The Yum Yum Factor

Some pretty fun stuff is on the horizon for this old gal and one of the things I really excited about is my stint as the guest chef at an upcoming drop in dinner at The Depanneur on Friday, October 16. Diners will be eating my BiBimBap Sopes  as well as a whack of banchan and I have been recipe testing like a mad woman for the last couple of weeks. The only thing that hadn't occurred to me, was that I was also going to need a vegetarian version of my dish as an entree. A vegetarian option to pulled pork???  I work with a knife, not a wand! I will be honest and admit that I was about to throw in the towel and just make a second, entirely different dish to feed to the vegetarians when I remembered reading about jackfruit and how it's THE go to ingredient to replace pulled pork in recipes. One google search revealed that this is absolutely a thing and by the way everyone raved about it,  I figured it was worth a try. Of course,  I was  highly...

It is a new year and so it is time for a new pulled pork recipe. If you read this blog from time to time, you can't help but notice that we like our pork. Although we love all parts of the glorious pig, we do really like our pork shoulder. Some favourites have been an apple pulled pork , a Korean pulled pork , and   a second Korean pulled pork , we have done the momofuku pulled pork in the oven with nothing but tons of salt and brown sugar and make pork for tacos all the time like these carnitas . A pork shoulder jumps into the crock pot at least a couple times a month in the winter time and although I can't recall the last time we met one we didn't like immensely, I have been tinkering with something a bit more classic to make The Kid happy. Shack  makes a mustard mop that is out of this world (and I still can't get the recipe out of him because he is not a nice man) but I thought it would be good to come up with a bbq sauce version too. The Kid loves B...