Please join me in welcoming Melinda Dozier to the blog today to share a recipe used by one of her characters in The Christmas Ranch!
THE CHRISTMAS RANCH
GENRE: Inspirational Christmas Romance
PUBLISHER: Anaiah Press
RELEASE DATE: December 11, 2019
Megan Palmer, a TV journalist for True Faith Network, is assigned to report on Flying B Ranch, which is known for its Christmas lights and tree farm. She assumes it will be an easy assignment—until she meets owner Brody Blackstone, a single father and cowboy. Now she must decide what’s truly important—her career or her heart.
With his ranch in jeopardy and family responsibilities, Brody has given up on relationships. But when Megan shows up, his life is turned upside down. Can he move forward and learn to listen to God? Or will his usual stubborn ways cause him to lose everything?
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dozier Texan slow-cooked pulled pork
by Melinda Dozier, author of The Christmas Ranch
BBQ, Chili Con Queso, Chicken Fried Steak, Sweet Tea, Dr. Pepper. Texas is known for its special cuisine. The Christmas Ranch takes place in Texas, so of course I’ve included several traditional Texan dishes in the book. Food is a big part of The Christmas Ranch with the traditional Thanksgiving feast and lots of cuisine served by the Blackstone family. But, one of my favorite scenes is when Annie Blackstone, Brody’s mother, has a daily luncheon for the farm workers as they get ready for the big Christmas opening. On the first day that Megan visits, Annie has prepared Pulled-Pork sandwiches along with baked beans.
So, here’s my Dozier Texan Slow-Cooked Pulled Pork recipe to warm you up on these cold Texan nights.
4-pound pork shoulder roast
1 cup favorite barbecue sauce
½ cup chicken broth
½ cup apple cider vinegar
¼ cup brown sugar
1 tbsp. Yellow mustard
1 tbsp. Worcestershire sauce
1 tbsp. chili powder
1 large onion, chopped
2 garlic, chopped
8 hamburger buns
Pour vegetable oil in slow cooker. Place the pork roast in the slow cooker. Pour in barbecue sauce, vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, chili powder, onion, and garlic. Cover and cook on high until the roast shreds easily (about 5 hours).
Remove the pork and shred with two forks. Return the shredded meat to slow cooker and stir in the juices.
Spoon pork onto toasted buns.
I hope you enjoy!
Melinda is Louisiana born, New Mexico raised, Guatemala adopted, and recently a newcomer to Houston, Texas. Though Melinda has only lived in Texas for four years, she feels she’s a Texan at heart. Melinda has been known to watch too much reality T.V. or sit by the pool in the hot Texas sun.
What about you? What interests you most about The Christmas Ranch by Melinda Dozier? Does your home state (or province, etc.) have specific food it’s known for?