So, I got my ears pierced over the weekend. Yes, I know, I’m 30 and I should have my ears pierced already. Long story short, It was always an issue to have my ears pierced in my house before I was 16. My aunt took me when I was 13 and my mom got pissed. I subsequently punched two more holes in each year by myself throughout my teenage years, angering my mother more. Once the luster of angering my parents for the heck of it wore off, I took all my earrings out and let the holes close up. The Hubs claims he has never seen me wear earrings ever, and we have been together for 8 years.
A few months ago, my friend who designs jewelry, Cherry Creek Designs, unknowingly sent me a pair of earrings I really, really like. Since then, I’ve been wanting to pierce my ears again so that I can wear them. The problem is, I never go to the mall, and now that I”m older, the thought of getting my ears pierced at Claire’s kinda grosses me out. So, on Saturday this weekend, I was drinking at a bar next to a tattoo shop. My friend Katie and I went next door, and I came out 5 minutes later with some new studs! Its kinda strange looking in the mirror, but I’m sure I’ll get used to them.
It was a great kickoff to fun month (October) this weekend, and I’m looking forward to some more craziness throughout the month. For football Sunday this week, I got even crazier (ha ha), and I slow braised this pork shoulder. Its got an asian flare to it that was a nice change from our usual smoked goodness. What did all you guys get into over the weekend? Anything fun?
Soy and Cola-Braised Pork Shoulder recipe from Cooking Light
- 1 tablespoon dark sesame oil
- 1 (3 1/2-pound) bone-in pork shoulder (Boston butt), trimmed
- 1/2 teaspoon kosher salt
- 1 tablespoon minced peeled fresh ginger
- 4 garlic cloves, minced
- 2 cups cola (such as Coca-Cola)
- 1/2 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup lower-sodium soy sauce
- 1 cup diagonally sliced green onions
- 1. Preheat oven to 300°.
- 2. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; sauté for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; sauté for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil. Return pork to pan; cover. Bake at 300° for 1 hour and 50 minutes or until tender, turning occasionally. Remove pork from pan, and let stand for 10 minutes. Shred pork with 2 forks. Skim fat from cooking liquid.
- 3. Place pan over medium-high heat; bring cooking liquid to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and 3/4 cup sauce in a bowl; toss to coat. Top with green onions. Serve pork with remaining 1 1/4 cups sauce.