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Friday, December 5, 2008

The Sweet Life

Last night, Nate and I had some amazing food. I like my google reader, and in the recommended feeds, it linked me to a woman from our old ward's blog that had recipes on it. From there, I stole this recipe.

We made our own sweet pulled pork, and then we ate it with black beans and corn on homemade spinach tortillas. It was really, really, really good.

Here's the recipe:

Sweet Pulled Pork

For the Pork, buy yourself a picnic roast (also called the butt roast...even though it apparently comes from the shoulder). Place non-frozen roast in a crockpot. Add 1 cup of brown sugar and 1 cup of salsa to the mix. Cook on low for 8-10 hours.

After you've cooked it, then pull the roast out, and pull it--just use forks and make it look shredded. Then put it back in the crockpot with the juices. Let it warm while you make

Spinach Tortillas
Pull the frozen chopped spinach out of your freezer that you thought you'd only use in casseroles. put 2 cups of it in a bowl and microwave it for about 2 minutes and 30 seconds.

While the Spinach is being nuked, mix 3 cups of flour, 1/2 tsp baking soda, and 1/2 tsp salt with about 4 Tbs of olive oil. Mix until the oil is all mixed in and it looks a little like kind of crumby flour. If you grab a handful of it, it should stick together for a second before falling back into the bowl.

Take the spinach out of the microwave and stick it into a food processor/blender/something else to make it about the consistency of baby food. Ignore the smell...it's not that great.

Once it's liquid-y, dump the spinach into the flour mixture. Start kneading it with your hands. Be grateful you washed your hands first...then realize you wish you'd taken off your wedding ring first. Take off your wedding ring, then continue kneading the dough.

Split the dough into 8 balls. Roll out really thin...like...really, really thin. Cook in a frying pan with no oil for about 20 seconds each side. Stack the new tortillas underneath the old ones--this helps them to be softened after cooking.

In other non-food news, life is really good right now. We have a Christmas Tree, and stockings, and lights...it's lovely. We also only have a little bit before the end of the semester, Christmas, and New Years. For the most part, I'm so excited. I'm also a little bit sad though, because as soon as these things happen...they're over for a whole year. I plan to make the most of the holiday season. Pictures, and more food to follow.


  1. Wow. You always have these cooking adventures that turn out wonderfully. I will need to take lessons from you.

  2. I have been wanting to make this since you first posted about it. And my pork is cooking RIGHT NOW.