Barbecued Pulled Pork with Mango and Feta

I played in a volleyball tournament two days ago. Two whole days. Yet, this morning it still feels like my body was beat with wooden sticks all night long. Oh, the sore muscles – how glorious!

Yeah, you heard me. While I might wince and whimper as I start to lower into a chair, these sore muscles are a reminder that my muscles DID SOMETHING. They jumped, ran, dove, spiked, pushed, bumped, and high-fived. My body-as-machine was in full use, and I am certain that is what keeps us young. How do I know this? The proof was all around me – several women whom I have been competing with for over twenty years! Their appearance, agility, and verve defy their mere calendar age. I tried hard to gather us all up for a photo op but with 15 different teams on 3 courts, it was hard to coordinate. Nonetheless, my hat’s off to them all:  Shannon, Terry, Wendy, Paulette, Marianne, Lynn, Paula, Meg, Liz, and Natalie. Thanks for the inspiration, ladies!

I  had mixed up the sauce and rubbed the meat with some spices that morning, and left Mark to brown the meat and them dump it all in the crockpot. After playing all day, and catching up with my biffle on the way home, it was simply divine to walk into the house smelling barbecued pulled pork that had been simmering all day. Slice up some mango and sprinkle with your choice of cheese, and dinner is served (along with the last of the chocolate cupcakes and salted caramel frosting YUM!)

I don’t have much else to say except for…

YOGA. I need yoga. Hot, sweaty, and long, until I can once again move like the 29-year-old that I feel like inside 🙂

Happy slow-cooking!

BBQ Pulled Pork with Mango and Feta
Serves 6
Recipe adapted from Yummly.com

Prep time: 10 minutes     Cook time: 4-8 hours

1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1/8 teasoon cayenne pepper
2 and 1/2 pound boneless pork loin, trimmed of excess fat
1 tablespoon olive oil
1 medium onion, sliced
1 teaspoon chopped garlic
1 cup ketchup
1/2 cup firmly packed brown sugar
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
Mango slices
Feta cheese

1) Combine the salt, pepper, chili powder, and cayenne. Rub with fingers all over both sides of the meat.
2) Heat the oil in a skillet over medium heat. Brown the meat on both sides, about 3 minutes per side. Transer meat to crockpot. Sprinkle sliced onions over top.
3) In a medium bowl, combine garlic, ketchup, brown sugar, vinegar, and mustard. Stir to combine, and taste. Adjust seasonings as desired. Pour sauce all over meat/onions. Cover and cook on Low for 8 hours or High for 4 hours. Meat should fall apart on its own, but if not then simply shred with two forks.
4) Serve on soft bulkie rolls, and top with sliced mango and feta.

ENJOY!