I love asparagus. I love it steamed, roasted, in a salad or as a side. I have seen it in restaurants with it wrapped with prosciutto, and decided to give it a try in my new toaster oven (with the convection setting).
I cleaned the asparagus, and took half of a slice of the prosciutto and wrapped the bottom half of the spear. Placed it in a oven safe dish (my small baker for the toaster oven).
I baked them for about 20 minutes on 350 degrees. I loved how even they cooked. They turned out perfect. Crispy, nutty, and not overcooked. I will be making them again!!
Blessings.
But I have to remind myself of where I have come from…and this is not the end. 
Not happy with where I am at…but so happy from I was. Will update later next week on my appointment and the path I will be headed.
I used about a 2 Tablespoons of garlic powder, paprika, ground mustard, and about a 1/8 of a teaspoon of red pepper. About 4 Tablespoons of the BBQ seasoning as well.
Trim away as much fat as possible. Sprinkle with the dry seasoning. Coat completely.
Sear on all sides in your Instant Pot, with a bit of oil.
In the bowl where I added the seasoning to the pork, I added 1 cup of Apple Cider Vinegar, 1 cup of tomato sauce, and 1/4 cup of Worcestershire. Add the sauce to the pan, and scrap the bottom gathering the bits off of the bottom. Add the pork back to the pan, and cook on Pressure Cook for 90 minutes. Manually release the pressure, and rest for 10 minutes.
Take the pork out, and reserve the sauce. Shred – this was incredibly easy – I used my slotted spoon. I added some of the juices back in. 
David loves pulled pork sandwiches. So, we got some Hoagie bread, and added some bread and butter pickles to his sandwich.
David’s plate:
He added some additional BBQ sauce to his pork, and it was amazing. My plate:
I often send her encouraging notes so she has some mail away from home. But for her to do this…for me…blew me away this morning.
mommajerryanns.com 