Read Online The Pioneer Woman Cooks by Ree Drummond - Free Book Online

tortillas, lime wedges, and a combo of pico de gallo, sour cream, guacamole…whatever you have lying around.
    One 5-to 7-pound pork shoulder1 whole onion, cut into quarters1 tablespoon chili powder½ cup brown sugar4 garlic cloves, peeled1 teaspoon dried oregano2 teaspoons ground cumin1 to 2 tablespoons salt, to tasteFreshly ground black pepper3 tablespoons olive oil2 tablespoons white wine vinegarLime wedgesFlour tortillas
    1. Preheat the oven to 300ºF.

    2. This is a pork shoulder roast. Make friends with it, because it’s a fabulously versatile piece of meat. Go ahead and give it a rinse. I’ll wait.

    3. In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Pulse until totally combined.

    4. Pour the mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned.

    5. Place the pork into a roasting pan or Dutch oven and add 2 cups water. Cover tightly and roast for 6 or 7 hours, turning once every hour.

    6. Check to make sure it’s fork-tender. Increase the heat to 425ºF and roast uncovered for 20 minutes, or until the skin gets crispy. Remove from the oven and allow the pork to rest for 15 minutes.

    7. Shred the meat, using two forks to pull it apart. Place the shredded meat on a large platter lined with lime wedges.

    8. Pour the pan juices over the shredded meat. This will ensure that the meat stays extra tender.

    9. Serve with warm tortillas.

MACARONI AND CHEESE
    Makes 8 servings
    Macaroni and cheese holds the distinction of being the one food responsible for my bones and muscles developing as a child. It’s all I ate for the first decade of my life, and I still love it every bit as much as I did then.
    I use this basic mac & cheese recipe all the time, and love to find different ways to change things up. Sometimes I use all cheddar; other times I’ll combine four different cheeses. Sometimes I keep the spices as simple as salt and pepper; other times I sprinkle in cayenne pepper and paprika to give it a kick. And when I really want a decadent delight, I’ll stir in additions such as roasted green chilies or crumbled bacon. The possibilities are endless!
    I love you, macaroni and cheese. Thank you for coming into my life.
    4 cups dry macaroni1 egg, beaten¼ cup (½ stick, or 4 tablespoons) butter¼ cup all-purpose flour2½ cups whole milk2 heaping teaspoons dry mustard (or more to taste)1 pound cheddar or other desired cheese, grated½ teaspoon salt (or more to taste)½ teaspoon seasoned salt (or more to taste)1 teaspoon ground black pepper
    1. Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. (If you’re in a hurry and don’t want to bake the macaroni and cheese, cook it now until it’s done.) Drain.
    2. In a small bowl, beat the egg.
    3. Preheat the oven to 350ºF and butter a large oval or rectangular baking dish.

    4. In a large pot, melt the butter and sprinkle in the flour.

    5. Whisk it together over medium-low heat. Cook for 5 minutes, whisking constantly. Don’t let it burn.

    6. Pour in the milk.

    7. Add the mustard and whisk until smooth. Cook for 5 minutes or until until very thick, whisking constantly. Reduce the heat to low.

    8. To temper the eggs, slowly pour ¼ cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth.

    9. Pour the egg mixture into the sauce, whisking until smooth.

    10. Add in all but ½ cup of the cheese and stir until melted.

    11. Add the seasonings. Taste the sauce and add more salt and seasoned salt as needed. Do not undersalt or you’ll regret it the rest of your life!

    12. Pour in the cooked, drained macaroni and stir to combine.

    13. Serve immediately or pour into the baking dish and top with the remaining cheese.

    14. Bake for 20 to 25 minutes, or until bubbly and golden on top.
    15. Serve to hungry