1-1/2 cups broccoli flowerets
1-1/2 cups cauliflower flowerets
1/2 cup broccoli stem, peeled
1/4 cup raisins
1/4 cup sunflower seeds

3/4 cup sour cream
3 tablespoons cider vinegar
3 tablespoons sugar
salt and pepper

1. Combine sour cream, vinegar, sugar, salt and pepper to make a dressing.
2. Stir into broccoli, cauliflower, raisins and sunflower seeds. Refrigerate before serving if desired.

Makes 4 servings

3 pound pork shoulder, trimmed
1/2 cup cider vinegar
1/4 cup tomato paste
1/4 cup molasses
1/4 cup brown sugar
1 large onion, minced
2 tablespoons Worcestershire sauce
1 bay leaf
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
4 cups water

1. Rub pork shoulder with salt and pepper and place in a large pot.
2. Combine remaining ingredients and pour over the pork.
3. Bring the liquid to a boil, then cover and reduce heat to a low simmer.
4. Continue cooking until pork can be easily torn apart with a fork, around 2-3 hours.
5. Remove from heat and allow pork to cool slightly in the liquid.
6. Transfer the pork to a plate and pull apart into small pieces with a fork.
7. Meanwhile, bring the remaining liquid to a boil and reduce by 2/3. Refrigerate and scoop off excess fat if desired.
8. Return the pork to the sauce and simmer for an additional 30 minutes.
9. Serve with a warmed roll.

Makes 12 servings

Can you believe I've never made Pulled Pork before? Ever. I know, I can't believe it, either. In fact, I can hardly remember ever eating it, but always sort of desiring it. The last time I actually remember having it is at a festival in Edmonton called Klondike Days, when I was a kid. That was a whole lot more meat and it was barbecued and served for the countless hordes of people willing to pay .50 for a sandwich on a hot summer day. Of course, this recipe can't stand up against 12 hours of barbecue, but I thought it was quite delicious all the same. If nothing else, the meat might as well have been butter because it was so tender. I served it on a toasted onion roll and, of course, it was too soggy to eat or determine whether it was toasted whatsoever.

I made a Broccoli and Cauliflower Salad to go with it. It's just a simple sour cream salad dressing with vegetables, but what struck me as odd with this dish are the raisins. Apparently raisins and sour cream taste almost exactly like bite sized pieces of cheese! Sure, there's a bit of sweetness to it, but the texture of the raisin itself combined with the creaminess of the sour cream is just like cheese in my mouth. Something tells me that a snack of raisins, sunflower seeds and sour cream is probably not as common as a cheese stick, though. I wonder if the similarity is apparent to anyone else?