pulled pork

Pulled pork! I can't do it the classic way, with a smoker, so I have to slow-cook my meat. In this case, I used pork tenderloin, which purists will think is insane because tenderloin lacks the fat content that makes real pulled pork (made with pork shoulder, a.k.a. pork butt) so rich and unctuous. Me, I like the fact that I don't have to go through the shreds of pulled pork to yank out the chunks of unrendered fat left over from a long smoke. With tenderloin, all I have to do is flake the meat into shreds, then add the sauce.

Optional (but not done this time): I can take a third of the slow-cooked pork, glaze it up with honey, then subject it to my oven's broiler to create a crispy texture, then mix the broiled pork back in with the rest of the pork. That creates a much more interesting flavor.

Who needs "bear claws" when two forks will do?

And here's the mustard-vinegar coleslaw I just made:

seems like more carrots than cabbage

and here's a "wrap" using cheddar cheese, with pickles

I do plan on baking some keto buns to make a few pulled-pork sandwiches, some burgers (I managed to find unsweetened dill pickles), and chili dogs to use up the rest of my hot dogs. That'll be a weekend project in the midst of my busy-ness.

Oh, in other news: it's 8 p.m., and my site-meter count is at 84,000. By 9 a.m. tomorrow, I expect I'll be over 100K visits like yesterday, but this can't last forever. The surge started for no reason, and it'll end for no reason. But I was just over 300K for the month of May, and I'm almost at that number now, despite being only six days into June. So weird.

UPDATE: I've passed last month's visit total. I had 304K visits for all of May; I'm at 314K visits right now. Bring it on, spambots or spiders or servants of the demonic AI god!