Healthy Pulled Pork Recipes

March 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Pulled Pork Recipes. I love Pulled Pork, and here’s some Delicious and Healthy Pulled Pork Recipes with recipes like Shredded Pork Burrito Bowls with Veggie Slaw, Five-Spice Pulled Pork Sandwiches, and Slow-Cooker Red Curry Pulled-Pork Sandwiches. Find these recipes and more all at the EatingWell website. Enjoy and make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Pulled Pork Recipes
Find healthy, delicious pulled pork recipes including pulled pork sandwiches, crockpot pulled pork and spicy pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.

Shredded Pork Burrito Bowls with Veggie Slaw
This burrito recipe may lack a tortilla but it doesn’t lack anything in taste. Spicy shredded pork, crisp and vibrant veggie slaw, and warm pineapple-lime rice combine to deliver a beautiful presentation in your bowl………

Five-Spice Pulled Pork Sandwiches
These pulled pork sandwiches are designed to travel to a tailgate or picnic. Plan ahead to prep the pulled pork in the slow cooker a day ahead. Tote the pork in an aluminum pan and reheat it on a portable grill…….

Slow-Cooker Red Curry Pulled-Pork Sandwiches
Thai flavors—curry paste, fish sauce, lime and coconut milk—and a cabbage and cilantro slaw update this healthy slow-cooker pulled-pork sandwich recipe. A smaller slow cooker (such as a 4-quart model) is ideal for this healthy crock pot pulled-pork recipe. Look for red curry paste in jars in the Asian section of the supermarket……..

* Click the link below to get all the Healthy Pulled Pork Recipes
http://www.eatingwell.com/recipes/19021/ingredients/meat-poultry/pork/main-dish/pulled/

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One of America’s Favorites – Memphis-Style Barbecue

December 11, 2017 at 6:47 AM | Posted in One of America's Favorites | Leave a comment
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Dry ribs slow cooking in a pit at Leonard’s BBQ

Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking.

Memphis-style barbecue has become well-known due to the World Championship Barbecue Cooking Contest held each May, which has been listed in Guinness World Records as the largest pork barbecue contest in the world. The event is regularly covered by national and international television networks such as The Food Network and the BBC and attracts over 100,000 visitors. Many of Memphis’ barbecue restaurants have become nationally known and can ship their products anywhere in the country overnight due to the proximity of FedEx’s Memphis Superhub.

 

Pulled pork nachos

After World War II, barbecue became a viable commercial venture in Memphis. Small restaurants, known as “joints”, began to open with a purpose-built pit for slow-cooking the meat. Many small neighborhood joints in low-income areas, such as Payne’s, Leonard’s and Interstate, have gained notoriety as they reflect the roots of Memphis barbecue. Many regional chains have also developed from Memphis, including Tops, Neely’s, and Corky’s. As Memphis-style barbecue became more popular across the country, restaurants such as Corky’s and Rendezvous began shipping orders overnight to customers.

 

 

Pork sandwiches at Payne’sBBQ, BBQ Sauce, Pork, Ribs, Notable establishments

Jim Neely’s Interstate Bar-B-Que
Interstate Bar-B-Que was founded in 1978 by Jim Neely in a rundown grocery store in the low-income neighborhood of South Memphis. Though never a restaurateur, Neely learned how to slow cook ribs in a pit and created a secret sauce based on various local family recipes. Interstate rose to prominence as one of the premier barbecue restaurants in the city, and was featured nationally on The Food Network and The Travel Channel. Neely’s brother and sister-in-law operate another location in Gardena, California. Interstate has been voted the #2 barbecue restaurant in America by People Magazine.

Neely’s
Jim Neely’s four nephews, brothers Gaelin, Tony, Mark and Patrick, founded Neely’s BBQ in Downtown Memphis in 1988, though it operates as a separate business from the other Neely’s and does not carry the Interstate name. In 2008, Pat Neely and his wife Gina debuted a cooking show on The Food Network called Down Home with the Neelys, which is a top ratings performer on the network. The couple has also released a cookbook eponymous with their first show. In 2012, the Neelys announced that they were permanently closing their Memphis-area restaurants.

Charlie Vergos’ Rendezvous
Rendezvous was founded by Charlie Vergos in 1948 in a back alley of Downtown Memphis. Originally the basement of his diner, Vergos discovered a coal chute and turned it into a barbecue pit. Eventually, Vergos converted his diner to a barbecue restaurant and moved the entrance from the street to the alley. Rendezvous is one of the older and more storied barbecue joints in Memphis due to its more than sixty years of operation and “hole-in-the-wall” atmosphere. The Memphis City Council voted to name the alley where Rendezvous is located “Charlie Vergos’ Rendezvous Alley”, though the address remains 52 South 2nd Street. One of Rendezvous’ signature dishes is a barbecue shrimp skillet which must be ordered a full day in advance.

Central BBQ

Central BBQ was founded in 2002 by partners Roger Sapp and Craig Blondis. Central BBQ has three locations in Memphis, with the most recent having opened in Downtown Memphis in 2012. Central BBQ also has a food truck that caters to local events. Though a newcomer to Memphis’ barbecue scene, Central BBQ has placed in the top 3 for barbecue categories in the Memphis Flyer’s annual “Best Of Memphis” contest, as voted for by Memphis residents, every year since its inception. In 2011, Central placed 1st for “Best Barbecue”, 2nd for “Best Ribs”, and 3rd for “Best Hot Wings.”

Germantown Commissary
Germantown Commissary was a traditional country store for decades until 1981, when a new owner bought it and turned it into a barbecue restaurant. Noted for pork ribs and shoulders, Germantown Commissary has a broader menu as well. It was featured on “Food Paradise” that airs on the Travel Channel.

 

Kitchen Hint of the Day!

March 29, 2017 at 6:24 AM | Posted in Kitchen Hints | Leave a comment
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Use the Slow Cooker and save $…..

 
Slow cookers are great for cooking cheaper cuts like beef brisket, pork shoulder, lamb shoulder and chicken thighs. You can also use less meat as slow-cooking really extracts a meaty flavor that permeates the whole dish.

Saturday’s Chili – Chili con Puerco

April 2, 2016 at 4:51 AM | Posted in Saturday's Chili | Leave a comment
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For this week’s Saturday’s its Chili – Chili con Puerco. Using Pork Shoulder, Onions, Tomatoes, and a host of Spices. This one is sure to warm your day up! It’s from the CooksRecipes website. The Cooks site is loaded with recipes for all tastes and cuisines, Enjoy! http://www.cooksrecipes.com/index.html

 

 

Chili con Puerco

Warm up the coldest outing with this soup. Cornbread muffins and a salad complete this meal.

Recipe Ingredients:Cooksrecipes 2

2 pounds boneless pork shoulder roast
2 tablespoons bacon drippings or vegetable shortening
3 cups chopped onions
3 cloves garlic, minced
3 cups chopped fresh tomatoes
1/3 cup chili powder
1 tablespoon dried oregano leaves
1 to 2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon hot pepper sauce, or to taste
1 bay leaf
1 (14.5-ounce) can chicken broth

Cooking Directions:

1 – Slice pork roast into 3/4-inch slices; cut slices into 3/4-inch cubes.
2 – Heat bacon drippings in Dutch oven over medium-high heat. Brown pork. Add onions and garlic; cook and stir until onions are tender. Stir in remaining ingredients.
3 – Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened. Stir occasionally.
Makes 8 servings.

http://www.cooksrecipes.com/soup/chili_con_puerco_recipe.html

Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and…

January 3, 2016 at 6:15 PM | Posted in Bob Evan's, Bush's, pork roast | Leave a comment
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Today’s Menu: Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 009
Started off with a toasted Healthy Life Whole Grain English Muffin and some Fried Bologna, Breakfast Sandwich. Mom and Dad went on to Church this morning and I did a few things around the house this morning and a couple of loads of laundry. After that an afternoon of some NFL Football! For dinner tonight a new Pork recipe. I prepared a Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread.

 

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 002

Came across this recipe while looking at Food Blogs on-line, on the blog of Mae’s Kitchen (http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html). When you get a chance check her blog out, full of recipes! Anyway the recipe that caught my eye was the Oven-roasted Boston Butt (recipe from Bobby Flay). I love using pork Shoulder/Boston Butt and the spices for this one sounded too good not to try! To make it I’ll need; 3 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon brown sugar (I used Splenda Brown Sugar}, 1 tablespoon dry mustard, 3 tablespoons coarse salt (I used Sea Salt}, and 1 (4 1/2 pound) Pork Shoulder/ Boston Butt.

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 001
I did this part on Saturday afternoon. To prepare it I mixed the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Then rubbed the spice blend all over the pork and marinated it overnight, covered, and in the refrigerator. This looked so good after marinating all night!

 

 

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 003

Next day preheated the oven to 300 degrees. Put the pork in a roasting pan and baked for about 6 hours. Baked until an instant-read thermometer inserted into the thickest part registered 170 degrees.Removed the pork roast from the oven and transferred to a large platter. Allowed the meat to rest for about 10 minutes. The roast came out almost falling apart itself, and the spices kicked up the flavor another 2 notches with a beautiful crust on it! While still warm, I used my set of Bear Claws and pulled the meat apart shredding it. Put the shredded pork in a bowl. I then added JB’s Fat Boy Haug Waush BBQ Sauce. It’s our favorite BBQ Sauce, they have several different kinds along with their selections of Rubs. Mom and Dad made Sandwiches with it, I just had mine in a plate. There’s plenty leftover which will make some great Sandwiches for Lunch. A “Keeper Recipe” for sure! The original recipe along with the web link is at the end of the post.

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 007

 

 

Asian Chicken Thighs w Asian BBQ Beans 004

For one side I heated up some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and done. Then for a second side dish I heated up a can of Bush’s Asian BBQ Beans. To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that’s one easy Bean Dish. Second time I tried these. They are incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger. Excellent Bean Side Dish! Pork,Potatoes, Beans, a winning trio for dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
LIMITED TIME. UNLIMITED FLAVOR. BUSH’S® ASIAN BBQ
Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!

NUTRITION
Serving Size: 1/2 cup (130g)Bush's Asian BBQ Beans
Calories 170
%DV*
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
http://www.bushbeans.com/en_US/product/asian-bbq

 

 

 

Oven-roasted Boston Butt (recipe from Bobby Flay)
Dry Rub:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

After baking…
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.

Note: don’t add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.

Homemade Cider Vinegar Barbecue Sauce (from Bobby Flay)Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 003
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

I didn’t like breaking the meat. It took me a while but it was so worth it. The whole Boston butt made so much pulled pork I actually froze three bags.

http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html

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 Comments
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Today’s Menu: Crock Pot BBQ Pork Shoulder Sandwiches w/ Baked Crinkle Fries

 

Crock Pot BBQ Pork Shoulder Sandwiches 004
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.

 

 

 

Crockpot BBQ Pork Shoulder 005

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. Crock Pot BBQ Pork Shoulder SandwichesThen 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 bonelessJBs Haug Waush
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.

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 comment
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Today’s Menu: Pulled Pork Sandwiches with JB’s Fat Boy Haug Waush BBQ Sauce and Fried Gourmet Golden Potatoes

 

Pulled Pork BBQ Sandwiches 009

 

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.

 

 

Pulled Pork BBQ Sandwiches 002

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.

 

Pulled Pork BBQ Sandwiches 003

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 SugarJBs Haug Waush
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!

Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy

July 8, 2014 at 5:21 PM | Posted in Bob Evan's, Crock Pot, Pork | Leave a comment
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Today’s Menu: Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy

 

 

 

Open Face Pork Butt 004
Cloudy, rain on and off, hot, and humid around here today, but they’re saying we have some more beautiful weather coming in! Hope so, I’d like to do some fishing at a local County Park this week. Hung around inside doing some odds and ends things and that was about it for the day. For dinner tonight, nothing but comfort food! I prepared an Open Face Crock Pot Pork Shoulder Sandwich w/ Mashed Potatoes and Gravy.

 

 

 
I used a Kroger Brand Pork Shoulder (Butt) Roast, about 2 1/2 lbs. I put the Pork on this morning and let it slow cook through-out the day. All I needed was the Pork Shoulder or Boston Butt (bone-in or boneless), 1/3 cup of Water, Sea Salt, Pepper (lightly), Roasted Cumin, Garlic Powder, Onion Powder, and JB’s Fatboy Haug Waush BBQ Sauce. Then to prepare it; Combine all the Seasonings in a bowl and mix well. Rub the Seasoning Mix all over the Roast, make sure all sides have Seasoning. Place the Roast in the slow cooker with water. 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. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw (Optional) and extra BBQ Sauce on the side. The pork just fell apart, not much need to shred it! Moist and just bursting with flavor! Served 3 people with plenty leftover for Sandwiches the rest of the week.

 

 

 
I served the Pork on top of a toasted half of a Healthy Life Wheat Sandwich Bun. I also had a side of Bob Evan’s Mashed potatoes topped with some Heinz Mushroom Brown Gravy. Hope all you can try this sometime, it makes one incredible and delicious dinner! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 
Crock Pot Pork Shoulder

Use your favorite barbecue sauce in this crock pot pork roast recipe. This is a basic recipe for pulled pork shoulder using a boneless or bone-in shoulder, but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly.
Ingredients:

pork shoulder or Boston Butt, about 4 to 7 pounds, bone-in or boneless
1/3 cup of water
Sea Salt, Pepper (lightly)
Roasted Cumin
Garlic Powder
Onion Powder
JB’s Fatboy Haug Waush BBQ Sauce
Preparation:

Combine all the Seasonings in a bowl and mix well. Rub the Seasoning Mix all over the Roast, make sure all sides have Seasoning. Place the Roast in the slow cooker with water. Cover and cook on HIGH for 1 hour. Tun 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. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side

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 Comment
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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 Spicy Pop Pulled Pork 005Potatoes. 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

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

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