Happy Monday! I hope you had a lovely Mother's Day weekend. We did. On Thursday, we had a cozy dinner with my mom and on Sunday we had a leisurely after-church brunch with Jason's. Both were lovely! We got our moms necklaces from Etsy that said "Grandma". After the baby is born, we can have the baby's name engraved on a separate little charm. Fun stuff, and I'm so glad they liked them. :) I was also very surprised to wake up Sunday to find art supplies and flowers waiting for me from Jason. Fresh brushes, canvas, and an easel... now I can attempt to paint something for our flat. His parents also got me a gorgeous necklace and my brother, Steve, bought me flowers. I felt very spoiled and very loved. I really wasn't thinking of this year as my first mother's day, but I guess it really is.
Sometimes, it's the little, unexpected things that brighten your week.
And, sometimes, an unexpected ingredient can transform a recipe. Dr. Pepper is the secret to crock pot pulled pork. I've tried time and time again to cook pork with bbq sauce, and I think it's cause I'm gone for about 9 hours most days, but every stinking time it ends up burned to a crisp. Even on low. Dr. Pepper, however, works like a charm. It keeps the pork moist, juicy, and caramelizes during cooking to lend a sweet, rich flavor to the dish. It really is a bit surprising, but key to this Chipotle Pulled Pork. This roast takes about 5 minutes of prep time, cooks for 8 hours, and is absolutely delicious. It makes a great sandwich, although I have made carnitas with the same recipe before. The smoky chipotle pepper really makes this barbecue a whole different animal... It's different from Carolina BBQ or Texas Brisket, but equally delicious.
I like to serve it with my mom's tangy mustard coleslaw. I'm not a big fan of coleslaw, but this one is tart, savory, and light, but not sweet, making it the perfect companion for the smoky bbq sandwiches. Enjoy and I hope you had a lovely weekend!