The U.S. Open in swing is held each Thanksgiving in California. It’s also streamed live over the Internet, and for the past two years, G. and I have hosted a party where we watch the competition and, during breaks, dance ourselves. The party is long because the competition is scheduled to start about 1 p.m. Pacific time and go to nearly midnight. And then there are delays.
This year, our first guests showed up at 3 p.m. Central time, and the last ones left about 2 a.m.
With people coming and going, and some camped out for the duration, G. and I planned for two meals. We had a potluck for those who came in the afternoon and earlier evening. Then we broke out two pizza ovens that G. got recently and made pizza about 10 p.m.
For the potluck, I made a slow-cooker pork dish from a Taste of Home recipe. It came together quick in the morning, cooked while we were setting up for the party and then stayed warm in the slow cooker during the party. It was perfect for this kind of event, and I will definitely make it again.
1 bottle beer (12 ounces)
1/4 cup all-purpose flour
2 tablespoons tomato paste
I jalapeño pepper, chopped (Or if you freeze chopped pepper in ice cubes trays like me, one cube.)
4 teaspoons Worcestershire sauce
1 bay leaf
1 teaspoon crushed red pepper flakes (original recipe calls for 2 or 3 teaspoons)
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon red wine vinegar
3 pounds boneless pork shoulder butt roast, cut into 2-inch pieces
2 large red potatoes, chopped
1 medium onion, chopped
Combine all the ingredients in a 4- or 5-quart slow cooker. Cook, covered for seven to nine hours. Remove the bay leaf before serving.
Serve with tortillas or brown rice, lime wedges and chopped fresh cilantro.