We took the opportunity this weekend to go skiing in Santa Fe. I was like a giddy child going up the mountain. We drove through areas with beautiful houses, snow filled trees, and views that went for miles. We went with a group of about 10 people. We have only ever skied in Colorado, so we didn’t know what to expect, but we were pleasantly surprised. The trees were completely covered in icy snow due to snow fall the night before and -10 degree weather at the top. We were freezing, but we had an amazing day. I planned this recipe to make so we could eat it when we got home. We actually ended up going out for drinks when we got back so this was eaten today as leftover. It was very yummy, and the coleslaw was a refreshing add in. Happy Eating!

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Caroline Barbequed Pork

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Caroline Barbequed Pork

Recipe thanks to Crockpot Recipe Book

Ingredients:

2 onions, quartered

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon pepper

4 to 6 pounds boneless pork butt or shoulder roast

2/3 cup cider vinegar

4 teaspoons Worcestershire sauce

1 teaspoon red pepper flakes

1 1/2 teaspoons sugar

1/2 teaspoon dry mustard

1/2 teaspoon garlic salt

1/4 teaspoon cayenne pepper

hamburger buns

cole slaw, optional

Directions:

Place onions in stoneware.

Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.

Cover and refrigerate remaining vinegar mixture.

Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or shred meat and chop onions.

Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

 

Apple and Poppy Seed Coleslaw

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Apple and Poppy Seed Coleslaw

Recipe thanks to Damn Delicious

Yields 6 servings

Ingredients:

2 cups shredded green cabbage

1 1/2 cups shredded red cabbage

1/2 cup shredded carrot

1 Granny Smith apple, julienned

2 tablespoons mayonnaise

3 tablespoons olive oil

1 tablespoon apple cider vinegar

Juice of 1 lemon

1 tablespoon poppy seeds

1 teaspoon salt

Freshly ground black pepper, to taste

Directions:

In a large bowl, combine the green cabbage, red cabbage, carrot and apple.

In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.

Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.

 

Utensils Used:

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