…..Somebody from Texas loves me even more now.

Sometimes salads don’t cut it. I eat a lot of salads but I am by definitely not a vegetarian. …Okay, I realize pulled pork is a stretch on a Pilates blog but Pilates people actually really, really, really like to eat. Why do you think we exercise so much???

So for our recipe, enter Chef Lance Toro. Chef Lance Toro is currently the personal chef to celebrity Christina Aguilera and he joined us for our radio show on 9.9.09. Thanks again, Chef Lance!

Here’s the recipe from Chef Lance:

Pulled Pork BBQ

3 pounds of pork butt or beef shoulder
S&P the Slab O’ Meat
1/2 cup of white wine vinegar
1 1/2 cups of Chicken stock
1/2 cup of natural sugar
Put everything in a Pyrex pan and cover it with
Aluminum Foil
Bake at 425 for 30 minutes or until liquid boils
Reduce heat to 350 and bake for another two hours or until the meat shreds easily with a fork.

BBQ Sauce: Add 3/4 of a bottle of your favorite BBQ sauce after shredding the pork

Directions for the non-cook.

I think I embarrassed myself more than once asking for clarification on this 4-ingredient recipe but the less guessing the better when you are not a cook let alone a chef. First off, I bought a pork butt at the local butcher. And don’t worry if you buy a butt or a shoulder it actually doesn’t look like either one. I know, I know; I was worried too. Anyway, I got the butt home (hee-hee-hee) and put salt and pepper on it and then poured the rest of the ingredients on top.

As for the white wine vinegar, I used the same stuff that I use to wash the windows. Not after I washed the windows but you know what I mean, the same stuff– plain old white wine vinegar.

Chicken Stock: I actually did buy chicken stock, not chicken broth. I am reading ‘Heat’ by Bill Buford and it is all about the real world of cooking and chefs. I have found that when a chef says chicken stock he/she probably totally does not mean chicken broth or chicken bouillon cubes or what I’ve been known to use in a pinch: the liquid from the Chicken Noodle soup can. Chicken stock means chicken stock.

As for the next ingredient, Chef Lance says that natural sugar is like turbinado, so I bought turbinado. I don’t know what other natural sugars there are so I thought I’d stick with what he suggested.

Pyrex Pan. Okay, so this is where I really blew it. No pyrex pan was dirtied in the making of this recipe. But a crock pot was. I’M SORRY, Chef Lance! But I had a doctor’s appointment followed by a meeting about my website and I wasn’t going to get home until 6pm which means I wouldn’t have had dinner ready until 9pm. And I hardly get to see my son anymore because he’s almost 19 and never home and leaving for college so I knew if it wasn’t ready withing a certain time frame I could kiss the chance of seeing him for dinner good-bye. ….. And Chef Lance, if you are really disgusted by my substitution: Kristy suggested it. Really, I don’t know enough about cooking to replace pyrex with a crock pot. It was all Kristy.

I pulled the pork out of the… eeeerrrr… crockpot after about 4 hours on high. Placed it on a cutting board and started pulling it apart. Okay, so, this pork was SO good it really did not need the BBQ sauce. In fact, I think I may have preferred it without. My husband started hovering at this point as well and started eating prior to the BBQ sauce application as well and totally loved it. Even my son (YES! He was still home) came and ate with us and that’s after just finishing an entire meal only 30 minute prior). Anyway, I did add the BBQ sauce and it was still just as good. Your choice. Enjoy!

Chef Lance Toro joined us on our radio show, ‘Today’s Woman’, this past Wednesday. If you want to podcast the show the date was 9.9.09. Got to www.hometownstation.com and navigate through the podcasts. If you have trouble, drop me a line. Lance helped us start each segment with a new recipe. Each recipe is low on numbers of ingredients and high on quality. Thank-you Chef Lance!!!

Please visit Chef Lance’s website: www.ChefLanceToro.com