Slow cook a pork roast with a bit of water (1/4-1/3 cup), salt, pepper and mustard seed.
Pull apart.
Add a little ketchup and an equal amount of mustard and brown sugar to taste. You may also need to add more salt and pepper.
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts
Friday, June 10, 2011
Slow Cooker Texas Pulled Pork (original recipe)
Prep Time:15 Min
Cook Time:5 Hrs
Ready In:5 Hrs 15 Min
Original Recipe Yield 8 sandwiches
Ingredients
• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed
Directions
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. I used a 5 pound pork butt roast that included bone and skin (removed after cooking). I didn’t use the oil or the Worcestershire sauce or chicken broth or onion and used garlic powder instead of real. I think it would have been helped by a small amount of liquid smoke and some salt. I cooked on high overnight –so closer to 9 hours, but I have an older crock pot – probably would have been done at 6 though.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. I did not return it to the juices – it seemed like it would way greasy – but next time I’d probably figure out a way to use some of it as it dried out as I kept it warm in the crock pot. I just put fresh bbq sauce on the meat once I put it back in the crock pot and kept adding as needed to try to keep it moist.
3.Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. This would be yummy, but obviously skipped this step.
Cook Time:5 Hrs
Ready In:5 Hrs 15 Min
Original Recipe Yield 8 sandwiches
Ingredients
• 1 teaspoon vegetable oil
• 1 (4 pound) pork shoulder roast
• 1 cup barbeque sauce
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth
• 1/4 cup light brown sugar
• 1 tablespoon prepared yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili powder
• 1 extra large onion, chopped
• 2 large cloves garlic, crushed
• 1 1/2 teaspoons dried thyme
• 8 hamburger buns, split
• 2 tablespoons butter, or as needed
Directions
1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. I used a 5 pound pork butt roast that included bone and skin (removed after cooking). I didn’t use the oil or the Worcestershire sauce or chicken broth or onion and used garlic powder instead of real. I think it would have been helped by a small amount of liquid smoke and some salt. I cooked on high overnight –so closer to 9 hours, but I have an older crock pot – probably would have been done at 6 though.
2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. I did not return it to the juices – it seemed like it would way greasy – but next time I’d probably figure out a way to use some of it as it dried out as I kept it warm in the crock pot. I just put fresh bbq sauce on the meat once I put it back in the crock pot and kept adding as needed to try to keep it moist.
3.Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. This would be yummy, but obviously skipped this step.
Jambalaya
Serves 4 to 6
1 pound smoked sausage, such as kielbasa or hot links, sliced 1/4 inch thick
6 or 7 scallions, trimmed
1 large green bell pepper, chopped
2 celery ribs, chopped
3 cups chicken broth
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1 pound raw small to large shrimp, peeled
Freshly ground black pepper
Tobasco or hot sauce to taste
In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
Tom Gill
1 pound smoked sausage, such as kielbasa or hot links, sliced 1/4 inch thick
6 or 7 scallions, trimmed
1 large green bell pepper, chopped
2 celery ribs, chopped
3 cups chicken broth
1 1/2 cups uncooked long-grain rice
1/2 teaspoon dried thyme
1 pound raw small to large shrimp, peeled
Freshly ground black pepper
Tobasco or hot sauce to taste
In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
Tom Gill
Chili
1 pound ground beef
2 jalapeño peppers, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large onion, chopped
1 T chili powder
1½ T black pepper
½ tsp garlic powder
Begin browning ground beef in a deep skillet until meat is lightly browned. Drain excess water and fat. Add chopped jalapeños and continue stirring and browning beef. Add bell peppers and onion. Sprinkle chili powder, black pepper, and garlic powder over pan contents. Continue mixing and browning until spices have permeated beef and vegetables.
Optional add-ons:
3-4 cups of kidney beans (preferably mix of dark-red and light-red)
1 large can of whole tomatoes
1 small can of tomato paste
1 T chili powder
1 T black pepper
1 tsp garlic powder
Add kidney beans, tomatoes and tomato paste to large saucepan over medium heat. Lower to simmer when beginning to boil. Add chili powder, black pepper, and garlic powder, and stir through the mixture. Add meat and vegetable mixture and simmer until ready to serve.
Ted Schwitzner
Technical Services Coordinator
2 jalapeño peppers, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large onion, chopped
1 T chili powder
1½ T black pepper
½ tsp garlic powder
Begin browning ground beef in a deep skillet until meat is lightly browned. Drain excess water and fat. Add chopped jalapeños and continue stirring and browning beef. Add bell peppers and onion. Sprinkle chili powder, black pepper, and garlic powder over pan contents. Continue mixing and browning until spices have permeated beef and vegetables.
Optional add-ons:
3-4 cups of kidney beans (preferably mix of dark-red and light-red)
1 large can of whole tomatoes
1 small can of tomato paste
1 T chili powder
1 T black pepper
1 tsp garlic powder
Add kidney beans, tomatoes and tomato paste to large saucepan over medium heat. Lower to simmer when beginning to boil. Add chili powder, black pepper, and garlic powder, and stir through the mixture. Add meat and vegetable mixture and simmer until ready to serve.
Ted Schwitzner
Technical Services Coordinator
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