Pulled Pork

So decided to make some pulled pork for the Super Bowl.  Couple days before, defrosted a 3.5 pound piece of pork shoulder (a pig from the Rhodes farm).  

 Night before, put some dry rub on it, and refrigerated overnight.

This was going to be North Carolina style barbecue.  Meaning instead of a tomato base and sweet sauce, it's a vinegar base.  Cider vinegar, liquid smoke (since I was doing in crock pot), Worcestershire sacue, garlic, onion and pepper flakes, cayenne pepper, mustard powder, garlic, and a little sugar. 

Poured about half the mixture on, and set the crock pot on low.  

 About 8 hours later before game time, it was good to go.  Pulled apart easy.

 Pulled out the bone, shredded, and mixed in the rest of the sauce.  

 Served up on some fresh baked rolls.  Darn tasty. 

Chicken Barley Chili

So on Sundays we've been trying to make bulk batches of food that is easily portioned for a week of packed lunches.   That way we both save money and eat a bit healthier since we're not eating out or resorting to heavily processed instant food.   This week is Chicken Barley Chili, made with left over black beans, chicken, and various stuff from the pantry:

 Simmering most of the ingredients while the chicken is cooked and then cut into pieces

  Finished pot of alternative chili.

Homemade Soup

15 Bean Soup-

Soaked a variety of dried beans overnight.  Then simmered with a ham hock for about 2 hours.  Then cut the meat off the bone and mixed in, along with red onions, tomatoes, green chillies, chilli powder, salt, pepper.  Simmered for another hour or so.  Then toasted up some of the homemade whey bread to eat along with it.