this weekend i attempted a recipe of my aunt linda’s, bbq pork that is made in the crock pot. it was a three day process but worth it. day one is seasoning the pork butt. i used a seasoning that was purchased at Harter House in springfield, mo. Harter House is the creme de la creme of butcher shops. no matter were else we have moved around to there is just no other place quite like it. its totally my dad’s candy shop. the butchers all were white shirts, aprons and those little white paper hats from the 1950s and all are eager to help him….”what can i get you today mr. farris?, have you been helped to day mr. farris?, anything else for you today?” sometimes the butchers that have known me since the age of three still will try to give me a free little smokie sample when i’m there, and yes i always take it.
day 2 of the bbq process was cooking the meat in the crock pot with beer. for this recipe i totally went for a more summer light brew of boulevard’s Zon. i cooked it all day on low. the house smelled soooooo good. after it was done cooking in the crock i took the now super tender meat and shredded it up for the next day.
day 3 the shredded meat was put back in the crock and i added 2 bottles of jack daniels honey smoked bbq sauce. if you are looking for a new bbq sauce to try i highly recommend the jack daniels brand i haven’t had one i haven’t liked yet. this i heated to the point that it was all heated to a warm temp all the way through. while it was in the process of getting nice and hot i cooked up the rest of my dinner. classic coleslaw, along with cheesy-garlic grits that i put on-top of homegrown tomatoes. needless to say this meal hit the spot!
and for dessert????????? i’m still working on mastering the art of fruit filled pies. this go around was a double berry pie which of course had to have homemade vanilla ice cream with it. i mean really how can you have homemade pie without homemade ice cream, that just seems like a sin to me.