I’m not sure how long ago I bookmarked this recipe, but The Time Had Come for pulled pork. As with the last time I made a crock pot meal, though, I didn’t factor in that The Time would be 6am.
That’s right, if you’d been at our house this morning, you would’ve seen me browning a pork shoulder at 6am in order to get it into the crock pot and me onto the bus on time for a weirdly scheduled day. It went something like this: start the oil, open cat food cats, put pork shoulder in hot oil, spoon cat food into dishes and distribute, turn pork shoulder, take soaked oats out of the fridge and warm in microwave, turn pork shoulder, chop vegetables between bites of oatmeal, turn pork shoulder, add veg to crock pot, add pork shoulder to crock pot.
Pop open beer.
Do not drink beer.
Use beer to deglaze pan while using hot water to deglaze oatmeal bowl. Add rest of beer and pan drippings but NOT oatmeal water to crock pot. Realize that 8 hours from 6:30 is 2:30, which is 2 hours before I’ll be home. Wake up Shane to tell him to turn the crock pot on when he gets up. Stick reminder note on bathroom mirror.
Run out the door in time to catch the bus, pick up some coffee, and roll into work at 7:30. Return after 10 hours to a house resplendent with smells of pulled pork. Commence drooling.
Amy, Adam, and their two girls – including tiny baby Erica! – joined us for dinner, and we shared the pulled pork, along with crusty Rustic Italian bread from Zingerman’s, a green salad, and my carrot jam, thinned with vinegar to make a slaw (just like I thought it would!). We also ate cookies and read stories, but I’ll save that for another post.