peppers and I'll served with corn tortillas.