Pulled Pork BBQ Sandwich w/ Baked Steak Fries
January 24, 2022 at 7:12 PM | Posted in Aunt Millie's Live Carb Smart, Ore - Ida, Pork, pulled pork | Leave a commentTags: baking, Cooking, Crock Pot, Dinner, Food, Healthy Life Wheat Hamburger Buns, JB's Fat Boy Sauces and Rubs, Ore Ida Steak Fries, Pork Boston Butt, recipes
Today’s Menu: Pulled Pork BBQ Sandwich w/ Baked Steak Fries
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 20 degrees with light snow flurries. We had a high of 35 degrees with light rain and light snow for the day. I had to get Mom up early, she finally goes in to have 2 places of Basal skin cancer taken off her forehead. Some friends of hers from Church is taking her. It could take up to 4 hours and I just couldn’t sit in the wheelchair I have for that long. For the surgery they remove a very thin slice of the area and then check it to see if they removed it all. If not they repeat the process until it comes back negative. Well they didn’t do the surgery. Instead they are going to use Radiation instead. He said that way it wouldn’t leave a scar and it would clean up the 2 areas. We go Friday to set everything up. For Dinner tonight I prepared Pulled Pork BBQ Sandwich w/ Baked Steak Fries.
I purchased the Pork Boston Butt Roast on sale at Meijer the other day. Meijer had them on sale and had a huge selection of them. I used the Crock Pot to prepare it. I’ll need the following; Pork Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
I applied the Rub all over Pork Shoulder and rubbed it in. Next I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! The Roast was just over 16 pounds and I really didn’t have room for it in the Fridge so I just went ahead and heated the Crock Pot up on low heat. When heated, I added the Roast. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until fall apart tender.
Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you’re cooking it in on to a plate. Word of caution though, these things are very sharp so be careful using them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB’s Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun, with extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week! I was so delicious!
I also baked some Ore Ida Steak Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.
Crock Pot BBQ Pork Shoulder or Boston Butt
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the
Pulled Pork BBQ Sandwich w/ Baked Steak Fries
November 24, 2021 at 7:00 PM | Posted in Aunt Millie's Live Carb Smart, Ore - Ida, Pork, pulled pork | Leave a commentTags: baking, Cooking, Crock Pot, Dinner, Food, Healthy Life Wheat Hamburger Buns, JB's Fat Boy Sauces and Rubs, Leftovers, Ore Ida Steak Fries, Pork Boston Butt, recipes
Today’s Menu: Pulled Pork BBQ Sandwich w/ Baked Steak Fries
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 28 degrees this morning. For the day it was sunny, windy, and a high of 42 degrees. After Mom had Breakfast I took her over to pick her car up from the auto shop. Back home I had to get the cart out of the shed. I first raked the backyard then I had put some more of the Rid Mole down. They are building in a field behind us and it’s driving all the moles into everyone’s backyards. I’m beat, relaxed the rest of the day. For Dinner tonight I heated up the leftovers from last night. We had more than enough Pulled Pork leftover for more Sandwiches. So it’s a Pork Boston Butt! Tonight it’s Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries. I’ve last night’s post for description and ingredients. Enjoy and Stay Safe Everyone!
I purchased the Pork Boston Butt Roast on sale at Meijer the other day. Meijer had them on sale and had a huge selection of them. I used the Crock Pot to prepare it. I’ll need the following; Pork Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
I applied the Rub all over Pork Shoulder and rubbed it in. Next I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! The Roast was just over 16 pounds and I really didn’t have room for it in the Fridge so I just went ahead and heated the Crock Pot up on low heat. When heated, I added the Roast. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until fall apart tender.
Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you’re cooking it in on to a plate. Word of caution though, these things are very sharp so be careful with them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB’s Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun, with extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week! I was so delicious!
I also baked some Ore Ida Steak Fries, served with a side of Hunt’s Ketchup. For Dessert later a Jello Sugar Free Dark Chocolate Pudding.
Crock Pot BBQ Pork Shoulder or Boston Butt
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the
Pulled Pork BBQ Sandwich w/ Baked Steak Fries
November 23, 2021 at 7:08 PM | Posted in Aunt Millie's Live Carb Smart, JB's Fatboy Sauces and Rub, Ore - Ida, Pork, pulled pork | Leave a commentTags: baking, Cooking, Crock Pot, Dinner, Food, Healthy Life Wheat Hamburger Buns, JB's Fat Boy Sauces and Rubs, Ore Ida Steak Fries, Pork Boston Butt, recipes
Today’s Menu: Pulled Pork BBQ Sandwich w/ Baked Steak Fries
For Breakfast this morning I had a cup of Bigelow Decaf Green Tea. 21 degrees this morning! For the day it was sunny and a high of 42 degrees. It was good to get Monday over with! I had to take Mom to the Dermatologist yesterday at 2:30. They found a couple of places on her face that took samples of to be Biopsied. He told her it was a type of Skin Cancer and she broke down. When he said Skin Cancer she thought of me and everything I went through. But he calmed her down and told her this type was not deadly but needed to be taken care of. She’s a lot better today, thank goodness. I got online and showed the type she had and how it would be dealt with. Stressful day yesterday. For Dinner tonight it’s a Pork Boston Butt! Tonight it’s Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries.
I purchased the Pork Boston Butt Roast on sale at Meijer the other day. Meijer had them on sale and had a huge selection of them. I used the Crock Pot to prepare it. I’ll need the following; Pork Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
I applied the Rub all over Pork Shoulder and rubbed it in. Next I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! The Roast was just over 16 pounds and I really didn’t have room for it in the Fridge so I just went ahead and heated the Crock Pot up on low heat. When heated, I added the Roast. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until fall apart tender.
Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you’re cooking it in on to a plate. Word of caution though, these things are very sharp so be careful with them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB’s Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun, with extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week! It was so delicious!
I also baked some Ore Ida Steak Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Popcorn with a Diet Mano/Tea Snapple to drink. Take Care and Stay Safe Everyone!
Crock Pot BBQ Pork Shoulder or Boston Butt
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the
Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries
February 27, 2019 at 6:27 PM | Posted in JB's Fatboy Sauces and Rub, pulled pork | Leave a commentTags: Aunt Millie's Reduced Calorie Hamburger Buns, Baking, Cooking, Crock Pot, Dinner, Food, JB's Fat Boy Sauces and Rubs, Ore Ida Golden Fries, Pork Boston Butt, recipes
Today’s Menu: Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries
For Breakfast this morning I prepared a Jimmy Dean Simple Scramble Cup – Crumbled Turkey Sausage, Egg Whites, and Cheddar Cheese. I really love these. So easy to prepare and very good! Plus they are only 150 calories and 3 carbs per serving, which is excellent. Mostly cloudy and 54 degrees out this afternoon. After Breakfast I went up to the local Kroger I needed a few items and Mom did also. Then stopped by McDonald’s and picked up Breakfast for her. Later on I went to Walmart, I needed some potting soil to repot some indoor plants. For Dinner tonight its a Pork Boston Butt! Tonight its Slow Cooker BBQ Pulled Pork Sandwich w/ Baked Fries.
The other day when we went to Jungle Jim’s they had Pork Boston Butt Roasts on sale so I grabbed one. I used a real easily prepared recipe for it. Using one of my favorite cooking vessels, the Crock Pot. To make this I’ll need the following; Pork Boston Butt Roast, 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
Last night before I went to bed I applied the Rub all over Pork Shoulder and sealed it in a plastic bag. Let it Refrigerate until ready to use the next day. Pulled the Pork Shoulder from the fridge, shaking off any excess Rub. Then to prepare it I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! Turned the Crock Pot on High. Placed the Meat in the slow cooker with Water. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until fall apart tender.
Removed the Roast with the Bear Claws into a bowl. A word about these Bear Claws; I love these things to remove meat and roasts from whatever you’re cooking it in on to a plate. Word of caution though, these things are very sharp so be careful with them. I used the bear Claws to Shred the Pork. I normally re add to the Crock Pot with BBQ Sauce but Mom just wanted to add the BBQ Sauce to her Sandwich so we did it that way. I needed the Crock Pot anyway to cook the other 1/2 of the Boston Butt. It was too big to cook it all at once so I cooked the 1/2 and took it out later tonight. We are using JB’s Fat Boy HaugWaush BBQ Sauce for our BBQ Sauce. Served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun, with extra BBQ Sauce on the side. Nothing but a winning Pork Butt Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches and Meals the rest of the week!
I also baked some Ore Ida Golden Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.
Crock Pot BBQ Pork Shoulder or Boston Butt
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the side.
Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
October 5, 2018 at 5:28 PM | Posted in Aunt Millie's, BBQ, pulled pork | 2 CommentsTags: Alexia Organic Yukon Select Fries, Aunt Millie's Reduced Calorie Hamburger Buns, Cooking, Dinner, Food, Montgomery Inn Pulled Pork BBQ, Pulled pork, recipes
Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, heated up some Meijer Diced Ham,and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl. Next I put the Diced Ham over top the Hash Browns and served. Love those Potatoes and Ham! Had a brief shower and overall its mostly sunny and 82 degrees. Spent most of the day doing yard work and cleaning the outdoor furniture. Cleaned the chairs and a small table off. Then stored them in the shed until next Spring. That’s all for the day. For Dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.
When it’s Pulled Pork BBQ Sandwiches around here it’s almost always Montgomery Inn Hardwood Smoked Pulled Pork with BBQ Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun.
For the Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later tonight I had some Kraft 2% Sharp Cheddar slices and Honey Crisp Apple Slices.
Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.
Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.
Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%
Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
August 12, 2017 at 5:36 PM | Posted in Alexia Potato Products, BBQ, Pork, pulled pork | Leave a commentTags: Alexia Organic Yukon Select Fries, Aunt Millie's Reduced Calorie Hamburger Buns, Cooking, Dinner, Food, Montgomery Inn Pulled Pork BBQ, Pulled pork, recipes
Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
It was Toast and Gravy along with Turkey Sausage Links for Breakfast. I prepared a packet of Pioneer Peppered White Gravy, my favorite. Then I toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread. I also fried up a couple of Jennie – O Turkey Breakfast Sausage Links and made a cup of Bigelow Decaf Green Tea. Good Breakfast to start my day! After Breakfast I did a load of laundry. Outside its mostly sunny and a high of 82 degrees low humidity. After Lunch I got the cart out of the shed and did some yard work. For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.
When it’s Pulled Pork BBQ Sandwiches it’s always Montgomery Inn Hardwood Smoked Pulled Pork with BBQ Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest BBQ food anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when it’s Pulled Pork I almost always use the Montgomery Inn brand. Anyway you just heat it in a medium sauce pan until it’s warmed and you have BBQ. It’s the perfect combination of the Pork and the mouth watering Montgomery Inn Sauce that makes this so delicious! Plus it’s only 110 calories and 8 carbs per serving. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Bun.
For the Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Fry! Plus they are only 120 calories and 15 net carbs. For Dessert later a Weight watcher’s Cookies and Cream Ice Cream Bar.
Montgomery Inn Pulled Pork with Barbecue Sauce
Product Details
* World famous.
* The ribs king.
* Hardwood smoked.
* Fully cooked.
* Genuine barbecue.
Just heat & eat! US inspected and passed by Department of Agriculture. Previously frozen for your protection. The world’s greatest pulled pork barbecue is now all yours! We slow-smoke our choice cuts of pork for hours over hardwood coals; blend the lean, juicy meat with our secret spices; and then add our world-famous Montgomery Inn Barbecue Sauce to give it that special flavor. Enjoy!
Directions
Refreeze or keep refrigerated. Microwave Oven: 1. Remove desired amount of barbecue from tray and place in microwave safe bowl. 2. Cover with plastic wrap and heat on High power (100%) for two (2) minutes. 3. Pull film back from edge of container and stir product thoroughly. 4. Replace film and heat for an additional 1-2 minutes or until hot! 5. Remove from oven and stir well before serving. Stove Top: 1. Place desired amount of barbecue in a medium size sauce pan. 2. Heat over medium low heat 6-12 minutes (covered) and occasionally stir so as not to burn. 3. Remove product from stove and serve. We highly recommend cooking our barbecue from a thawed state. Remove any uncooked barbecue from original packaging and place in a sealable container and refrigerate.
Ingredients
Pork, Tomatoes, Distilled Vinegar, Corn Syrup, Sugar, Water, Salt, Spices, Dehydrated Onions, Dehydrated Garlic, Molasses, Natural Flavors, Caramel Color, and Tamarinds.
Nutrition Facts
Serving size: 2 oz
Servings per container: 16
Nutrient Qty %DV
Calories 110
Calories from Fat 35
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Cholesterol 35 mg 12%
Sodium 250 mg 10%
Total Carbohydrate 8 g 3%
Sugars 8 g
Protein 8 g
Iron 6%
Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries
September 11, 2015 at 4:53 PM | Posted in JB's Fatboy Sauces and Rub, Ore - Ida, Pork, pulled pork | 2 CommentsTags: BBQ, Cooking, Crock Pots, Dinner, Food, JB's Fat Boy Sauces and Rubs, Ore Ida Cr, Pork Shoulder, recipes, Rubs
Today’s Menu: Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries
Up bright and early this morning. For Breakfast I prepared some Pillsbury Buttermilk Biscuit Waffles and a couple of slices of Smithfield Ham. I use the small Pillsbury Biscuits, fewer calories and carbs. I just put in 1 Biscuit in the Waffle Maker and cook for 2 1/2 minutes and done! Makes a god little Waffle. After Breakfast I got my Pork Shoulder in the Crock Pot and started. From there outside, leaves everywhere. Got the leaf blower out and got that all cleaned up. Then got the cart out for the afternoon. Finally some nice weather out there. Less humid and high around 80 degrees. Rode around the neighborhood and spent some time down by the lake, just enjoying the day! So for dinner tonight I prepared Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries.
I had a Pork Shoulder (Boston Roast) in the freezer so I pulled it out yesterday morning and let it thaw in the fridge. I used a real easily prepared recipe for it. Using one of my favorite cooking vessels, the Crock Pot. To make this I’ll need the following; Pork Shoulder or Boston Roast (about 4 to 7 pounds, bone-in or boneless), 1/4 cup of Water, JB’s Fat Boy Premium All-Purpose Rub, and JB’s Fat Boy HaugWaush BBQ Sauce.
Last night before I went to bed I applied the Rub all over Pork Shoulder and sealed it in a plastic bag. Let it Refrigerate until ready to use the next day. Pulled the Pork Shoulder from the fridge, shaking off any excess Rub. Then to prepare it I lined my Crock Pot with a Reynolds Crock Pot Plastic Bag Liner and sprayed that with Pam Cooking Spray w/ Olive Oil. Love these Crock Pot Liners, makes for an easy cleanup! Turned the Crock Pot on High. Placed the Meat in the slow cooker with Water. Covered and cooked on High for 1 hour. Turned it to Low and cooked 7 to 9 hours longer, until very tender. Removed the Roast and discarded the fat and juices. Shredded the Pork; returned it to slow cooker. Mixing a little BBQ Sauce into the Meat for more flavor. Cover and cooked on Low for about 1 hour longer, until hot. Served on a Kroger Lite Wheat Bun. With Coleslaw (Optional) and extra BBQ Sauce on the side. Nothing but a winning Pork Shoulder Dish! So tender and seasoned just right with Rub and BBQ Sauce. A lot of leftovers for some delicious Sandwiches!
For a side I baked some Ore Ida Crinkle Fries, love those Potatoes! For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.
Crock Pot BBQ Pork Shoulder
INGREDIENTS
Pork Shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of Water
JB’s Fat Boy Premium All-Purpose Rub
JB’s Fat Boy HaugWaush BBQ Sauce
PREPARATION
1 – The night before apply the Rub all over Pork Shoulder and seal in a plastic bag. Refrigerate until ready to use the next day.
2 – Place the meat in the slow cooker with water.
3 – Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cover and cook on LOW for about 1 hour longer, until hot.
4 – Serve on sandwich buns with coleslaw (Optional) and extra barbecue sauce on the side.
Blog at WordPress.com.
Entries and comments feeds.