Archives for posts with tag: Slow cooker

Monday Meal: Slow Cooker BBQ Pork Sandwiches

By symbolandsubstance
July 18, 2011 //
0

The second meal you can make from Slow Cooker Pork Shoulder, and you use the other 1/2 of the cabbage head you cooked with the shoulder. As a bonus, I have my recipe for BBQ sauce. You can of course use store-bought; it is after all, Monday!

BBQ Sandwiches and Cole Slaw

Ingredients

About 3 cups of pork shoulder, shredded

½ head of green cabbage, shredded

1 carrot, grated

½ cup mayonnaise

3 T apple cider vinegar

1 T brown sugar

4 sandwich rolls

1 cup BBQ sauce (store-bought or make your own)

Directions

  1. Stir together apple cider vinegar, brown sugar, and mayonnaise in a small bowl. Season with salt and pepper if desired.
  2. Combine cabbage, carrot, and mayo mixture. Let sit for one hour.
  3. Open rolls, top with shredded pork, BBQ sauce, and cole slaw.

Bonus Recipe: MYO BBQ Sauce

Store-bought BBQ sauce is totally appropriate here (as is, for the record, store bought cole slaw. It is Monday, after all). We had a lot of ketchup in the house, so I decided to make my own.

Ingredients

2 cups ketchup

2 T Worcestershire sauce

2 T Dijon mustard (I like the grainy kind)

1 t liquid smoke

¼ cup apple cider vinegar

1 small Vidalia onion, diced

1 clove garlic, minced

1 small hot pepper, minced

1 T olive oil

Directions

  1. Heat a pan over medium heat. Add olive oil, then sautee diced onion for a few minutes until it is translucent. Add in the garlic and hot pepper and sautee gently over medium low heat for about a minute.
  2. Add in all the other ingredients. Let cook for about 15-20 minutes over low heat. Taste frequently to see if it meets your liking!
Slow Cooker BBQ Pork Sandwiches [PDF]
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Sunday Spread: Slow Cooker Pork Shoulder

By symbolandsubstance
July 17, 2011 //
3

Ah, the slow cooker. While summer and slow cooker may not seem to go together, it is a great way to cook meat without having to heat up the oven – and therefore the house. It’s also great for busy – and long – summer days that get so packed with activity. That said, this meal would be wonderful on a cold January night as well.

This makes enough for eight meals – two of pork, cabbage, and potatoes and two of BBQ sandwiches, which will be tomorrow’s “Monday Meal.”

Slow Cooker Pork Shoulder, Potatoes and Cabbage

Ingredients

2-3 lbs of pork shoulder, removed from the bone (have your butcher do it; I had Hub!). Reserve the bone for cooking. Cut into chunks that will fit in your slow cooker.

½ head of green cabbage cored and cut in large chunks.

1 lb potatoes (about 5 medium size potatoes). Can use Yukon Gold or red potatoes.

1 cup chicken stock

¼ cup apple cider vinegar

Kosher salt and pepper to taste

Red pepper flakes (optional) to taste

 

Directions

1. Place cabbage and potatoes (no need to cut them, just wash them well) on the bottom of a slow cooker in a single layer. Season with salt and pepper.

2. Place pork shoulder and bone on top of cabbage and potatoes. Season with salt, pepper, and red pepper flakes (I used about a tablespoon of the flakes).

N.B. You can, if you desire, sear the pork shoulder in a hot pan with about a tablespoon of olive oil before putting it in the slow cooker. I did not but Hub usually likes to add this step when cooking meat for a long time.

3. Pour in stock an apple cider vinegar. Cover and set to cook – should cook 6-8 hours in slow cooker.

4. When done, take out pork and bone. Remove skin and shred pork. Reserve half in a container for another use (BBQ Pork Sandwiches).

Let’s get a close up of those yummy Yukon Gold potatoes.

This is great with a salad of summer veggies, like beets, carrots, and greens.

N.B. If you’d like a bit of a healthier option, you can use a pork loin instead of the pork shoulder. I justify it by the fact that you end up eating just a little of the tasty meat – but the cabbage and potatoes have been cooked in quite a bit of pork fat, so just FYI.

Slow Cooker Pork, Potatoes and Cabbage [PDF]

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Categories Sustenance

Lazy Wif Boeuf Bourguignon

By symbolandsubstance
February 15, 2011 //
0

I woke up on Monday sort of late (it’s getting harder and harder to drag my big baby belly out of bed) and realized, “Oh, shoot – I need to make dinner in the slow cooker.” I had taken a pound of frozen beef stew chunks from the freezer the night before, but they weren’t totally unfrozen. Not having the time to saute anything or really, do any work whatsoever, I threw everything into the slow cooker – meat, potatoes, onions, etc; sprinkled with salt, pepper and thyme; poured over an entire bottle of wine; turned on the slow cooker and ran out the door.

Amazingly, this worked. Hub commented that it had very complex flavor. I don’t know, perhaps I just got lucky.

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Lazy Wif Boeuf Bourguignon

Ingredients

1 lb. beef stew chunks

1 pkg (16 oz) frozen pearl onions

1 pkg (pint sized) sliced button mushrooms

1 bottle of wine

½ lb small red potatoes, washed, skin left on

1-2 teaspoons each salt and pepper

½ teaspoon dried thyme

Directions

  1. Put everything in a slow cooker.
  2. Place slow cooker on auto setting (will cook for 9-10 hours).
  3. Serve. Literally. This is all I did.

N.B. You can also make this in a Dutch oven. Throw everything in, bring to a simmer, then cover and leave on low for about 2 hours.

Printer-Friendly Recipe: Lazy Wif Boeuf

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Categories Sustenance

Deconstructed Barbecue

By symbolandsubstance
September 15, 2010 //
0

We made this lovely pork dish, and it came out like a deconstructed barbecue. Not our intent, just trying to use random things we had in the house.

Deconstructed Pork BBQ

1 3-4 lb pork butt, shoulder, loin… I used what I found in the freezer, quite honestly

1 pint cherry tomatoes

4-5 small to medium potatoes, cut in half if larger than 1.5 inches in diameter (best if they’re Yukon Gold, red, or other waxy-skinned, but as with all s&s cooking, use what you have)

1 cup chicken, beef, pork, or veggie stock

Probably 1 onion, chopped. Not sure, but usually I make very little without onion

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1) Brown the pork quickly in a hot pan with a little olive oil. Probably 3-5 minutes each side in a hot pan.

2) Place all the veggies at the bottom of a slow cooker. Alternately, you can use a Dutch oven for this and cook in 3.5 hours or so rather than slow cooking all day.

3) Place the browned pork on top of the veggies. Pour in the stock. Sprinkle with salt and pepper.

4) Cook on the slow cooker “Auto” setting, which goes from hot to warm in some specific way and then keeps it warm for you until you eat it. Cook for 6-8 hours.

We served this with some simply cooked Swiss chard.

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