Thursday, April 14, 2011

Pork, the other white meat

Last night was another night of leftovers. I know...two nights in a row, but we seriously had a FULL refrigerator so I didn't cook again.

Tonight I am stealing another recipe from:

It's okay, I asked her. We went to high school together.

Pulled Pork

4-5 pound boneless pork butt
1 1/2 t smoked paprika
2 t black pepper
1 t cayenne pepper
1 t dried thyme
1 t garlic powder
1/2 t salt
1 c water

Combine all seasoning in a small bowl and rub evenly over pork. Place meat in a 6 quart slow cookier. Add water. Cover and cook on low 6-8 hours.

Place pork on a large cutting board or platter and let rest for 10-15 minutes. Pull apart into shreds. Mix with barbecue sauce and serve on buns.

Yield: 10 servings at 6 PointsPlus each, not counting the bun. I usually don't include PointsPlus for buns because there are so many varieties and many are made at local bakeries so not available in other areas. I pick a bun that I can get here and it's only 3 PointsPlus.

Chipotle Barbecue Sauce

10 oz can tomato puree
1 1/2 c root beer
1/2 c finely chopped sweet onion
1/4 c light brown sugar
2 T lemon juice
1 t chipotle chile powder
1 t salt
1/4 t cumin
1/4 t dried oregano
1/8 t crushed red pepper
1/2 c cider vinegar

Stir together all ingredients in a 2 quart saucepan. Bring to a boil, stirring frequently. Cover, reduce heat to low and simmer 25-30 minutes, until sauce thickens.

Yield: 10 servings at 1 PointsPlus each.

Basil-Garlic Green Beans

3 pounds fresh green beans, trimmed
5 T light butter, cubed
6 cloves garlic, minced
1 T dried basil

Place beans in a large kettle and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and keep warm.

In the same pan, melt butter. Add garlic; cook and stir until golden. Add basil and beans; toss to coat.

Yield: 12 servings (3/4 c each) at 1 PointsPlus each.

Pumpkin Spice Bread

2 1/4 c sugar
2 c all-purpose flour
1 1/3 c cake flour
2 t baking soda
2 t ground cinnamon
1 t salt
1 t baking powder
3/4 t ground cloves
1/2 t ground nutmeg
4 eggs
1 c solid-pack pumpkin
1 c buttermilk (I use fat-free)
1/2 c unsweetened applesauce
1/3 c canola oil

In a large bowl, combine the first nine ingredients. In another bowl, whisk eggs, pumpkin, buttermilk, applesauce and oil. Stir into dry ingredients just until moistened.

Transfer to two loaf pans coated with Pam. Bake at 350 for 45-55 minutes or until golden brown and a toothpick inserted near center comes out with moist crumbs. Cool 10 minutes before removing from pans to wire racks.

Yield: 32 thin slices (16 from each loaf) at 4 PointsPlus each.

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