Tag Archives: garlic

Pulled Pork with Root Beer Sauce

Bring meat to a Super Bowl party and everyone will love you for it.  Bring good pulled pork and you won’t have to worry about brining leftovers home because it will gone before the 3rd quarter!  This dish served as a nice break from all the chips, dip, bad interceptions, turnovers and snack foods.

Side note:  I love this recipe because it allowed me time to recover from a party I attended the previous day while the meat cooked in the crock pot.

I wish I have a good picture for this recipe but it was blurry and not good enough to include!

This is a modified version of a recipe by Better Homes and Garden.

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Ingredients

  • 2 1/2-3 lbs pork sirloin roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • tablespoon cooking oil
  • medium onions, cut in thin wedges
  • cup root beer (DO NOT USE DIET)
  • tablespoons minced garlic (about 6 large cloves)

Sauce

  • cups root beer (four 12-ounce bottles or cans)
  • 2  (12oz) bottled chili sauce
  • 1/4 teaspoon ground red pepper (optional)
  • 8 -10 hamburger buns, split (toasted, if desired)
  1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker.  Sprinkle meat with the salt and pepper and let sit for 10 minutes. In a large skillet sear meat to a nice brown on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.IMG_6061_2
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.  Most modern slow-cookers run hotter and will actually take only 6-7 hours on low.
  3. Meanwhile, for sauce, in a large saucepan combine the 6 cups of root beer and the chili sauce and ground red pepper (if desired). Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 1hour or until mixture is reduced to 4 cups.
  4. Transfer roast to a cutting board or serving platter. Using 2 forks, pull meat apart into shreds.  Using a sieve, remove onions and garlic from cooking juices and discard.  Mix the juices and set aside 1/4 C of juice, discard the rest. Wipe the edges of the crockery.
  5. Using 2 forks, pull meat apart into shreds and place the meat back in the crockpot. Add 2 cups of root beer sauce and the 1/4 C of juice.  Mix the meat, juice and sauce with a pair of tongs, cover and leave the crockpot on warm or low to keep the meat hot.
  6. Place the left over 2 cups of sauce on a small bowl.  Serve pulled pork on the buns and drizzle with extra sauce if desired.Makes 8- 10 servings.

Note:

  • You can make half of the sauce recipe, mix it in with the meat, and omit the extra sauce altogether, but who doesn’t love extra sauce?
  • You can make the sauce quicker by dividing it in two and placing the sauce in two  12 inch skillets with decent sized walls.  If you do this, you can divide the time in half to 30 minutes).

Potato Gratin with Goat Cheese and Garlic

This recipe was made as a side for the 2014 annual family Christmas dinner with a bit of deception: we didn’t tell people that there was goat cheese in dish.  We didn’t want people to dismiss the dish before giving it a chance…and it went over really well!  The addition of goat cheese and nutmeg gives this dish a great nuance that I have not experienced  before in a potato gratin.
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This dish also gave Kevin and I an excuse to use our mandolin slicer which made prepping this dish so much quicker! We took the extra step of rinsing the slices to wash off the extra starch and then blotting the slices dry between two towels to avoid having a watery gratin.  Most food processors have slicer attachments that could work or you could slice the potatoes by hand.
Nod to Cooking Light for this truly delicious and simple dish!
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Ingredients

IMG_5660_21 cup half-and-haf, divided
1 tablespoon all-purpose flour
1 cup (4 ounces) crumbled goat cheese
1 cup 1% low-fat milk
1 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 garlic clove, minced
5 cups thinly sliced peeled Yukon gold potato (about 2 1/2 pounds)
Cooking spray

Preparation

Preheat oven to 400°.

Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray.

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Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.

Note:  We ended up cooking this dish about 15 minutes longer to get that gorgeous golden brown color.