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Slow-Cooked Pulled Pork

1 medium onion, coarsely chopped
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup light (mild) molasses
2 tbsp sweet paprika
2 tbsp spicy brown mustard
2 tbsp Worcestershire sauce
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1/4 cup water
1/2 tsp liquid smoke flavoring (optional)
4 lbs boneless pork shoulder-blade roast, cut into 4 pieces
16 soft sandwich buns

Mix sauce ingredients in crock pot, add pork to sauce mixture
and toss to coat.

Cover crock pot and cook on low setting, 8 to 10 hours or until
pork is very tender.

Alternatives:
1. leave out the water and add one can of pear nectar
2. cut up 3 rhubarb stalks, place in cheesecloth and add to crock pot



Asparagus Soup

1 stick (1/2 cup) unsalted butter
2 large yellow onions, coarse chop
4 cloves garlic, coarse chop
1.5 quarts chicken stock (6 cups)
3 lbs asparagus, coarse chop, discard woody ends
1 bunch parsley, chopped
2 medium carrots, chopped
8 fresh basil leaves
1 tablespoon dried tarragon
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper

Melt butter in heavy sauce pan over low heat.
Add onions and garlic and cook until wilted, 25 minutes.

Add stock and bring to boil.

Add asparagus, parsley, carrots, basil, tarragon, salt, pepper
and cayenne to the stock. Reduce heat to medium-low and simmer
covered until vegetables are tender (50-60 minutes).

Blend mixture and strain through medium sieve to remove woody bits. I
actually strain through cheesecloth to remove all fiber. Makes a more
elegant soup.

Alternate: reserve asparagus tips and add to soup after straining.
Be sure to allow to heat thoroughly before serving (10 minutes over
low heat).