how to make mustard oil

SLOW COOKER PULLED PORK (OVEN ROASTED OPTION)

Here’s the ultimate crockpot pulled pork recipe! With minimal effort, your slow cooker will transform pork into incredibly tender, melt-in-your-mouth goodness. This recipe is super easy, produces amazing results, and makes it simple to serve up a crowd-pleasing meal in no time. I’ve also included instructions for making oven-roasted pulled pork and a fantastic smoked pulled pork recipe. And of course, don’t forget the BBQ sauce!

THE BEST PORK FOR PULLED PORK

For the best pulled pork, go for a front shoulder cut of pork. Picture the shoulder area near a pig’s forelegs. The upper part of the shoulder is called Pork Butt or Boston Butt, while the lower section is known as Pork Shoulder or Picnic Roast. When shopping, look for any of these labels for the ideal cut. Pork Butt is often preferred due to its slightly higher fat marbling, which means more flavor. However, Picnic Pork Shoulder is also a great choice.

EQUIPMENT NEEDED

  • Large Skillet: I recommend using a cast iron skillet!
  • Slow Cooker: I use and recommend this slow cooker!

INGREDIENTS

  • Pork: 5-7 pounds of pork butt or pork shoulder, fat cap left on
  • Olive Oil: 3 tablespoons for rubbing on the meat
  • Liquid Smoke: 1 teaspoon, optional, for rubbing on the meat
  • Vegetable Oil: 2 tablespoons for searing (more as needed)

For the Rub/Marinade

  • 1 tablespoon kosher salt (or 2.5 teaspoons if using table salt)
  • 2 teaspoons black pepper
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons cumin
  • 1 teaspoon dry mustard powder
  • 1/3 cup packed brown sugar

To Serve

  • Barbecue sauce (homemade or store-bought)
  • Brioche hamburger buns (if making sandwiches)
  • Softened butter
  • Coleslaw (I love this herby recipe!)

INSTRUCTIONS

Slow Cooker Instructions

  • Choose Your Pork: A pork shoulder is great, but a pork butt (also known as Boston Butt) is even better. Both cuts contain plenty of fat and connective tissue, essential for tender, juicy pulled pork. If available, choose a bone-in cut for extra flavor, though boneless works as well. Look for a well-marbled piece with white fat.
  • Marinate with Spice Rub: In a small bowl, mix together 1 tablespoon kosher salt, 2 teaspoons black pepper, 1 tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, 2 teaspoons cumin, 1 teaspoon dry mustard powder, and 1/3 cup packed brown sugar. Reserve 3 tablespoons of this mixture in a ziplock bag or covered bowl for later use.
  • Prepare the Pork: For faster cooking, cut the pork in half to increase the surface area for browning and reduce the cooking time to about 6-7 hours in the slow cooker (cooking the whole piece will take about 8-10 hours). Pat the pork dry with paper towels, then rub 3 tablespoons of olive oil over the meat, ensuring it’s well coated. If using, drizzle 1 teaspoon of liquid smoke and massage it in.
  • Rub the Spice Mixture: Rub the spice mixture (excluding the reserved 3 tablespoons) all over the pork, getting into every nook and cranny. Place the pork in a large ziplock bag and seal. Marinate in the refrigerator for at least 6 hours, or up to 48 hours.
  • Sear the Pork: Remove the pork from the bag and pat it dry if wet. Rub the remaining spice mixture into the meat. Preheat a large skillet over medium-high heat for at least 3 minutes. Add 2 tablespoons of vegetable oil and swirl to coat the pan. Once the oil shimmers, add the pork and sear for about 2 minutes until well browned. Use tongs to flip the pork and sear all sides. Add more oil as necessary.
  • Slow Cook the Pork: Transfer the seared pork to your dry slow cooker. Cover and cook on low heat for 6-8 hours if cut in half or 8-10 hours if left whole. Avoid overcooking; aim for an internal temperature of 195-200°F. Start checking with a meat thermometer at the lowest recommended time, as overcooking can dry it out.
  • Shred the Pork: Once cooked, remove the pork from the slow cooker and let it rest on a cutting board for about 5 minutes, tented with foil. Shred the pork using two forks; it should fall apart easily. Discard any gristle, but retain some fat to mix in with the meat for flavor.
  • Combine and Serve: Add the shredded pork back into the slow cooker (or your serving dish) and toss it with the cooking juices. Mix in 1-2 cups of BBQ sauce or serve it on the side. Enjoy it warm on sandwiches, atop salads, or however you prefer!

Oven Pulled Pork Instructions

  • Preheat the Oven: Preheat your oven to 425°F and let it heat for at least 20 minutes.
  • Prepare the Pork: Cut the pork butt or shoulder into 3 equal pieces to speed up cooking and enhance browning. Follow the same preparation steps as above: pat dry, rub with 3 tablespoons olive oil and 1 teaspoon liquid smoke (optional), and then rub with the reserved spice mixture. Marinate for 6 to 48 hours in the refrigerator.
  • Rest and Prepare for Cooking: Allow the pork to sit at room temperature for about an hour before cooking for more even results.
  • Set Up for Roasting: Place an oven-safe wire rack over a rimmed baking sheet and spray it with nonstick spray. Add 1.5 cups of water to the bottom of the pan to create a humid environment.
  • Roast the Pork: Remove the pork from the marinade and rub each piece with the remaining spice rub. Arrange the pork on the rack, ensuring they don’t touch. Roast at 425°F for 30 minutes to sear the edges, then reduce the temperature to 300°F. Open the oven door briefly to cool it down. Roast for an additional 3-5 hours, adding water as necessary to the pan.
  • Check for Doneness: Use a meat thermometer to check for doneness; the pork should reach 195-200°F. Do not exceed 200°F, as the temperature will continue to rise after removing it from the oven.
  • Shred and Serve: Let the pork rest for 15-20 minutes, tented with foil. Shred it using two forks, retaining some fat for flavor.
  • Make the Sandwich: For an incredible pulled pork sandwich, butter both sides of a brioche bun. In a pan over medium heat, toast the buns for 2-4 minutes until golden. Fill with shredded pork, add more BBQ sauce if desired, and top with a generous amount of herby coleslaw. Press down with the top bun and enjoy!

How to Shred Slow Cooker Pulled Pork

  • Rest the Meat: Once the cooking time is up, carefully transfer the pork to a cutting board and let it rest for about 10-20 minutes. This allows the juices to redistribute, keeping the meat moist and flavorful.
  • Shred the Pork: After resting, it’s time to shred the pork. Using two large forks, begin pulling the meat apart. If you’ve cooked it properly, it should fall apart effortlessly with just a gentle tug. Enjoy the satisfying process of shredding!

STORAGE

  • Store any leftovers in an airtight container in the refrigerator for 4-5 days.
  • Pulled pork freezes well; seal in a ziplock bag (with or without BBQ sauce) and freeze for 4-6 months. Thaw in the refrigerator overnight. Reheat in the microwave or in a covered tin foil pan sprinkled with water, baking at 300°F for 20-40 minutes, depending on the amount.

MOONG DAL IDLI | HIGH PROTEIN BREAKFAST

Looking for a healthy and delicious breakfast option that’s packed with protein? Look no further than Moong Dal Idli! This Indian dish is made with split mung beans, a nutritional powerhouse that offers a wide range of health benefits.

Moong Dal Idli is not only a great source of protein but also rich in fiber, vitamins, and minerals. It’s a perfect choice for those who are looking to fuel their day with a nutritious meal that keeps them feeling full and satisfied. Let’s explore this flavorful and healthy recipe together!

WHAT IS MOONG DAL IDLI?

Idli is a traditional South Indian dish made with fermented rice and lentil batter, typically using urad dal (black gram) and rice. However, this moong dal idli offers a healthier alternative, as it replaces rice entirely, resulting in a dish that is lower in carbohydrates and higher in protein. This makes it an excellent weight-loss breakfast option.

Additionally, this recipe does not require fermentation; instead, a small amount of curd is added to the batter to achieve a slightly tangy flavor. While it’s not an instant idli recipe due to the need to soak the moong dal for over four hours, you can wash and prepare the batter in advance and refrigerate it for up to 1-2 days.

HOW PROTEIN HELPS IN WEIGHT LOSS?

Incorporating more protein and fiber into a weight-loss diet is essential for maintaining muscle mass while burning fat and calories. Protein-rich foods help build muscle, which is crucial during weight loss, as they prevent the loss of muscle mass.

Additionally, high-protein foods promote feelings of fullness, keeping you satisfied for longer periods. This helps reduce appetite and curbs unnecessary cravings, making it easier to avoid overeating. Protein also boosts metabolism, facilitating more effective calorie loss.

Lentils are an excellent source of plant-based protein for vegetarians and vegans, making these Indian steamed lentil cakes, or moong dal idlis, an ideal choice for a nutritious breakfast.

INGREDIENTS

  • 1 cup moong dal
  • 1 carrot, grated
  • 1 small onion, chopped
  • 1/4 cup green beans, finely chopped
  • 1/4 cup green peas
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 Eno sachet (or ½ tsp baking soda)
  • Salt to taste
  • 1 tbsp oil
  • 1/4 cup beaten curd

INSTRUCTIONS

  • Soak the Moong Dal: Soak the moong dal in water for 4 hours. After soaking, drain the water using a strainer.
  • Make the Lentil Paste: In a mixer grinder, blend the soaked dal to a smooth paste without adding any water. Transfer the paste to a large mixing bowl.
  • Prepare the Vegetable Mixture:
    • In a frying pan, heat the oil over medium heat.
    • Add the cumin seeds and mustard seeds, allowing them to splutter.
    • Add the chopped onion, ginger, and curry leaves, and sauté for a minute.
    • Stir in the chopped vegetables and salt to taste. Cover the pan and cook on low heat for 2 minutes, or until the veggies are tender.
    • Remove the mixture from the heat and let it cool slightly.
  • Combine Ingredients for the Batter:
    • Add the sautéed vegetable mixture to the lentil paste.
    • Stir in the beaten curd and adjust salt as needed.
    • Whisk the batter vigorously with a wired whisk for 3-4 minutes.
    • Finally, add the Eno sachet (or baking soda) to the batter and mix well.
  • Steam the Idlis:
    • Grease the idli molds with a little oil.
    • Place 1 tablespoon of the batter into each mold.
    • Prepare a steamer with water on the stovetop.
    • Place the idli mold into the steamer and close the lid.
    • Steam the idlis for 15-20 minutes over medium-high heat.
    • Once done, turn off the heat and let the lid remain closed for 5 minutes before opening.
  • Serve:
    • Carefully remove the molds from the steamer and allow them to cool slightly.
    • Use a spoon to gently remove the idlis from the molds.
    • Serve the idlis with chutney and sambar.

Notes

If you prefer not to sauté the vegetables, you can blanch the finely chopped vegetables in boiling water for 2 minutes. Cool them down and add to the batter, then incorporate the tempered cumin and mustard seeds into the mixture.