What is sometimes overlooked when using the word “simple” is the fact that it’s a relative term, like so many other words. Just as certain beings are more naturally athletic than others, there are those who are apt to cooking. They possess advanced senses, which are acquired at birth and naturally develop with age. It’s usually a keen nose or accurate taste buds that lead them to delineate what a dish is missing. While I highly respect connoisseurs of that nature, I also believe in eating what you want. Combine ingredients that make you happy, in both taste and simplicity, and you’ll be on your way to lovely kitchen livin’.
For example, I recently made Pork BBQ. I chose this dish because I needed to create massive quantities for around 10 people and I intended on keeping the ingredients to a minimum. After quickly scanning the internet for helpful and unique Pork BBQ recipes, I realized there were too many. Literally, every single one was different. So what makes one recipe better than the other? If a recipe comes from a Chef who’s restaurant is packed on a daily basis, should it be the winner? What if it hails from the oldest BBQ joint in South Carolina?
The answer is easy. The best recipe is your own. This is where the relative simplicity comes into play.
For that Chef who packs his restaurant every night, it’s simple to add an array of fresh herbs and homemade sauces, blending the ingredients ever so perfectly. For me and you, it’s simple to chop it and plop it. So that’s exactly what I did (with a little extra work but nothing major). Believe me when I say, the result was still magnificently enjoyable and just what I was hoping for. I didn’t spend a fortune and I didn’t waste a ton of time.
Try this method next time you’re hoping to prepare a drool-worthy meal. Feel free to scope out recipes online but if you don’t have one of the minor ingredients, let it slide. I’m sure your panel of judges (family & friends) won’t even notice.
- 2 – 4lb. pork butts from local farmer’s market
- cider vinegar
- bbq sauce
Optional: smokey paprika seasoning, honey, brown sugar, whatever you like
I put my dry ingredients on both sides and let it sit over night but if you don’t have time to do that just sprinkle them in the crock pot pre-roast. Place the pork butts in the crock pot with a TINY bit of water (a lot of juice will form from the pork so too much water could mean overflow). Set to low and let it sit for 6 hours. The meat will pull right off the bone and then you can tear it apart using two forks. Add the ketchup, vinegar and BBQ sauce or other goodies that you wish to taste. Mix. Eat. The rest is history!
Until Next Time,
Back to Basics Babe