1 1/2 c apple cider vinegar
1/2 c ketchup
1 T brown sugar
1 t salt
1/2 crushed red pepper
whisk everything together. More or less of each ingredient can be added to taste.
Carolina red BBQ sauce
Carolina pulled pork
2 boneless pork shoulder halves (aka Boston butt) ~ 6lbs total
Note: This recipe is for 6 lbs, and since most butts are ~3 lbs, the mop and rub recipes can be halved to do only a single butt.
dry rub:
3 T coarse black pepper
3 T brown sugar
3 T paprika
2 T kosher (coarse) salt
1 t cayenne pepper
mop:
1 c apple cider vinegar
1/2 c water
2 T Worcestershire sauce
1 T black pepper
1 T coarse salt
2 t vegetable oil
1/2 t liquid smoke (if not smoking in a smoker)
Rub the butt with the dry rub and refrigerate for at least a few hours, or o/n.
Put butt in the slow cooker (or dutch oven) and pour mop over it. Cook on low (~300F) until your can pull the pork apart easily with a fork (probably >=5 hours).
Alternatively, BBQ at 225-250F in smoker with hickory chunks or chips. Occasionally baste with mop. Smoke for 8-10 hours, or until the internal temperator is >190F. You can cover with foil after 5-6 hours to keep moist if desired (a maneuver called the “Texas crutch” that is often used for brisket).
Take out, pull apart and remove fat. Mix in some of the juices if desired.
Serve with Carolina Red BBQ sauce and Carolina Red Coleslaw
Puttanesca Sauce
Makes about 3 cups
2 tablespoons olive oil
4 medium cloves garlic, minced
4 teaspoons minced anchovies (about 8 to 10 fillets; see Kitchen Note)
1 teaspoon crushed red pepper flakes
1 can (28 ounces) diced tomatoes, undrained
½ cup black olives, such as Gaeta, Alphonso or kalamata, pitted and chopped coarsely
¼ cup minced fresh parsley leaves
3 tablespoons capers, rinsed
Salt and fresh ground black pepper to taste
1. Heat oil, garlic, anchovies and pepper flakes in a medium saucepan over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in undrained tomatoes and stir until lightly thickened, about 10 minutes.
2. Stir olives, parsley and capers into the sauce and season with salt and pepper to taste.
3. To store: Let sauce cool, uncovered at room temperature, for 25 minutes. Transfer to an airtight container(s) and refrigerate up to 4 days. Or transfer to airtight freezer containers in the portion size you’ll most likely use. Be sure to leave about ½-inch headspace for expansion. Freeze up to 2 months.
4. To serve: Defrost in refrigerator overnight. Warm sauce in a saucepan over medium-low heat. This recipe makes enough for about ¾ to 1 pound pasta, and is also great for simmering pork, chicken and hearty white fish such as cod and halibut.
Times Kitchen Note: Don’t omit anchovies, even if you’re not a fan. Their flavor doesn’t overwhelm the other ingredients, and they add a little thickening to the sauce.
From “The Best Make-Ahead Recipe: How to Cook Now … to Save Time Later” by the editors of Cook’s Illustrated
Spencer’s homemade ice cream
4 cups whole milk
6 eggs
2 cups sugar
1 T vanilla
1 cup heavy cream
This recipe comes from my parents and involves making a custard. For a standard-sized countertop ice cream machine (such as Cuisinart or similar), this recipe should be halved.
Beat eggs and sugar together in a mixer with the whisk attachment. Scald milk (ie, bring up to about 180 degrees F but do not boil) in a heavy-bottomed pot, and add slowly to the egg/sugar mixture while mixing so the eggs dont cook. Once this has been accomplished, return the sugar/egg/milk mixture to the pot and bring up to temperature slowly on medium heat, stirring frequently. It will gradually thicken so that it coats a spoon. This usually takes maybe 5-15 minutes. Strain the custard into another container (to remove any bits of cooked egg), and cool it a bit. Add the vanilla, and then cool COMPLETELY in the refrigerator before freezing (many hours). Immediately before freezing, whisk or blend the custard to make smooth, whip the cream and mix into the custard. Freeze as directed by the ice cream freezer manufacturer.