Come again another day."
Well, it rained most of the day. Not bad storms but too wet to get out much. We did get out to meet Andy, his friend Marsha, and Kaitlyn for breakfast and a nice visit at Flapjacks. Once again, we failed to take pictures. What! Hopefully we will see them again tomorrow to make up for that.
After a stop at Walmart for a few supplies we returned to the campground and began a marathon movie session. Starting off with Richard's all time favorite movie:
Raucous laughter was rampant from start to finish!
We also watched Wolverine, The Bucket List and Meet the Fockers. Who says you can't have fun on a rainy day!
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| Paula, playing games during the movies. |
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| Grace, multi-tasking her way through the movies. |
We did manage to stop the movies long enough to chow down on my first try at Dr. Pepper's Crock Pot Pulled Pork. Yummy!
In response to Paula and Grace, here is the recipe that I captured off Facebook:
Dr. Pepper Pulled Pork in
the Slow Cooker
2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice
Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice
Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).
Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.
Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!
sounds like a fun day :)
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