Join Lori Harlow to dive into the joys and challenges of hosting guests in your home for more than just an overnight stay. We’ll explore what truly matters (and what doesn’t) when creating a welcoming space, the importance of living in community, and how gratitude and perspective shape the experience. Plus, Lori shares tips on serving delicious meals, and her go-to prep strategy: a meal rotation to save time and reduce stress. Tune in for insights on kitchen tools that help you work smarter, not harder! We're so glad you're here!
Pulled Pork 3 Ways
Submitted by Lori Harlow
Ingredients:
4.5 - 5 pound boneless pork shoulder- cut into large chunks
2 tablespoons olive or avocado oil
Cuban:
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon pepper
½ teaspoon cumin
½ teaspoon smoked paprika
¾ cup chicken broth
½ cup orange juice
¼ cup lime juice
1 jalapeno sliced in half
8 cloves garlic peeled
2 bay leaves
1 onion cut in thick slices
Carnitas:
1 tablespoon garlic salt
2 teaspoons dried oregano
2 teaspoons brown sugar
1 teaspoon dried basil
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon chili powder
2 oranges cut in ½
1 lime cut in ½
1 onion cut in chunks
BBQ:
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
¼ cup apple cider vinegar
1 teaspoon liquid smoke
¾ cup water
1-2 cups favorite BBQ sauce
Directions:
1. Rub pork shoulder with oil. Mix dry spices and rub on pork. Add liquids, fresh vegetables and fruit to bottom of slow cooker or instant pot. For slow cooker, cook on low for 8 hours. For instant pot, cook on manual high pressure for 40 minutes and let pressure release naturally.
2. Remove large pieces of fat and shred pork. I use my Kitchen Aid with paddle attachment (about ½ the pork at a time). Check for salt and add if needed.
3. For Carnitas, spread pork on a large foil lined cookie sheet and broil on high 5-10 minutes (watch it carefully) till pork gets crispy edges.
4. For BBQ, mix in 1 cup of your favorite BBQ sauce.
To serve:
Cuban - Serve over rice and warmed black beans. Top with onion, cilantro, and avocado.
Carnitas - Serve with small corn or flour tortillas or over rice. Serve with guacamole, salsa, grated cheese and your favorite chopped veggies- onion, tomato, cilantro, jalapeño etc.
BBQ – Serve with buns or over rice with more BBQ sauce, coleslaw and pickles.
Favorite No Mayo Coleslaw
Submitted by Lori Harlow
Serves 6-8
Ingredients:
⅓ cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon whole grain mustard
½ teaspoon celery seed
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ medium head green cabbage
2 medium carrots
1 small apple
2 medium scallions
Directions:
1. Place ⅓ cup apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon whole grain mustard, ½ teaspoon celery seed, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper in a large bowl and whisk until smooth.
2. Prepare the following, adding each to the bowl of dressing as it is completed: Halve and core ½ medium head cabbage; then cut crosswise as thinly as possible (about 8 cups).
3. Peel and grate 2 medium carrots on the large holes of a box grater (about 1 ½ cups).
4. Halve and thinly julienne 1 small apple.
5. Thinly slice 2 medium scallions (about ¼ cup).
6. Toss to combine. Make a few hours ahead for best texture.
Cuban Sandwiches
Submitted by Lori Harlow
Ingredients:
(Use the Cuban seasoned pork, save some bigger chunks for this. See Pulled Pork 3 Ways recipe.)
1 pound of the pork
1 loaf soft French bread or 4- 6 French or sub rolls. (If you can find Cuban rolls or bread use
that)
8 slices Swiss cheese
1 cup bread and butter pickles or thin dill pickles
8 thin slices deli ham
3 tablespoons mayonnaise mixed with 3 tablespoons Dijon mustard
Directions:
1. Split bread in half, Spread with mayo/mustard mix. Layer cheese, pickles, ham, pork then another layer of cheese. (Drizzle a little of the pork cooking liquid over the meat layer). If using a loaf of bread, cut into 4-6 sections.
2. Heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place sandwiches in skillet and top with another heavy skillet, or bacon press. Press down firmly and cook 4-6 minutes per side. Serve them hot and crispy!
Slow Cooker Gluten-Free White Chicken Chili
Submitted by Lori Harlow (Canned foods version- I try to keep all the ingredients in my pantry for a quick unplanned meal need.)
Ingredients:
2-3 can of Kirkland chicken breast, drained or 2-3 cups of chopped cooked chicken
3 cans Great Northern beans or small white beans, drained
8 ounces can diced green chilies
1 jar (12 ounces) salsa verde (We love Trader Joe’s brand.)
1 teaspoon onion powder or 1 tablespoon dried minced onion
1 tablespoon garlic, minced
1 ½ teaspoons cumin
½ teaspoon chili powder
½ teaspoon white pepper
½ tablespoon kosher salt
1 ½ cups chicken broth
¾ cup coconut milk (canned)
1 tablespoon arrowroot starch or cornstarch
⅓ cup water
Directions:
1. Stir gently 1st 12 ingredients in crockpot and heat on high 2-2 ½ hours or low 4-4 ½ hours.
2. Stir the arrowroot and water together and gently stir into chili. Cook 30 minutes more and serve with your favorite chili toppings and tortilla chips.
Note: This is a great recipe to pack all the ingredients (Premix the dry seasonings in a little baggie.) in a bag or basket along with a bag of tortilla chips and give to a busy family.
Recommended Desserts:
Snickerdoodle Cookie Bars
Recipe for a quick dessert - Submitted by Lori Harlow
Servings: 36-48 cookies
Ingredients:
1 cup butter, softened
1 cup shortening (I use coconut oil)
3 cups granulated sugar
4 large eggs
1 ⅓ tablespoon vanilla extract
5 ½ cups all-purpose flour
1 tablespoon cream of tartar
2 teaspoons baking soda
½ teaspoon salt
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
Directions:
1. Preheat oven to 350°.
2. Cream together butter, shortening, and granulated sugar. Add eggs and vanilla and mix well. Add the flour, cream of tartar, baking soda and salt and stir until combined.
3. Lightly grease a ½ sheet pan. Press the dough into an even layer on the bottom of the pan. In a small cup or bowl, mix the 3 tablespoons granulated sugar and cinnamon. Sprinkle mixture evenly over the top of the dough.
4. Bake for 22-25 minutes (Don’t over bake!). Remove and allow to cool completely before cutting and serving.
Note: Cookies can be frozen in a freezer safe container up to 2 months. Thaw to room temperature to serve.
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