Saturday, December 29, 2012

Raspberry Cocoa & Pulled Pork Barbecue

I tried two new recipes last week.  E. and I enjoyed the raspberry cocoa while we played Five Crowns on a cold afternoon.  The recipe is one from Taste of Home that I adapted, and it helped to use up some of the summer's raspberries tucked in our freezer.  The pulled pork recipe comes from my sister-in-law.  She made it last summer for our sons' graduation picnic and got lots of rave reviews.  So I decided to try the easy recipe, and we enjoyed it for supper with buttered corn on a windy night.

Raspberry Hot Cocoa

Heat 3 C. of 2% milk (I used 1%) in a saucepan over medium heat until bubbles form along the sides (don't boil).  Place 1 C. thawed, unsweetened raspberries; 3 oz. (1/4 of a bag) of semi-sweet chocolate chips; and 2 tsp. sugar in blender.  Add hot milk and blend.  Strain out raspberry seeds and serve warm.

Pulled Pork Barbecue

Cook a 3-4 lb. pork roast (butt or shoulder) in the oven, covered, for 3 hours at 350.  Remove, allow to cool enough to shred, and set aside.

Boil the following ingredients and simmer for 10-15 minutes.
1 1/2 C. ketchup
1 C. water
1 small onion, chopped
1 tabl. brown sugar
1 tabl. Worcestershire sauce
2 tsp. mustard
1/2 tsp. chili powder (didn't use)
2 tabl. vinegar

After simmering, mix sauce with pork.  Bake in covered pan for 45 minutes at 275.

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