Culinary Adventures with Camilla

Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - May 2016 - Lori of   Dracaena Wines   is hosting. She invited us to a slightly belated Cinco de Mayo Enchilada Night. Since, she wrote, "Our group is all about celebrations, so for this month’s twitter chat, we are going to make enchiladas and instead of margaritas, we are pairing them with some of our favorite wines." Click to read her invitation:  here . Wine Pairing Weekend Bloggers Be sure to check out what all the #winePW bloggers have come up with for this Wine Pairing Weekend! Camilla of Culinary Adventures with Camilla made  Prickly Pear-Pulled Pork Enchiladas with Prosecco Cindy of  Grape Experiences  posted  Wine and Dine: Condes de Albarei 2014 and Goat Cheese Enchiladas   David of Cooking Chat answered  Wine for Enchiladas -- Red or White? Jeff of  FoodWineClick  ran a Taste Test: Wines for Spicy Fo...

Ingredients Southern Gold Pork 3 to 4 pound boneless pork roast 4 cloves garlic olive oil 12 ounces barbeque sauce (I used Voodoo Chef's Southern Gold) 1/2 C water pretzel buns for serving Garlic Goodness Slaw 2 C shredded cabbage 1 T hot sauce (I used Intensity Academy's Garlic Goodness) 1 T vinegar 1 T mayo Procedure Southern Gold Pork Heat olive oil in a Dutch oven. Quickly brown garlic cloves in hot olive oil. Brown the pork roast completely for approximately 1 to 2 minutes on each side. Add in the barbeque sauce and water.  Bring to a boil then reduce to a simmer. Cover and simmer for 3 to 4 hours. By that point, you should have just a little bit of liquid left in the pot. Remove from the heat. Then, using two forks, shred the pork. It will absorb most of the liquid. Return the pot to the heat and cook until the liquid is completely absorbed. You can cook until your preferred crispness. Garlic Goodness Slaw Combine ...

It's time for Group B's June 2015  Secret Recipe Club   reveal. This month I was assigned to  Flavors by Four   penned by the mother-daughter team of Susan and Nicole. How awesome is that?! They have been blogging since the end of 2010. They share: "We love to eat therefore we enjoy cooking and baking. We are always looking for new tasty recipes to share with each other. We will take turns blogging about the delicious dishes we find. Enjoy our Flavors!" For June's SRC reveal, I decided to make their  Hawaiian Slow Cooker Pulled Pork . Well, a version of it...since I don't have a slow cooker. But I couldn't resist the flavors, so I adapted. The flavors were amazing. Because we had just had pulled pork sandwiches this week, I made this batch into soft tacos. Delicious. Ingredients 3 to 4 pound boneless pork roast olive oil 1 onion, chopped 1 T ground paprika 1 t freshly ground black pepper 1 fresh tomato, chopped 1 C pineapple juic...

I don't know why a pulled pork sandwich popped into my head last night. But I had a 3 lb pork loin roast in the fridge and decided to give it a shot. Never having made pulled pork, I did some reading; unfortunately, almost all of the recipes said to do it in a crock pot...and I do not own a crock pot. I thought about braising it as I've had fantastic success with melt-in-your-mouth-tender lamb and beef. Then I remembered when I made Wild Boar Rillettes and opted for that process: slow-roasted in the oven. For the Pork 1 3lb pork loin roast 1/2 C organic brown sugar 1 t ground cumin 1 t ground paprika freshly ground sea salt freshly ground pepper 1/2 C apple cider vinegar splash of olive oil Preheat the oven to 250 degrees F. Rub the pork with the brown sugar and spices, taking care to coat as much of the surface as possible. I didn't measure the salt or pepper, but it was, probably, about 5-6 grinds of each. Place the meat in a baking dish and pour the vi...