Makes 8 servings
1 pork shoulder roast
( 2½ pounds)
1 (14-ounce) bottle
1 tablespoon fresh lemon juice
1 teaspoon packed brown sugar
1 medium onion, chopped
8 sandwich rolls or
1. Place pork roast in CROCK-POT®
slow cooker. Cover; cook on low 10 to 12 hours or on high 5 to 6 hours.
2. Remove pork roast from CROCK-POT®. Shred with two forks. Discard cooking liquid.
Return pork to CROCK-POT®; add barbecue sauce, lemon juice, brown sugar and onion.
Cover and cook on low 2 hours or on high 1 hour. Serve pork on rolls or buns.
Note: This sweet, savory, kid-popular dish is extremely easy to make. Serve with crunchy
coleslaw on the side.
Tip: For a 5-, 6- or 7-quart CROCK-POT®
slow cooker, double all ingredients except
the barbecue sauce. Increase the barbecue
sauce to 1½ bottles (about 21 ounces total).
Publications International | hardcover |
cookbook | available late November |
New Way to Cook
Serves 19 (serving size:
3 tablespoons brown sugar
2 tablespoons evaporated
1 tablespoon golden cane syrup
dash of salt
1 tablespoon bourbon
½ teaspoon vanilla extract
3½ ounces bittersweet
chocolate, ;nely chopped
1¾ ounces milk chocolate,
2 tablespoons unsweetened
Ultimate Pumpkin Pie with Rum Whipped Cream
Serves 8 to 10
1 unbaked Perfect Pie Crust (recipe follows)
Dried beans, for blind baking
1 (15-oz) can pumpkin puree (not pie ;lling)
½ cup light brown sugar, lightly packed
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
2 teaspoons grated orange zest
3 extra-large eggs, lightly beaten
1 cup heavy cream
½ cup whole milk
2 tablespoons dark rum, such as Mount Gay
Rum Whipped Cream (recipe follows)
1. Preheat the oven to 425˚F.
2. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the
crust with parchment paper. Fill the paper three-quarters full with the beans and bake the
crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save
the beans for another time), prick the crust all over with the tines of a fork, and bake for
another 5 minutes.
3. Reduce the oven temperature to 350 degrees. Meanwhile, in a large bowl, whisk together
the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest,
eggs, cream, milk, and rum. Pour the ;lling into the baked pie shell. Bake for 55 to 65
minutes, until the ;lling is just set in the middle and a knife inserted in the center comes out
clean. Set aside to cool completely. Serve with the rum whipped cream.
Rum Whipped Cream
1. Place the cream in the bowl of an electric mixer ;tted with the whisk attachment and beat
on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on
medium-high until it forms soft peaks. Serve with the pumpkin pie. (Note: If you overwhip the
cream and it looks curdled, just add a little more cream and whip it until it forms soft peaks.)
Perfect Pie Crust (Makes two 9- to 11-inch crusts)
12 tablespoons ( 1½ sticks) very cold unsalted butter
3 cups all-purpose ;our
1 tablespoon sugar
1 teaspoon kosher salt
¹⁄³ cup very cold vegetable shortening, such as Crisco
½ cup ice water
1. Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the ;our
mixture. Place the ;our, sugar, and salt in the bowl of a food processor ;tted with a steel
blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times,
until the butter is the size of peas. With the machine running, pour the ice water down the
feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a
;oured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Cut the dough in half. Roll each piece on a well-;oured board into a circle at least 1 inch
larger than the pie pan, rolling from the center to the edge, turning and ;ouring the dough
so it doesn’t stick to the board. ( You should see bits of butter in the dough.) Fold the dough
in half, ease it into the pie pan without stretching at all,
and unfold to ;t the pan. With a small sharp
paring knife, cut the dough 1 inch larger around
than the pan. Fold the edge under and crimp
the edge with either your ;ngers or the tines of
Clarkson Potter | hardcover | cookbook |
on sale October 30 | Item #706952
Clarkson Potter | hardcover assortment |
cookbook | available late October | Item #613793
1 cup cold heavy cream
3 tablespoons sugar
1 tablespoon mascarpone or
1 tablespoon good dark rum,
such as Mount Gay
1 teaspoon pure vanilla extract
Oxmoor House | hardcover | cookbook |
available now | Item #704310
1. Combine brown sugar, milk, cane syrup, and salt in a saucepan over medium-high
heat; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat. Stir in
bourbon and vanilla extract. Add bittersweet and milk chocolates; let stand 1 minute.
Stir until smooth. Pour into a shallow dish; cover and
chill 4 hours.
2. Heat a tablespoon measure with hot water; pat
dry. Scoop chocolate mixture with spoon; dip in
cocoa. Roll into balls. Cover and refrigerate until
ready to serve.