Tag Archives: slow cooker

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).

Who Brings Meatballs To a Cookie Exchange? –Slow Cooker Cranberry Barbecue Meatballs

 Who brings meatballs to a cookie exchange?  The answer is: this guy!  The annual cookie exchange came along and normally the party happens after work at someone’s place and the rest of us would bring cookies, alcohol, and maybe chips and dip.  I don’t know about most of you, but after work I am ravenous!!!  I also wanted something that was quick and easy, something that I could just pack up and take with me since I would be rushing in and out of the house.  I was looking around and I found this recipe at Betty Crocker.com; I could throw everything in a Crock Pot, go to work, and everything will be done when I get home!
You know your dish went over well when there is nothing left, so make this and watch it disappear.
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Serves: 2 dozen
Ingredients
  • 1 cup barbeque sauce
  • 1 can cranberry sauce
  • 1/2 tsp ground mustard
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 2 packages (16 ounces each) frozen meatballs, thawed
  •  1 tablespoon chopped parsley for garnish
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Instructions
  1. Mix all ingredients except meatballs and parsley in a crockpot; you can use a for or a butter knife to mash up the cranberry sauce.  Mix well.
  2. Add meat balls and stir to coat.  Cover with lid and set crockpot on low for 3 hours or until thoroughly heated.
  3. After 3 hours,  remove the lid and give the mixture a good stir to make sure every meatball is coated.  Sprinkle with chopped parsley for a pop of color.
 NOTE:  Since I would be at work all day, I added 1/4 C cup of water to the mix and cooked everything on low for 8 hours.