pulled pork - a slow cooker recipe

I don't know how long I've been wanting a slow cooker... but I've been lusting after one for an embarrassingly long time.  (Maybe that came with having kids?)  I finally got one (this one - it was on sale at Target at almost 50% off), and the first thing I made was pulled pork.  Immediately I screamed "why didn't I buy a slow cooker earlier?!  We could have been eating this all the time!!"  It's good... like REALLY good.  The 2 year old is a picky eater and wouldn't try it - but the 11 month old couldn't get enough and was licking pieces from his arm after they'd fallen from his pork clenched fists.  I should have taken pictures of the process and finished product, but I was too busy enjoying every moment... maybe next time.

makes 8-10 servings | 30 minutes to prep, 6-10 hours to cook 

Ingredients:
2 medium yellow onions, thinly sliced

4 medium garlic cloves, minced

2 cups chicken stock or chicken broth, (or 2 cups of water and 2 bouillon cubes)

1 tablespoon packed dark brown sugar

1 tablespoon chili powder

1 tablespoon kosher salt, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 (3-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

Place the sliced onions in the bottom of the slow cooker and toss in the minced garlic.  Pour in the 2 cups of chicken broth.  (I actually cheated and tossed in 2 cups of water and 2 chicken bouillon cubes).  Combine the brown sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, 6 hours on high, or 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker.  Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. (Reserve leftover broth).  Taste and season with salt as needed.  Set slow cooker to warm and keep covered until ready to eat.

Serving suggestions:
Pulled Pork Sandwiches

Carnitas Tacos

Pulled Pork Pizza

Leftovers:
Freeze leftover broth in an ice cube tray.  When frozen, remove cubes from tray and toss into a Ziplock freezer bag.  Label it and use for pulled pork re-heats, soups or rice.

Freeze any un-used pulled pork in individual servings.  Using a muffin tin, fill each spot with pork, cover with saran wrap and freeze the tray for at least 2 hours.  Remove each serving of pork and throw them into a Ziplock freezer bag.  To defrost - let sit in fridge overnight.  When defrosted, toss into slow cooker with a cube or two of broth, or other sauce, as desired, (such as BBQ sauce, salsa verde, etc).

to-meater pasta

1/2 pkg fettuccini pasta (dry)

1/2 lb hot jimmy dean sausage

1 pkg cherry tomatoes or small snacking tomatoes

1 cup heavy whipping cream

1/4 tsp Garlic powder

1/4 tsp ground Nutmeg 

Olive oil

Chipotle (optional), 1/4 tsp or more

Parmesan cheese

Cook fettuccine according to directions in pkg. In a separate skillet - cook the sausage. Drain the pasta and shock with cold water. Drain the sausage on paper towels. In the pan the sausage cooked in: add the cream, garlic powder and nutmeg. Simmer until heated through. Add the tomatoes, 1 tsp of olive oil and salt and pepper to taste. Add chipotle, if desired. Continue to simmer stirring occasionally. 

Combine pasta, cream with tomatoes and sausage. Divide among two plates and top with Parmesan cheese. 

[grilled tortilla chips]

Corn tortillas

Olive oil

Salt (mix it up - I like garlic salt)

I use a panini press, but an indoor grill or skillet would work also. 

Heat panini press. Drizzle a little olive oil on corn tortilla and sprinkle with salt. Using a basting brush or fingers, spread oil and salt on one side of tortilla. Put on panini press and grill until turning golden brown. Turn tortilla a quarter turn and continue grilling until crisp, but not burnt. Cut into chips immediately. Enjoy warm or at room temp. 

[teriyaki salmon]

Salmon filet (1/person)

Olive oil

Teriyaki sauce (we like Soy Vay Teriyaki)

Prepare broiling pan by covering with foil and brushing with olive oil. Place salmon skin side down and brush with olive oil.

Broil 4-6 inches from heat until fish flakes easily. (Depending on the thickness - I broil for 12-16 minutes). 

Remove salmon and drizzle with teriyaki sauce. 

Remove skin by sliding spatula under the salmon, or flipping over and removing skin. 

Serve immediately. 

[spicy toscana soup]

Serves 4 as an appetizer, 2 as an entree

Based on top secret's version of the same name

2 3/4 cup chicken stock or broth

1/4 cup heavy cream

1 medium russet potato

2 cups chopped kale

1/2 pound hot ground sausage (I use jimmy dean hot sausage)

1/4 tsp salt

1/4 tsp crushed red pepper flakes

In a large skillet, cook the sausage over medium high heat. When crumbled and cooked, drain the fat from the meat by letting sit on a plate covered with a paper towel. 

Meanwhile, combine the stock and cream in a large pot over medium heat. 

Wash the potato and cut into 1/4 inch slices, then quarter the slices and add them to the soup. 

Wash and dry, then chop the kale. Add to the soup. 

Add the sausage to the soup. 

Add the spices and let the soup simmer for 1 hour. Stir occasionally. 

Optional: top with shredded Parmesan cheese. 

[pumpkin bread]

Yields two loaves

3 cups sugar

1 cup vegetable oil

4 eggs

2 cups canned pumpkin

2/3 cup of water

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

Preheat oven to 350°. Grease and flour two loaf pans. Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. Fill pans equally and bake for one hour or until golden brown.

[pasta with ham, peas and cream]

serves 2 adults and 1 child
based on Nigella's recipe of the same name

1 cup dried pasta, like mini farfalle
1 cup frozen peas
1 cup heavy cream
1 1/4 cup diced ham
2 Tbsp grated Parmesan


Cook pasta according to directions on box in plenty of salted boiling water.  After 5 minutes add the peas to the pasta.

When the pasta is cooked, drain with the peas.  Put the dry pan back on the heat with the cream and ham.  Cook on medium heat for 5 minutes, stirring occasionally.  Add the pasta, peas and Parmesan and warm through.  Serve hot and enjoy.

[vegetable flatbread sandwich]

We're getting sick of deli meat and PB&J… turns out healthy can be delicious.

Ingredients:
Flatbread
Balsamic vinegar
1 slice of Cheese: provolone, mozzarella, something thin sliced
Spoonful of Hummus (whatever kind you like)
Sliced veggies: bell pepper, cucumber, avocado, any mix of things you like

Directions:
Heat the flatbread in the microwave for 30 seconds. Dribble a small amount of balsamic vinegar directly on the flatbread. Lay down the cheese and smear one spoonful of hummus. Place desired vegetables on top. Fold & enjoy!

Serve with chips or your favorite lunch side.

[chocolate cake with chocolate frosting]

This recipe is by far the easiest I've ever made from scratch.  Sure, you can buy the box, but this actually tastes better and is simple to halve if needed.  Enjoy...

2 cups granulated white sugar

1 3/4 cups all purpose flour

3/4 cup Cocoa, like Hershey's

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs at room temperature

1 cup milk (I've used 1%, works great)

1/2 cup vegetable oil

2 tsp vanilla extract

1 cup boiling water

Chocolate Frosting (recipe below)

Heat the oven to 350 degrees.  Spray two 9-inch round baking pans with Pam Baking Spray, (the genius stuff that has the flour in it).  

Stir together: sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl.  Add the eggs, milk, oil and vanilla.  Beat on medium speed for 2 minutes.  Add a small amount of the boiling water and continue mixing.  Slowly add the rest of the boiling water and continue to mix until well combined.  Pour the batter into the prepared pans.

Bake 30-35 minutes, until a toothpick comes out clean from the center of the cakes.  Cool 10 minutes then remove from the pans and continue to cool completely on a wire rack.  Frost with the chocolate frosting and serve.

Other Pans:

13x9x2 Pyrex pan: 35-40 minutes

3 8" round baking pans: 30-35 minutes

12-cup Bundt Pan: 50-55 minutes, cool 15 minutes, then remove

Cupcakes: (makes 30) Fill 2/3 full with batter, bake 22-25 minutes

Chocolate Frosting

1 stick unsalted butter

2/3 cup Cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp vanilla extract

Melt the butter.  Mix the butter and cocoa in a mixing bowl.  Slowly add the powdered sugar and milk, alternating between the two.  Continue to beat until it's spreadable.  Add a little more milk if needed.  Add the vanilla and continue to whip until you like the consistency.  (I just keep whipping until it's spreadable, but I like it thick). 

[pancakes from scratch]

Promise you'll never use Bisquick again...

1 egg
1 cup 1% milk
1/2 tsp vanilla extract
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
 

Beat egg, milk and vanilla together.  Combine remaining ingredients and stir into the batter, until smooth.  Don't over mix.

Pour a little batter onto a hot griddle.  Allow them to cook until the tops of pancakes are bubbled, then turn with spatula.  Cook just until the underside is lightly browned.

Makes about 10 (4") pancakes.  Recipe may be doubled. 

[easy minestrone]

Based on Nigella Lawson's 'Minestrone in Minutes'

Serves 2-3

1 14-oz can Cannellini beans

3 cups chicken broth

1 cup tomato-based pasta sauce, I use Prego Traditional

4 oz ditalini

Red Pepper flakes, optional

Bring the chicken broth and the pasta sauce to a boil in a large saucepan.  Drain the beans and add them to the broth. Bring the pan to a boil and then add the ditalini, cooking according to the time on the package instructions.  (Depending on your desired level of spiciness, shake some red pepper flakes into the soup - I usually do about 4-6 shakes).  Once the pasta is tender, switch off the heat, remove the pan to a cool surface and let stand for 5-10 minutes. 

[breakfast bars]

These are so easy and they get better as the week goes by.  Snack on them during the day, or enjoy one for breakfast. 

Based on Nigella Lawson's recipe of the same name.

1 14-oz can condensed sweetened milk

2 1/2 cups rolled oats (not instant)

1 cup shredded sweetened coconut

1 cup dried cranberries

1 cup sunflower seeds

1 cup low salt, or unsalted, peanuts

Preheat the oven to 250 degrees.  Oil a 9x13-inch baking pan, (I use my Pyrex).  Warm the condensed milk in a saucepan.  Meanwhile, mix all the other ingredients in a large bowl and add the warmed condensed milk, using a rubber spatula to fold and distribute.  Spread the mixture into the oiled pan and press down until the surface is flat.  Bake for 1 hour.  Let the pan cool on the counter for 15 minutes, then cut into four across and four down to make 16 chunky bars.  Let them continue to cool until they're room temperature.  Store in a ziplock bag or plastic container.  They get better as they sit.

[lemon bars]

Based on the recipe of the same name by Paula Deen

Crust

2 cups all-purpose flour

1 cup powdered sugar

pinch of salt

1 cup (2 sticks) unsalted butter, at room temperature

Filling

4 eggs

2 cups granulated sugar

6 Tbsp all-purpose flour

6 Tbsp fresh lemon juice

Preheat oven to 350 degrees.  Spray a 13x9x2-inch pan with Pam or Pam Baking Spray.  Make the crust: combine the flour, powdered sugar, and salt in a mixing bowl.  Cut in the butter to make a crumbly mixture.  (If you have a mixer, mix the butter in with the whisk attachment).  Press the mixture into the prepared pan.  Bake for 20 minutes.  Meanwhile, make the filling.  MIx the eggs, granulated sugar, flour and lemon juice.  Pour this over the baked crust and bake for 25 minutes longer.  Sprinkle with powdered sugar, if desired, when the bars are done.

[brandied-bacony chicken]

based on Nigella Lawson's recipe of the same name

1 chicken, 3-3 1/2 pounds

2 strips bacon

1/4 cup brandy

Clean the chicken and set in a roasting pan - breast side up.  Heat the oven to 425.  In a small skillet, cook the bacon over medium heat until it's crisp and the pan is full of fat, about 4 minutes. Take the pan off the heat, place the strips of bacon straight into the cavity of the chicken.  Pour the brandy into the still-hot pan (off the heat), and let it bubble for a minute.  Pour the pan of brandy over the chicken.  Roast the chicken for 45 minutes to 1 hour, until juices run clear between the leg and body.  Let sit for 10 minutes before carving.

[warm potato salad]

based on Nigella Lawson's recipe of the same name

8-10 small red potatoes, washed and cut into 1 inch pieces

2 green onions, thinly sliced

1/2 Tbsp olive oil

1 garlic clove,  minced

1 Tbsp sherry

1 tsp red wine vinegar

1/2 Tbsp dijon mustard

salt

pepper

In a sauce pot bring 3 inches of water to a boil.  Add a little salt and the potatoes.  Boil the potatoes for 12 minutes, or until done.  Turn off the heat.  Drain the potatoes in a strainer and leave them in the strainer.  Return the pot to the warm stovetop.  Add the olive oil and the garlic clove to the warm pot and stir until fragrant.  Add the red wine vinegar, sherry and mustard.  Stir until combined.  Add the potatoes and green onions to the mustard mixture and stir to coat.  Season with salt and pepper as desired.  Place in serving dish, (or leave in pan), and let sit at room temperature up to 1 hour.  If you want, you can also chill the salad, but serve at room temperature.

[lemon-dill chicken]

So easy, it's stupid... but tasty.

1/4 cup salted butter, or smart balance

2 large boneless chicken breasts, cut in half

1/2 cup sherry

1/2 tsp dried dill

1 Tbsp lemon juice

1/4 tsp salt (omit if using cooking sherry)

Melt butter in a 10-inch skillet over medium-high heat.  Cook chicken in butter about 6 minutes, turning once, until light brown.  

Mix sherry, dill, lemon juice and salt; pour over chicken and bring to a boil, reduce heat.  Cover and simmer about 10 minutes.  Remove chicken from skillet; keep warm by covering with foil.  

Heat wine mixture to boiling.  Boil about 3 minutes or until reduced by about half; pour over chicken. 

[caramelized vegetables]

This recipe is so easy and so tasty, I was kicking myself that I'd never used my balsamic vinegar this way.  I know it's not that hard, and the veggies aren't really caramelized, but they look and taste like they are and we love it.  

2 pounds small red potatoes, cut into 1-inch pieces (depending on how big the potatoes are, I cut them into quarters so I have little 1 inch wedges)

1/2 tsp salt

1 pound asparagus, cut into 2-inch pieces

1/3 cup salted butter or Smart Balance (I always see how much butter this truly is when I'm cutting it, so I tend to use a Tbsp or so shy of 1/3 cup)

1 large onion, chopped (white, yellow or red depending on what you have or like), (about 1 cup)

1/4 cup balsamic vinegar

1/4 cup packed brown sugar

Pepper

Heat 2 inches of water to boiling in a 3-quart saucepan.  Add potatoes and 1/2 tsp salt.  Heat to boiling; reduce heat to medium.  Cover and cook about 12 minutes, or until tender, drain and set aside.

Heat 1-inch water to boiling in the saucepan that held the potatoes.  Add asparagus.  Heat to boiling; reduce heat to medium.  Cover and cook about 5 minutes or until crisp-tender; drain and set aside.  

Melt butter in the same saucepan over medium-high heat.  Cook onion in butter about 5 minutes, stirring occasionally, until golden brown and opaque.  Stir in vinegar and brown sugar.  Add the potato and asparagus to the onion mixture and toss to coat everything.  Season with pepper and serve immediately, or pour contents into large Pyrex pan and keep warm (about 200 degrees) until ready to serve.  (I like to make this first and keep it warm so it sits together and the potatoes soak up even more of the liquid).  

This dish could easily serve 6 people, or 2 very hungry people with a small main dish of fish or chicken.

[beer in the rear chicken]

I was always hesitant about making this since I knew our Weber wouldn't be able to hold a chicken, but then on a very cold day I thought "screw it - I'll make it in the oven."  The result is the tastiest and most cost efficient meal I've ever had the pleasure of making.  (And I mean pleasure - this is so damn easy).  This is only slightly adjusted from Paula Deen's recipe of the same name - I am fully convinced this woman can do no wrong in the taste department.

1 chicken (3 1/2 pounds)

Lawry's seasoned salt

Paula's House Seasoning (see recipe below)

One 12-oz can Pabst (not glass - must be can)

1 tall sprig rosemary

Heat oven to 350 degrees.  Wash and drain the chicken, pat dry with paper towels.  Coat the chicken inside and out with seasoned salt and house seasoning.  (It's nearly impossible to over-do this - just season it all so it's covered and rub it in).  

sit on it

Open the can of beer (it's better if it's cold, it won't foam up as much when you put in the rosemary).  Pour off 1/4 cup of beer and discard into your mouth or the kitchen sink.  Insert the rosemary into the can, (it's fine it it's poking out if it's tall).  Place the beer can upright into a roasting pan or Pyrex pan with a tall rim (my pan is 10"x13" with about a 2" rim).  You might need an assistant for this step: While keeping the can upright, sit the chicken on top with the can entering his cavity and keeping him happily upright. 

Carefully place the pan with the chicken (with the beer up his rear) into the oven and cook for an hour and 45 minutes, or until the juices run clear when poked with a fork.  When you think it's done, let it rest with foil tented on top for about 15 minutes.  Carefully remove the chicken from the can of beer and cut up and serve.  (Discard the beer and rosemary).  

Serves 2-4, depending on how hungry you are.  (We never have leftovers... remember - it's only a very small chicken).  

Note: If you find the chicken is not quite done, but you're already well past being able to stick him back on top of the beer, just place the cut up chicken back into the hot oven and cook until done. 

one more image of this - just because it's kinda funny

Paula's House Seasoning:

Keep this in a shaker with your seasonings - you should have a bit leftover after seasoning the chicken.

2 tsp salt

1/2 tsp garlic powder

1/2 tsp black pepper

[biscuit, ham and potato bake]

so simple... an easy Sunday morning feast

This recipe is based on a recipe by Pillsbury

Prep Time: 15 Min
Total Time: 55 Min
Serves: 2

Ingredients:

2 Pillsbury Grands frozen buttermilk biscuits (from 25-oz bag)

2 eggs

1/3 cup 1% or nonfat milk

1/4 teaspoon ground mustard

1 cup frozen potatoes, (diced hash browns, uncooked)

1/3 of a red bell pepper, diced

1/3 of a white onion, diced

1/2 cup diced ham

1/2 cup shredded Cheddar cheese (2 oz)

Directions:
Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.  Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.  Drizzle 2-quart Pyrex pan with olive oil.  Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.  Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

[creamy potatoes and pork chops]

super easy, super basic meat and potatoes

Prep Time: 20 Min
Total Time: 1 Hr 15 Min
Makes: 4

Ingredients:

2 bone-in pork loin chops, trimmed of fat

1/2 tsp seasoned salt

1 (10 3/4-oz) can condensed cream of mushroom soup

1 1/4 cups milk

1 Tbsp Worcestershire sauce

8 red potatoes, washed and quartered with skins left on

1 cup frozen sweet peas 

Directions:
Heat oven to 350°F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray.  Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.