Do you know who Art Smith is? My guess is if you watch Oprah the answer is yes, if you don’t watch Oprah the answer is no. Art is Oprah’s personal chef……so he has to be great! His cookbook, called “Back to the Family” is full of beautiful pictures of family, you can feel the love in each one. The premise of this cookbook is what I stand for…..spend time with family. It is also full of beautiful pictures and delicious southern favorites and twists on others. I think I am going to hold onto this one a bit longer and make the Breakfast Casserole with Ciabatta. His whole section on breakfast looks incredible and I can’t wait to study it further.
I made a pulled pork barbecue that produced more than our family of 5 could eat. Let’s just say we have leftovers in the freezer for my husband to take to work for lunch for a while. I loved the pork, the kids thought it was just ok. They like their pork with a store-bought BBQ sauce, not one like this. Myself and my husband on the other hand loved it. It had unique flavor combinations that made you wonder what the flavor was. I bought coriander for the first time…..I can’t believe I have never discovered this seasoning before. It has a lovely citrus scent and adds so much flavor, I can’t wait to use it again. This is a great meal to make on Sunday as it takes a couple of hours to cook in the oven…..low and slow. We did not add the toppings of onions or pickles. We did eat them with a flour tortillas. I also did not cook this over a fire in a dutch oven but rather in a roasting pan in the oven.
Barbecue Worth Braggin’ About from the Campfire Cafe, page 192
- 5 pounds boneless pork butt
- 1/4 cup water
- 1 large onion, chopped
- 1 jalapeno pepper; seeded and finely chopped
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 6 cloves garlic, minced
- 1/2 cup brown sugar
- 2 tablespoons molasses
- 1 (28 ounce) can crushed tomatoes, undrained
- 1 (16 ounce) can tomato paste
- 1 cup beef broth
- 2 bay leaves
- small flour tortillas as needed
- white and red onion, very thinly sliced
- bread and butter pickle slices
- In a 14-inch deep Dutch oven, place the pork on a baker’s rack or meat trivet.
- Add 1/4 cup of water tot he bottom of the Dutch oven. Cover and cook over high heat for 20 minutes.
- When the meat begins to cook, raise to a higher hook to reduce the heat, and cook for approximately 4 hours – low and slow.
- When done, cool the meat and pull apart or shred. Set aside.
- In a Dutch oven over medium heat, cook the onion and jalapeno pepper in the olive oil until just tender.
- Add the chili powder, cumin, coriander, and oregano. Stir to mix. Add the garlic, brown sugar, molasses, tomatoes, tomato paste, beef broth and bay leaves. Bring to a boil, cover, and simmer approximately 20 minutes until thickened. Remove the bay leaves.
- Combine the meat and the sauce. Serve wrapped in flour tortillas with pickles and onions on the side.
Note: To cook the pork in the oven, preheat the oven to 425 degrees. Cook the pork for 20 minutes in a roasting pan, then reduce the heat to 300 degrees and cook for 4 hours.
To Joyful, Simplified Living,