Wednesday--Pulled Pork, Corn on the cob

Corn on the Cob
Here's how to boil corn:
http://www.CornOnTheCobRecipe.com/boiled-corn-on-the-cob/

I toss them in butter, lime juice, and salt just to make it fun...

(Save leftover corn for tomorrow night's guacamole)


Irving-Style Pulled Pork (in slow cooker)
1 28 ounce can crushed tomatoes
1 14.5 ounce can whole tomatoes in puree
1 TBSP adobo sauce (optional)
1 chipotle from adobo sauce chopped (optional)
1/2 medium onion, diced
1 tsp dried oregano
2 dried bay leaves
2-3 lb boneless pork shoulder or roast, fat trimmed as much as possible

Combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes and puree, 2 tsp salt, 1/2 tsp pepper.  Add pork and toss to coat.  Cook on high in slow cooker about 6 hours.

Shred meat and return to slow cooker.  Toss with sauce.  Serve as a sandwich topped with leftover coleslaw from Tuesday (like Memphis-Style BBQ).

Notes on chipotle in adobo...this stuff is HOT.  A little goes a long way.  Sometimes I just skip it and add some BBQ sauce (1/4 cup-ish) instead....