Slow Cooker Texas Pulled Pork

I am not big on pulled pork nor am I big on things made with BBQ sauce.  This recipe has both and I LOVE it!  Recipe calls for Pork Shoulder Roast.  I used the sale slab of pork (I don't even know what it was called) and cooked it on the slowwwwww setting - i.e. 12 hours on low.

Ingredients

• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast 
• 1 cup barbeque sauce (I used "Dianna")
• ½ cup apple cider vinegar
• ½ cup chicken broth
• ¼ cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 small onion, or 1/2 large onion, chopped
• 2 large cloves garlic, crushed
• 1 ½ teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed

Directions

1.    Pour vegetable oil into the bottom of a slow cooker. Place pork roast into the slow cooker. In a bowl combine barbeque sauce, vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme - mix well and pour into slow cooker.  Cover and cook on Low for 10 to 12 hours or High for 5 to 6 hours until pork shreds easily with a fork.

2.    Remove pork from the slow cooker, and shred the meat using two forks. Return shredded pork to the slow cooker, and stir to combine with juices.

3.    Spread the inside of both halves of hamburger buns with butter. Toast buns, butter-side down, in a skillet over medium heat until golden brown. Spoon pulled pork into toasted buns.

4.  Enjoy!

 

 Quesadilla a la my friend Sue

This is a great way to use up left over meat.

1. Mash beans.  Today I used white kidney beans.  Have also used red kidney beans in the past but any bean you like will do.

2.  Mix into the beans  2 or 3 heaping tablespoons (not measuring spoons, just your kitchen spoons) of Salsa.

3.  Spoon mixture onto 1/2 of Tortillas, then top this with left over meat.  Today I used ground beef.  Also excellent with left over chicken/turkey.  Top this with grated cheese of your choice (I used cheddar).

                                          

4.  Fold and bake in 350 degree F oven for about 20 minutes, until centres are hot and cheese is melted.

5.  Serve hot topped with Sour Cream/Plain Yogurt, Salsa and  mashed Avocados/Guacamole.

Simple and easy.  Enjoy!

  

Apple, Sauerkraut & Cheddar QUESADILLAS

 

I had saurkraut left over from my Adult Hallowe'en Hot Dogs and remembered making this years ago.  It has all the ingredients I like, it is easy to make, so I made it. And it was just as delicious as I remembered it to be.

Ingredients

1  Cup Sauerkraut, rinsed

1/2 Cup Water

2 - 9 to 10 inch Flour Tortillas

1-1/3 Cups Old Cheddar Cheese, shredded

1 tart, juicy Apple, peeled and very thinly sliced (I omitted the peeling and used a mandolin to get very thin sliced

Directions

Put sauerkraut and water in a medium nonreactive skillet. Gently heat just until the liquid has evaporated but not so much that the sauerkraut begins to stick to the pan. Remove from the heat.

Gradually heat a large skillet, lightly sprayed with a cooking spray (I used canola oil spray), over medium heat.   Put one tortilla in the pan and immediately sprinkle 1/3 cup cheese over half of it. Quickly arrange about half the apple slices over the cheese, then top with half the sauerkraut, spreading it evenly. Sprinkle with another 1/3 cup cheese.

Fold the tortilla over the filled half and press gently on it with a spatula to seal. Heat the quesadilla until the bottom is golden, about 2 minutes, then carefully flip and lightly brown the other side. Slide the quesadilla onto a cutting board and cut it into halves or quarters. Prepare the second one in the same fashion.

Serve with your choice of sour cream, guacamole, fresh apple sliced or similar.

Suggestion: If you like, a little chopped ham tastes wonderful layered in with the other ingredients.  I haven't tried this but it sounds good.

Hallo ... Weenies (Hallowe'en Hot Dogs)

 I made this for the kids the night of Trick or Treating.  It was a quick and easy dinner for those young ones anxious to get going.  Would be great for a Hallowe'en party for kids as well.

Ingredients

One Package Pilllsbury Crescent Rolls or preferably Hot Dog Rolls

6 to 8 Hot Dogs

Nonstick spray & Parchment Paper

Directions

Preheat oven to 375°F.  

Open crescent or hot dog rolls onto cutting board and with long side facing you cut 1/4 to 1/2" wide strips.  (I find the skinnier the better so used the 1/4" cuts)

Start with one strip of dough and wrap it around the hot dog like a mummy bandage.  Continue, pressing the end of the last strip together with the start of a new strip and leave a small space between the "body" and the top of the "head" so you can dot two eyes there.  Try to get the joints on the bottom, then place joined side down on a baking sheet lined with parchment (obviously I didn't have parchment so used tin foil) and sprayed with cooking spray.  Repeat with all of the hot dogs.

Bake for 12-17 minutes until the strips are golden brown.  Let cool for 5 minutes.  When cooled add two dots of mustard for the eyes.

You can watch a video on the Pillsbury site.  They use cheese with theirs but my kids don't like cheese with their hot dogs.

Hallo-weenies How To