Fall classes? Whoa! The calendar says May, why look ahead to late summer and fall cooking classes? Because, if you delay you will miss out. No question.
We just announced new classes at A Thyme for Everything in Lee’s Summit. There is a tasty line-up ahead:
August 6 Instant Pot Magic Summertime cooking needs to be easy, quick and taste great. Let the Instant Pot work its magic.
August 22 Keto Slow Cooker If you are following a Keto diet, or just cutting down on carbs, the slow cooker offers great recipes that are easy to prepare and are packed with flavor. We just wrote this book, so let us share the scoop.
September 26 Savvy Cast Iron Cooking You can use that simple black skillet to make incredible meals, plus we will show you how to season, wash and use cast iron. Steak, scalloped potatoes and more make this a feast.
October 24 Apples! Let’s capture the flavor of fall with apples—apple fritters, salad, pork and yes, of course, apple pie!
November 7, Thanksgiving 101 How to tackle this special meal and keep your cool? We will cover it all!
December 3 Holiday Tea Come join us for tea this holiday season, take a breath and learn how to host your own holiday tea.
Go to our page on Cooking Classes to learn more, then register now at A Thyme For Everything.
In the meantime, summer meals need to be easy and so often, feed a crowd. This Pulled Pork recipe, quickly cooked in the Instant Pot® or electric pressure cooker, is the ideal recipe. Quick, easy, and it tastes so good you can serve it with, or without added barbecue sauce. It is just one of the many recipes we shared in one of our past classes. Sign up for new classes now.
Instant Pot® Pulled Pork
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon dry mustard powder
2 teaspoons dry minced garlic
2 teaspoons Kosher salt
1 teaspoon coarse ground pepper
1 (4-pound) boneless pork butt or pork shoulder roast, excess fat trim and discarded
1 tablespoon vegetable or canola oil
1 onion, sliced
½ cup ketchup
2 tablespoons cider vinegar
1 teaspoon liquid smoke
1 cup reduced sodium chicken broth (or water)
In a small bowl, mix together the brown sugar, paprika, mustard powder, garlic, salt and pepper.
If the meat is incased in a netting, remove it. Cut the pork roast into 4 equal portions. Pat the meat dry, then sprinkle evenly with about half of the seasoning, turning to coat evening and rub lightly to cover all surfaces.
Heat the electric pressure cooker on sauté. Add the oil and then the onion. Cook, stirring frequently, about 3 to 4 minutes or until the onion is tender. Turn the pressure cooker off. Move the onion to the side of the pot. Add the seasoned meat and spoon some of the onions over the top of the meat. Sprinkle with the remaining seasoning blend.
Combine the ketchup, vinegar, liquid smoke and broth; pour the liquid mixture over the roast. Secure the lid. Cook on High pressure 50 minutes. Allow the pressure to release naturally.
Remove the meat to a tray. Pour the liquids into a deep bowl and set aside. Using 2 forks, shred the meat, discarding any fat. Place the meat in a serving bowl. Spoon the cooked onions over the meat. Skim the fat that collects from the top of the liquids. Pour about ½ cup liquid over the meat.
Makes 8 to 10 servings.
Tips: Mix the pulled pork with barbecue sauce. Serve the shredded pork on toasted buns. Top, if desired, with fresh, crisp cole slaw or sliced pickles for a crisp, tart contrast.
This meat is great to make ahead. Pour some of the reserved liquid over the meat, cover the container and refrigerate to serve in up to 2 or 3 days or freezee for up to 2 to 4 months. Set the frozen meat in the refrigerator the night before serving to thaw. To server, heat in the microwave oven until steaming hot.
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