Pulled Pork

  • 1 bone-in pork butt or shoulder roast, about 5 pounds
  • 2 tablespoons sweet paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon dark brown sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon dry thyme leaves
  • Freshly ground pepper to taste
  • Salt to taste
  • Barbecue sauce (optional, see recipes in the similar and related recipes links)

Trim pork of excess visible fat, but leave some for flavoring and tenderizing. Place all of the remaining ingredients, except the salt and barbecue sauce, in a small bowl to combine. Rub the mixture all over the meat, patting with your hands to help it adhere. Place in a large sealable bag set in a shallow bowl and seal. Refrigerate for at least 4 hours or overnight.

If roasting indoors, preheat oven to 300° F. If using an outdoor covered grill, heat to 300° using low-indirect method. If you have a charcoal grill, or have a smoker box for your gas grill, prepare hickory chips according to specific instructions for your grill. (If using a charcoal grill, be prepared to add fresh hot coals about every hour.) Season the roast generously with salt. Place, fat side up, in a shallow roasting pan or directly on the grill cooking rack and close the grill cover. Roast until very tender and the bone pulls out easily, about 5 to 6 hours depending on the roasting method. (If using the outdoor grill, be certain to monitor the temperature often.) Remove roast from heat and place on sheet pan of large cutting board. Cover with foil and let rest at least 15 minutes or up to one hour.

If serving as a roast, slice or, using two forks, pull the pork into large shreds. Discard the bone and excess fat. If using sauce, pour desired amount over pork and, if necessary, reheat in a large skillet. Serve as is or in hamburger rolls. Southern pulled pork sandwiches are traditionally served with a scoop of coleslaw on each sandwich, which is absolutely delicious.  http://teriskitchen.com/pork/pulled-a.html

Posted in Barbecue, Pulled Pork | Tagged , | Leave a comment

Carolina Vinegar-Based Barbecue Sauce

To make 1-1/3 quarts

  • 1/4 cup dark brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup yellow prepared mustard
  • 2/3 cup ketchup
  • 1 tablespoon freshly ground black pepper (or to taste)
  • 1 tablespoon crushed red pepper flakes (or to taste)
  • 1 pint apple cider vinegar
  • 1-1/3 cups water
  • 2/3 cup white wine
  • 1/4 teaspoon liquid smoke (optional)
  • 1 tablespoon salt (or to taste, see notes)

Place all ingredients in a very large stock pot (saucepan for smaller amount) and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Cool, then store in refrigerator until use.

Notes: The amount of black and red pepper called for in this recipe results in a fairly spicy-hot sauce. You might want to start with less and add more after tasting. Also, I use much less salt since some of the ingredients are high and I do not like salty foods. neededhttp://teriskitchen.com/meats/ncbarb.html


Posted in Barbecue | Tagged | Leave a comment

Recipe Okra Fried Rice

okra fried rice

  • About 1 cup uncooked brown or white basmati rice (enough to yield 4 cups cooked)
  • 2 teaspoons olive oil
  • 1 pound okra (about 4 cups), stemmed and sliced into ¼-inch-thick pieces
  • ⅓ cup chopped red bell pepper
  • ⅓ to ½ cup chopped sweet onion
  • 2 tablespoons minced sweet basil
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper (or to taste)
  • 2 tablespoons wheat-free tamari sauce
  • Optional: 4 large tomatoes, halved and scooped; chopped pulp (about 1 cup) reserved to mix in rice

1. Cook the rice according to package directions.

2. Heat a skillet to medium. Add the olive oil, okra, bell pepper, sweet onion, basil, salt, and cayenne pepper. Sauté until crisp-tender (3 to 5 minutes).

3. Pour into a large bowl. Gently fold in the cooked rice and tamari sauce and carefully blend. Serve warm or at room temperature. If desired, stir in reserved chopped tomato and serve in tomato cups.

Makes 8 servings

Photography by Robert M. Peacock
Originally published in Organic Gardening magazine, June/July 2014

Posted in Okra, Rice | Tagged , | Leave a comment

2014 Year in Review for Cottage Cupboards Blog



I actually only wrote in this blog for 1 month in 2014; but the statistics for that month are impressive.  Here is what Worpress had to say about my blog Cottage Cupboards 2014:

A San Francisco cable car holds 60 people. This blog was viewed about 410 times [during 1 month] in 2014. If it were a cable car, it would take about 7 trips to carry that many people.There were 14 pictures uploaded, taking up a total of 1 MB…..The busiest day of the year was January 30th with 18 views. The most popular post that day was Peach Pie Moonshine.

Posted in Annual Wordpress Report | Tagged | Leave a comment

Both Favor and Nutritional Value Increase as Bell Peppers Mature from Green to Redti

File:Capsicum annuum fruits IMGP0044.jpg

Vitamin C

Bell peppers and onions are both impressive sources of vitamin C. Vitamin C helps your body metabolize protein, contributes to the transmission of brain neurotransmitters and helps prevent infection. Healthy adults need between 75 and 90 milligrams of vitamin C each day. A half cup of [raw] green bell peppers adds 59.9 milligrams of vitamin C and a half cup of onions supplies 5.9 milligrams. A half cup of red bell peppers is even more impressive with 95.15 milligrams of vitamin C.

Vitamin A

Bell peppers are a healthy source of vitamin A, a nutrient your body needs for healthy eyes, bones and cells. Vitamin A is also essential for the health of the linings of your respiratory, urinary and intestinal tracts. Healthy adults need between 2,310 and 3,000 international units of vitamin A each day to support these functions. A half cup of [raw] red bell peppers contains 2,332.5 international units and 1/2 cup of green bell peppers contains 275.5 international units.

Posted in Peppers | Tagged , | Leave a comment

Nutritional Value of Sweet Bell Peppers

File:Capsicum annuum fruits IMGP0049.jpg


One cup of sliced bell pepper contains about 40 calories, along with 1 gram of protein and 10 grams of carbohydrates, including 3 grams of fiber. The fiber and protein will help you feel full for longer after eating peppers, and the fiber may also lower your risk for digestive complaints, heart disease and obesity.


One cup of sliced green bell pepper contains 120 percent of the daily value for vitamin C, 20 percent of the DV for vitamin A and vitamin B-6, 8 percent of the DV for thiamine and folate and 4 percent of the DV for riboflavin and niacin. The same amount of red bell pepper contains 470 percent of the DV for vitamin C and 170 percent of the DV for vitamin A, with the amount of the other vitamins remaining the same. Yellow and orange bell peppers contain amounts of vitamin A and vitamin C in between those found in green and red bell peppers.


A 1-cup serving of sliced bell pepper provides you with 4 percent of the daily value for iron, magnesium and phosphorus. Iron is essential for cell growth and for forming red blood cells to transport oxygen around the body. Magnesium and phosphorus are used for strong bones, muscle and nerve function and keeping your heartbeat steady. Magnesium is also important for immune function, and phosphorus is used for turning the food you eat into energy and storing this energy.”

This article was reproduce.  Credits for this article:


Posted in Peppers | Tagged | Leave a comment

Guide to Types of Sweet Peppers – Do Red Peppers Taste Different Than Green

File:Capsicum annuum fruits IMGP0044.jpg

Red, Green, & Yellow Sweet Peppers.  Capsicum annuum

Although the colors of sweet bell peppers may vary [due to an increase in maturation], all colors are the same type of peppers.  As bell peppers go through the maturation process, they evolve from green to yellow, to orange to red.  The red is the sweetest, as the most mature of the bell peppers.

Green Peppers are the most common sweet peppers.  Nothing beats green peppers in stuffed pepper recipes, Spanish rice, goulash, etc..  The flavor mellows and melds with the meat, sauce, rice, etc., and the partnership of flavors is great.

Slightly more ripe than green peppers are the yellow; they are also a bit sweeter than the green.  Orange peppers are a bit sweeter than red.  They also roast well and are excellent eaten raw.

Orange peppers are a bit sweeter than yellow.  They also roast well and are excellent eaten raw.

Red bell peppers are sweeter than orange and are probably the most popular for roasting and eating raw.

File:Yellow, orange and red bell peppers.jpg

Like many fruits, the pepper’s taste sweetens with maturity.  Unlike most other fruits and vegetables, however, peppers have a built-in color thermometer to allow us to gauge their levels of sweetness and maturity,


All are excellent choices for salads

Posted in Peppers | Tagged , | Leave a comment