Slow Cooker Pulled Pork
INGREDIENTS:
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or chicken broth
1 Tablespoon packed dark brown sugar
1 Tablespoon chili powder
1 Tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 1/2 to 5 lb boneless or bone-in pork shoulder, twine or netting removed
2 cups barbecue sauce (optional)
INSTRUCTIONS:
1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker (optional, I chose not to). Set the strained liquid aside.
3. If the pork has a bone, remove and discard it . Using 2 forks, shred the meat into bite sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add teh barbecue sauce, if using, and mix to combine. If you're not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cookier until the pork is just moistened. Taste and season with salt as needed.
Optional Vinegar Pepper Sauce
Ingredients:
1 1/2 cups cider vinegar
10 Tablespoons ketchup
1/2 teaspoon cayenne pepper or to taste
1 pinch red pepper flakes
1 Tablespoon white sugar
1/2 cup water
salt and pepper to taste
Directions:
In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar and water.
Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat and let cool.
Ingredients:
2 1/2 lbs chicken pieces ( I use only skinless boneless chicken breasts, usually 2 or 3)
1/2 teaspoon salt
2 or 3 cups Crisco (or enough for 2 inch deep fat -- I use Crisco vegetable oil)
1/2 teaspoon black pepper
1 cup all purpose flour
2 cups buttermilk
Preparation:
Add the salt, pepper and flour to a zip lock bag (1 gallon works best)
Roll the chicken pieces in the buttermilk and then put them into the bag, shaking well until the chicken is totally coated with the seasoned flour mixture. (I put them into the bag twice, the second time just before adding them to the frying pan.)
Add the shortening or oil to the skillet and heat it to 375 degrees. When the oil reaches that temperature, put the coated chicken in the skillet and turn the heat down to medium.
Let it cook for about 17 minutes until golden brown on one side. Flip the chicken over and let the other side cook for about 17 minutes also until golden brown.
Turn the heat down to low, cover the pan and cook for 10 more minutes or until the chicken is cooked through with no pink in the center. (Important Note: Don't leave the chicken in the buttermilk, just dip and then coat with flour. Also make sure the oil is at least 375 degrees.)
1/2 cup white sugar
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups raisins
1 Tablespoon caraway seeds
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream
Preheat oven to 350 degrees. Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan (I used a 9 inch spring form pan).
In a large mixing bowl, combine flour (reserving 1 Tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky (VERY sticky!). Place the dough in the prepared skillet or pan and pat down. Cut a 4 x 3/4 inch deep slit in the top of the bread. Dust with reserved flour.
Bake in a preheated 350 degree oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
4 C assorted vegetable pieces, such as red and green peppers, and squash
1/2 cup olive oil
1 Tablespoon white vinegar
1/4 cup McCormick Grill Mates Montreal Chicken Seasoning
1 tsp McCormick Italian Seasoning
1 lb boneless, skinless chicken breasts and/or sirloin steak tips cut into pieces about 1/2 inches
Combine vegetables, olive oil, vinegar, Montreal Chicken seasoning and Italian seasoning in a large self closing bag. Cut chicken and/or steak tips into 1 1/2 inch cubes; add to bag. Marinate in refrigerator for at least 30 minutes turning bag to coat evenly. Remove chicken from marinade; discard marinade.
Spear chicken and vegetables on metal skewers. Lightly sprinkle meat and vegetables with additional Montreal Chicken seasoning. Grill kabobs 15 minutes on each side.
4 eggs
4 slices of bacon
4 slices of white bread
2 Tablespoons butter
1/4 cup maple syrup
shredded cheddar cheese
Preheat oven to 400 degrees. Spray or grease 4 cups in a cupcake tin.
Cook bacon over medium high heat and remove when it's pliable, not well done. Place on paper towels.
Using a 3 inch cookie cutter, cut circles out of the white bread.
Place butter and maple syrup in a small saucepan and cook on low/medium heat until butter melts. Dredge bread circles in butter/syrup mixture and place in the bottom of the greased cupcake tins. Line each cup with a slice of bacon. Place shredded cheddar in each cup. Crack one egg in each cup and bake for 8 to 10 minutes or to desired consistency.
Adjust recipe accordingly for more than 4 bacon egg cups.
1 lb walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 Tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes or until the nuts start to turn brown.
Stir together sugar, cinnamon, salt and milk in a medium saucepan. Cook over medium-high heat for 8 minutes or until the mixture reaches 236 degrees (soft ball stage). Remove from heat and stir in vanilla immediately.
Add walnuts to sugar syrup and stir to coat well. Spoon nuts onto waxed paper lined cookie sheet and immediately separate nuts with a fork. Cool and store in airtight containers.
1 box vermicelli pasta
1 tomato
1 cucumber
1 green pepper
1 small onion (or onion powder to taste)
1 stalk celery
3/4 bottle McCormick's Salad Supreme
3/4 bottle Viva Italian dressing
Cook pasta to desired firmness and cool. Wash and chop tomato, pepper, cucumber, celery and onion. Add to cooled pasta. Slowly add Italian dressing and Salad Supreme to pasta and mix well.
