Maple Spice Rubbed Smoked Pulled Pork Smoked Pulled Pork served with Maple Sugar Hamburger Buns and Chipotle Maple Barbecue Sauce
This smoked pulled pork takes several hours to make, but will also last several meals (maybe!). Right now we are obeying our governor’s order to stay home, so it feels especially satisfying to spend so much time creating something this delicious. I use a very simple Weber Grill, charcoal and water soaked apple chips.
This vinaigrette has been part of family gatherings for as long as I can remember. My aunt Myra is a great cook, with a focus on health and well being. This vinaigrette is amazing on sales butalso great on steamed vegetables.
Awhile ago, a windstorm blew down one of my favorite apple trees. Matt, ever the optimist, suggested we make some apple chips for smoking meat. It has turned out to be one of my favorite dishes. I start the day before with a maple/lemon brine and then plan on 4 hours for smoking the next day. The result is fall off the bone deliciousness!
Delicata squash is in season in September and October in Vermont. It is a small winter squash with very delicate skin, making that part edible. It’s easy to grow, and also readily available at farmstands and grocery stores.
Preheat the oven to 350. Slice two delicata in half, lengthwise, and scoop out the seeds. Slice each half into 1 inch pieces.
This is a nice winter dish, best made on a day that you’re at home for a long afternoon. We always use Misty Knoll wings as they’re a humane, free range farm. Cooking times vary, and you can change the cooking liquid to accommodate your tastes.
Start with 2 packages of wings (generally 2-3 pounds).
In Vermont, it can be hard to find good fish. I love salmon but I try to steer away from huge cuts of farm raised fish which are often fed dye to create the bright pink flesh. However, when I do come across something wild caught or farm raised without coloring, I pounce! Salmon and maple are a natural combination and I have yet to serve this simple dish without pleasing everyone at the table.
Winters are long and cold in Vermont, so we look for lots of comfort foods to help us through. This slow cooker recipe is perfect for a cozy Sunday. We often spend the day skiing and then load up on pulled pork in the evening. We are then well prepared for the week ahead!
Use 2 pounds of pork shoulder. In a small bowl, combine 1 tablespoon each:salt, ground pepper, smoked paprika and garlic powder. Rub all over the pork shoulder and let it sit while you prepare everything else.
Whisk together ⅓ cup maple syrup and ⅓ apple cider vinegar. Slice an onion and lay it on the bottom of your crockpot.
Place pork on top of onion and pour maple/vinegar mixture over it. Cook on low for 8 hours and then shred with a fork. Serve on buns or over vegetables. Enjoy!