This is a go-to recipe during the winter. It is so easy. The prep time is quick, and requires few ingredients. Slow roasting takes a few hours. However, the result is pork with meat so moist, that it falls off the bone. My family's favorite part is the crackly, crisp skin. When I make this dish, I often roast two pork shoulders. I save the second one for pulled pork sandwiches.
When purchasing a pork picnic shoulder, look for one that still has the skin on. the poor skin, specifically, the fat under the skin that bastes the meat while it cooks and keeps it from drying out.
_Autumn brings an abundance of crisp juicy apples. And I can't think of anything better than using them to make an old fashioned apple pie. Here is a recipe for a rustic, free-form pie. You don't even need a pie plate! It is wheat, dairy, eggs, peanut and nut free. You can also make it soy free by using
Spectrum shortening instead of
Earth Balance shortening sticks. I use
superfine brown rice and sweet rice flours. If you can not find the superfine flours, you can use regular brown rice and sweet rice flours. However, the texture will not be as smooth. I have served this pie to friends and they were shocked to discover that it was allergen-free. This recipe makes enough for 2 pies.
_Thanks to Eren, the owner of The Vintage Chica, I was given permission to post pictures from her blog and the recipe to share with you all!
_These shortbread cookies are like the ones I had as a child when I lived in Europe. They melt in your mouth. What's best? You can even store the dough in the fridge and use them as you need them! There's no egg so it's easy to keep.
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