"If wasn't for stupid Mike". Akin to James Brown, a bit out of breath.

Greetings from the valleys of green and grey my beautiful people

My dear 'Dregs Session' hosts,
Tabitha and Mr Bloody Know-it-all

It's been a couple of days since the last posting and in the intervening period the wierd little Xbox kid is still sulking about the outcome of this weeks poll (see previous posting) and is now challenging me to 1 game of Fifa '11 to overturn his loss on the coin toss. Tabitha, my generous 'Dregs Session' hostess, is still reeling with Mike after he 'advised' her to place her Cheltenham Festival horse racing bets to win, rather than her preferred each-way bets. She would have had a return;

 "If wasn't for stupid Mike, but I can't even shout at him, seeing he's just bought me a new cooker and tumble dryer. But he's still bloody stupid. Mr Bloody Know-it-all".

The second day of the Cheltenham Festival and she's placed each-way bets, so I wish her luck.

Wags, another 'Dregs Session' patriot, won a couple of hundred quid on the racing and didn't bat an eyelid, I won £20 and jumped about, busting some hot East Coast 'booty' moves.

"Get in there, who's the daddy?"...Wags bought me a beer and I was helped to my bar stool, akin to James Brown, a bit out of breath.

Anyhows, as promised here is the very tasty and easy recipe for the pulled pork dish that many of you have requested. I did promise to share some portions with my fellow patrons, but the housemates devoured it all. Please accept my apologies.

Slow Cooked Texas Pulled Pork

2Ilb boneless pork shoulder, fat removed

1/2 cup barbeque sauce

1/2 cup tomato ketchup

1/2 cup cider vinegar

1/2 cup hot chicken stock

3 tbsp light brown sugar

1 tbsp American yellow mustard 

1 tbsp Worcestershire sauce

1 tbsp chilli powder

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 1/2 tsp dried thyme

Mix the barbecue sauce, tomato ketchup, cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme in a jug or bowl. Pour in the slow cooker and place the pork shoulder on top of the sauce and baste. Cover and cook on High 5 to 6 hours or low for 10 - 12 hours until the roast shreds easily with two forks. 'Pull' into shreds and stir well through the juices.

Spoon onto large toasted buttered baps and serve with rosemary and garlic potato wedges (listed in 'recipes') or American-style fries, sauteed sliced red and green peppers and sliced onion and coleslaw.

 

Love, peace and don't bust any East Coast booty moves if you've got a dodgy hip

                                                                      

                                                                            Cluski