The Pioneer Woman Cooks (30 page)

7. Plunge the onions into the hot oil.

8. With a spoon, fiddle with them a bit just to break them up. And watch them! They’ll be ready to remove from the oil in no time flat.

9. When they’re golden brown (this should take under a minute), remove them from the oil and place on a paper towel–lined plate.

10. Repeat with the remaining onion slices and serve immediately.

Pile these on top of a juicy grilled hamburger—to die for!

SPICY PULLED PORK

Makes 8 servings

Oh my goodness, am I ever in love with pork shoulder. Please don’t tell the cattle ranchers.

This recipe comes from my sister Betsy’s good friend Cynthia, who makes this delicious shredded pork for get-togethers with hip Austinites. And it’s not that I’m ever at these said get-togethers with all the other hip Austinites. For one thing, I don’t live anywhere near Austin, so I’m never invited. For another, I probably wouldn’t go anyway because I don’t like to leave my house. It’s a good thing I have my sister to fill me in on all the fun.

I’ve made this pork over and over, and I’m always amazed at its versatility. The final shredded product can be served immediately or in different dishes over the next few days, and the flavors are deliciously…delicious. Serve it with warm flour tortillas, lime wedges, and a combo of pico de gallo, sour cream, guacamole…whatever you have lying around.

One 5-to 7-pound pork shoulder1 whole onion, cut into quarters1 tablespoon chili powder½ cup brown sugar4 garlic cloves, peeled1 teaspoon dried oregano2 teaspoons ground cumin1 to 2 tablespoons salt, to tasteFreshly ground black pepper3 tablespoons olive oil2 tablespoons white wine vinegarLime wedgesFlour tortillas

1. Preheat the oven to 300ºF.

2. This is a pork shoulder roast. Make friends with it, because it’s a fabulously versatile piece of meat. Go ahead and give it a rinse. I’ll wait.

3. In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Pulse until totally combined.

4. Pour the mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.

5. Place the pork into a roasting pan or Dutch oven and add 2 cups water. Cover tightly and roast for 6 or 7 hours, turning once every hour.

6. Check to make sure it’s fork-tender. Increase the heat to 425ºF and roast uncovered for 20 minutes, or until the skin gets crispy. Remove from the oven and allow the pork to rest for 15 minutes.

7. Shred the meat, using two forks to pull it apart. Place the shredded meat on a large platter lined with lime wedges.

8. Pour the pan juices over the shredded meat. This will ensure that the meat stays extra tender.

9. Serve with warm tortillas.

MACARONI AND CHEESE

Makes 8 servings

Macaroni and cheese holds the distinction of being the one food responsible for my bones and muscles developing as a child. It’s all I ate for the first decade of my life, and I still love it every bit as much as I did then.

I use this basic mac & cheese recipe all the time, and love to find different ways to change things up. Sometimes I use all cheddar; other times I’ll combine four different cheeses. Sometimes I keep the spices as simple as salt and pepper; other times I sprinkle in cayenne pepper and paprika to give it a kick. And when I really want a decadent delight, I’ll stir in additions such as roasted green chilies or crumbled bacon. The possibilities are endless!

I love you, macaroni and cheese. Thank you for coming into my life.

4 cups dry macaroni1 egg, beaten¼ cup (½ stick, or 4 tablespoons) butter¼ cup all-purpose flour2½ cups whole milk2 heaping teaspoons dry mustard (or more to taste)1 pound cheddar or other desired cheese, grated½ teaspoon salt (or more to taste)½ teaspoon seasoned salt (or more to taste)1 teaspoon ground black pepper

1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. (If you’re in a hurry and don’t want to bake the macaroni and cheese, cook it now until it’s done.) Drain.

2. In a small bowl, beat the egg.

3. Preheat the oven to 350ºF and butter a large oval or rectangular baking dish.