Tag Archive: Cook


a gaggle of olives

Image by Darwin Bell via Flickr

Another great recipe from my Mama. My grandmother used to make Pea Salad with Velvetta(tm).  Hope you enjoy!

Pea salad:
2 chilled drained cans of green peas
1/4 cup each chopped dill pickle and green olives
1/3 cup chopped onion (or to taste)
2/3 cup small diced cheddar cheese
1/3 cup ranch dressing
mix all ingredients and chill thoroughly.

Great as a side dish, or for us veggies a main course.

Author: Mona Twocats-Romero

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BBQ smoked pork shoulders (Boston butt roasts)

Image via Wikipedia

3.5 lbs. pork shoulder (bone in)

1/2 cup dark brown sugar

1/3 cup kosher salt

1 T chili powder

1 T cumin

1/2 tsp red pepper flakes

1/4 tsp. cayenne

1 T smoked paprika

  1. To make the rub, thoroughly mix together the brown sugar, salt, smoked paprika, chili powder, cumin, smoked paprika, red pepper flakes and cayenne.
  2. Pat dry the pork shoulder and then liberally apply the rub to all sides. Place in a leak-proof container. Cover and refrigerate for as long as 24 hours, or as little as overnight. It will give up a cup or more of liquid so make sure your container is big enough to prevent spillage.
  3. Remove the shoulder from refrigerator, brush off any excess or caked on rub. Move to a clean roasting pan with the fat side up.
  4. Heat the oven to 275F. Place in the oven and let roast for 9 hours. Yes, I’m serious about it taking that long. After about 3 hours, there will be enough fat rendered to allow you to baste the shoulder every 1 to 2 hours. With a large spoon simply pour the rendered fat over the shoulder.
  5. You will know it’s ready because the outside of the shoulder is extremely dark, nearly burned looking. The pork should pull easily from the bone and the fat/skin on the top should be nearly crispy.
  6. Remove from the oven and let rest for at least 30 min. Using a pair of forks or very clean hands pull the pork away from the bone. This should be very easy to do.

Author: Carrie Patton