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If life is crazy – every day, all the time – then I don’t even know how to describe the holiday season.
It’s not so much that my day-to-day changes that much (thank goodness). But. There is a definite uptick in allthethingsIneedtodo.
The gift buying for the family.
The gift BAKING for teachers, coaches and friends.
The decorating of the house.
And, most importantly, the traditions and the celebrations. We do both Christmas AND Hanukkah around here. And there’s the train show at the botanical gardens. And the “crazy house with the lights” that we must – MUST – visit. Our annual “latke party”. And the marathon day that I spend with Chelsea, walking from one end of the city to the other, taking in all the sights, sounds and smells of the season.
There are parties to attend and guests to entertain.
All good, but how to fit in the basics – like…….dinner?
It’s so tempting to pick up the phone and order take-out (and believe me, we do). But I also rely on do-ahead meals that can be prepped – either partially or completely – earlier in the day, and then quickly and easily pulled together when I come flying into the house moments before dinnertime.
This is not the time that I look to empty the spice cabinet, or chop fifteen different vegetables. I want a few simple ingredients that pack a punch. So they better be high in quality and super high in flavor.
And while I have a decent array of meals that fill the bill, this is hands down my very favorite:
Talk about a win-win!
This pulled pork relies on only a few ingredients and yet is SO flavorful. It cooks – unattended – for hours in the oven (and don’t even ask how amazing your kitchen is going to smell!). All you need to do is shred the meat just before serving.
The pickled onions are prepped in a flash and are the perfect accompaniment to the pork.
And the cornbread? Total yum, and a refreshing change from the buns and rolls typically served up with this dish.
So let’s talk about the ingredients. Because there are so few used in both dishes, I try to go for robust flavors and quality ingredients.
I was thrilled to have the opportunity to try La Morena chipotle peppers and Maseca corn flour. We are lucky to have some great local bodegas that stock products and brands that are not available in most big box supermarkets, and they truly make a difference, both in quality and authenticity.
I used both the peppers and sauce in the pulled pork, and just a small amount of each lent a subtle heat and a ton of flavor to the dish.
As for the corn flour – if you’ve never baked with it, BAKE WITH IT. First of all, it’s naturally gluten-free – so whether you have a gluten allergy or are simply trying to use less white flour in your baking, this is a perfect alternative. Secondly, cornbread made with corn flour is next level delicious. It’s more moist and tender, and less crumbly. Addictive. Like, make two because you will have zero leftovers and will be craving some for breakfast the next day. (I suggest having some butter, honey and flaky sea salt on-hand. Just saying.)
This will be your Wednesday night savior, Sunday “game day” crowd pleaser, holiday pot luck first prize winner and winter go-to all season long……..
Ready to cook?
For the pulled pork:
3 pounds boneless pork shoulder, cut in half crosswise
1 tablespoon canola oil
1 onion, halved and thinly sliced
2 cloves garlic, peeled and crushed
1 – 2 La Morena chipotle peppers, plus 1 – 2 tablespoons of adobe sauce
1/2 cup ketchup
1/4 cup dark brown sugar
1/2 cup dried cherries
salt and pepper
2 cups water
Pre-heat oven to 350. Heat oil in a Dutch oven over high heat till hot but not smoking. Season both sides of pork with salt and pepper. Working with one half of the pork at a time, sear for 3 minutes on each side (transfer the first half to a plate while you sear the second half). Return the first half to the pot, along with the onion, garlic, chipotle pepper and sauce, ketchup, brown sugar and cherries. Season with salt and pepper and add the 2 cups of water. Cover and cook for 3 hours, or till pork is cooked through and tender.
Transfer pork to a large bowl or cutting board and, using two forks, shred meat. Return to pot and toss with sauce to coat.
For the onions:
1 red onion, halved and thinly sliced
1/2 cup each cold water and red wine vinegar
1 tablespoon each kosher salt and sugar
In a small bowl combine water, vinegar, salt and sugar. Add onions and let sit for at least one hour, or up to overnight.
For the cornbread:
1 cup Maseca Corn Flour
3/4 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, melted and slightly cooled
1 egg
2/3 cup milk
4 cups corn kernels, divided
Preheat oven to 425 degrees. Grease a 9” x 9” pan; line with parchment paper if desired. Combine corn flour, cornmeal, sugar, baking powder, salt, butter, egg, milk and 3 cups of corn kernels in a food processor. Process till smooth and well-blended; transfer to a bowl and fold in the remaining 1 cup corn kernels.
Pour batter into your prepared pan; bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares and serve warm or at room temperature.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2015/12/01/my-go-to-winterholidaypot-luck-meal-sponsored/
5 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
nicely done… reads like a “good novel” …each paragraph is one thought .. readers appreciate this.
I’m confused: only one half of the pork goes in the pot? What do you do with the other seared half?
Sorry this wasn’t clear! You sear the first half, transfer to a plate while you sear the second half, and then return that first half to the pot with the remaining ingredients. I just tweaked the instructions to hopefully clarify! 🙂
Love this idea! Low fuss, high return. Excited to try it!
Yay! Let me know how it turns out! 🙂