Good morning! Today we have for you:
There’s always a thrill to waking up on the Sunday of a holiday weekend, knowing there’s an extra day between you and the workweek. How are you going to spend it? It’s chilly where I am, so I’m planning cozy, indoor time in the kitchen, cooking, baking and chatting, then feeding my people. But maybe you’re headed out for the day, knowing you’ll be hungry when you get home.
In either case, Margaux Laskey’s slow cooker BBQ pulled pork might be just the thing. To create the recipe, Margaux, one of our brilliant senior editors, polled readers about their favorite slow cooker pulled pork recipes. Then she cooked up a bunch of them, tweaking proportions and techniques until she came up with a killer version that’s mostly hands-off, yet still has a complex, sweet-and-spicy flavor. Throw it together this morning, then revel in it tonight. And if you’re not feeding a crowd, you’ll get to enjoy the leftovers all week long.
Featured Recipe
Slow Cooker BBQ Pulled Pork
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Also on the menu
Spicy coleslaw: Coleslaw is essential with pulled pork. Sam Sifton spikes his with pepper sauce and pickle relish, making it just as satisfying to eat on its own as it is stuffed into pulled pork sandwiches.
Cornbread: And if you’re not serving sandwiches, cornbread is another perfect partner for pulled pork. Yewande Komolafe’s version walks the line between fluffy and dense, savory and sweet.
Aperol spritz: You might stick to that six-pack in the cooler. Or you might be feeling a little fancy, in which case Lidey Heuck’s spritz is sunset-hued, bubbly and delightfully bittersweet.
Oven s’mores: Did your cookout get rained out? Move your s’mores inside with this handy oven-ready recipe, made with toasted marshmallows, graham crackers (or other cookies) and melty squares of milk chocolate.
Reading and eating
Related to Memorial Day, I recently read “The Safekeep” by Yael van der Wouden, a novel that takes place in the Netherlands right after World War II when the trauma was still palpable. One of the characters, Eva, dreams about the rhubarb smothered with cream that her mother made for her as a child. It reminded me of a sour cream-based rhubarb ice cream recipe I created a few years ago, swirled through with caramel. The combination of rhubarb, cream and sugar is comforting in so many ways.
That’s all for now. See you Monday.
