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PULLED PORK
INGREDIENTS
5 lbs. boneless pork butt shoulder
1
Vt
tsp. smoked paprika
2 tsp. black pepper
1 tsp, cayenne pepper
1 tsp. dried thyme
1 tsp. garlic powder
Va tsp, salt
1 c. water
soft sandwich buns
DIRECTIONS
Combine all seasonings in a small
bowl and rub evenly over roast.
Place meat in a 6-quart slow cooker.
Add w ater Cover and cook on LOW
for 6-8 hours or on HIGH for 4-5
hours or until pork is very tender.
Place pork on large cutting board or
■jl*
platter and let rest for 10-15 minutes.
Pull, slice or chop to serve. Serve in
buns with barbecue sauce,
Serves 16-20
food |
recipes
sodium
,
38gcarbof 3 g fib e r, 8 g pro.
Margarita Cream
p r e p
20
min.
Vi
cup lime juice (
2-3
limes, or from a bottle)
1
Tbsp. tequila
1
Tbsp, triple sec or Cointreau
%
cup confectioner's sugar
1
cup heavy cream
1. Stir the lime juice, tequila, find triple sec together
in a large bowl. Whisk in the confectioner's sugar
and let it dissolve in the liquid.
2, Whip cream in a separate bowl until it holds its
shape. Whisk in the margarita mixture and keep
whisking
until
mixture
is light and aerated.
Serve
immediately with
the
Flourless Chocolate
Lime
Cake, Makes
6
(!/Vcup) servings + leftovers,
e a c h
s e r v in g
127
calt 9gfatf 33 nigchol, 9 mg
sodium
j
11
gcarbo, Ogfiber, 1 gpro
,
Chocolate Orange Loaf Cake
prep
20
min,
bake
45
min,
ivkn
325°F
1 Vi sticks (10 Tbsp.) unsalted butter, softened
2
Tbsp, golden syrup (such as Lyle's) or dark
corn syrup
1
cup dark brown sugar, packed
1
cup all-purpose flour
Vi
tsp, baking soda
3
Tbsp. unsweetened cocoa powder, sifted
2
eggs
Zest of 2 small oranges (1 Tbsp.) and juice of
1
small orange (3 Tbsp.)
1, Preheat oven to 325°K Line a 9x5x3-inch loaf pan
with parchment paper. Grease sides of pan or line
with a paper loaf-pan liner.
2, In large bowl, with electric mixer beat the butter,
syrup (brush a little oil on your tablespoon measure
before measuring the syrup to help remove it from
spoon), and sugar until fairly smooth.
3, In a separate
bowl combine
flour, baking soda,
and cocoa powder, beat
1
tablespoon of the dry
ingredients into the syrup mixture, then beat in
one egg, Add another couple of spoonfuls of dry
ingredients before beating in the remaining egg.
4* Beat in remaining dry ingredients, and then add,
wrbile still beating, the orange zest. Gradually add
the juice. The batter may look slightly curdled.
5,
Pour batter into the prepared pan. Bake for 45
minutes (edges should look dry and center of cake
may have dipped slightly). Cool in pan on wire rack.
Carefully remove from pan and cool completely.
Makes
6
servings +
leftovers.
each
serving
262 cal, 13 gfat, 73 mgchol, 87 mg
sodium,
34 g
carbp,
1 g
fiber,
3
pro
,
FOR MORE
Learn about Nigella's
other books featuring
quick recipes,
celebration favorites,
and holiday dishes at
Nigella.com.
MAKE AHEAD
The Chocolate
Orange Loaf Cake
can be baked up to
3 days ahead. Wrap
tightly in plastic
and store in airtight
container. Will keep
for 5 days total. To
freeze, tightly wrap
in a double layer of
plastic wrap and a
layer of aluminum
foil. Keeps up to
3 months. Thaw
overnight at room
temperature.
244
B E T T E It H O M ES AIM
D
V .
All DENS
OCTOBER 2Û1Q
BHC.COM
