- Cooking spray
- 1 (4- to 5-lb.) boneless pork shoulder roast (Boston Butt), trimmed
- 1 (18-oz.) bottle barbecue sauce (we used Jack Daniel’s Hickory Barbecue Sauce)
- 1 (12-oz.) can cola soft drink (we used Caffeine Free Coca-Cola)
- 10 to 12 (8-inch) flour tortillas, warmed
- Toppings: chopped tomatoes, sliced jalapeños, shredded Cheddar cheese (we used sharp Cheddar cheese), chopped fresh cilantro (we also used sliced radishes)
- Take a 6-quart slow cooker out and lightly grease the inside of it using the cooking spray. Put the pork in the bottom of the slow cooker, pouring the barbecue sauce and cola in afterwards. Put a lid on the slow cooker, letting the pork cook on LOW heat for 8 to 10 hours or until the meat shreds easily with a fork.
- Take the pork out of the slow cooker and transfer it to a cutting board. Shred the meat using two forks, throwing away any chunks of fat. Skim any fat from the sauce before adding the shredded pork back in.
- Spoon the pork into the tortillas, adding on your choice of toppings afterwards.
We recommend actually fixing this a day or two before you plan on it actually being eaten ‘cause while the flavors aren’t bad on the first day per se, it tastes a lot better after it’s sat in the fridge for a day or two. You get a nice sweetness from the sauce (not like candy sweet though) and the meat is really tender. If you choose to add the toppings then the radish will give a nice crunch, the jalapeños bring heat and crunch, cilantro and tomato bring a nice freshness, and what doesn’t cheese make better?
This recipe came from Southern Living.
We weren’t paid in any form to mention/promote Jack Daniel’s, Coca-Cola or Southern Living.
Take care everybody !
- 3 cups whole milk, divided
- 2 tablespoons all-purpose flour
- 1 ½ cups shredded smoked Cheddar
- 1 cup shredded American cheese (I took 9 slices of Kraft American cheese and cut it into small diced pieces to get a cup of cheese)
- 1 teaspoon dry mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper (we used freshly ground black pepper)
- 1 (16-ounce) package penne pasta, cooked
- 3 cups shredded Slow Cooker Pork Roast (recipe below)
- Toppings: more shredded Slow Cooker Pork Roast (I set aside an extra cup for the topping), shredded Cheddar cheese (I used more of the smoked Cheddar cheese), and chopped green onion (I sliced the green onions)
- Preheat your broiler, making sure you have a rack on the middle shelf. Take a large saucepan out and pour 2 ¾ cups milk in, setting the heat to medium. Grab a small bowl and whisk the remaining milk together with the flour, whisking until the mixture’s smooth. Once the 2 ¾ cups milk is heated to the point of boiling, gradually whisk in the flour mixture and continue to whisk for another 2 minutes or until the milk feels like it’s thickened. Turn the heat down to medium-low and mix in the cheese, mustard, salt and pepper, stirring until the cheese has melted. Toss in the pasta and 3 cups of shredded pork, stirring to make sure everything’s combined.
- Take a large cast-iron skillet and spread the mac and cheese out in it, topping it with the additional pork followed by the Cheddar. Place in the oven to broil for a minute or two or until the cheese has melted a little. Sprinkle on the green onion and enjoy !
Slow Cooker Pork Roast
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper (we used freshly ground black pepper)
- 1 (4- to 5-pound) pork shoulder (we used a boneless pork shoulder)
- 2 cups chopped yellow onion
- 6 cloves garlic
- ½ cup white wine vinegar
- 1 cup chicken broth
- 2 bay leaves
- In a small bowl, mix together the sugar, salt, and pepper, rubbing the mixture all over the pork.
- Place the pork in a 6-qt. slow cooker (we placed the pork fat-side up in the slow cooker), adding in the remaining ingredients afterwards.
- Put the lid on the slow cooker and let it cook on HIGH for 2 hours, turning the heat down to LOW afterwards for 6 additional hours. Take the pork out and shred it, discarding the fat.
This is a 2-for-1 southern comfort food dish ! You can definitely taste the Cheddar in the mac and cheese and you can still get that subtle flavor of the pork. One component doesn’t overpower the other in this and the green onion also adds a nice crunch as well as bringing a nice freshness to the dish.
Recipe source unknown.
We weren’t paid in any form to promote Kraft.
Take care everybody !
- Pulled Pork
- 1 bone-in pork shoulder (about 7 lbs.)
- 1 tsp. salt (we used more than 1 tsp. of table salt*)
- ½ tsp. pepper (we used more than ½ tsp. of freshly ground black pepper*)
- Small hamburger buns (optional)
- Mustard Barbecue Sauce
- 1 tbsp. unsalted butter
- ½ yellow onion, grated
- 2 cloves garlic, grated
- 1 cup yellow mustard (such as French’s) (we used French’s)
- 1 tbsp. dry mustard
- ¾ cup cider vinegar
- ¾ cup packed light brown sugar
- 1 tsp. Tabasco
- For the pulled pork: Preheat your oven to 300 degrees. Let the pork sit at room temp. for 30 minutes before seasoning it with the salt and pepper. Wrap the pork up tightly in aluminum foil and place it on a rimmed baking sheet that has a rack fitted on it (we lined the baking sheet with foil before placing the rack on). Stick the sheet in the oven and let the pork cook for 7 hours or until the pork reaches 200 degrees in the thickest part and can be easily pulled apart using a fork.
- For the mustard barbecue sauce: When there’s 20 minutes left on the cook time for the pork, take a saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, toss in the onion and garlic, stirring frequently for 3 minutes. Stir in the remaining sauce ingredients and let the sauce simmer for 15 minutes.
- Once the pork’s cool enough for you to handle, remove the skin, bone and fat, throwing them away afterwards. Take the meat and shred it with a pair of forks. Place the pulled meat in a large mixing bowl, pouring the barbecue sauce over it afterwards, tossing to coat. Serve the pork on buns if you’re using them.
*We didn’t like how little the salt and pepper seemed on the pork so we added more. We didn’t measure how much more we used though, so season to taste !
When we tried the sauce before pouring it over the pork, it had so much pucker power to it ! Something magical happened though after it was tossed with the pork, almost all the pucker power disappeared ! The sauce just took on a sweeter flavor to it, we couldn’t explain it. Can’t explain it, but we loved it !
We got this recipe from Family Circle.
We weren’t paid in any form to promote French’s, Tabasco, or Family Circle.
Take care everybody !
Sorry we didn’t post a recipe yesterday. Our battery charger stopped working a few days ago and we couldn’t get a new charger until today.
- ½ cup apple cider vinegar
- 1 ½ cups water
- 1/3 cup ketchup
- ¼ cup plus 2 tablespoons Creole or spicy brown mustard (we used Zatarain’s Creole mustard)
- 1 tablespoon molasses
- 2 tablespoons packed light brown sugar, divided
- 2 teaspoons paprika (we used smoked paprika)
- Kosher salt and freshly ground black pepper
- 1 (3-to-4-pound) boneless pork shoulder
- 2 links andouille sausage (we used Roger Wood brand andouille)
- 1/3 cup mayonnaise
- 8 soft sesame buns
- Pickle slices and potato chips, for serving (we used dill pickle slices and Lay’s Original potato chips)
- Add the water, vinegar, ketchup, ¼ cup mustard, molasses and 1 tablespoon brown sugar to a 7- to 8-quart slow cooker, stirring until combined.
- In a small mixing bowl, combine the remaining brown sugar, paprika, 1 teaspoon salt and ½ teaspoon pepper. Rub the mixture all over the pork, placing it in the slow cooker afterwards as well as adding in the andouille. Put the lid on the slow cooker and let it cook on LOW for 8 hours.
- Take the pork and sausage out of the slow cooker and place it on a cutting board (or something else big enough to fit the pork and sausage on) to cool down a little bit. Skim off the fat from the cooking liquid before you strain it over a large skillet. Turn the heat up high enough for boiling to occur, letting it boil for 15 minutes or until the liquid’s been reduced by one-third (we had about 2 cups worth of liquid left after reducing).
- Shred the pork using forks and coarsely chop the sausage. Pour enough of the cooking liquid over the meat to moisten it, seasoning the mixture with salt afterwards if you think it needs it.
- In a small bowl (one-cup capacity is all that’s needed) mix the mayonnaise and remaining mustard together, spreading it on the buns afterwards. Fill with the pulled pork mixture and pickle slices. Serve potato chips on the side.
We love eating pulled pork and we love andouille so naturally we had to try this recipe ! This was delicious, the meat itself is good but it’s the sauce that really turns up the flavor on the pulled pork and andouille. The meat mixture can be a little heavy so it’s nice having that acidity from the pickles and the tanginess of the creamy spread to cut through that heaviness.
Recipe source unknown.
We weren’t paid in any form to promote Zatarain’s, Roger Wood or Lay’s.
Take care everybody !
New recipes posted this week, starting from the top: