At the beginning of the summer, Clint and I took the plunge and bought a house. I spent the first week before we moved in painting the walls from a questionable orange and yellow to calming shades of blue and grey. It was definitely a good call.
We celebrated tricking people into thinking we are high functioning adults by throwing open the door of out newly acquired home and inviting all our friends to eat a table full of treats and sing late into the night.
Thank you to my trusty Milk Bar cookbook for all the tasty desserts.
The centerpiece of the food display was my slightly famous nacho bar. I spent the day slaving over my crockpot, watching the pork shoulder slowly become pulled pork. It’s hard work, but someone has to do it.
I realize that the list of ingredients for the rub might seem excessive, but after years of trial and error, this is definitely the best combination I have come across. Feel free to change things up and make this rub your own. Oh, quick note. Make sure you USE KOSHER SALT!!! I can’t stress this enough. Using table salt in this recipe will result in a sad, salty mess. And nobody wants that. I can eat this piled up in a tortilla, in a burrito bowl, on nachos… out of the refrigerator in the middle of the night. The options are limitless.
The nacho bar is super easy to set up and is always a crowdpleaser. Have as many or few toppings as you like. Stick to the traditional Mexican flavors or go crazy and mix things up. I usually set up avocados, onions, limes, onions and salsa. For the queso, I find that you can’t go wrong with a block of Velveeta and a can of Rotel. Cube the cheese and melt it with the Rotel. Super easy.
Thank you to everyone who came out and helped us celebrate. We loved seeing all of your smiling faces and appreciated all the lovely housewarming gifts. We can’t wait to make even more memories over the years.
Cute salt and pepper housewarming gifts from our friends.
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 2 teaspoons dried oregano
- 4 teaspoons onion powder
- 1 teaspoon ground black pepper
- 1/4 teaspoon cinnamon
- pinch of ground cloves
- The Rest
- 4 pound pork shoulder, excess fat trimmed
- 4 cloves garlic, crushed/minced
- Jalapeños, seeded and chopped (as spicy as you want it)
- 3/4 cup orange juice
- 2 limes, juiced
- 1/4 cup cilantro, chopped (can be omitted and served on the side)
- Rinse and dry the pork shoulder. Combine the rub ingredients then rub all over the pork. If you have extra you can save it or sprinkle it over the pork in the slow cooker.
- Place the pork in a slow cooker (fat side up), top with jalapeños, minced garlic, orange juice, lime juice and half the cilantro.
- Cook on low for 8 to 10 hours or on high for 6 hours. Flip the roast about halfway through cooking.
- Once done, the meat should be tender and falling off the bone. Remove from the slow cooker, let cool slightly, and shred.
- Skim the fat from the liquid in the slow cooker and save about 2 cups of the juices. Set aside.
- To Serve
- Return to the slow cooker with reserved juices and the rest of the cilantro. Mix and serve.
- To make your own nacho bar, set up bowls with chopped jalapeños, onions, avocados, or anything else you can think of. Oh, don't forget the chips and queso.