I started the day by putting a pork butt roast in the crock pot. So many recipes for crock pots have you adding a packet of dry onion soup powder, which is just not my style. I made my own blend of seasonings for the roast with 1 Tablespoon each of garlic powder, parsley, black pepper, and sea salt, and 3 Tablespoons of minced dried onion.
8 hours on low, set it, and forget it.
|Crock pots are NOT just for cold weather cooking.|
I also drained all the fat out of the crock pot. With 2 forks, I shredded the meat and added my homemade bbq sauce. To make the sauce I put 3/4 Cup Ketchup, 1/2 Cut tomato sauce, 1/2 Cup cider vinegar, 1/2 pineapple juice, 3/4 Cup brown sugar, 1/4 Cup Worcestershire sauce, 1/4 water, 1 small chopped onion, and 1 Tablespoon chili powder for some kick. Not my favorite sauce, but the pineapple really worked with the pork and slaw.
Speaking of slaw, I made a simple one with a rice vinegar, sugar, and oil dressing with small chunks of apple and red onion in it. So good on the pulled pork sandwiches.
Some oven baked potatoes with a little olive oil, salt, and pepper rounded out the meal.
Now to the star of the meal. The gluten free Almond and Ricotta Cake. Oh my gosh! This was so good. I got the recipe at Luculillian Delights. The texture was perfect, the moisture content was perfect, the flavor was perfect, and it was a hit. I got to use my Farm Fresh eggs. So good, and yes it makes a difference.
|The whites slide out of the shells so easily when eggs are super fresh.|
Grinding the almonds took no time at all.
Translating the recipe into our American measuring system was a fun challenge. I got a scale (been meaning to do this for some time to help with more precise baking) so I could do the convergences.
|100g ground almonds|
|I used the extra ground almonds to sprinkle on the cooled cake.|
|The cutting board was perfect for serving|