Tag Archives: garlic

Easy Crock Pot/Slow Cooker Pulled Pork!!

This pulled pork recipe took a few years for me to put together.  Most of the seasonings I put together from basic southern pulled pork recipes (everyone in the south has their own).  However, Food Network’s Diners, Drive-Ins, and Dives helped me out a bit too (never watch that show on an empty stomach, or at 10 pm).  The apple juice in the recipe came from my grandmother who used to make pork chops in her crock pot with apple juice.  I hope you enjoy this super easy pulled pork recipe.  You will want to make the rub and rub down the pork the night before.  This way it gets a chance to sit in the fridge overnight and work its magic!


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Ingredients

  • 1/4 c packed light brown sugar
  • 2 T paprika
  • 1 1/2 T Kosher salt
  • 1 T fresh ground pepper
  • 1 T dried mustard powder
  • 2 tsp ground coriander
  • 2 tsp garlic powder
  • 1-2 tsp chili powder (optional)
  • 1 tsp dried thyme
  • 1 boneless pork shoulder, 3-4 lbs (if you cannot find boneless it is okay…I make this a lot with bone-in)
  • 6-7 garlic cloves peeled
  • 1 1/2 c apple juice
  • 1/2 c water

Directions

Add all the dry seasonings and brown sugar to a bowl.  Mix seasonings.  Cut slits into pork meat, and insert garlic cloves into the slits. If you have a fatty side to your pork shoulder, cut diagonal slices in the fat to create a diamond pattern.  Massage the dry seasoning rub all over every inch of the pork shoulder. Don’t be afraid to get in there and really rub as much on as you can get.  Place pork in a bag, container, or saran wrap. Then, place in fridge overnight.  The next morning, place pork in crock pot/slow cooker insert. Preheat oven to 350 degrees and then bake in the insert uncovered for 1 hour.  Place crock pot/slow cooker insert back into the crock pot. Add water and apple juice to the pork. Cover and cook on low for 6-7 hours.  Remove the pork from the crock pot. It will fall apart as you remove it and place it on the cutting board. You can use a fork or tongs to shred the pork…it is that tender! We save some of the cooking liquid from the pork to drizzle on top of the meat and add to the container of leftovers.  Enjoy!!!! My husband likes to eat his pulled pork sandwiches with bbq sauce and coleslaw (it is a southern thing).

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Add all the dry seasonings and brown sugar to a bowl

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Mix seasonings

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Cut slits into pork meat, and insert garlic cloves into the slits.  If you have a fatty side to your pork shoulder, cut diagonal slices in the fat to create a diamond pattern.

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Massage the dry seasoning rub all over every inch of the pork shoulder.  Don’t be afraid to get in there and really rub as much on as you can get.

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Place pork in a bag, container, or saran wrap.  Then, place in fridge overnight.

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Place pork in crock pot/slow cooker insert.  Preheat oven to 350 degrees and then bake in the insert uncovered for 1 hour.

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Place crock pot/slow cooker insert back into the crock pot.  Add water and apple juice to the pork.  Cover and cook on low for 6-7 hours.

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Finished pulled pork!

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Remove the pork from the crock pot.  It will fall apart as you remove it and place it on the cutting board.  You can use a fork or tongs to shred the pork…it is that tender!  We save some of the cooking liquid from the pork to drizzle on top of the meat and add to the container of leftovers.

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Enjoy!!!!  My husband likes to eat his pulled pork sandwiches with bbq sauce and coleslaw (it is a southern thing).

Creamy Roasted Red Pepper Pasta with Chicken

Have you ever had one of those nights where you look in your fridge and pantry and wonder what in the world you are going to make with the few items you have on hand.  Well, this happens to me more often than I would like to admit, but I have made-up some great recipes this way and this is one of them.

Creamy Roasted Red Pepper Pasta with Chicken


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Ingredients

  1. 1 1/2 lbs of cooked chicken sliced or cubed
  2. 1 lb of cooked pasta (your choice, I tend to use penne)
  3. 2 Roasted Red Peppers or 12 oz jar of Roasted Red Peppers
  4. 1/3 cup pine nuts
  5. 2-3 Garlic Cloves
  6. 4 T Extra Virgin Olive Oil
  7. 8 oz Mascarpone Cheese
  8. 3/4 – 1 cup Parmesan Cheese
  9. Salt and Pepper
  10. Reserved Pasta Water
  11. Fresh Basil

Directions

Add your garlic cloves (I use more than directed, because I’m a garlic fanatic) and pine nuts in your food processor (a blender should work too). Then add your olive oil.  Process until ingredients make a paste.  Add your roasted red peppers to the processor and puree.  Then add your Mascarpone Cheese and blend again.  Transfer to a bowl. Then, add your shredded Parmesan cheese. At this point I taste the mixture and add salt and pepper to suit our tastes.  When I cook pasta and make sauces I always save some of the starchy pasta water. This sauce is quite thick, so I add some of the reserved pasta water to thin it out a bit. Just add however much you want to get to the consistency you would like your sauce to be.  Add the sauce to your pasta and cooked chicken, and garnish with basil (The basil is a must! It really makes the dish). Enjoy!!

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Add your garlic cloves (I use more than directed, because I’m a garlic fanatic) and pine nuts in your food processor (a blender should work too).  Then add your olive oil.

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Process until ingredients make a paste

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Add your roasted red peppers to the processor and puree

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Then add your Mascarpone Cheese and blend again

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Transfer to a bowl.  Then, add your shredded Parmesan cheese.  At this point I taste the mixture and add salt and pepper to suit our tastes.

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When I cook pasta and make sauces I always save some of the starchy pasta water.  This sauce is quite thick, so I add some of the reserved pasta water to thin it out a bit.  Just add however much you want to get to the consistency you would like your sauce to be.

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Add the sauce to your pasta and cooked chicken, and garnish with basil (The basil is a must!  It really makes the dish).  Enjoy!!