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.
Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
May 30, 2015 at 4:58 PM | Posted in BBQ, pulled pork | Leave a commentTags: BBQ, Cooking, Dinner, Food, Hunt's Ketchup, Montgomery Inn Pulled Pork with Barbecue Sauce, Ore Ida Steak Fries, Pulled pork, recipes
Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
Another hazy and humid day out there again, with rain on the way sometime today. Started my day with some 
Eckrich Smoked Turkey Sausage Links, 1 Egg sunnyside up, 2 slices Klosterman Wheat Bread, and a cup of Bigelow Decaf Green Tea. Been using the Eckrich Links, which are very good, because I still can’t find Jennie – O Turkey Breakfast Sausage Links sold anywhere. Sad! But as I said the Eckrich Sausage is fantastic, great flavor and very easy to prepare. After Breakfast had to go to the bank and while out I got the car washed, it was a much needed bath! Back home did a few chores around the house. For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.
I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the 
original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, 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 Kroger Lite Wheat Hamburger Bun. I also baked up some Ore Ida Steak Fries. Served these with a side of Hunt’s Ketchup and also had an Ice-Cold Dr. Pepper that I let set in the freezer for about 10 minutes. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
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%
Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce and…
November 15, 2014 at 6:13 PM | Posted in JB's Fatboy Sauces and Rub, Pork, potatoes, pulled pork | Leave a commentTags: Cooking, Crock Pot, Dinner, Food, JB's Fat Boy Sauces, Pork, Pork Shoulder, Potatoes, Pulled Pork BBQ, recipes
Today’s Menu: Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes
It started off a cold morning, about 12 degrees, and didn’t get a whole lot better through out the day! Ran Mom to a couple of errands and back home for the day with my remote and College Football for the afternoon. For dinner tonight it was the Crock Pot to the rescue, I prepared Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes.
They say Chicken Soup is Good For The Soul, I say Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce ain’t too bad for the Soul either! Which happens to be what I prepared tonight for dinner. To start I prepared a rub and needed the following; 3 tablespoons Splenda Brown Sugar, 1 tablespoon Ground Coriander, 1 teaspoon Garlic Powder, 1 teaspoon Chili Powder, 3/4 teaspoon Morton’s Salt Substitute. Then I also used 1 Boneless Pork Shoulder (Boston Butt), trimmed and cut into 2 pieces, Healthy Life Whole Grain Hamburger Buns, and 1 Bottle JB’s Fat Boy Haugwaush BBQ Sauce.
To prepare it, last night, I cut the Pork Shoulder in half. I then combined the first 5 ingredients in a small bowl and rubbed the pork with sugar mixture. I put both halves in a Gallon Size Hefty Plastic Bag along with a 1/2 bottle of BBQ Sauce and sealed it and let it marinate in the fridge overnight. In the morning I got the Crock Pot out and lined it with a Plastic Crock Pot Liner and sprayed it with Pam Cooking Spray. I removed the Pork from the bag and added both halves to the Crock Pot. Added the remaining 1/2 bottle of BBQ Sauce and put the lid on and let that baby cook! Cooked on low for about 8 hours until it was so tender it started to fall apart. Skimmed the fat from surface of cooking liquid. Removed pork from cooker. Stirred in another 1/4 Bottle of BBQ Sauce. Shred the pork; and returned it to BBQ mixture. Then when it was time to eat I pulled out what we needed for Sandwiches, served it on Healthy Life Whole Grain Buns.
The Pork was just incredible, tender and moist! A Crock Pot, Pork Shoulder, and JB’s Fat Boy Haug Waush BBQ Sauce is one winning recipe. And I hope whoever invented the Crock Pot Liners was well paid, one of the best add on Kitchen Aids I use. Virtually no cleanup involved. Just pull the liner out of your Crock Pot and throw it in the trash and wipe down the inside of your Crock Pot and cleanup is done! Mom and Dad wanted a side dish so I had some Gourmet Golden Potatoes that I sliced up. Seasoned them with Sea Salt, Ground Pepper, Garlic Powder, and Dried Parsley. I then pan fried them in a Cast Iron Skillet in Extra Virgin Olive Oil until both sides were golden brown. Served with a side of Hunt’s Ketchup. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
Pulled Pork Sandwiches with JB’s Fat Boy Haugwaush BBQ Sauce
Ingredients
3 tablespoons Splenda Brown Sugar
1 tablespoon Ground Coriander
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
3/4 teaspoon Sea Salt
1 (3 1/2-pound) Boneless Pork Shoulder (Boston Butt), trimmed and cut into 2-4 pieces
12 (1 1/2-ounce) Whole Grain Hamburger Buns
1 Bottle JB’s Fat Boy Haugwaush BBQ Sauce
Preparation
1. Combine first 5 ingredients in a small bowl. Rub pork with sugar mixture and 1/2 bottle of BBQ Sauce. Seal in plastic bag and marinate in the fridge overnight.
2. Next morning remove Pork from fridge and plastic bag. Add to Crock Pot and Cook on LOW for 8 hours or until very tender.
3. Skim fat from surface of cooking liquid. Remove pork from cooker. Stir in remaining 1/2 Bottle of BBQ Sauce. Shred pork; return to BBQ mixture. Make your Sandwich and enjoy!
Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
March 2, 2014 at 6:24 PM | Posted in BBQ, Ore - Ida, pulled pork | Leave a commentTags: Aunt Millie's, BBQ, Cooking, Dinner, Food, Montgomery Inn Pulled Pork BBQ, Ore - Ida, Pulled pork
Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
We started the morning with about 1/4′ of freezing rain, which is far worse than snow. Then flurries on and off, until dinner time and the heavy snow started! We have about 2″ and it’s coming down hard. It’s been a real laid back day, can’t get out so it was Sofa City most of the day! For dinner tonight Mom and Dad wanted Sandwiches, so Sandwiches it was. I prepared Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.
I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Montgomery Inn is one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, 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 an Aunt Millie’s Reduced Calorie Whole Grain Bun. I also baked up some of our favorite fries, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries Served these with a side of Daisy Reduced Fat Sour Cream or Hunt’s Ketchup and also had an Ice-Cold Snapple Diet Peach Tea. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.
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
January 18, 2014 at 6:22 PM | Posted in BBQ, Ore - Ida, pulled pork | 1 CommentTags: Montgomery Inn Pulled Pork BBQ, Ore Ida Simply Fries
Today’s Menu: Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries
Snow had let up by mid morning so it was back clearing the drive of snow and ice. i don’t mind doing the work but it’s bit of pain doing it in a wheelchair and on a drive-way that’s on a hill! Just took time but got it done, at least till the next snow. I didn’t want Mom out driving so I took her to her hair done, which she has had done on Saturdays for as long as I can remember. Then to the store so she could get a few items she needed. Dominos Pizza had a deal for 50% off your order so I ordered a Pizza and had it delivered. I then wrapped the slices in aluminum foil and then put them in a Hefty freezer bag so I could freeze them. I did some online research and you keep it frozen for up to 2 months, so I thought I would give it a try! For dinner tonight I prepared a Montgomery Inn Pulled Pork BBQ Sandwich w/ Baked Fries.
I used the Montgomery Inn Hardwood Smoked Pulled Pork w/ Barbecue Sauce. Those of you not familiar with Montgomery Inn it’s one of the original Barbecue and Ribs Restaurant in the Cincinnati area. It has some of the finest food, love them Ribs, anywhere! They also sell their Ribs and Pulled Pork and Chicken at all Kroger. So when I’m in the mood for the 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 Healthy Life Reduced Calorie Whole Grain Bun. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, which are Simply the best Fries out there! Served these with a side of Daisy Reduced Fat Sour Cream and also had an Ice-Cold Diet Dr. Pepper. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.
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%
Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
December 31, 2012 at 6:41 PM | Posted in baking, cheese, pork roast, potatoes, pulled pork | 1 CommentTags: Black pepper, Boston butt, Chipotle Peppers, Dinner, Dutch oven, Monterey Jack, Olive oil, Onion, Pepper, Pork, Pork Shoulder, Sea salt
Today’s Menu: Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New Potatoes
Ending 2012 with a bang for dinner! Prepared a couple of new recipes for dinner, Spicy Pop Pulled Pork Sandwich w/ Twice-Baked New 
Potatoes. Sounds good, tasted even better! Both recipes are based on recipes from The Food Networks Ree Drummond (Pioneer Woman). If you’re looking for two delicious recipes look no further!
I made substitutions from the original recipes where I could to cut calories and carbs. For the Spicy Pop Pulled Pork I used Diet Dr. Pepper, Splenda Brown Sugar, and also added Garlic to the recipe. Then on the Twice-Baked New Potatoes I used Extra Virgin Olive Oil to coat the Potatoes with, Philly Fat Free Cream Cheese, and Daisy Reduced Fat Sour Cream.
I put the Pork in the oven about 11:00 am and by 2:00 pm the aroma had filled the kitchen! Interesting recipe. You have your Pork Shoulder (Boston Butt), Onions, Garlic, Diet Dr. Pepper, 1 can Chipotle Peppers in Adobo Sauce, Splenda Brown Sugar, and Sea Salt and Pepper. Is that a combination of Ingredients or not! But it all works, It tasted incredible! The flavor was spot on. You had heat from the Chipotle Peppers in Adobo Sauce and then the sweetness of Brown Sugar and Diet Dr. Pepper. After 6 hours I removed the Pork Shoulder, it was very tender, and used 2 forks to shred it and then put it back in its own juices until we were ready to make our sandwiches. Served them on a Healthy Life Whole Grain Bun.
Now for the Twice-Baked New Potatoes. I purchased some medium-sized New Potatoes at Kroger early this morning. I first preheated
Ready for the second baking
the oven to 375 degrees F. I then drizzled the Potatoes with the Extra Virgin Olive Oil and tossed them to coat. Roasted them until the potatoes were tender and the skin was slightly crisp, about 20 to 25 minutes. Then using a spoon to remove the insides, leaving a small margin of potato intact. To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mashed until the mixture was totally smooth. Give it a taste and add more salt if necessary. I then scooped the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. Before rebaking I topped each one with Shredded Monterey Jack Cheese then when you’re ready, bake the potatoes in the oven until golden brown on top. The potatoes came out creamy and delicious! The Pork along with these Potatoes makes one delicious dinner! For dessert much later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.
Spicy Pop Pulled Pork
Ingredients:
1 Onions, peeled and quartered
4 Cloves of Garlic
1 – 2 1/2 lb. Pork Butt (pork shoulder roast)
Sea Salt and freshly Gound Black Peppercorn
One 11-ounce can Chipotle Peppers in Adobo Sauce
2 cans Pop (I use Diet Dr Pepper)
4 packed tablespoons Brown Sugar or 2 Tbls Splenda Brown Sugar
Directions:
Preheat the oven to 300 degrees F.
Start by placing the onion quarters and garlic cloves in the bottom of a Dutch Oven. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
Cover the Dutch Oven, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.
Remove the meat from the Dutch Oven and shred completely. Then return the meat to the Dutch Oven and keep in the juice until you need it. Divine!
Twice-Baked New Potatoes
Ingredients:
12 new potatoes
2 tablespoons Extra Virgin Olive Oil
1 1/2 cups fresh grated Monterey Jack cheese
4 ounces Philly Fat Free Cream Cheese, softened
1/2 cup Daisy Reduced Fat Sour Cream
1 tablespoon finely minced fresh Chives
1 Clove Garlic, pressed
Sea Salt and Ground Black Pepper
Directions:
Preheat the oven to 375 degrees F.
Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you’re ready, bake the potatoes in the oven until golden brown on top.
* I topped my Potatoes with Shredded Monterey Jack Cheese before rebaking them.*
http://www.foodnetwork.com/ree-drummond/index.html
http://www.foodnetwork.com/recipes/ree-drummond/spicy-pop-pulled-pork-recipe/index.html
http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-new-potatoes-recipe/index.html
Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole
November 9, 2012 at 7:01 PM | Posted in Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, Ore - Ida, pork tenderloin, pulled pork | 2 CommentsTags: Barbecue, Bobby Deen, Coleslaw, Dinner, Hash Brown, Ore-Ida, Pork Tenderloin, Serving size, Spice rub
Today’s Menu: Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole
Tried 2 new recipes for dinner tonight and everyone was glad I did! I prepared Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole. First time I prepared either and they turned out great, 2 new keeper recipes!
The Sweet and Spicy Pork Sandwich recipe came from a Bobby Deen recipe. His had the sandwich topped with Cole Slaw but I’m not a fan of Cole Slaw so I omitted that. You start with a 3 lb. Pork Tenderloin, the one I used was 2 3/4 lb. The rub for the Tenderloin is made up of 2 teaspoons smoked paprika, 2 teaspoons black pepper, 2 teaspoons sea salt, 2 teaspoons roasted cumin, 2 teaspoons dark brown sugar (Splenda), and 1/2 teaspoon cayenne pepper. So as you can tell from the rub you have one delicious Tenderloin on the way!
Sprinkle the dry rub all over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to 
room temperature before cooking. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. Serve on hamburger buns topped with BBQ sauce and slaw with mustard and pickles, if desired. With the combination of all the Spices added with the Apple Juice it gives the Pork a perfect Sweet and Spicy taste.
Then for a side dish it was another new recipe from Ore – Ida, Cheesy Potato Casserole. Another keeper recipe! You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour 
Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% shredded cheese and I Can’t Believe It’s Not Butter. The casserole was delicious! Another Gladys Approved Recipe (my Mom). The Hash Browns with all the ingredients and then topped with the Corn Flakes giving it great crunch, makes one fine casserole. Making the 2 recipes is a bit time-consuming but well worth the time and effort. Three of us ate and were left with a lot of good leftovers. I’m going to freeze some of the casserole and see how it does and also some of the pulled pork. Fantastic Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.
I’ve left the original recipes and web links to both recipes below. When you check the pulled pork recipe check out the web site to Bobby Deen and the Cooking Channel, loaded with recipes!
Bobby’s Sweet and Spicy Pork and Slaw Sandwich
Recipe courtesy Bobby Deen
INGREDIENTS
Dry Rub:
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Pork:
3 pounds pork tenderloin
1 tablespoon canola oil
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons BBQ sauce, plus more for serving (I used Fat Boy Haugwash BBQ Sauce)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger root
6 whole-wheat hamburger buns
Coleslaw, for serving
Mustard, optional, for serving
Pickle chips, optional, for serving
DIRECTIONS
For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.
For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.
Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.
Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.
Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.
http://www.cookingchanneltv.com/recipes/bobby-deen/bobbys-sweet-and-spicy-pork-and-slaw-sandwich-recipe/index.html
Ore Ida Cheesy Potato Casserole
Ingredients
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted
Instructions
1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Nutrition Facts
Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving
Calories 358.3
Total Fat 21.6 g
Saturated Fat 12.5 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.6 g
Cholesterol 53.9 mg
Sodium 1,093.3 mg
Potassium 448.1 mg
Total Carbohydrate 31.8 g
http://www.oreida.com/recipes/recipe-detail.aspx?id=1968
September 12, 2012 at 2:32 PM | Posted in cooking, Festivals, Food, pork chops, pork roast, pork tenderloin, pulled pork | Leave a comment
Tags: cook, Eaton, Eaton Ohio, Meat, Ohio, Pork, Preble County Ohio, United States
September 15-16, 2012 Preble County Pork Festival – Eaton, Ohio
Always 3rd full weekend in September. Entertainment, exhibits, food, parade and more!
Preble County Pork Festival
Eaton, Ohio, USA
9/15/2012 – 9/16/2012
Description
-GREAT food: Fresh grilled pork chops along with ham, pulled pork and smoked sausage sandwiches. Smorgasbord pancake and sausage breakfast and then a lunch and supper pork chop smorgasbord. -Nearly 500 vendors, mostly arts and crafts and mostly indoors…a wonderful variety -Entertainment, fun educational activities for the kids, a huge Saturday parade and lots of pig races -This normally small, rural community welcomes you to this magical weekend and the over 100,000 visitor it attracts every year. Come celebrate our 41st year on September 15th and 16th!
Performers
Many and a family friendly variety! Entertainment tent seats hundreds! There are racing pigs and petting zoo too.
Venue
Preble County Fairgrounds, 722 S. Franklin St.
Directions
Located on St. Rt. 122 (Franklin St.), Eaton, OH we have not only St. Rt. 122 but also US 35 and St. Rt. 127 coming to the middle of Eaton.
Times
Sat, 6:30 am to 9:00 pm; Sun, 6:30 am to 5:00 pm
Admission & Parking
FREE Admission FREE Parking
Website
http://www.porkfestival.org
Infophone
937–456-7273
Email
info@porkfestival.org
Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots
July 26, 2012 at 5:28 PM | Posted in BBQ, carrots, JB's Fatboy Sauces and Rub, potatoes, pulled pork | Leave a commentTags: Barbecue, Breyer, Crock Pot, Dietary fiber, Open Faced, Pork, Sauce, Walmart
Today’s Menu: Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots
While writing this I’m looking out the window at the pouring rain, RAIN that’s right! Rains been a rarity around here like most places 
around the Country. I’m afraid though it’s a little too late to help the crops and the yards around here. On to dinner. Ohh this one’s too good to describe! I prepared an Open Face Pulled Pork BBQ w/ Roasted Red Potatoes and Mini Carrots. For the Pork I used a Hormel Boneless Pork Shoulder. After Breakfast this morning I got the Crock Pot out, put a Glad Crock Pot Liner in it, and added the Pork Shoulder. How easy is that! You can cook it on high for 4 – 5 hours or on low for 8 – 9 hours, I went with the low and slow way. These Hormel Boneless pork Shoulders are great for the Crock Pot, perfect size anywhere from 1 to 1 1/2 pounds and they come seasoned. When done I shredded it with 2 forks and added J B’s Fat Boy Haug Waush BBQ Sauce and mixed until all the the meat was well covered. This came out delicious. The Pork was tender and the Sauce put it over the top!! But I wasn’t done.
I served it Open Faced on a generous slice of Walmart Bakery Marketside Everything Italian Loaf Bread. It comes pre-baked you just heat it up at 375 degrees for 7 – 9 minutes. This bread is a keeper! A little higher in carbs than I normally like to use but every now and then I think it’s ok, it’s 120 calories and 24 carbs for a 1/10 of the loaf. The Pork was just mouth watering and the bread absorbed all those great juices from the Pork and BBQ Sauce.
For sides I boiled some Mini Carrots along with Roasted Red Potatoes, you can find the recipe for the Red Potatoes on previous posts. For dessert sticking with the Breyer’s Carb Smart Vanilla Ice Cream topped with the fresh BlueBerries.
Hormel Bbq Boneless Pork Shoulder [Slowcooker Ready]
Nutrition Facts
Hormel – Bbq Boneless Pork Shoulder [Slowcooker Ready]
Servings:
Calories 200 Sodium 340 mg
Total Fat 13 g Potassium 0 mg
Saturated 6 g Total Carbs 2 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 18 g
Cholesterol 60 mg
July 20-22, 2012 Jazz & Rib Fest – Columbus, Ohio
July 19, 2012 at 11:28 AM | Posted in cooking, Festivals, Food, grilling, pulled pork, ribs | Leave a commentTags: 12-hour clock, Columbus, Columbus Ohio, Festival, Freight rail transport, Jazz, Jazz & Rib Fest, Ohio
July 20-22, 2012 Jazz & Rib Fest – Columbus, Ohio
The Jazz & Rib Fest has become one of the most anticipated traditions in Columbus–thanks to hot ribs, cool jazz and great fans!
Celebrate summer with hot ribs and cool jazz! Three stages will host the finest local, regional and international jazz artists, while barbeque pit masters serve up sizzling ribs, chicken and more. Savor the best ribs from around the country as 23 award-winning barbeque teams compete for “Best Ribs” bragging rights. Admission is FREE!
2012 Festival Hours:
Friday and Saturday, 11 a.m. – 11 p.m.
Sunday, 11 a.m. – 8:30 p.m.
Downtown Columbus, Ohio along the Arena District riverfront in McFerson Commons and North Bank Park
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