1 T. Salt (I eye it)

2 T. Sugar (I have tried white and brown, both taste great)

1 t. Pepper

1 * C. Vinegar (Preferred it with apple cider over white distilled) –

                        Crystal uses apple cider instead of apple cider vinegar

* C. Ketchup

* C. Barbecue Sauce (Sweet Baby Ray a good choice)

Up to 1* T. Crushed Rep Pepper (optional)

Couple dashes of Hot Sauce (optional)

Put crock-pot bag in crock-pot and add pork shoulder. Add vinegar and sprinkle salt and pepper over the pork. Cover (DO NOT LIFT LID DURING INITIAL COOKING 13 HOURS). Turn crock-pot on high for 1 hour and down to low for remaining 12 hours.

            Crystal’s note – I only put it in for 8 hours.

Remove from pot and pick meat from bones and fat. Strain liquid and keep 2 cups (If short on liquid it’s ok to just add water or stock to make up difference.) Change crock-pot bag and add pulled pork with 2 cups of strained liquid. Add remaining ingredients to pot and mix well. Cover and cook on high another hour. Serve on fresh buns or over baked beans.

Yield: 6 servings

INGREDIENTS

Duck
2 tablespoons juniper berries
1 tablespoon black pepper
1 tablespoon kosher salt
1 teaspoon sugar
Six 6-ounce duck breasts
2 tablespoons grapeseed oil, divided
Squash and Rice
2 pounds delicata squash--peeled, seeded and cut into ½-inch cubes (about 3 cups)
Zest of 1 orange (about 2 tablespoons)
2 cups fresh orange juice (from about 4 oranges), strained
2 tablespoons unsalted butter
5 thyme sprigs
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
3 cups cooked rice, kept warm
 
 DIRECTIONS

1. Make the duck: Preheat the oven to 200˚. In a spice grinder, combine the juniper berries with the black pepper, salt and sugar and grind into a coarse powder. With a sharp paring knife, score the duck skin in a crosshatch pattern (without cutting into the flesh) and rub both sides of each breast with the spice mixture. Wrap the duck tightly in plastic wrap and let rest at room temperature for 30 minutes.
2. While the duck rests, make the squash: In a medium saucepan, combine the squash, orange zest, orange juice, butter and thyme and bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, until the squash is tender, about 12 minutes.
3. Using a slotted spoon, transfer the squash to a baking sheet, cover with tinfoil and place in the oven to keep warm. Reduce the braising liquid over medium-high heat until syrupy, about 10 minutes. Remove the sauce from the heat, add the vinegar and season to taste with salt and pepper. Cover and keep warm.
4. In each of 2 large skillets, warm 1 tablespoon of the grapeseed oil over medium-high heat. Add 3 duck breasts to each skillet, skin side down, and cook over medium heat until the skin is crispy and well browned, about 6 to 8 minutes. Turn and cook until the duck is medium-rare, about 5 minutes longer. Transfer the duck to a cutting board, cover loosely with foil and let rest for 10 minutes.
5. Divide the rice and squash among 6 plates. Thinly slice the duck crosswise and divide among the plates. Drizzle with the orange sauce and serve immediately.

Bacon-Wrapped Matzoh Balls

Recipe from Ilan Hall

INGREDIENTS

5 cups matzoh meal
1½ tablespoons baking powder
18 large eggs
¾ cup rendered lard or bacon fat
¾ cup FIJI Water
Salt
Strips of bacon
Kewpie mayonnaise (Japanese mayo) or horseradish sauce, for serving

1 (6.2-oz) box quick-cooking long-grain and wild rice mix

3 Tbsp. all-purpose flour

1 tsp. chopped fresh rosemary

1/2 tsp. salt

1/2 tsp. pepper

6 (3/4-inch-thick) boneless pork loin chops

2 Tbsp. butter or margarine

2 Tbsp. olive oil

2 garlic cloves, pressed

1 (14 oz.) can chicken broth

1/3 cup balsamic vinegar

Garnish: fresh rosemary sprigs

Cook rice according to package directions; keep warm.

Combine flour, 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper.

Dredge pork chops in flour mixture.

Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute.

Add pork chops, and cook 4 minutes on each side or until golden.

Remove pork chops.

Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done.

Serve over rice.