Slow Cooker Pulled-Pork Sandwiches

This recipe is one from my Thanksgiving cooking magazine binge. I would have never guessed including salsa-- but somehow, the heat in the salsa is balanced out in the end with the cumin, cider vinegar and brown sugar, and it blends in nicely. The greatest thing about this recipe is that the slow cooker eliminates the need to actually pull the pork. By the end of the cooking time, it shreds with little help. The juices drip everywhere and soak into the bun (this is a good thing). As described by Fine Cooking, "You'll need...lots of napkins."

The sweet potatoes are an easy fix from Men's Health (buried at the bottom of the pork kebab recipe): sweet potato, salt, olive oil, chili powder, done.

Orange and Soy Glazed Chicken Thighs

How do I explain these bizarre bundles? You create a veggie tower of shitake mushrooms and scallions, layer on a chicken thigh (recipe calls for bone-in, I used boneless and baked for less) and smush. Amazingly, they stay together! You then top off with the orange-soy sauce. The sauce is delicious (sweet, salty, sour), but be warned... do not let it sit. It will thicken quickly. I would recommend assembling the sauce ingredients, but not starting to cook it until the chicken is ready and out of the oven.

Creamy White Bean and Herb Dip

From the depths of my recipe file (Feb/Mar 2009 issue of Fine Cooking), bean dip that looks like hummus!

This bean dip recipe is versatile and easy. I used bagel chips and crudites as dippers, and one friend also suggested it as a sandwich spread. The dip has a good flavor, but not so much flavor that you'd have to stay away from seasoned dippers. Note, though, that I left out the anchovy filet because it seemed ridiculous to use one anchovy filet and throw the rest of the filets in the can away. I do have one green bean recipe that secretly uses anchovies, so I may try the dip with anchovies the next time I make that. It will stay good and taste good for several days.

Most important thing about this recipe: the "serves 6 to 8" is misleading. I'd make half a recipe unless you are (a) actually serving 20 people and (b) have no other dips or snacks to serve them.

Slow-Roasted Pork Shoulder with Carrots, Onions and Garlic

As of late, I've become a HUGE roast pork fan. Seriously, it has replaced my trusty standby, pot roast with french onion soup mix, as the #1 most desirable roast meat at my house. And it's all because of this Fine Cooking recipe, which absolutely kills in its simplicity. This is THE dinner if you're a nervous cook and your mother-in-law is coming over, because it's easy, can be started in advance and gives you plenty of time to clean your kitchen while it's in the oven. (It's also truly great, though, if you don't care what shape your kitchen is in and you have the ability and desire to turn the pan drippings into pork gravy). I have actually strongly considered buying a 6 3/4 to 7 lb. roast for the two of us, based solely on the idea of pulled pork leftovers, but haven't found anything larger than 3 1/2 lbs. As such, I cooked for around 3 hours at 300 to get to a solid 165-170 degrees. I skipped the last step, breaking up the pork, and instead just put the vegetables in for the extra time at 375 degrees. The vegetables need the full amount of time in the recipe to soften.

Confessions: I have made this dish twice, and neither time did I let the pork sit overnight. I did let it sit at room temp both times.

Next pork stop: the Porchetta-Style Roast Pork in bon appetit's June 2010 issue. Can't wait!