Hi everyone,
This week’s blog is a little bit late as I’ve been on my holiday - and what a holiday it was!
What started as a little road trip in America turned out to be 3,000 miles in seven days, which was exhausting but fun. I drove from Denver to Northern Montana. I’vestayed in a teepee, a haunted hotel where Butch Cassidy left his bullet holes, a residential cottage and hotels. We’ve driven through Yellowstone National Park taking in geysers, canyons and bears. Been to Devils Tower, Little Bighorn to see where Custer last stood and seen some of the most amazing scenes mother nature has to throw at us, glaciers and all.
I have I’m afraid to say, eaten far too much meat and potatoes with little vegetables along the way, but hey, I was on my hols and back to healthy eating tomorrow I say!
A recipe I have included this week is an American version of pulled pork, I took it from the Southern Living magazine, hope you enjoy this and a couple of the pictures from my travels too!
Slow cooker barbeque pork
Makes six servings. Preparation time five mins, cooking time eight hours.
1) Buy one 1 ½ -2 kilo boneless pork shoulder, trimmed.
2) 1 bottle barbeque sauce.
3). 1 can of coke.
Place the pork in a lightly-greased slow cooker (a deep heavy-based pan will do) then pour the barbeque sauce and cola over the pork. Cover and cook on low for eight hours or until it shreds easily with a fork
Transfer the pork to a cutting board, shred with two forks removing any large pieces of fat. Skim fat from sauce and stir shredded pork in. Delicious served with fresh crusty bread, coleslaw and salad
