I need to clarify something. I do not hate bacon. In fact, I feel the opposite of hate. I love bacon. Looooove it. I would marry bacon if I could. When I said that I hate pork, I meant that I hate pork that tastes like pork. Dude, how many more times can I say pork? Hello nasty google searches.
My post titles are song lyrics. Every post title. I love music and have an uncanny ability to remember song lyrics. Most of the time I have a song in mind when I'm writing a post. If I can't think of a lyric (like when I'm writing about something like pork,) I go to A-Z Lyrics and do a search. Yesterday's post title is courtesy of Nat King Cole. Maybe Nat King Cole does not love bacon, I don't know.
So, in summary, my post titles do not necessarily reflect my feelings. Sometimes they are chosen randomly based on a single word (ie. pork.) In closing, I do love bacon. I would like some bacon now, please.
Also, I cannot post a picture of the pulled pork (and peach cobbler - yeah, bitches!) that I had for dinner last night. My camera is in surgery right now, getting a new optical unit. Ha ha, I said "unit" and "pork" in the same post. The story of why my camera needs a new optical unit will follow sometime this week. It's a sad story.
I will, however, post the recipe. Because Jess told me to and she scares me (kisses, Jess!)
3 large pork chops - no bone (I've made this with other porky cuts and it worked - it did not work with pork loin though)
1 large onion
about 20 garlic cloves
1 large can of chicken broth - I used the reduced sodium kind
1 can coke
1 bottle bbq sauce
Slice the onion and put in the bottom of the slow cooker. Peel and smash the garlic cloves; put on top of the onions. Place pork on onions and garlic, cover with broth. If the broth doesn't fully cover the meat, top-up with water. Cook on low for 10 - 12 hours.
Take meat out of slowcooker and put in shallow baking dish; discard cooking broth, onions & garlic.
Using 2 forks, shred meat.
Pour coke & bbq sauce over pork. I never use the whole can of coke or bottle of bbq sauce. Just use enough so that it's sloppy, not soupy. Bake in 400 degree oven for roughly an hour.
Serve on crusty rolls.
(I had never made peach cobbler before. I wasn't sure if I should peel the peaches but everyone told me I should. I had never blanched anything before; I thought it would be a hassle. It was really easy though, and so worth it.)
4 large peaches - skins removed and cut into chunks
1/2 cup sugar
juice of one lemon
1 cup flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cold butter (it's worth it to use butter instead of margarine in this recipe)
2/3 cup buttermilk
1 tablespoon sugar
Mix together peaches, sugar and lemon juice. Place in 2-quart baking dish.
Mix together flour, 3 tablespoons flour, baking powder, baking soda and salt. Cut in butter. Mix in buttermilk until dough forms.
Drop spoonfuls onto peaches. Sprinkle 1 tablespoon of sugar over dough.
Bake at 350 for 40 minutes, until fruit is bubbly and top is browned.
This was the first time I've made this recipe. I think the next time I make it (uh, tonight - don't judge me!) I will add some cinnamon or nutmeg. Not a lot, just enough to give it a bit of a zing. Maybe I'll add some lemon zest.