Slow Cooker Pulled Pork and Homemade Barbecue Sauce

Not to be dramatic, but….this recipe will rock your world. The pork is tender and juicy, and the barbecue sauce has just the right amount of tang. Combine their powers and you won’t know what happened to your taste buds. Try this pork once, and you will never again frequent your local barbeque joint. Think I’m kidding? Give it a try.

OLYMPUS DIGITAL CAMERA

This is a great dish to make on a weekend. You’ll have plenty of time to enjoy the scent emanating from your kitchen as the pork cooks. Alternatively, it’s a crock pot meal, so assuming you make the BBQ sauce ahead, this is totally a weekday dinner option.

Slow Cooker Pulled Pork

Adapted from Food Network

Serves: 6

You’ll need:

  • 3 Tbs. brown sugar
  • 2 tsp. paprika
  • 1 tsp. ground mustard
  • 1 tsp. cumin
  • Salt and pepper
  • 3-4 lb. boneless pork shoulder
  • 1 Tbs. olive oil
  • 1/3 cup vinegar (any kind will work)
  • 2 Tbs. brown sugar
  • 3 Tbs. tomato paste
  • 2 cups water
  • 6 Ciabatta buns, toasted
  • Barbecue sauce (see below)

1. Combine brown sugar, paprika, ground mustard, cumin, salt, and pepper in a bowl.

2. Rub the pork with the sugar and spices mixture.

3. In a heavy frying pan, heat the olive oil over medium high heat. Brown the pork on each side for 2 or 3 minutes to sear in the spices.

OLYMPUS DIGITAL CAMERA

4. Combine the vinegar, 2 Tbs. brown sugar, tomato paste, and water in your slow cooker. Add the pork, cover, and cook on low for 8 hours.

OLYMPUS DIGITAL CAMERA

5. While the pork is doing its thing, make your barbecue sauce.

Homemade Barbecue Sauce

Based on Chow

You’ll need:

  • 1 1/2 cups ketchup
  • 1/2 brown sugar, packed
  • 3 garlic cloves, minced
  • 3 Tbs. vinegar
  • 3 Tbs. Worcestershire sauce
  • 2 tsp. paprika
  • 1 tsp. pepper
  • 1/4 cup water

1. Add all ingredients to a pot, and cook over medium heat, stirring to combine. Bring to a boil.

2. Reduce heat to a simmer, and cook for 30 minutes, or so, until desired consistency is reached.

OLYMPUS DIGITAL CAMERA

3. Remove from heat and cool. Once cooled, sauce can be refrigerated and stored until you need it.

Slow Cooker Pulled Pork, cont.

6. Once the pork is done, remove to a cutting board. Pour the liquid from the slow cooker into a pot. Rough chop the pork, and return it to the slow cooker (either off or on a warm setting) to keep warm.

OLYMPUS DIGITAL CAMERA

7. Bring the liquid to a boil, and allow it to reduce for roughly 10 minutes. Once reduced by about half, add 1 cup to the pulled pork. Stir.

8. Toast your ciabatta buns, and serve.

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Enjoy!

If you’re interested…another slow cooker recipe and a delicious cheesecake.

Swiss Steak

It was Bob’s birthday yesterday. (Happy birthday, love!) For dinner, he requested Swiss Steak. Never one to deny someone their birthday request, I called his mom to get the recipe. Before I met Bob, I had no idea what Swiss Steak was. None whatsoever. Turns out, it isn’t too difficult and is quite tasty. In short: take a roast, cut it into slices, tenderize it, cook it in a gravy, and slide it into the oven. The cooking takes awhile, but your hands-on time requirement isn’t bad. Give it a try!

20150406_200804Swiss Steak

Serves 4

You’ll need:

  • 2 lbs bottom round roast, fat trimmed off
  • Flour, for dredging
  • Salt and pepper, to taste
  • Olive oil
  • 1 onion, diced
  • 1 tsp. garlic, minced
  • 2- 6 oz. cans Dawn Fresh Mushroom Steak Sauce (I found it at my local grocery, kind of by the gravy)
  • 1 can cream of mushroom soup
  • 1/3 cup water
  • 1 tsp. Worcestershire sauce

1. Preheat your oven to 350 degrees.

2. Slice your meat into 1/2 inch slabs, cutting with the grain. Dredge in flour, then pound with a meat tenderizer until 1/4 inch thick (or so). Dredge in flour again, sprinkle with salt and pepper, and set aside.

20150406_1712263. In a frying pan, add 1 Tbs. of olive oil. Fry 4-5 pieces at a time, about 2 minutes on each side. After it’s browned, transfer to a 9×13 baking dish–glass or ceramic will work best. Repeat until all of the meat has been browned. If you have to double layer in your dish, go for it.

20150406_1722414. In the same frying pan, add diced onion, and saute until translucent. Add garlic and Worcestershire sauce. After a minute or two, add the mushroom steak sauce, cream of mushroom soup, and water. Stir until combined.

5. Pour sauce over meat and turn each piece so it is fully coated in sauce.

6. Cover baking dish with tinfoil. Bake at 350 degrees for 15 minutes. Decrease oven temperature to 275 degrees, and cook for 1 1/2 to 2 hours longer. It’s done when the meat is tender.

7. Serve with a side of mashed potatoes, pasta, or rice.

20150406_200804

Enjoy!

Sausage, Spinach, and Quinoa Skillet

This is fall in a skillet. I’ve made it three times in as many weeks, and will probably make it again soon–it’s that good! Sausage, spinach, cranberries, quinoa, all cooked in chicken broth and apple cider. Yes, apple cider. Intrigued?

IMG_20141021_190519_677

Sausage, Spinach, and Quinoa Skillet

Recipe adapted from Iowa Girl Eats

You’ll need:

  • 1 TBSP olive oil
  • 12-16 oz sausage–whatever type your prefer
  • 1 small onion, diced
  • 4 cups spinach
  • Salt and pepper to taste
  • 1 cup apple cider
  • 3/4 cup chicken broth
  • 1 cup quinoa
  • 1/3 dried cranberries

How to:

1. Slice your sausage and dice your onion. Put olive oil in a large skillet or pot which has a well-fitting lid. Heat over medium high.

2. Add sausage and onion. Cook for 2-3 minutes. Add spinach. It will look like a lot at first, but then wilts after a couple minutes. Add salt and pepper.

IMG_20141021_100227_992IMG_20141021_100417_015

3. Once the spinach is fully wilted, add the cider and chicken broth, and increase the heat until it boils. Add quinoa, turn heat back to medium, and put the lid on it. Leave the lid on, and let it simmer for 25 minutes, or until all the liquid is absorbed.

4. Remove from heat, add cranberries, put the lid back on, and allow it to stand for 5 minutes.

5. Serve!