Spicy Pulled Pork

The other day I sort of decided that I want to make some Pulled Pork again. It's been quite awhile and needed to be revisited. So I went grocery shopping and noticed that it was on sale by the pound. Naturally I picked some up.

DISCLAIMER: THE AMOUNT OF SPICES USED HERE MAKES THIS RIDICULOUSLY HOT AND SPICY! NOT FOR THE FAINT OF HEART OR STOMACH!!!

Ingredients:
2.5 lbs Pork Loin
1 bottle Sierra Nevada Northern Hemisphere Harvest (BEER)
Paprika
Ground Cloves
Ground Black Pepper
Garlic Salt
Lawry's Seasoned Salt
Ground Allspice
Chili Powder
Ground Turmeric Root
Fennel Powder
Chipotle Chili Powder
Ancho Chili Powder
Cayenne Chili Powder

I began this by gathering all my spices.

Then I found this delicious bottle of seasonal brew. Yes, I had a second bottle to enjoy while the pork cooked.

In the slow cooker, I made a spice mix. I began with about 2 spoonfuls of the following: Lawry's Seasoned Salt, Garlic Salt, Ground Black Pepper, Ground Turmeric Root, Fennel Powder, Paprika, Ground Cloves, and Ground Allspice. On top of those, I added about 2.5 spoonfuls of the Chipotle Chili Powder, Ancho Chili Powder, and Cayenne Chili Powder. Then I mixed them together.

On top of that, I put in the two Pork Loins. I placed them how they are so as to make a hole in the middle for the spices and beer to meld together easier.

Once the Pork Loins were in, I added a smaller amount of that spice mix to the tops of them. Turn the heat on 'high' now.

Then I added a little big of Beer in the middle hole. It bubbles up from the reactions it has with the spices in there.

Now the rest of the bottle. You will need all of it. If you are using regular bottle sized beer, use at least two bottles.

Now put the lid on and let cook. Take a peak about 2 hours into the cooking process.

That looked tasty, didn't it? I think it did. Well, this recipe takes about 5 hours. I say about since it's a rough estimate depending on the slow cooker, type of beer used, and if you switch it from HIGH to LOW or vice versa.

Check it again a few hours later. Your entire home should smell like the Pork.

Such a change from that darker muddy brown color before to a bright reddish hue! Step back when opening the slow cooker. That spice aroma will kill you!

Alright, to taste it I took a tip off of one of them and it was delicious. So I unplugged the slow cooker and took out the Pork Loins. This is what they looked like right away:

I cut one apart, this is what it looks like. Shows that I could have taken off a little bit sooner, however still moist and deliciously spicy.

I know there are more than a few different ways to actually eat the Pulled Pork I have created, however I prefer to eat it 'straight'. As in I like to just put it on a plate and eat it. Some Asiago Cheese never hurt it either. Enjoy.

Steak w/ Green Beans

At work today, I was discussing steak and how amazing it is with several coworkers. This got me thinking that I should cook some steak tonight for dinner. Well, as luck would have it after work I was going to the grocery store anyway! This is the result and my tasty dinner!

Ingredients:
1.2 lb Flank Steak
0.5 lb uncut Green Beans
0.5 stick Butter
1/4 cup Olive Oil
Italian Herb Mix
Ground Black Pepper
Garlic Salt
Fennel Powder
Lawry's Seasoning
Sesame Seeds

For the Green Beans:

I began by getting the beans out.

I then cut off the stems of the beans where they connected to the actual plant. And put them in a bowl with a heavy dash of Italian Herb Mix.

I then had a pot of water boiling which I added them to. Italian Herb Mix and all.

I let them cook for about 5 minutes. Then I turned the heat off and let them sit while I turned my attention to the steak.

For the Flank Steak:

Take your meat out.

I cut the steak in half for ease of use while cooking it in a saucepan. I then seasoned it starting with a thorough coating of Lawry's. On top of that were light dustings of Fennel Powder and Ground Black Pepper. I added quite a covering of Garlic Salt on top of this because I love garlic.

Start your Butter melting in a large saucepan. Heat on medium.

Once it's mostly melted, add in your steaks seasoned side down. Then cover the top unseasoned side with a similar spice mix as you just did previously.

Add in some Olive Oil and flip the steaks. This should be done about 1 minute later.

Let cook, covered, for about 3 minutes. Open up, flip.

Now after a few more minutes they should be thoroughly cooked. Turn off heat and plate. I dusted with Sesame Seeds and added the Green Beens on the side. Enjoy.

Simple Steak Snack

When I was out food shopping yesterday, I picked up a Flank Steak. I did not know of this cut of meat until I moved to Texas. It is quite the tasty morsel.









Ingredients
1 lb Flank Steak
Butter
Port
Teriyaki Sauce
Lime Juice
Ground Black Pepper
Lawry's Seasoning
Garlic Powder
Onion Powder
Celery Salt

Alright, so I began by taking the steak out and putting it on a cutting board. I know some might not know what this cut of beef looks like, so here you go:

Other side:

I began by cutting the steak into several smaller pieces to fit in my large saucepan better.

I then put the heat to medium and put some Butter in there. I think it's between 1/3 and 1/2 of a stick.

I seasoned the steak with a nice mix. I covered them first in Lawry's, then a light dusting of everything else.

Now, since the Butter is mostly melted I put the steak in seasoned side down. I then used some Lawry's on the top of them.

I flipped them over about 30 seconds later.

Now I let them cook for about 2 minutes and that's when I added a healthy splash of Port.

About a minute later I added a criss cross pattern of Teriyaki Sauce and a splash of Lime Juice.

I then flipped the steaks.

I took one off to check how they were cooking, it looked like this:

Now I know a lot of people who like it at this point of cooking, however I like my Flank Steak medium to well done. So they went for another minute.

Finally once they were cooked enough, I took them off and plated them. Of course, a beer was necessary while eating this delicious lunchtime snack. Enjoy.