Friday I started my Sunday cooking, so dinner was easy, sautéed Salmon and a salad.  Our friends are coming over Sunday and hopefully if the weather cooperate, we can swim and eat.  

Anyway. I started the Apricot Pork BBQ.  This recipe from the Tennessean.  It is from a cookbook called “A Good Meal is Hard to Find: Storied Recipes from the Deep South.  It is written by a cookbook author, not a cook or chef.  There are strange paintings and made up stories to accompany each recipe.  Based on this recipe, they should have been testing the recipes.  

Ingredients:

1/2 C dark brown sugar

1 T hot paprika

1 T kosher salt

1 t ground cumin

1 t garlic powder

1 t onion powder

1 (6-7#) pork Boston butt or shoulder roast

1/2 C apricot jam

1/2 C classic barbecue sauce of your choice

Directions:

1. In a small bowl, combine the brown sugar, paprika, salt, cumin, garlic powder and onion powder.  
2. Coat your roast all over with the mixture.  
3. Put the roast in a slow cooker on high, cover and cook on high for 8 hours.  (Do 10 hours.)
4. Drain the liquid from the cooker into a 4- C glass measuring cup  and allow it to settle while shredding the meat.  Remove any excess fat from the meat Remove any bones.  (This meat was very hard to shred.  I broke it in hunks, took out the big shoulder bone and the layer  of fat and put it in the refrigerator over night.  I also put the liquid which was only 1 C in the refrigerator over night.)  
5. The next morning, Saturday, I let the meat warm up a bit and with a great deal of strength shredded the meat.  With this dry method, I think I would cook it another 2 hours.  
6. Skim the fat from the reserved juices.  Pour 1 C (I only got 2 C) juice over the meat.  Toss your jam and barbecue sauce with the shredded meat.  
7. Cover and cook on high for 1 hour longer.  

Jim and I think it tastes good.  Maybe it was the quality of the meat that made it so hard to shred.   We will see what everyone thinks on Sunday. 

It is now Sunday night.  We didn't get any swim time as it rained here all day.  

The pork barbeque was delicious.  After feeding 4 we have at least 2 more nights.