That chicken pot pie recipe is the business.
I've been making this pulled pork in the crockpot for years..I do however like to get a quick sear in a hot pan before setting it in the crockpot....
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce:
1 cup cider vinegar
1/2 cup yellow or brown mustard (add up to 1 cup if you like a very tangy sauce)
1/2 cup ketchup
1/3 cup packed brown sugar
1/3 cup Baby rays sweet/spicy BBQ sauce (Cheating I KNOW but it's good!!)
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne ( ADD more if you like it hotter)
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
Place dry rub on pork and let it sit overnight if possible. A few hours at least!
Sear the pork shoulder if you want to get some nice caramelization and just toss it in the crock pot on medium for 6 hours or so (on high will cut it down but you have to turn the roast from time to time to keep it from drying out too much) until the internal temp reaches at least 170. All you want is for it to be falling apart...You don't need to add any liquid to the pot as the pork will be releasing enough of it's own.
Cook the barbeque sauce while the pork is roasting. Just toss all of the sauce ingredients into a pot and simmer over medium heat for 10-15 minutes. If you want a smooth sauce just put through a sieve.
After the pork is done remove the roast and let it rest. Meanwhile stick the juices from the pork in a pan and boil until reduced by half. Once the drippings are reduced just whisk it into the other sauce pot.
Then EAT EAT EAT....Damn good this recipe I changed up a bit from Tyler florence's pulled pork.
I like simple recipes with a minimal number of ingredients. Sausage and sauerkraut.
Brown 5 Italian sausages or bratwursts in a frying pan. No need to cook thoroughly. Wash about 24 oz sauerkraut in a collander with cold water. Add both to a crockpot with three or four heaping T brown sugar, a large diced onion, some caraway seed if you like, a heaping t of ham base, a couple of glugs of cider vinegar, a few glugs of white wine, some pepper and then add more wine or water as needed to within 1-1/2 inches of the top. Cook for 4 or more hours. Add more or less brown sugar and ham base as you like. It is good cold or reheated. Beef base or bouillion cubes can work in place of ham base.
The sauerkraut will be sweet, not sour and the sausage will be fall-apart tender.
This is a recipe for meat and potatoes people.
Last edited by TinkerToy II; 07-21-2017 at 11:16 PM.
Here is another simple but good crockpot recipe: BBQ ribs.
Cut spareribs apart enough to fit in a crockpot. Add your favorite BBQ sauce to cover the ribs but the cheapest you can find will do very well. Cook for 5 or more hours. There is no need to remove the membrane as when using a smoker; the membrane will not be noticeable. You can use a dry rub on the ribs the night before but it too will not likely be noticeable. The ribs will be fall-apart tender and the cooked BBQ sauce will be good enough to eat (a little humor there for you).