Slow Cooked Asian Pulled Pork


Pulled pork is one of my favourite American discoveries! But we haven’t ever made it at home before, so I did some searching and found a great looking recipe from the lads at SortedFood.  I tweaked it a little, to change some ingredients I wasn’t so keen on, and hubby and I tried making it this weekend. It was super easy and really tasty!

3.5 lbs boneless pork shoulder (fat still on, for crackling)
225 ml apple juice
200 ml water
4 cloves garlic, minced
1 tbsp fresh ginger (peeled, thinly sliced)
90 ml soy sauce
1.5 tbsp Chinese five spice
(original recipe added 2 birds eye chillies, we left them out but you could add them if you wanted to)
3 tbsp brown sugar
3 tbsp apple cider vinegar

Bread rolls


1. Add the apple juice, water, soy sauce and Chinese five spice to your Crock Pot and mix well. Then add the minced garlic, and sliced fresh ginger and stir.


2. Score the fat on the pork shoulder in a criss-cross pattern, then place the pork shoulder in the Crock Pot and mix it around (turning it over once or twice) to coat it in the sauce.


3. Put the lid on and cook on HIGH for about 4 hours. Ours took 4 hours, a larger pork shoulder may take longer.  If you want to slow cook it in the oven, mix all the sauce ingredients and pork in an oven safe pot (with a lid) and cook for 4 hours at 160°C (325°F).

4. When it’s cooked, remove the pork from the Crock Pot and place on a tray (for shredding), carefully remove the scored fat and lie on a baking tray. Rub the fat with a bit of salt then cook in the oven at 200°C (400°F) until crispy.  I screwed up the crackling and it burnt…then I dropped it on the floor lol! So hopefully your crackling will be better than mine!


5. Pour the sauce/juices through a sieve into a saucepan (discard the bits) and add the sugar and vinegar. Reduce on the stove until it is more sauce-like. This is the most time consuming part of the whole recipe. I also skimmed off some of the fat from the top of the sauce as it reduced.


6. Shred the pork using two forks, or whatever method you prefer, then stir in the reduced sauce.

7. Serve on buns (with coleslaw), or however you like to eat pulled pork, and enjoy! This recipe had enough pork for at least 8 large rolls/sandwiches (and some left over).



This was so delicious and really easy to cook that we’ll definitely be doing it again! Only next time I’ll try not to screw up the crackling hehe.

I’ll be sharing this post on the Hearth & Soul Hop, be sure to check out other posts for more recipes to feed your soul 🙂


Spicy Sausage Pasta

I love Pinterest. Ever since a friend introduced me to it, I’ve become a bit of an addict. Then it dawned on me that I’ve pinned so many recipes, yet haven’t really tried any of them! Pinterest is slowly forming a world of people who love looking at pictures of pretty food, instead of making it hehe.

So I set out to work through my pins – though more are added so it’s a moving target – and make as many as possible. So far I’ve made Broccoli Quinoa Casserole, which is delicious! And also, Buffalo Chicken Quinoa Bites with Blue Cheese Dip, which are not as good as they sound. So it’s been a 50-50 split between deliciousness (seriously, make the casserole now!), and “meh”.

But this Spicy Sausage Pasta tips the scales to the deliciousness side a hundred fold! Oh wow, I can’t stress how much my husband and I love this recipe. It’s so easy, and so tasty – we’ve cooked it quite a few times now, and will cook it again…and again…and again! 🙂

Serves: 4
Prep time: 5 minutes
Cooking time: 20 minutes

1 lb smoked turkey sausage, sliced
1 1/2 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup double (heavy) cream
16 oz pasta (originally recipe said 8 oz)
1 cup cheese, shredded (we used Cheddar Jack)
1/3 cup thinly sliced spring onions
olive oil
salt and pepper to taste

1. In a large sauspan, heat a little olive oil then add the sliced sausage and onion then cook until browned – about 4 minutes. (I hadn’t discovered Publix frozen diced onion before this recipe, but I’m so glad I did! What a time saver!) Add the garlic and cook until fragrant – about 30 seconds.

2. Add chicken broth, tomatoes, cream, and dried pasta (because we doubled the pasta quantity, I added 1/2 cup of water here too). Stir. Add salt and pepper if you wish – we didn’t add any. Bring the pot to a boil, then cover and reduce the heat to medium-low. Let it simmer, covered, for about 15 minutes – until the pasta is cooked. 


3. Remove from the heat and stir in half the cheese and half the spring onions. Top with remaining cheese and spring onions – you can put it under the grill to brown the cheese, if your pan is safe to go under the grill, but we just served it as is 🙂

4. Enjoy!


We really love this Spicy Sausage Pasta, and have cooked it so many times now. It’s really easy to do, even my husband (who hates cooking) volunteers to make it!

This will be my post for this week’s Hearth & Soul Blog Hop 🙂  Be sure to check out the other recipes on there this week and follow my blog for more tasty treats!


Creamy Cucumber Salad

One of the side dishes that I absolutely love is cucumber salad! Since moving to America I’ve got to try a host of different takes on the dish, but I really liked the look of a recipe on Barefoot Contessa for Creamy Cucumber Salad. So I gave it a try, and it really is delicious! And so easy to make – which is always a bonus 🙂

2 cucumbers, thinly sliced (I used British cucumbers)
1 small red onion, thinly sliced in half rounds
2 cups (16 oz) plain whole-milk yogurt
1/2 cup (4 oz) sour cream
1 tbsp vinegar (I used apple cider vinegar, the original recipe calls for white wine vinegar)
1/4 cup minced fresh dill
black pepper to taste

Serves: 4

1. Mix the sliced cucumbers and red onion in a bowl with 3/4 tbsp salt. Pour the mixture into a collander and suspend over a bowl. Cover the whole thing with plastic wrap, and put it into the fridge for at least 4 hours, or overnight, to drain into the bowl.

2. Line a sieve with a paper towel and pour yogurt into it. Suspend over another bowl.  Cover with plastic wrap and put it into the fridge for at least 4 hours, or overnight, to drain into the bowl.

3. Discard the collected liquid from both bowls.

4. Roll the cucumbers in paper towels to remove more of the remaining liquid. Then put them into a large bowl with the yogurt, and sour cream, dill, vinegar, and salt and peper to taste (we didn’t add any extra salt or pepper). Mix together thoroughly and place in the fridge for a couple of hours to let the flavours blend – we found that the leftovers of ours tasted even better the next day!

5. Serve chilled and enjoy 🙂

This will be my post for this week’s Hearth & Soul Blog Hop 🙂  Be sure to check out the other recipes on there this week and follow my blog for more tasty treats!

I’m also on Foodie Friday this week too 🙂


Chinese New Year: Happy Year Of The Horse!

Happy Chinese New Year! 🙂  This year we’re into the year of the horse. Now myself being a brony since I was in single digits (we won’t go into how many years ago that was), I had to add to this year’s celebration with this awesome purchase: Chinese New Year Pinkie Pie! (best pony)

This year my husband and I are going out for a meal tonight to celebrate. So I thought it would be fun to share the recipes I’ve made in the past for Chinese New Year celebrations.  I’m making myself hungry just looking at them!  I hope you try some, they’re all delicious 🙂


Happy New Year to everyone 🙂 No matter if you celebrate or not, have a great Friday and these recipes are good all year round!



Roasted Squash and Winter Vegetable Soup

I love soup. It’s the one thing I don’t mind making, and it’s such a comfort food through the Autumn and Winter! Especially with some delicious chunky bread.

I’ve grown up with my Mom making homemade soup all the time, and it’s a tradition that I do now too. She has her own special recipes that are family favourites, and I love experimenting with my own made up recipes to find some new family favourites too 🙂  This was one of those experiments over Christmas.  And as we currently have icicles hanging on the tree outside – yes, ice in Florida! – I’m going to defrost some of the excess batches from the freezer and enjoy the warming goodness, while the palm trees face the sleet and cold beyond the window.

1 large onion, diced (there are two in the picture, but I decided to only use one in the end)
2 small/medium sweet potatoes, peeled and cubed
1 butternut squash
1 acorn squash
5-6 carrots, peeled and chopped
2 cloves garlic, crushed
1 vegetable stock cube (plus boiling water to dissolve)
sour cream (optional)
grated cheese (optional)

1. Preheat oven to 400°F/200°C. Cut the acorn and butternut squashes in half, scoop out the seeds and place on a baking tray. Lightly drizzle with olive oil and a light sprinkle of salt. Roast in the oven, cut side up, for 45 minutes to an hour (until lightly browned). Set aside to cool.

2. In a large saucepan add a little oil and cook the onions until slightly softened, add the garlic. Stir and cook for 2-4 minutes until the garlic becomes fragrant.

3. Mix the vegetable stock cube with some boiling water to disolve, add to pan. Then add the sweet potatoes and carrots. Pour boiling water until just covering the vegetables, stir and simmer for about 25 minutes (until the sweet potatoes are softened), stirring occasionally.

4. Using a spoon, scoop out the acorn and butternut squash flesh, discarding the skin. Add the flesh to the saucepan and mix in well. Simmer for another 5 minutes.

5. Blend soup with a handheld blender, or regular blender (whichever you prefer!), and serve hot.  Top with sour cream and cheese if desired, and chunky bread.

6. Enjoy!

When the excess soup has cooled down, you can pour it into freezer containers to store for a later time. We always have 2 or 3 different kinds of homemade soup in the freezer – it’s so easy to defrost and reheat.

This will be my post for this week’s Hearth & Soul Blog Hop 🙂  Be sure to check out the other recipes on there this week and follow my blog for more tasty treats!

I’m also taking part in Foodie Friday this week for the first time 🙂


Buffalo Chicken Quinoa Bites with Blue Cheese Yogurt Dip








This is another recipe from Pinterest that I liked the look of. The original recipe is over on the NatureBox blog.

It was fairly easy to do – basically you smoosh everything together and bake it! But it’s not a recipe I’ll be making again. Both my husband and I thought they were “ok” at best, and even though I love blue cheese, this dip just didn’t work.  So why am I sharing the recipe? Well, I don’t know enough about buffalo chicken and it may just be that I used the wrong kind of sauce, and perhaps someone else might have a better result 🙂  If you do, let me know what you did differently!

1 cup cooked quinoa
1 cup shredded cooked chicken
1/4 cup goats cheese
1/4 cup sharp cheddar
1/4 cup buffalo sauce
1/4 cup panko breadcrumbs
1 large egg, beaten
2 tbsp plain flour
salt and pepper to taste

For the dip:
1 cup Greek yogurt
1/4 cup blue cheese
1/2 tsp garlic powder
1/2 tsp dried dill
1/2 tsp dried parsley
salt and pepper to taste










1. Preheat oven to 180°C, 350°F, gas 4. Grease a mini-muffin pan (we used a normal cupcake pan).

2. Mix together the Greek yogurt, blue cheese, garlic powder, dried dill and dried parsley in a small bowl. Add salt and pepper if needed. Keep in the fridge until the bites are ready.









3. Mix together the rest of the ingredients in a large bowl, add salt and pepper if needed.









4. Divide the mixture into small balls – you could use an ice cream scoop for this – and place in the pre-greased tin. Use about 1 1/2 tbsp mixture per ball.








5. Bake for 18-20 minutes, or until golden.  Serve immediately with the dip!









This will be my post for this week’s Hearth & Soul Blog Hop 🙂  Be sure to check out the other recipes on there this week and follow my blog for more tasty treats!