Gilbert’s Provisions
By Lisa Bryant

Today on DelmarvaLife –

Tangier Classic

The Tangier Classic isn’t until September, but the team in charge of the charitble event is looking for a beneficiary. We talk with one of the organizers of the fishing tournament that happens in Crisfield, as well as the father of a child who benefitted greatly from the event.

Salisbury Cycle and Fitness

Buz has bikes! We have some fun on two wheels as we sh ow you some of the options at Salisbury Cycle and Fitness.

Young Frederick Douglass (1)

Although Valentine’s Day is over, we’re getting details on a long-lost love story. In fact, it’s one that dates back more than 200 years.  Jim Duffy of Secrets of the Eastern Shore brings us the details in today’s Throwback Thursday.

 

Fermentation Class

We learn how to make fermented pickles with Toby Gilbert of Gilbert’s Provisions in Berlin. The lesson comes ahead of his weekly classes in fermentation happening every 1st Wednesday of the month.

Razzle-Dazzle-Root-Beer-Pork_Large400_ID-3357536

oot beer has been a beloved drink for generations; but did you know you can use it as a secret ingredient when cooking meat? That’s right! We’ve got something your Granny didn’t tell you. This succulent Razzle-Dazzle Root Beer Pork is the best of the best, because it uses your favorite soda in a whole new way. With explosive sweet flavor, your guests will want second and third helpings, every time this hits the table.

What You’ll Need

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 (3-pound) boneless pork butt or shoulder roast
  • 2 tablespoons vegetable oil
  • 1 (12-ounce) can root beer
  • 2 (12-ounce) bottles chili sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 1 (8-inch) round corn bread, cut into wedges

What to Do

  1. In a small bowl, combine salt, pepper, and garlic powder; rub mixture over meat. In a large skillet over high heat, heat oil; sear pork on all sides.
  2. Place a steamer insert or foil collar in a 6-quart or larger pressure cooker/Instant Pot. Place meat on the insert, fat side up. In a large bowl, combine remaining ingredients except corn bread; pour over pork.
  3. Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 60 minutes. Perform a quick release. Check to ensure meat is very tender. If not, place lid on loosely and simmer until fork-tender. Remove meat to a cutting board and pull apart into chunks. (Do not shred.)
  4. Remove steamer insert. Skim fat from sauce and stir meat back into sauce. Serve meat chunks and gravy with the cornbread.

Mr. Food Test Kitchen Tip!