Thanks to Ann we all got to go on the go karts for a try.
Great fun and the boys loved it despite a couple of sounds in the rain.
Ingredients
1 medium onion
½ c. ketchup
1/3 c. cider vinegar
¼ c. packed brown sugar
¼ c. tomato paste
2 tbsp. sweet paprika
2 tbsp. Worcestershire sauce
2 tbsp. yellow mustard
1½ tsp. salt
1¼ tsp. ground black pepper
4 lb. boneless pork shoulder blade roast (fresh pork butt)
12 soft sandwich buns or ciabatta rolls
Dill pickles (optional)
Potato chips (optional)
Hot sauce (optional)
Directions
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined.
Add pork to sauce mixture and turn to coat well with sauce.
Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
While sauce boils, with 2 forks, pull pork into shreds.
Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.
Little man and I went to check the traps today. Got a great surprise. Loads of little critters all ready for the pot.
Didn’t know if to take the trolley. Good job we did.
Lovely morning walk along the river.
Trap 1.
That’s a great catch from one trap and 5 days.
Trap 2
Not so many in this one.
Trap 3
Here’s a decent amount.
And the last, Trap 4
Not bad for one day.
Now for dinner, mmmmmmmmm