Tonight I'm making pulled pork:
3.5 lb boneless pork shoulder
1 large chopped sweet onion
6 cloves garlic, minced
(I leave out the onion and garlic for digestive reasons and the pork is still the best I've ever had!)
1 12 oz bottle chili sauce
2 T. packed brown sugar
2 T. cider vinegar
1 T. Worcestershire sauce
1 T. chili powder
1/2 tsp. salt
1/2 tsp. pepper
For easy cleanup, use a liner in the slow cooker. Place pork, onion & garlic in slow cooker. In medium bowl, combine all other ingredients. Pour over pork.
Set cooker on high for 5-6 hours or low for 10-11 hours.
Remove pork to large plate or serving dish, reserving juices in cooker. Using 2 forks, shred pork, discarding any fat. Skim fat from top of juices. Pour enough juice over pork to moisten it. Recipe makes approximately 6 cups. Leftovers can be divided into 2 cup portions and kept in airtight containers for other recipes. Refrigerate for 3 days or freeze up to 3 months.
For dessert - blondies.
The recipe (and a video) can be found here: http://www.joyofbaking.com/barsandsquares/Blondies.html
In older times, the beginning of winter meant fresh meat (so the livestock would not have to be fed through the lean times ahead) and the wine and beer that had been fermenting since the harvest were ready to drink. Celebrate that fine tradition: eat, drink and be merry!