This is a little magazine my local grocery store puts out. My friends and family just love this magazine. It's really well done. One feels they should have to pay for it. It always has a delicious photo on the front. So, clear and crisp you feel like you could just take a bite out of it. The rest of the magazine is filled with more beautiful pictures, comments, tips and recipes. I feel a bit greedy when the new one comes out, because I grab 5. One for me, one for my mom, and 3 I mail to my California friend and her in-laws, who have relocated to Portland, Oregon.
Raley's is a big chain store, so it's not as little as it sounds. It is a very quaint store though. They do put the time into making the store have a down home feel. It's clean, the staff is friendly, when I'm looking for odd ingredients they have them and they have this great magazine. Another thing they do that I just love is when they reorganize the store they have extra staff in the aisles there just to help you find things and get reacquainted with the store. Reorganizing a grocery is one of my pet peeves. It will actually make me not shop there any more if I have to start hunting for the things I need. I walked into Raley's a few years ago and they had done a remodel and reorganized the whole store. I just didn't have time to play "scavenger hunt" with my grocery list. The look of bewilderment rising to anger on my face was seen immediately by a Raley's employee and they walked right over and offered me their assistance. They took me all over the store to find the things I needed. It was GREAT!
The issue I'm talking about today is Fall 2008. There was a recipe in it that looked good and easy. 2 nights ago I made it. It's called Pulled Pork.
I was pleasantly surprised at how easy it was to make and how delicious it was. Leftovers still had a great flavor, but not as juicy as the night before. That didn't stop anyone from finishing them off. All the ingredients in the recipe were things I had on hand except the 4 pound boneless pork shoulder roast, which I promptly put on the grocery list.
There is one ingredient I left out on purpose liquid smoke. Ever since I was a child liquid smoke has not agreed with me. Nothing worse than a liquid smoke stomachache. This recipe was still great. Did I take any pictures...NO! Busy day with kids, soccer, homework, guitar lessons and I still got this on the store and cooking AND we ate at a reasonable time. So, I'm using Raley's picture. That's exactly how we ate it. Pulled pork sandwich with a green salad. Trying to use up as many of the tomatoes from garden. Who knows how many more we'll get to enjoy as the growing season comes to an end.
1(4-lb.) boneless pork shoulder roast
1 large onion, chopped
3 cloves garlic, chopped
1 tbsp. oil
1 cup orange juice
1/2 cup ketchup
3 tbsp. brown sugar
3 tbsp. red wine vinegar
2-1/2 tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. each salt and pepper
Prep time: 15 minutes
Cook time: 1 hour 40 minutes
Cut pork into cubes, discarding any large pieces of fat. Cook pork, onion and garlic in oil over medium-high heat for 5 minutes, stirring frequently. Add remaining ingredients except rolls and stir well. Bring mixture to a boil; cover and simmer over low heat for 1 hour. Remove cover and cook over medium heat for 30 minutes or until most of the liquid has evaporated. Shred pork using 2 forks. Spoon onto warm rolls to serve.
Makes 6 servings.
Lynne's Note: To make shredding the pork easier I used a gadget I bought from my friendly Pampered Chef lady a few years ago. It's called the Mix 'N Chop. It worked great. The pork was so tender it shredded right up with my Mix 'N Chop. This gadget is so handy for chopping and crumbling food right in your non stick pan without scratching it.
Nutrition Per Serving: 760 calories, 58 g protein, 33 g total fat (12 g sat.), 55 g carbohydrate, 3 g fiber, 175 mg cholesterol, 1000 mg sodium, 17 points
© 2008 Raley's Family of Fine Stores
5 hours ago