Happy Wednesday! Today's workout: I ran with KC Reed and Jim Benike this noon at the Y. For showing up, they each got 3 peanut butter cookies. We ran the old Eastwood loop, which used to be 7.81 miles and now with the reconfiguration of Eastwood Road is 7.95 miles. It's a good workout. Then I ran down to the library to avoid the parking hassles for a total of 9.01 miles. I also lifted this morning and swam an hour (49 laps) and biked 9.55 miles. I do believe that's enough for today. Probably more than enough, actually! But I feel fine. I had chocolate chip/walnut/banana bread for the swimmers this morning to celebrate their successes. Melissa is now swimming the length of the pool!Here's my contribution to the eats for book club this evening:
Pulled Pork with Strawberry BBQ Sauce (from Better Homes & Gardens magazine, May 2009)
One 2 1/2 to 3-lb. boneless pork sirloin, shoulder, or butt roast
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
4 cups strawberries, halved or quartered
1/2 cup ketchup
1/4 cup cider vinegar
4 cloves garlic, minced
1 tsp. dried rosemary, crushed
Bottled hot pepper sauce (like Tabasco, optional--but good!
1. Trim fat from pork. Sprinkle with salt and pepper. In large Dutch oven over medium heat brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary, and several dashes hot pepper sauce. Bring to boiling; reduce heat.
Simmer, covered, 2 hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.
2. For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered, 8 minutes or until reduced to about 2 cups.
3. Using 2 forks, shred pork; discard fat.
Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.
4. Serve pork on buns. Top with addiional sauce and parsley. Pass remaining sauce.
De-lish!!
I decided to make buns too. They just came out of the oven. I have to say the house smells just wonderful this afternoon!
There's a little bit of potato flour in this recipe.
Ready to roll!
One 2 1/2 to 3-lb. boneless pork sirloin, shoulder, or butt roast
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
4 cups strawberries, halved or quartered
1/2 cup ketchup
1/4 cup cider vinegar
4 cloves garlic, minced
1 tsp. dried rosemary, crushed
Bottled hot pepper sauce (like Tabasco, optional--but good!
1. Trim fat from pork. Sprinkle with salt and pepper. In large Dutch oven over medium heat brown pork in hot oil on all sides. Add half the strawberries, the ketchup, vinegar, garlic, rosemary, and several dashes hot pepper sauce. Bring to boiling; reduce heat.
Simmer, covered, 2 hours or until pork is tender. Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.2. For strawberry BBQ sauce, skim fat from cooking liquid. Return liquid to Dutch oven; bring to boiling. Reduce heat. Simmer, uncovered, 8 minutes or until reduced to about 2 cups.
3. Using 2 forks, shred pork; discard fat.
Stir 1 cup strawberry BBQ sauce into pork. Stir remaining strawberries into BBQ sauce.4. Serve pork on buns. Top with addiional sauce and parsley. Pass remaining sauce.
De-lish!!
I decided to make buns too. They just came out of the oven. I have to say the house smells just wonderful this afternoon!
There's a little bit of potato flour in this recipe.Ready to roll!Gotta run!
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