cookin' low n' slow

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his + hers slow cooked pulled pork

who doesn't love a pulled pork sandwich?  i definitely do but i wanted to incorporate something somewhat healthy as well.  hence, the his + hers version.  for jack, i served up a hearty portion sandwiched between a sesame roll with a little kale salad on top.  for me, kale was the heart of the dish and i garnished it with some of the shredded goodness.  i did a cornbread side, chock full of bacon and scallions (right, so this isn't the healthiest of sides but it's sooo good.  treat yourself to one slice and then be sure to share the leftovers). and being a cincinnati girl, i had to use none other than ribs king montgomery inn barbeque sauce.  this stuff is the real deal, hands down my favorite bbq sauce on the market. it's thick, has a hint of sweetness and big, bold flavor. 

pulled pork
prep time: 30 mins

cook time: 9 hours for the pork to slow cook

ingredients  

• 2 medium onions, rough chopped


• 4 cloves garlic, sliced thin


• 1 cup chicken stock


• 1 tablespoon packed dark brown sugar


• 1 tablespoon chili powder (i used a paprika heavy cajun seasoning instead of chili powder, feel free to experiment)


• 1 tablespoon kosher salt


• 1/2 teaspoon cumin


• 1/4 teaspoon cinnamon


• 1 4-1/2 lb bone-in pork shoulder


• 2 cups montgomery inn barbeque sauce

insert removable bag into slow cooker.  layer onions, garlic, then chicken stock in the pot.  combine dry rub ingredients and set aside. trim large portions of fat from the pork shoulder and then coat it with the dry rub mix. lay the pork shoulder in the slow cooker and set the timer to nine hours on low.  when you have one hour left, turn the heat up to high.  once pork has finished cooking, remove it from the pot and shred it on a baking sheet.  strain the remaining cooked down onions, garlic and stock through a sieve. return the pulled pork to the crock pot and layer in a few spoonfulls of the strained stock and add a cup of the bbq sauce (add more or less depending on how juicy you like your que).  your pulled pork is now ready! the remainder of the sauce should be served atop the pork once it's plated.
cornbread w/ bacon + scallions 
prep time: 15 mins
cook time: 45 mins
ingredients

• 1/2 cup melted butter (1 stick)


• 1 cup yellow cornmeal


• 1 cup flour


• 1/4 cup sugar


• 1-1/2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1-1/2 teaspoons kosher salt


• 1 cup buttermilk


• 3 eggs


• 3/4 lb bacon, diced fine


• 3/4 cup scallions, sliced thin

pre-heat oven to 400 degrees.  line a baking sheet w/ parchment paper and layer bacon strips on top. cook for about 20 minutes until crispy.  place on a paper towel lined plate and set aside until cooled and ready to chop.  next, mix dry ingredients in a stand mixer.  then, whisk together melted butter (make sure it's not hot!  if so, it will curdle your milk) buttermilk and eggs in a medium sized bowl.  once wet ingredients have been thoroughly combined, slowly add them to the ingredients in the stand mixer and finally incorporate the chopped bacon and scallions.  
i have a confession to make...  i used the bacon grease from my bacon strips to coat my cast iron skillet...  i know, i know, so bad (but so delicious!).  or, you could opt to just butter the skillet.  finally, transfer the mixture to the greased skillet and cook until edges start to crisp and an inserted toothpick comes out clean.  cornbread should cook up in about 25 to 30 minutes.
kale salad
prep time: 15 mins
cook time: 10 mins 
ingredients

• 1 bunch kale


• 1 can rinsed chickpeas


• zest of 1 lemon


• 2 tablespoons fresh thyme


• salt & pepper to taste


• olive oil

this one's quick, easy and super healthy. wash and spin the kale. slice it and put it on a baking sheet lined with tin foil. do a rough chop over rinsed chickpeas and add them to the pan with the kale.  drizzle with olive oil, salt and pepper and cook for 5 to 10 minutes in a 400 degree oven until warmed through and colors become vibrant. mix in lemon zest and thyme just before serving.