Oven Pulled Pork

                                                                                                                                                                                                                 

1 pork roast (shoulder or butt)

1 jar Creole Butter Injectable Marinade(comes with the injector)
1 (2) litre Dr. Pepper
rub of your choice (you can find my rub recipe on this blog)

I used a large pork butt, bone in, which I cut into three chunks. I injected the whole jar of the creole butter into the large chucks, I used the mild flavor. You do not have to wait but one hour before you start cooking.
I used foil pans which I doubled, for strength, and I put two cups of Dr. Pepper in the bottom of the pan. Pat a generous amount of rub on top and sides of the chunks. I put the bone in chunk in a pan and the two smaller boneless chunks in a pan. Seal tightly with foil. I cooked mine on 350 degrees for 3 hours and then on 300 degrees for 3 more hours. The pork was really good and easy to pull. If you have time, it would be good to smoke them on the grill before you cook them in the oven. I missed the smoke flavor but these were still mighty tasty, so tender and juicy!! I freeze the left overs for use in my gumbo recipe, found on the blog.

Creamy Dill Sauce

                                                                                                                                              

You can use this on fish, chicken or vegetables!

1/3 cup sour cream

1/4 cup mayonnaise

2 T  heavy cream

1 tablespoon finely chopped onion

1 teaspoon lemon juice

1 teaspoon prepared horseradish

3/4 teaspoon fresh dill weed

1/4 teaspoon garlic salt pepper to taste

Dr. Pepper Ribs

                                                                                                                          

These are beyond good!!! Thanks Michael!!

3 racks baby back ribs

1 large (2 liter) bottle of Dr. Pepper

1/4 cup salt

BBQ Sauce of your choice( These are so good with just the rub, bbq sauce is optional).

Place the ribs in a large baking dish or plastic bag. Pour in Dr. Pepper to cover them. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).

Heat the oven to 350°F. Remove the ribs from the liquid, dry them, and rub with chili powder or your favorite rub(you can find my rub on this site). Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat falls off the bone.

Asian Slaw

                                                                                                                              

1 package of coleslaw mix

1 bunch of green onions, chopped

2 packages of chicken flavor Ramen noodles, crushed coarsely

1 c toasted sunflower seeds

1 c silvered almonds

Dressing

1/3 c vinegar

1/2 c sugar

1/4 c olive oil

2 T soy sauce

2 chicken flavor packets from the Ramen noodles

Mix vinegar, sugar, flavor packets and soy sauce. Slowly add oil as you use a whisk to incorporate.

Set aside.

In a large bowl, add the coleslaw mix, chopped green onions and toss in the dressing.

Do not add the noodles, seeds and nuts until ready to eat.

This slaw is supposed to be crunchy when eaten.

Mimi’s Layered Ziti Bake

                                                                                                        

1 lb. mild Italian Sausage browned

1 24 oz. jar of Spaghetti sauce

1 8oz tub of Ricotta cheese

2 c Parmesan Reggiano

2 beaten eggs

2 c Mozzarella shredded  

½ c heavy cream

4 T chopped Italian parsley

2 t Italian seasoning

Box of mini Ziti pasta cooked for 7 minutes in salted waterand drained.

Mix the beaten eggs, the Ricotta, the seasonings and ½ c of Parmesan.

Put a third of the sauce in the bottom of a 13x9 greased pan.

Add a third of the Ziti pasta, a third of the sausage, a third of the Ricotta mixture and a third of the Mozzarella.

Repeat the other two layers beginning with the sauce, then the pasta, meat, the Ricotta mixture, and ending with the Mozzarella cheese on top.

Add Parmesan and the parsley to the top layer.

Add the cream around the edges after you have pulled the sides loose from the side of the pan with a spoon.

Cover and bake for 45 minutes in a pre-heated 350 degrees oven.