DAY 1

Well here we go!!! Ash Wednesday has come and gone and we are off with the first recipe. This recipe comes from a wonderful book I received as a gift for my wedding from some very dear friends and colleagues of my mom's at Above and Beyond Incentives. The book is the Better Homes and Gardens Bridal Edition cookbook! This book has proven itself invaluable as I consistently refer to it to look up measurment conversions or a simple recipe for basics such as Apple Pie, Chicken Fried Steak, or Chicken Noodle Soup. It has sections on freezing dishes, canning and preserving, cuts of meat, how to pick produce, and even a whole section on cooking for two. It is something I as an inexperienced but enthused cook refer to practically everyday. So it was no surprise when I started my receipe search here. I came across a duo recipe that gives one dish two lives. As I smell it cooking throughout the day I could not wait to try it! Although the roast in this recipe is meant to be shredded and used as barbequed sandwiches, I cut the roast in half and actually used half of it as a roast meal with Green Beans, gravy and rolls and the other half I shredded per the directions and saved in the refrigerator for Saturday's Meal, which I am equally excited about so be sure and check back everyday for a new recipe and to see how I am doing! Thanks again for everyone's support!!!

The Recipe: Better Homes and Gardens Shredded Pork

1 3-lb Pork Shoulder Blade Roast
8 Cloves of Garlic (Minced)
2 teaspoons ground coriander
2 teaspoons of ground cumin
1 teaspoon of onion powder
2 teaspoons of dried oregano, Crushed
1/2 teaspoon of onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1 cup of Beef Broth

1. Trim fat from meat. In a bowl combine garlic coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into the meat. Place meat in a roasting pan that has a cover ( or like me cover with aluminum foil) add beef broth. Cover and roast in a 325 over for 2 1/2 to 3 hours or until very tender.

2. Remove meat from liquid with a sloted spoon; discard excess fat from cooking liquid, reserving the liquid.when meat is cool enough shred using 2 forks to pull through it in opposite directions.

Darling, Jennifer, ed. New Cookbook Bridal Edition. 12th ed. Des Moines: Meredith Corporation, 2005. 349. Print.