Slow Cooker Pulled Pork BBQ

Slow Cooker Pulled Pork BBQ
Ingredients:
1 pork roast (about 3 lbs)
1 18 oz bottle of sweet barbecue sauce
1/3 cup brown sugar
1/4 cup soy sauce
1 cup chicken stock
1 14.5 oz can of diced tomatoes
1 onion, thinly sliced into half circles

Sweet hawaiian buns for serving
Pickles, cole slaw, cheese – whatever you like on your pulled pork sandwich!

This is a set it and forget it recipe. Combine all the ingredients BUT the pork in the crock pot, mixing it up well. I used sweet baby ray’s hawaiian barbecue sauce and it was a bit more tangy than I liked, so that was my reasoning for the brown sugar. If you’d rather it be tangier then you are welcome to omit the brown sugar. Once everything’s mixed, dip the pork in for a bath, turning it a few times to coat. Turn on high and cook for six hours, turning periodically.

slow cooker pulled pork bbq recipe

At that six hour mark, it’s time to pull the pork. I took it out in chunks and did it on a paper plate, then put it back in. Basically take two forks and pull the meat apart and it should shred off. Do it all and put it back into the slow cooker, and let it took for another 30 mins – an hour. Basically the longer it cooks, the more saucy and flavorful the meat will get.

slow cooker pulled pork bbq recipe

Serve that baby up. this makes a ton and for two people, well we have plenty of leftovers. I’m using it instead of turkey in my turkey enchilada recipe from the other day. It’s going to be delicious! Here is a pic of my sandwich with sliced pickles and a little bit of shredded cheese with my reheated sweet potato corn cakes.

slow cooker pulled pork barbecue recipe

Sweet Potato Corn Cakes

Holy moly. These things were so good that my husband devoured them. He 90% of the time likes what I make, but it’s once in a blue moon that he actually gets excited and enthusiastic about something he puts in his mouth. It’s not that he’s not appreciative, he’s just not the overly emotional type. It’s ok, because I love him for so many other things. Besides it helps gauge when he really loves something so I can make it more often.

I will be putting these on the menu quite a bit. They’re similar to the sweet potato balls he loved that I made years ago except with the addition of his favorite vegetable. I like this version much better myself. I wonder how they freeze. They reheated very well – just put them in a 375 degree oven for about ten minutes from the fridge.

Sweet Potato Corn Cakes
Ingredients:
3 lbs sweet potatoes, skin on.
1 cup frozen corn
2 eggs
1/3 cup cornmeal
1 cup bread crumbs
1 tbsp cumin
1 tsp chili powder
2 green onions or 1/2 small onion, finely chopped
1 tbsp garlic, minced
oil for frying

First thing first! Prepare the sweet potatoes. Pierce the skin as deep as you can go in all around the potato, then wrap it fully in a paper towel. microwave for six minutes (if it’s larger, it might take longer). The potato should feel soft in the middle. I did it 2 at a time until they were done. Let them cool then peel all the skin off.

sweet potato corn cake recipe

Use a fork and mash the potato up really well. Add all the other ingredients minus the oil. Then mix it up real well and it’ll form a dough!

sweet potato corn cake recipe

Heat oil in a frying pan on medium high heat. It should be pretty hot when you put the cakes in. Take about 2-3 tbsp of dough in your hand and form it into a circle, then pat it down into a patty about 1/2 inch thick. Make sure it’s all even thickness on all the potato cakes. They can be bigger around if need be but the thickness is important so they cook well and at the same time. Cook for 3 minutes on each side, then transfer to a paper towel lined plate.

sweet potato corn cake recipe

When you are done you will have delicious, golden brown cakes of goodness. I served mine with ketchup but my husband didn’t need any of that. He just inhaled the cakes on their own.

sweet potato corn cake recipe

Family Dinner Time – Sweet Pork Roast and Ranchy Roasted Taters

Today you get a two-fer! I decided to utilize one of the four ginormous pork roasts we got at Costco yesterday and make a roast in the slow cooker. I also decided to pair them with some utterly delicious roasted potatoes with ranch all over them. I will be honest and say that my husband did not dig these carrots, but he is also a fanboy of my honey and brown sugar glazed ones. I, on the other hand, usually do not like carrots too much and I was hardcore into these. So, YMMV.

I have three more of these things to come up with some way to make, and I believe tomorrow I’ll be posting my no-noodle southwestern lasagna. It’s going to be a good culinary weekend!

Sweet Pork Roast
Ingredients:
1 jar peach preserves (I used smuckers. Not the smallest jar but the next smallest one)
1 20 oz can pineapple tidbits in juice
1/2 cup soy sauce
4 tbsp mustard
1 cup chicken stock or broth
1 medium vidalia or sweet onion, slivered
1 small pack baby carrots
1 3-4 lb pork roast

slow cooker pork recipe

First we set up the sauce. Add in the entire jar of preserves, the soy sauce, mustard and chicken broth/stock. Stir until it looks like the above photo. Break down the mustard as best as you can. Whisking might be a better option as well I just used a spoon though.

slow cooker pork recipe

Time to put the onions into the bath! Doesn’t it look delicious already? Add the pineapple tidbits and juice in, then give it a good stirring.

slow cooker pork recipe

Nestle in that beautiful roast. It is just waiting for a good cooking. Turn it over once it’s in so the entire thing is coated to begin with.

slow cooker pork recipe

Time to add the carrots. Once that’s done make sure it’s all tucked away, cover, and turn on high. Every hour I came in and turned it over.

slow cooker pork recipe

Here it was about halfway. Delicious looking already, but it still had a lot of work to do.

slow cooker pork recipe

I cooked mine on high for about six hours. This is the finished morsel. The pork just fell apart and the pineapples and onions I spooned on top of it with the broth as you’ll see below. It was killer, guys.

Rancy Roasted Taters
Ingredients:
1 large or 2-3 small red potatoes per person.
1 tsp olive oil per person
1 packet ranch mix (if you are feeding a ton of people you might wanna add another packet)

roasted potato recipe

First off, wash the potatoes and cut them into small wedges or chunks, then place into a bowl. You want them about this size and even sized pieces to cook correctly.

roasted potato recipe

Time to pour in the oil and sprinkle in the ranch mix! Stir it extra well to coat each piece in both oil and seasonings.

roasted potato recipe

line a sheet with foil and spray well with no-stick spray before tossing the potatoes down in a single layer (very important!) and cook at 400 for 15-20 minutes. Halfway through stir the potatoes but keep in an even layer. Should be brown and soft, so keep an eye on them cause your oven may vary.

roasted potato recipe

No big deal, my dinner is just rockin’ hard core. I’m gonna eat now, y’all.

Sweet Potato, turkey and salsa enchiladas – healthy and yum!

I have outdone myself today.

Have you ever made something so absolutely delicious that you wolfed it down because it was that good, then all you wanted to do was have more because you didn’t want it to end? That was my experience with these enchiladas. Maybe it was the anticipation. I had seen something similar on Pinterest and decided to make it my own as I am usually want to do. I was excited to get the ignredients and fix it up myself, and the anticipation did not disappoint. They were delicious. I really think someone needs to take the rest of these off my hands before I do something destructive like eat the entire pan tonight.

Sweet potato, turkey, and salsa enchiladas

Ingredients:
1 tube ground turkey
1 tbsp olive oil
1 small onion, chopped
5 mushrooms, chopped
2 tbsp minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1 medium sized sweet potato
1 cup salsa that is heavy with black beans and corn (I use wal mart’s brand)
white corn tortillas
1 19oz can red enchilada sauce
2 cups shredded cheese (I use reduced fat fiesta blend)

Optional customizations:
jalapenos or green chiles
red pepper flakes

This dish, like many of mine, has room for customizations and I put a few suggestions underneath the list of ingredients. I don’t like my stuff spicy but if you do, add more peppers and even red pepper flakes. I used the Old El Paso mild enchilada sauce, but as long as it’s red and at least 19 oz then use whatever you like.

First thing’s first. You’re gonna wrap the sweet potato in foil and pierce it around it in a few places, then roast at 400 for 45 mins (or until it’s soft and done). Set it aside because you don’t need it yet. (this step is not pictured because common sense. You can do this!) You’re ready to get started now! Chop your onions and mushrooms and cook on medium high heat with the garlic for about three minutes. Crank that baby to high and then add the turkey. Once the turkey is about halfway done that is when I add my spices. Once the turkey is cooked all the way drain and then move on. Add in the salsa and one cup of cheese and then it’s time to work magic with the sweet potato. Unwrap it and slice it in half lengthwise, stripping off the skin (it should just slide right off at this point). Chop it into half inch cubes and toss into the meat mixture. Great job! Now stir, stir stir.

healthy enchilada recipe

You’re going to want to pour some of the enchilada sauce in the bottom of the dish. Not a ton, just enough to make a light layer on the thing. If I had a bigger rectangle dish I would’ve used it because I could have made more enchiladas. I feel like I would have needed another small can of sauce though and possibly more cheese.

Now it’s time to assemble! Spread some of the mixture in the center of a corn tortilla and roll it up. Place it in your dish seam side down. I like to pack them in kinda tight so they don’t come unrolled very easily.

I filled mine to the brim but there was enough mixture I could’ve probably made a few more in an 8×8 square pan. I just decided to freeze my extra for later. Once you have your pan stuffed full pour the rest of the sauce over the top of all of the enchiladas and top with the remaining cup of cheese.

Bake that baby at 350 for 20-30 minutes, until everything is bubbly and cheese has melted beautifully.