Simple Salmon

This is a simple recipe I found in my files. I am not sure where it came from, so if it is yours let me know. The original recipe only has 3 ingredients, I added a fourth to give it a little kick. If not try it, it's so simple and delicious. The sugar will met and create a glaze.
You could switch out the mustard for another "sticky" substance and add herbs and spices to the sugar for different flavors.

Glazed Salmon

1 salmon filet
Dijon Mustard
Brown Sugar
Cayenne Pepper

Preheat your grill to high.
Spread just enough mustard on the salmon to cover with a thin coat. Next put enough brown sugar to cover the filet on a plate. Mix the cayenne pepper with the figure. Put the salmon, mustard side down into the sugar. Make sure the sugar evenly coats the whole filet. Put the filet on the grill and cook until it reaches the desired doneness. Serve immediately. In the picture I served over sautéed spinach with mushrooms and bacon crumbled over it.

Slow Cooker Pulled Pork

Pulled Pork

With college football season gearing up, I thought I would run my favorite tailgating meal. 

This recipe is based on Cook's Illustrated's North Carolina Pulled Pork from Slow Cooker Revolution. I could not find smoked ham hocks so I substituted the bacon for the hocks, hoping to keep the pork flavor but add some smoke flavor. The bacon had completely disintegrated, during the long cooking time. I also switched paprika for smoked paprika to give it more of a smoked flavor. Remember true NC pulled pork sandwiches are served with coleslaw on the bun with the meat.

North Carolina Pulled Pork
6 tbs brown sugar
1/4 cup smoked paprika (original called for regular paprika)
2 tbs chili powder
1 tbs ground cumin
2 tsp salt
1 tbs fresh ground pepper
1 5 pound boneless pork butt roast, trimmed and quartered
6 oz bacon (original called for 3 smoked ham hocks)
2 cups low sodium chicken broth
1 cup cider vinegar
3/4 cup ketchup
1 1/2 tsp liquid smoke

Mix 3 tbs of brown sugar, the paprika, chili powder, cumin, 2 tsp salt and 1 tbs pepper in a large bowl. Poke the pork all over with a fork. Roll the pork in the sugar mixture until completely covered. Wrap in plastic wrap and refrigerate for 8 to 24 hours.

Lay the bacon across the bottom of the slow cooker. Unwrap the pork and lay it on top of the bacon. Pour the broth over the meat. Cover the slow cooker and cook for 5 to 7 hours on high or 9 to 11 hours on low.

Remove the pork form slow cooker and let it cool. The bacon should have dissolved into the cooking liquid. Let the cooking liquid cool for 5 minutes then skim any fat off the top.

Pour the cooking liquid into a saucepan, skimming any bits and pieces out as you pour it. Cook until you have about 1 cup of liquid left, this will take about 30 minutes. Add vinegar, ketchup, liquid smoke and remaining 3 tbs of brown sugar to liquid. Whisk it and bring to simmer. Add salt and pepper if needed.

Shred the pork while the sauce is reducing. This should be easy as it will be falling apart as you touch it. Toss the pork with 1 1/2 cups of the sauce. Put the remaining sauce on the table, so people can add more if they like.

NC style pulled pork with the slaw on the sandwich.