I'm cleaning out the pantry (still!) and was wondering what to do with the two pints of green tomato chutney left from last year's blight-y tomato season. You know, I like green tomato chutney as much as the next gal, but there is a limit to what you can put that stuff on. So, what did I do? Got a nice, big picnic shoulder and busted out the crock pot, or slow cooker, if you will, to do a little bit of pulled pork. Why hide your crock pot during the winter? Not only can you make fruit butter in it, as I learned from Marisa at Food in Jars, but it makes for good overnight cooking when the house is at its coolest. The only down side is that I'm not particularly fond of waking up to the smell of pulled pork. Coffee is more like it, you know? But I'm always psyched that dinner is made, and I'm free to do other things.
All I did was pour the two jars in the pot, lay the meat on the sauce, and set the cooker for ten hours on low. When I got around to it, I shredded the meat with two forks. It needed some doctoring flavor-wise, but you know what that was? Some brine from the spicy garlic pickles I made recently! More jar-judo! (No, I don't entirely know what that means, but it sounded good. Come on, you know what I mean!)
Then, to round out the meal, I sliced some slaw and tossed it with the last jar of Carrot and Daikon Radish Pickle. I let it sit for an hour so the cabbage softens. A few ears of fresh local corn, and you have quite a hearty meal just by opening a few jars. And it's still all homemade!