Few things remind me of Summer quite like BBQ. I was walking down my street the other day and could smell my neighbors BBQ-ing in their back yards. I was practically drooling by the time I got home, so I just had to make my Classic Pulled Pork so I could give in to my cravings.
I've posted a recipe for Pulled Pork before, but this recipe has since become by go-to. It's just as simple in its execution, but it is far tastier than my previous version. Try both and see which one you prefer! What I love about this version is that it is lighter, less sweet, and has more flavor. It's smoky with a hint of heat from the seasoning, with a little bit of sweetness from the BBQ sauce I used to dress it. I paired my lettuce wraps with a simple, dead easy coleslaw, as a perfect & classic accompaniment.
My favorite part of this recipe is how effortless it is. The only effort you will have to put in is the patience you'll need while it cooks in your slow cooker. Screw fork tender, this recipe falls apart with a spoon! Try it and see for yourself that it is truly easy, and also delicious.
Classic Pulled Pork
Yields: 4-6 servings
Ingredients:
Pulled Pork:
4lb Pork shoulder roast
1/3 C liquid smoke (I used Hickory, you can find liquid smoke at any grocery store, usually down the condiment aisle)
Spicy pepper medley seasoning (you can use any ol' steak seasoning or Montreal Smoked Spice would be a great one to try)
Cayenne pepper *optional*
Butter lettuce
Pulled pork fixin's: BBQ sauce (I used Organic Dad's Best BBQ sauce from the health food aisle at Safeway, it was delicious!), ketchup, mustard, hot sauce, sliced onion, etc. Get creative and try something new!
Quick Coleslaw:
1 bag coleslaw mix (shredded: red cabbage, green cabbage, carrots)
1/4 C mayonnaise
1/2 lemon, squeezed
1/4 t yellow mustard
1/2 t black pepper
1/2 t salt
1/2 t garlic powder
2 t agave syrup (or honey)
Directions:
Rinse pork shoulder and pat dry with paper towel. Place the roast in your slow cooker, pour liquid smoke over top. Season with pepper medley/spice mix and cayenne. Cook on HIGH for four hours, then cook on LOW for 8+ hours. Shred pork with forks and cook on HIGH again for an hour or so to reincorporate the liquid.
While your pulled pork is simmering, in a small mixing bowl: add mayo, lemon juice, mustard, black pepper, salt, garlic powder, and agave/honey. Whisk well until ingredients are incorporated and dressing is smooth. Toss together with coleslaw veggies.
Assemble your lettuce wraps however which way you like them. Keep in mind, these will be extremely messy, so make sure you stock up on napkins!
*Tips*
Feel free to use a different kind of lettuce for these wraps. I like Butter Lettuce because of the width and mild flavor of the leaves. Romaine would be sturdier, however, I usually just eat this right out of a bowl with my condiments and coleslaw on top.
Enjoy and Buon Appetito!
My favorite flavor of cake is more... as in more of it. I've always had quite the sweet tooth and love sweet baked goods. Cooking and baking have been ingrained in me for as long as I can remember. When I was a little girl, I would pull all of the drawers out in the kitchen and use them as steps so I could watch my mom cook. Six years ago I decided to take my culinary skills more seriously and I've been challenging myself to try new techniques and invent my own recipes. It can be difficult to claim that one has truly "invented" a recipe, since so many recipes are similar, if not exactly the same, in many ways. I did not follow another recipe when I created this masterpiece - I used my wealth of culinary and baking knowledge to put it together. When you understand how ingredients work together in baking to create the final result, it is much easier to experiment with recipes and to create your own!
I had so much fun creating this cake and I am thrilled with how it turned out. When you are baking with coconut flour, since it is so much more dense than regular flour, it has a tendency to end up dry or mealy. Baking with coconut flour also requires a lot of eggs in order to stand up to the density of the flour, and because of this, baked goods made with coconut flour have a tendency to result in an "eggy" texture. This cake did not turn out mealy or eggy at all. It is incredibly rich and moist, without being too sweet. I baked the cake on Sunday and the pieces I saved in the fridge were still moist and delicious when I finished them last night (Wednesday). The final point I'd like to make about this cake is the fact that it is 100% Paleo. It is dairy-free, grain-free, sugar-free, and free of GMO products. Anyone can enjoy this delicious, decadent cake, even if you do not follow a Paleo or "clean eating" diet. It is a wonderfully tasty treat for anybody, it just happens to be healthier (and tastier) than your average, basic cake.
"The Dark and Dirty" Chocolate Cake
Yields: 1, single layer 10" cake
Suggested servings: 12
Ingredients:
Cake:
1 C coconut flour
3/4 C cocoa powder
2 1/4 t baking powder (or use 3/4 t baking soda and 3/4 t salt)
9 eggs
3/4 C coconut oil
3/4 C agave syrup, or 100% pure maple syrup
3/4 C brewed coffee
1 1/2 T vanilla
Raspberry Layer:
1 jar no sugar added Raspberry Jam (I used St. Dalfour Deluxe Raspberry Spread, sweetened with grape juice and thickened with natural fruit pectin)
Chocolate Ganachè:
8oz dark chocolate (70% or higher)
1 C full fat coconut milk
2 t coconut oil
Directions:
For the Cake:
Preheat your oven to 350. Set rack to the middle of the oven. Grease the bottom and sides of a 10" round cake or spring form pan. Set aside.
In a large mixing bowl, add coconut flour; cocoa powder; baking powder, and set aside.
Using a stand mixer, beat eggs for one minute. Add coconut oil, agave, brewed coffee, and vanilla. Beat to incorporate.
Add dry ingredients to wet ingredients, blend on low until mixture is incorporated. Then beat on high until fluffy.
Pour batter into prepared cake pan. The batter will be thick because coconut flour is far more dense than regular all purpose or cake flour, do not worry, this is how it should look. Smooth evenly, pick up the cake pan with the batter in it and drop it a few times on a counter or table to keep the cake as flat and even as possible.
Bake for 25-35 minutes. I checked mine at 25 and it was still loose in the middle. I baked it for exactly 10 more minutes and it came out perfect. Stick a toothpick into the center of the cake and it is done when it comes out clean. Let stand 10-15 minutes before removing it from the cake pan. Transfer to a wire rack and allow to cool completely before frosting.
Frosting the Cake:
In a microwave safe bowl, add chopped dark chocolate and coconut oil. Melt in 45 second intervals until chocolate is melted and smooth. Add coconut milk and mix well. Let stand in the fridge to stiffen. The texture should be between a frosting and fudge.
Once cake is completely cooled and frosting is also cooled, place cake on a stand or plate. Spread raspberry jam all over the top of the cake. Then spread the chocolate ganachè over top. It will be thick and won't spread as easily as a regular frosting - do not fret, just try and spread it all over the top of the cake as evenly as you can. I love how it looks somewhat haphazard and not "perfect", that's why I named it "The Dark and Dirty" Chocolate Cake.
Nutritional Information (per 1/12 serving):
281 calories, 31g carbohydrates, 15g saturated fat, 0g transfat, 9g protein, and 75g sodium per slice. While this particular cake is far healthier than traditionally baked cakes, it is still a treat.
Enjoy and Buon Appetito!
