Recipe(tried): Shredded Pork Mole (Crockpot), Yellow Rice with Corn and Red Bell Pepper, Lemon Ice Box Pie

Good Afternoon,

Today was lawn and garden day and after that I went and had my hair cut into a short bob/page boy, whatever you want to call it. I wanted to be able to put it behind my ears and I told her to blunt cut it in back, stacked sort of. I just wanted to get rid of the curls and length, now I get to blow it straight for a while. A classic look, if you will. I simply love it and, the best part, it makes me look younger! Change is good for the soul, or so I have heard....

This pork was going to be a Southern BBQ Pork in the crockpot and along the way I decided against the menu and turned it into a Mexican meal by adding store bought Mole.

I browned the roast really well before putting it in the crockpot and sauteed the onions as well. The gravy turned out so tasty...I will shred it and serve it alongside some yellow rice that has corn and sweet red bell pepper in it. I will serve it with Kirby brand black beans because I did not have time to do Nelson's Black Beans and Kirby is the next best thing... a tomato salad and a cool dessert to refreshen the palate, an old fashioned Lemon Ice Box Pie.

The Mole by itself has a fierce bite to it because it is made with all sorts of different chili, poblano and ancho peppers, so the addition of peanut butter tempers it somewhat. A delightfully easy Mexican meal and the crockpot did all the hard work!!

Enjoy!!! Gina

Shredded Pork Mole (Crockpot)
serves 6

3 lb. pork shoulder Boston Butt Roast
1 onion, chopped
2 Tbsp. olive oil
1 sweet red bell pepper, chopped
2 sweet pimientos, chopped
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbsp. Mole Autentico Rojelio Bueno
1 Tbsp. peanut butter
1 Tbsp. red wine vinegar
1/2 cup vino seco
3 large garlic cloves, minced

Season pork with salt, pepper, garlic salt, oregano, heat oil in a pot and brown the meat well. Remove meat and set aside. Saute the onion, red pepper and garlic til onion limp. Add pimientos and stir. Add red wine vinegar and vino seco. Cook for 2 more minutes scraping up the browned bits from bottom of pot. Place the meat and the sauteed veggies along with the liquids in the crock pot and cook on high for 7 hours. After 5 hours, take lid off so that some of the liquid evaporates. Shred meat with two forks and serve.

Yellow Rice with Corn and Red Bell Pepper
serves 3

1 cup white rice
2 cups water
1 can corn, drained
1/2 red bell pepper, chopped
1/2 onion, chopped
2 Tbsp. olive oil
1/4 tsp. bijol (yellow coloring)
salt and pepper to taste
1 garlic clove

Saute onion and red bell pepper in oil. Bring 2 c. of water to a boil, add rice, onion mixture, bijol, salt and pepper, corn and stir. Cover and bring heat to low and cook for 20 minutes. Fluff up after done.

Lemon Ice Box Pie

1 graham cracker prepared pie tin
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can condensed milk
1 (6 oz.) can frozen lemonade concentrate, thawed
few drops yellow food coloring
4 oz. whipped topping (like Cool Whip)

Beat cream cheese til fluffy, gradually add condensed milk, lemonade concentrate and food coloring. Fold in whipped topping and pour into pie shell. Chill 4 hours or overnite. Serve with an additional dollop of whipped topping.