Carolina-Style Pulled Pork Sandwiches (Slow Cooker)

Source

Ingredients:
1 boneless pork shoulder butt roast (4-5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper

Directions:
1. Cut roast into quarters.
2. Mix brown sugar, salt, paprika, and pepper. Rub over meat.
3. Place onions in the base of a crockpot, and place meat on top.
4. In a small bowl, whisk vinegar, worcestershire sauce, sugar, and seasonings. pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
5. Remove roast; cool slightly. Reserve 2 cups cooking juices and skim fat, discard remaining. Shred pork with two forks and return meat to reserved juices in slow cooker. Heat through.
6. Serve pork warm on hamburger buns, topped with your favorite BBQ sauce and coleslaw.

Notes: Bret and I LOVE Carolina-style barbeque and this did not disappoint! My adaptation was much more mild than the original, as I omitted all but a few dashes of the cayenne and crushed red pepper. I also increased the tenderness of the meat by adding some sparkling cider that we had leftover from New Year's and increasing the cooking time to 10ish hours (overnight). Absolutely delicious!

Sweet and Sour Meatloaf

Source: My friend, Tyrelle Erikson

Ingredients:

Meatloaf:
1 lb. ground turkey or ground ham
1 lb. ground pork
1 lb. ground beef
2 eggs
1 cup bread crumbs
1 tbsp. parsley
1/2 green pepper, minced
1/2 onion, minced
salt/pepper

Sauce: (See Notes)
1 can tomato soup
1/4 - 1/2 cup apple cider vinegar
1 1/2 cup packed brown sugar
1 1/2 tsp. mustard (wet)
cornstarch, if needed to thicken sauce

Directions:
Mix together all meatloaf ingredients, press into a loaf pan, and bake at 350 F for 1 hour. Meanwhile, stir/blend together sauce ingredients. After baking, discard any grease that has accumulated. Pour 1/3 of the sauce on top of loaf ad bake for an additional 1/2 hour, reserving some of the sauce to top with meatloaf slices when serving.

Notes: Our friends have served this to us for dinner a couple of times, and holy smokes, it is delicious! The first time we had it, Bret ate so much that he was stuffed sick for a few hours - it was just so hard to stop! The best part is most definitely the sauce. I noticed that Tyrelle usually doubles the sauce recipe so that there is plenty to add on as you eat and/or sop up with some garlic bread.

Peach BBQ Pulled Pork Sandwiches

Source

Ingredients
1-4 pound pork shoulder
1 tbsp olive oil
1 onion
1 pound skinned and diced peaches (I used canned)
1/3 cup apple cider vinegar
2 tbsp dijon mustard
2 tbsp worcestershire sauce
1/2 cup brown sugar
1/2 tsp black pepper
1 tsp garlic powder
1 tsp ginger
3/4 cup ketchup

Directions
1. If desired, sear the pork shoulder and place in the bottom of a slow cooker.
2. In a saucepan, heat the olive oil. Add in the onion and cook until translucent. Add in the peaches, cider vinegar, dijon, worcestershire, brown sugar, pepper, garlic powder, ginger, and ketchup. Cook until the sauce has slightly thickened and the peaches have softened, about 10 minutes.
3. Transfer the sauce to a food processor or blender and process until smooth (working in batches, if needed)
4. Pour the BBQ sauce over the pork in the slow cooker. Cover and cook on low for 6-8 hours or until the pork is cooked through and pulls apart easily.
5. When the pork is done, remove it to a cutting board. Transfer the BBQ sauce from the slow cooker into a saucepan. Bring the sauce to a boil and cook until reduced down and thickened, 15-20 minutes. Meanwhile, shred the pork.
6. When the sauce has reduced and thickened, add back into the slow cooker along with the shredded pork. Stir to combine and serve on hamburger buns.

Notes
This is the pork that we made at the family reunion. It's one of my favorite crock pot dishes. The only changes that I make to the original recipe are to use canned peaches instead of fresh (just for the sake of convenience), and to double the sauce (the shredded pork soaks up all of the sauce, and I like to have extra for topping). I highly recommend serving this with coleslaw on top and/or grated apples!

Homemade Sloppy Joe Seasoning Mix

Source

INGREDIENTS:

(Large Batch: x4)

2 tbsp. (1/2 cup) onion powder

2 tbsp. (1/2 cup) paprika

1 tsp. (1 tbsp. + 1tsp.) garlic powder

1 tsp. (1 tbsp. + 1tsp.) chili powder

1 tsp. (1 tbsp. + 1tsp.) marjoram

1 tsp. (1 tbsp. + 1tsp.) dry mustard

1 tsp. (1 tbsp. + 1tsp.) salt

½ tsp. (2 tsp.) black pepper

¼ tsp. (1 tsp.) celery seed

Mix and store in an airtight container. Use 1/3 cup of seasoning per pound of meat with desired sauce/liquid.

NOTES: This is the spice mix that I use in my sloppy joe filling. Kimma converted me to making my own seasoning mixes after I tried her taco seasoning.

Laurel's Sloppy Joes

INGREDIENTS:

1 lb. ground beef or turkey

1 large onion, diced

1 c. grated carrots

1 c. grated zucchini

1 c. shredded cabbage
1 can black beans, rinsed

1/3 c. sloppy joe seasoning mix

1/2 cup water
1 8-oz. can tomato sauce

¼ cup BBQ sauce

DIRECTIONS:

1. Saute meat and onion until onion begins to become tender.

2. Add vegetables and beans, cook until meat is cooked through and vegetables are desired tenderness.

3. Add seasoning, water, and sauces, bring to boil. If too thick, add orange juice or more water.

NOTES: I love having this stuff on hand to put on top of salads, toast, baked sweet potatoes, etc. It's a very flexible recipe that usually ends up being a mixture of whatever vegetables and sauces I have on hand, but this is the basic idea. 

Teriyaki Meatballs

Inspiration Source (altered by me)

INGREDIENTS:
1 med-lg sweet onion, diced
1 bag frozen stir fry vegetables
1 bag frozen meatballs (I used turkey)
1 can pineapple tidbits or chunks
1 recipe Teriyaki Sauce:
     1/2 cup soy sauce
     1 3/4 cups water
     1 tsp ground ginger
     1/2 teaspoon garlic powder
     1/2 cup packed brown sugar
     2 tablespoons honey
     3 tablespoons cornstarch
     1/2 cup cold water

DIRECTIONS:
1. In a large frying pan or wok, saute diced onion in olive oil until soft. Add vegetables and cook for an additional 5 minutes or until onion is translucent.
2. In the meantime, in a medium bowl mix the soy sauce, water, ginger, garlic powder, brown sugar, and honey together. In a separate small bowl, dissolve the cornstarch into the 1/2 cup cold water. Set both bowls aside
3. Add meatballs and teriyaki sauce to vegetables. Heat on medium-high until sauce is boiling, then reduce heat to low and simmer for 20 minutes or until meatballs are heated through/cooked, stirring occasionally. In last 5 minutes of cooking time, add your cornstarch mixture and stir well.
4. Serve over rice or couscous (I used couscous and prepared it with the drained pineapple juice - yummy!)

NOTES: I still haven't done a major stock-the-fridge grocery shopping trip after moving, so my ingredients are limited to what's in the pantry and freezer. Despite being simple, I'm pleased with how this turned out! The flavor of the sauce was one of the best I've ever had in the meatball department - not too strong/vinegary (like the Farrer's Swedish Meatballs), not too creamy/fattening (like my Stroganoff Meatballs), and not too traditional (like the Meatball Subs with marinara sauce that I was about to prepare).

Sweet & Spicy Ribs

Source: 365 Days of Slow Cooking

Servings: 10
Prep Time: 5 min.
Cook Time: 8 hrs.
Total Time: 8 hrs.

Ingredients:

• 6 lbs. boneless beef (we used pork) country-style ribs


• 3/4 c. brown sugar


• 5 c. barbeque sauce


• 2 T. Cajun seasoning


• 1 T. garlic powder


• 1 T. onion powder

Directions:

1. Stir together barbecue sauce, brown sugar, Cajun seasoning, garlic powder, and onion powder in medium bowl. Remove 1 cup of mixture; refrigerate and reserve for dipping sauce.


2. Place ribs in large slow cooker. Pour barbecue sauce mixture over ribs. Cover and cook on LOW 8 hours or until meat is tender.


3. Uncover; remove ribs. Skim fat from sauce and serve with reserved sauce.

Comments:

These ribs were fantastic, although not all that spicy; I'm sure that all depends on which barbeque sauce you use in the first place! Like many CrockPot recipes, it was also incredibly easy. We didn't make the full 6 lbs. of ribs; 4 (two 2-lb. packages) was plenty for me and Scott, plus Mum and Kasey, who joined us for Sunday dinner (and we each had multiple pieces). I love ribs (as does Scott, obviously), but not all the work it takes to both cook and eat them. . .this recipe solved both problems!

Cross Rib Roast

Source: Food.com

Servings: 4-6
Prep Time: 10 min.
Cook Time: 40-60 min.
Total Time: 1 1/2 hours

Ingredients:

• 2 lbs cross-rib roasts
• 2 tablespoons balsamic vinegar
• 2 tablespoons minced garlic
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil

Directions:

1. Brush roast with balsamic vinegar.
2. Make a paste with remaining ingredients and apply to meat.
3. Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
4. Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.

Comments:

All right, folks. . .another meat recipe from the Wihongis. As is typical for me and my carnivore husband, we found a great deal on beef at Smith's, but we found ourselves with a cut of meat that we had no idea how to prepare or cook! So, I just Googled "beef chuck cross rib roast" (the new cut this time around) and found this recipe. It was amazing! The balsamic vinegar not only perfectly tenderized the roast, but it tasted incredible combined with the garlic, herbs, and olive oil rub. Probably one of the best seasoning combinations I've ever had. . .I'll definitely be using this on other meat in the future!

Lemon Herb Lamb Chops

Source: Allrecipes.com

Servings: 2
Prep time: 15 min
Cook time: 10 min

Ingredients

• 1/4 cup olive or vegetable oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 2 (6 ounce) lamb loin chops

Directions

1. In a large resealable plastic bag (I just put it all in a small pyrex pan), combine the first eight ingredients; add the chops. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight (3-4 hours was plenty, although I'm sure more wouldn't hurt).
2. Drain and discard marinade. Broil lamb 3-4 in. from the heat for 4-6 minutes (4 on each side worked great, could have probably even gone 3 or 3.5) on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Comments: This was my first time cooking lamb. The chops were on a great special, and I picked them up since Ry likes lamb so much. I've only had lamb a few times (in gyros) and usually I can eat it, but the flavor is a little strong for my taste. (I'm a picky eater, and especially picky with meat. I really could be a vegetarian so easily . . .) But this was INCREDIBLE. The meat was high quality and the marinade complemented it perfectly. Easily the best meat I've had in my life. So tender, juicy, and flavorful. Of course I eat so little meat that a lot of possible contenders have never even hit my tongue, but even Ryan, who has much more experience with meat, agrees it was some of the very best meat he's had. I know the original Kim Blanchard (how's that term as a way to differentiate K.G.B. from K.E.B.?) is not a lamb fan, but I truly cannot imagine any non-vegetarian not loving this meat. It was simply that good! (And the flavor of the meat was so mild, I don't think I would have guessed it was lamb if I had not known what it was before hand.)

Garlic-Herb Crusted Beef Roast

Source: Beef It's What's for Dinner

Servings: 6-8
Prep Time: 5-10 minutes
Cook Time: 1 1/2-2 hours
Total Time: 2-2 1/2 hours

Ingredients:

• 1 boneless beef round rump rast or beef bottom round roast (3-4 lbs.)
• salt and ground black pepper
• 2 t. garlic-pepper seasoning
• 2 t. dried basil leaves, crushed
• 2 t. dried thyme leaves, crushed
• 1 t. dried parsley leaves, crushed

Directions:

1. Heat oven to 325 F. Combine seasonings in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickees past of beef, not resting in fat. Do not add water or cover. Roast in 325 F oven 1 1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135 F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 F to reach 145 F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.

Comments:

Another meat recipe. . .and no slow cooker this time, either! A real oven roast. We loved the taste of the seasonings and how juicy it was. We've made it a few times since I discovered it in December; we just made it last Sunday for Mum's birthday dinner, and I figured I better post it!

A couple items to note:

• We like our meat on the rare side, but we even thought it was a little too pink; we cooked it for closer to 2 hours and 15 minutes.
• I don't even own a meat thermometer, so we just cut into the roast to make sure the color looked good.

Iron Range Pot Roast

Source: TheOtherWhiteMeat.com

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 480 minutes
Total Time: 8-9 hours

Ingredients:

• 3 pound boneless pork shoulder roast, (Boston Butt)
• 2 teaspoon Italian seasoning
• 1 teaspoon fennel seed, crushed
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground black pepper
• 2 large potatoes, peeled and cut into 3/4-inch slices
• 4 cloves garlic, peeled and sliced
• 3/4 cup beef broth, (or water)

Directions:

1. Mix together seasonings and rub over all surfaces of pork roast. Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.
2. Place potatoes and garlic in 3 1/2-4 quart slow cooker, pour broth over and top with browned pork roast.
3. Cover and cook on Low for 8-9 hours, until pork is very tender. Slice pork to serve with vegetables and juices.

Comments:

One of my New Year's "goals" (I like your term, Kim!) is to delve into the realm of meat recipes. I married a real meat-and-potatoes man, and my pasta and rice dishes don't always hit the spot. We can't always grill in the winter, so I decided I better start experimenting with meat indoors. . .like baking yeast breads, cooking meat other than ground beef has always been a bit intimidating!

I found this recipe on the label of the meat I bought at Smith's. (How's that for a fun discovery!) This recipe was a fun alternative to the traditional beef Crock Pot roast that I do a lot on Sundays. (Easy, too. . .although browning it in the pan before putting it in the Crock Pot was a bit tricky.) We had Mom and Dad over for dinner a few months ago when I made this for the first time. . .we all really enjoyed it! We served it with garlic mashed potatoes since there was so much yummy juice from the meat and veggies to make into gravy.

Chicken Cacciatore

Source: Kim Blanchard

Servings: 6
Prep Time: sauce: one half hour
Prep Time: chicken: one half hour
Cooking time: one hour for each
Total time: two hours

Ingredients:

Sauce:
· One large green pepper- sliced thinly
· One large white or yellow onion- sliced thinly
· Three large diced cloves fresh garlic or two teaspoons mined in jar
· Olive oil
· One 8 oz package mushrooms- sliced
· Small bunch of fresh basil or two Tablespoons dried
· Salt and pepper to taste
· Two cans or jars of your favorite marinara sauce

Chicken:
· Fresh chicken breasts- I allow one breast per person. I thaw frozen chicken and when slightly thawed slice them horizontally in half-to make them thinner
· Milk
· Bread crumbs
· Olive oil for browning

Pasta- cooked
Parmesan cheese grated


Directions:

The day before serving:
Sauce:
Sauté the garlic, green pepper and onion in olive oil until just soft, add the mushrooms and sauté just until beginning to get soft. Add the marinara sauce (I usually use the Hunts four cheese, but last time used one Prego with meat and one Hunts Four Cheese and liked it better), and simmer for about an hour on low heat. Add basil. Add salt and pepper if needed. Can be chilled and served the next day.

Chicken:
Place the sliced chicken breasts in a bowl and moisten with about one cup of milk. Salt each piece lightly on both sides and then dip on both sides in bread crumbs. Brown chicken lightly in olive oil on both sides and place in baking dish.

Add 1/3 cup water to baking dish with chicken and seal tightly with aluminum foil. Bake for about 35 minutes until chicken is cooked through. Serve immediately with your choice of pasta, sauce and cheese.

Numbers: varies

Comments: I prepare the sauce a day before serving, mostly because I usually serve this at a Sunday family dinner and I use Saturday as my prep time, but I think that the flavors are better too. Our kids get to pick the menu for their birthday parties, and this is often their choice.

Spicy Pork Barbacoa

Source: Monica Wihongi

Servings: A LOT!

Prep Time: 15 minutes

Cook Time: 10-12 hours

Total Time: 10-12 hours

Ingredients:

• sea salt
• 1 7-oz. can La Costena Chipotle Peppers in Adobo Sauce
• 2 T. minced garlic
• 2 c. brown sugar
• 1 20-oz. bottle Coca~Cola
• 1 pork shoulder

Directions:

1. Rinse pork shoulder then rub sea salt into pork shoulder.
2. In food processor or blender, process adobo and garlic into a paste. Rub 1/4 of the paste onto pork shoulder.
3. Coat pork shoulder with the 2 cups of brown sugar.
4. Place pork shoulder in crockpot and pour in the bottle of Coca~Cola.
5. Cook on low for 12 hours.
6. Shred pork with fork before serving.

Comments:

(Again, here is another recipe from our blog.) I think most everyone in the family has had this at our house. . .except the NY Blanchards? Anyway, I honestly really like it even more than the Cafe Rio pork. . .a bit more spiciness and flavor. It's wonderful in burritos, salads, quesadillas, and rice bowls. It's not complete without the Cilantro Lime Rice and Creamy Tomatillo Salad Dressing (also posted).

Grape Jelly Meatballs

Source: Monica (or Candi?) Wihongi
Servings: 8
Prep Time: 5 minutes (if that!)
Cooking Time: 2-3 hours
Total Time: 2-3 hours

Ingredients:

• 1 bag frozen meatballs (80-count)
• 1 12-oz. bottle chili sauce
• 1 16-oz. jar grape jelly

Directions:

1. Dump all ingredients into Crock-Pot.
2. Let cook on low setting for 2-3 hours (or cook in pot or microwave, according to meatball package).
3. Serve with toothpicks as an appetizer or over sticky rice for an entree.

Comments:

This "recipe" couldn't be any easier! I've used Heinz chili sauce, but the best is the locally-made "Homade" Chili Sauce in a little round jar with a white lid. (Smith's usually carries it. . .I'm not sure about other stores?) I remember years ago at Kage's baby blessing, one of the sisters-in-law made this and Dad absolutely raved about how good it was. . .how surprised I was to find out how "hard" it was to make this tasty dish!

Shepherd's Pie

Source: Me! (Heather Wihongi)

Servings: 4-6
Prep Time: 25 minutes(?)
Baking/Cooking Time: 5 minutes
Total Time: 30 minutes

Ingredients:

• 2 lbs. potatoes, peeled and cut into chunks
• milk, sour cream, butter, etc. (as desired to mash potatoes)
• 2 lbs. ground beef
• 1 onion, chopped
• 1 c. fresh mushrooms, sliced
• 1 (1.25 oz.) packet brown gravy mix
• 2 T. Worcestershire sauce
• 1/2 c. water
• salt, pepper, or steak seasoning (to taste)
• 8 oz. shredded sharp cheddar cheese or 4 strips cooked bacon, chopped (optional. . .to top the potatoes)
• paprika

Directions:

1. Preheat oven to 375 degrees.
2. Place potatoes in a pot, cover with cold water, and bring up to a boil. Season water with salt and boil potatoes until tender, 15-20 minutes.
3. In a skillet over medium heat, cook ground beef, mushrooms, and onions until meat is browned. Drain and return to skillet.
4. Add gravy mix, water, and Worcestershire sauce to beef mixture. Bring to boil. Season with salt, pepper, and/or steak seasoning (I love McCormick Montreal Steak Seasoning!), to taste.
5. Pour beef/gravy mixture into 13x9-inch pan.
6. After potatoes have cooked, drain and mash, using milk, sour cream, butter, and other desired ingredients (chives, bleu cheese crumbles, green onion, garlic powder, etc.) to flavor potatoes.
7. Spread mashed potatoes on top of beef in pan. Top with bacon (optional) and sprinkle with paprika.
8. Cook for 30 minutes. Broil for last few minutes, if neccesary, to brown.
9. If using cheese as a topping, add last 5 minutes in oven.

Comments:

This is a regular in our house, and, to be honest, I've never really written it down before now! I've just used a variety of recipies -- including Rachael Ray's yummy Steakhouse Shepherd's Pie recipe (pictured above) -- to come up with my own. This is a real man-pleaser with all the meat and potatoes! The ultimate hearty, comfort food.

Variations: Add a can of diced tomatoes and/or a can of green beans (drained) to beef mixture. We love a lot of flavor in our mashed potatoes. . .Scott LOVES bleu cheese crumbles mixed in with the mashed potatoes; I prefer garlic in the potatoes with a cheddar cheese topping.

Beef and Sweet Potato Turnovers

Real Simple Magazine

Serves 2-4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients

• 1/2 pound ground beef
• 2 cloves chopped garlic
• 1 grated sweet potato
• 2 cups baby spinach
• salt and pepper
• 2 sheets frozen puff pastry
• 1 1/2 cups grated cheddar cheese

Directions

1. Brown beef with garlic. Add sweet potato and spinach; season with salt and pepper.
2. Cut 2 sheets frozen puff pastry (thawed) in half. Divide the beef mixture and 1½ cups cheese among the 4 pieces of dough; seal the edges.
3. Bake at 375° F until golden, 25 to 30 minutes.

Comments: I was so excited to try this recipe because it looked so easy, yet hearty. Unfortunately, I couldn't finish more than 1/4 of my first serving because it tasted so awful. I don't blame the recipe (I still have high hopes for it and plan to try again in the future), I blame my poor selection of cheap, frozen spinach. The awful taste was overwhelming. The only good thing about it was that I used ground turkey which seemed to keep the "weight" of the meal, but lighten the flavor. Next time I will 1) use only 1 cup of fresh spinach, and 2) use a full pound of meat.