It’s not often enough that we sisters are in the same state at the same time. So when we are, I soak up every minute we have together like it’s a life prolonging magic vitamin. This time the Dietz B&B was the southern-most stop in the Escape the Winter road trip for the Colorado sister and her rancher husband.
To double the fun, our brother and his wife made the trip down from their house hunting in Atlanta for the Kick Off weekend. Having three of the four siblings together is a rare pleasure. I missed our other cowboy brother, I admit.
We ate Italian stew and Mexican green chili (recipe at the end of this post), played raucous games of cards, visited the USS Alabama,
went to church together, and watched football. Then brother Bill and his wife, Susan had to return to the real world while we partied on.
Once the first weekend was over Sister 2 and I got down to the business of organizing my studio. We needed to legitimize our trips to antique malls and thrift stores.
We found great organizing treasurers to help us with our Fight the Chaos Friday Challenge,
as well as other treasures,
and we went to a Glenn Miller Band concert.
And we stitched! A 10-minute runner. (more on that later.) And we cut scraps into useable sizes. (more on that later, too.) We also gave attention to the row quilt we are working on. Once again – more on that later.
And then she went home. Sorry for the sad ending. Please pass the tissues.
Green Chili Pulled Pork Bowls
- 4 pounds pork butt or shoulder
- 1 can green chili (4 oz)
- 1 large onion — chopped
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- 3 cloves garlic-chopped
- 1/4 cup cilantro — chopped
- 1 jar salsa verde
- 4 teaspoons salt
- 2 teaspoons pepper
- 4 teaspoons cumin
- Monterey jack cheese shredded
- Corn tortillas
- limes — cut in wedges
- Sour cream
To the slow cooker add onion, garlic, green chilies, Worcestershire sauce, lime juice, cilantro, and salsa.
Season each side of the pork with the dry seasoning and place in slow cooker fat side up
Cover and slow cook on high for 4 -6 hours until tender
Shred with two forks and mix well with the sauce.
Serve with fried corn tortillas or chips, cheese, sour cream and lime wedges.