Ukrainian borscht—hot, meaty, and beet-red—is a classic hearty wintertime soup, loaded with tender chunks of beef and pork, plus an amazing array of vegetables, from beets to cabbage and celery root. It’s a filling, deeply satisfying bowl of soup, with a sweet-sour finish. This recipe makes a lot, but don’t worry: It freezes well, and you’ll want it all. Get Recipe!
(Image credit: Christine Han)
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This is tender, juicy, delicious, and versatile pulled pork prepared in a slow cooker — not barbecue. If you compare this to hickory-smoked, pit-cooked, whole-hog barbecue, you might be disappointed. But if you harness the ingenious method of braising pork in a slow cooker and add one extra step to ensure comparable flavor, you can come home to pounds of delicious pulled pork that you can sauce (or not) and then pile onto buns, drape over nachos, roll into burritos, spoon over rice, stir into recipes, or simply eat straight-up. You will be overjoyed.
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