And so the nice weather here in Boston comes to an end. Briefly. I hope. It was so lovely yesterday that my roommate and I spontaneously decided to walk across the bridge and over to Boston to get ice cream. We knew we were going to have to go sometime in the next week to get our March flavors of the month in, and so this seemed like the perfect opportunity. My roomie got Bailey’s Irish Cream Cheesecake with Chocolate Chips and I got Irish Mint Lace. Both got some serious thumbs up. It was interesting to notice as we walked along Newbury Street (a high end shopping area in Boston) that so many of the stores, from the most couture to the lower end, were having massive sales. I don’t often notice the effects of the economy, even though I’m aware of how craptacular things are these days, but this was really an eye-opener. We even noticed that one of the Gap outlets had closed – this is the second instance of this occurring in Boston and so we were quite surprised. I can’t shop in the Gap anymore because their clothes just don’t fit me right, but it was once a favorite store…its sad to see that they’re doing so poorly! Has anyone else noticed the economy crash in unexpected (or expected) ways? And if so, how have you been dealing with it? I have been trying to cut back on groceries and only buy things that are on sale…this is hard because I am somewhat of a spontaneous shopper in supermarkets…they are my danger zones. I have an especial weakness for odd/exotic fruits, vegetables, spices and herbs…it’s a problem.
Anways, I made this pulled pork last week as a variation on the bbq-style pulled pork of the week before. I really liked the addition of onions and jalapenos, and the flavor combination really reminded me of that of sausage and peppers. I don’t know what it was, but it just had that feel to me. The sauce was less thick than your average pulled pork marinade, but the pork was juicy and full of fresh flavor. I enjoyed this on a pita for lunch (although I had to eat it open-faced because the sauce seeped through). Thank you to Natashya over at Living in the Kitchen with Puppies, because I found the original recipe on her blog!
Honey Glazed Crock Pot Pulled Pork
Serves 4, adapted from Living In the Kitchen with Puppies
1.3 lb pork tenderloin
3 cloves garlic
salt and pepper
1 cup water
1 tbsp honey
1 large onion
3 jalapeno peppers
4 tbsp lime juice
2 cloves garlic
1 1/2 tbsp honey
1/2 tsp coriander powder
So first, I quartered the gloves of garlic, made indentations in the pork and stuffed them inside. Then, I salt and peppered the pork. I cut up the onion and peppers and placed them on the bottom of the crock pot with the cup of water. I threw the tenderloin on top, and turned the crockpot on low for about 8 hours.
When the eight hours was up, I took the pork out and shredded it. I placed it back in the crockpot, added the rest of the ingredients and mixed it all up. I then left it in the crockpot, on low, for another 45 minutes. Voila!