Pulled pork is one of my go-to recipes for something that’s really simple to make but tastes complex. Also, my kids love it. Sometimes I spice it Mexican style, for pork carnitas, but for American week I decided to do it with barbecue sauce for sloppy, delicious pulled pork sandwiches that taste like a sunny day drinking beer and listening to the blues (perhaps at Kitchener Blues Festival).
I know, slow cooker pulled pork isn’t quite the same as pulled pork smoked over a wood fire. But I don’t have a fire pit. Here in our temporary home in England, I very sadly don’t even have a barbecue. However, pulled pork in a slow cooker is not only super easy, it’s really, truly, delicious. With the right sauce it’s honestly hard to tell the difference between this and something cooked by an award-winning barbecue chef who used three kinds of wood chips in just the right proportions.
Boeuf bourgignon. Even saying it is satisfying. When I decided to make this past weekend France-themed, it was the first dish that popped to mind. There are few things better than hot stew on a cold, damp night, as all English nights are in February. Besides, it was the weekend of love, and what dish better to get you in the mood for love than a dish full of red wine and red meat?
I used to make boeuf bourgignon quite a lot in the slow cooker. But that was before I was diagnosed with IBS and discovered the low-FODMAP diet. Boeuf bourgignon normally involves mushrooms, which are high in mannitol and exacerbate my IBS symptoms. I didn’t make this dish for a long time because wasn’t sure if I could make a satisfying boeuf bourgignon without mushrooms. Fortunately, I’ve found I can. Continue reading →