Jessica's Joyful Kitchen

  2 mangos 1 (4 pound) pork shoulder roast 2 tablespoons ground black pepper 1 teaspoon kosher salt 1 teaspoon chipotle chile powder 1/4 cup balsamic vinegar 2 cups water 1 teaspoon chipotle chile powder 2 teaspoons honey 2 (12 ounce) bottles barbeque sauce Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water.     Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring ...

While I was home, my mom shared a yogurt starter with me. A co-worker of hers, from India, had given it to her and told her how simple it was to make. It really is quite amazing and makes me wander why more of us in America aren’t making this for ourselves verses purchasing it. Instructions to make 1 quart 1 quart of milk (any kind, even soy milk) I use local 1% milk 1-2 Tbsp natural plain yogurt, live/active cultures, to use as starter (Since I was given a starter I haven’t tried using a small amount of good quality store-bought yogurt, but I’ve read several recipes that say this works, so if you want to make your own give this a try.) Bring milk to a boil or foamy stage (180 degrees). Pour into bowl and let cool to 110 degrees (can use ice bath). While cooling remove yogurt starter from refrigerator and sit on counter. When milk has reached 110 degrees, stir in the yogurt starter. Cover and set away from drafts in warm pl...