, , , , , , , , ,

This year the Houseboat Vacation was cut a bit short for us ladies. I left after a few days, so Mum and my Aunt could catch their plane back to New Zealand, and my daughter could catch her bus to school. Although it was very difficult to leave, I did enjoy the quiet and calm, getting my daughter settled into a new school and the solitary, tranquil time to myself to catch up on life after a busy summer.


marinated pork shoulderFOR MARINADE

1 cup chopped onion

1/2 cup chopped garlic

1/2 cup brown sugar

2 tablespoons cajun seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon crushed red pepper

1 teaspoon salt

1 cup white vinegar

1/2 cup wine

1/2 cup Italian dressing

1/4 cup apple juice

1/3 cup Worcestershire sauce

2 tablespoons corn syrup

2 teaspoons molasses

2 dashes soy sauce


1 (8-pound) bone-in pork shoulder roast

hamburger buns


Mix all ingredients in a bowl.


Score pork on all sides with a knife, making 1/4-inch cuts in a cross hatch pattern. Put pork into a large zip-top plastic bag set inside a bowl. Pour half of marinade over pork in bag and turn pork to coat. Press out excess air, seal bag and chill at least 4 hours and up to 24. Chill remaining marinade.

Prepare an outdoor grill for indirect cooking (I used the oven). Remove pork from bag and pour marinade from bag and reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Chill 2 1/2 cups to use as a finishing sauce later. Keep remainder to baste pork..

Set pork on unlit side of grill with a disposable foil pan beneath it to catch drips. Grill, covered, turning and brushing with marinade every hour and maintaining medium-low heat, until a meat thermometer inserted into the thickest park registers 185F to 190F, and pork is tender, about 7 to 8 hours. Transfer pork to a platter, cover with foil and let stand for 20 minutes. Shred pork and drizzle with reserved sauce.

Serve on buns.



simple coleslaw

6 cups shredded cabbage

2 cups grated carrot

2/3 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

salt and freshly ground black pepper

In a bowl, toss together cabbage, carrots, mayonnaise, mustard and vinegar. Season with salt and pepper.


Recipe adapted from Martha Stewart