Hi, folks. Loads of changes have taken place at VerumVita and in my life as well. Let’s start with VerumVita. As you can see there is a new look and a new focus. With all the changes that have taken place in my life over the past few months (which I will go into more in a future post), I had an epiphany of sorts and came to the conclusion that a more mindful, healthful approach to everyday living was desired and needed for myself and my family. In sharing some of the changes we made with others, I realized that this was information would be useful not only to my close friends and family but anyone who has a similar mindset or desire for a more healthy, doable approach to living a whole “true” life. (So glad the blog name still works with the new focus…verum=true, vita=life.) Stay tuned!
Fourth of July is days away. You have a crowd descending upon you expecting to eat. Are you ready? You may have some worries but you’ve got nothing on Paula Deen. Now she’s got some worries. Nevertheless, Paula sure can crank out recipes to feed-a-crowd! No matter what you think of her, allow her to bail you out this Independence Day with barbeque for the masses. Purchase some prepared cole slaw, potato or pasta salad, bag ‘o green salad and sponge cake with berries and whipped cream for dessert. Now you’re ready!
2 tablespoons chili powder
1 tablespoon onion powder
1 ½ teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper, optional
5 pounds boneless pork butt or shoulder
2 cups barbecue sauce (homemade or store bought)
10 to 12 soft hamburger-style buns
In a small bowl, mix the chili powder, onion powder, garlic powder, salt, pepper, and cayenne, if using. Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight.
Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator, and skim off the fat. Put the pork back into the slow cooker. Combine the barbecue sauce and 3 cups of the skimmed broth. Stir into the pork and cook 2 hours. Using a slotted spoon, remove the pork from the slow cooker. Place the meat on a serving platter or on individual buns. Serve the remaining sauce alongside.
Servings: 10-15 servings
Prep Time: 5 min
You are not seeing double. I seriously love evol. Notice what they did there? A subliminal message at its finest. The Truffle Parmesan Mac & Cheese is the total Meatless Monday package especially if you crisp the breadcrumb topping in the oven for a delightful texture to accompany the perfectly cooked pasta, rich and creamy, zingy parmesan cheesy sauce; then add in the complexity of the truffles and you’ve got WOW in a compostable bowl! The truffles are gathered from the wilds of Italy, but you don’t have to travel that far to find this super simple uber-yummo mac. Just head to your local grocery store as they are readily available or order online.