Quick, easy and tasty barbeque pork shoulder, gluten-free

quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder quick easy and simple bbq pork shoulder Ever wanted a really nice pork roast but were far too lazy to make one?This recipe is simple, easy, and quick. Five minutes prep time. Yup.FIVE MINUTES!Well, it might be longer if you don’t have barbecue sauce on hand and have to make your own gluten-free BBQ sauce. I already have my recipe made up and stored in the refrigerator, good to go! Of course, you can easily just buy some GF sauce. Whatever you like!Ingredients

  • BBQ sauce of your choice
  • Pork shoulder

Directions

  1. Wash and pat dry the pork shoulder
  2. Place pork in a casserole dish that has a cover or a dutch or French oven
  3. Poor 12 oz (350 mL) BBQ sauce over roast (as in the forth picture) and cover
  4. Place in a 350F (180C) oven for 1 hour per pound

ALTERNATE directions

  • Use a slow cooker! 8 hours on low.

I served my pork with rice and a side salad (not shown). The BBQ sauce was lovely poured over the rice for flavour.

ENJOY!

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Slow cooker dulce de leche (Cajeta) (gluten-free)

Dulce de leche (“milk candy”) is a milk based caramel type sauce which was popularized in South American countries. This recipe is similar to the Mexican ‘cajeta’ which uses 1/2 goat milk and 1/2 cow’s milk.

You can buy dulce de leche, but why buy canned dulce de leche? Its SO very, very easy to make. Besides, the commercial stuff usually contains crap ingredients and artificial colours.

Now, traditionally dulce de leche is made in clay pots, but I don’t have anything like that in my house. And I am so impatient, I don’t like leaving things on the stove burner that I have to watch and stir for hours, so voila! An overnight recipe using a slow cooker! Beware: close your bedroom door if you make this overnight, if you don’t you’ll be sleep walking into the kitchen drooling. Its just smells so good you’ll want to eat it before its finished! If you want to use your stove, or you don’t have a slow cooker you can still make this recipe! Simply simmer the same recipe for 1-2 hours, or until the sauce is a caramel brown. It will thicken after you remove it from the burner, so don’t worry if it looks runny.

Speaking of caramel, many, many people incorrectly believe that dulce de leche is simply caramel made with milk. This is 100% incorrect. Dulce de leche is not produced through caramelization. It is created through a common chemical a reaction known as a Maillard reaction. This is the same reaction that causes searing on the outside of meat and vegetables when they are grilled. Anyway, my point is that because it is a chemical reaction you can do some very scientific things to this sauce to make the reaction work ‘better’. And by scientific I mean add baking soda or should I say sodium bicarbonate (more scientific sounding). Anyway, if you would like really dark almost chocolate coloured dulce de leche you can simply add 1 tsp baking soda to the recipe. If you do, your sauce will not only be darker but much stronger and richer in flavour. Scientifically speaking, sodium bicarbonate is added to prevent coagulation of milk proteins cased by the decrease in both the pH of the mixture and the decrease of the isoelectric pH of the proteins during heating process.

Whether you add baking soda is 100% up to you! Believe me, you’ll love the final product either way. Pour it over fruit or a slice of pound cake, or stir it into vanilla ice cream. I made a dulce de leche chocolate, vanilla praline pie using mine. I’ll post that recipe another day.

Ingredients:

  • 2 cups (250 mL) whole (homogenized) goat’s milk
  • 2 cups (250 mL) whole (homogenized) cow’s milk
  • 1 cup (250 mL) granulated sugar
  • 1 vanilla bean, split lengthwise, seeds separated (add 1tsp vanilla if you don’t have the bean, but I really do like to use the real bean, they are really cheap if you buy them on Ebay)

Directions:

  1. Combine all ingredients in slow cooker, stir well.
  2. Cook on high for 10 hours.
  3. Stir occasionally the last hour.
  4. Remove the vanilla bean pod
  5. Store refrigerated for up to three weeks, or freeze for future occasions.
  6. Serve at room temperature over fruit, on cakes, or buy itself. Its all good! Enjoy!

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Crazy Orange Turtle’s gluten free BBQ sauce recipe

gluten free bbq sauce

Today both myself and my other half had a craving for sloppy joes. These are a once or twice a year treat in my house, and they are always made with super lean turkey or chicken, not ground beef. The problem: I need a gluten free BBQ sauce to make my sandwiches. have never enjoyed the canned sloppy joe sauce, and always made my own BBQ type sauce for the dish. The problem was that my recipe contained not one, not two, but three gluten containing ingredients! I needed a new recipe fast. I have only just begun my gluten free journey, and the few books I bought about gluten free diets didn’t contain a recipe for anything remotely similar to a BBQ sauce. So, I winged it. It was the best sloppy joe sauce ever! I served my better half the sloppy joe on a homemade roll , but I had mine without bread. Not because I couldn’t make my own gluten free roll, but because I really wasn’t hungry enough for all of those carbohydrates. I am definitely going to be making this recipe to top chicken, steak, ribs and anything else that I might like to put BBQ sauce on in the future. Very good, but the recipe is technically a little ordinary — its very good but nothing fancy! So it can’t be a perfect 10. As you are aware, 10 is reserved for the spectacular recipes — or chocolate.
TURTLE TASTE TEST RATING: 8 out of 10 shells

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