Tag Archives: pulled pork

Southern Pulled Pork

Day 117: Sandra Lee Semi-Homemade Cooking

April 27, 2011

Something to throw in the slow cooker in the morning and then come home to the wonderful smells when I walk through the door after a busy day. Yes….I can dream! Well if you plan ahead you can live your dreams. On Saturdays or Sundays I usually do all my meal planning for the week and grocery shop. I look at my schedule for the week and plan out meals. I love teaching my method of planning meals so much that I now teach classes on it. If you live in the Fargo Moorhead area I am teaching my “Meal Planning for Busy Families: Grilling part 1” on May 18. I love to share tips and tricks to leading a less stressful life. And sometimes it is nice to have a hands on class where I feed the group of ladies (and sometimes men). Feel free to contact me if you would like more details.

Sandra Lee is kind of the beauty queen of the cooking show world. Everyone of her episodes has her kitchen and dishes matching her out fit. She says how to take short cuts in the kitchen, but I just don’t see her spending little time on the food and then hours on the surroundings. The stylist is great on the show, but to me it takes away some of her genuineness. I feel like I am watching a Barbie cooking in her Barbie dream castle. Sandra Lee is more complex than this, she grew up poor and makes feeding the poor one of her missions. I would like her to take some of the glitz away and focus on what she is good at….finding shortcuts for meals. Ok, off of my soap box! Thanks for listening. Great cookbook full of lovely photos.

The Ruling: Everyone ate it….well not the youngest one! Whatever, I just roll my eyes and think it is a phase. The recipe calls for browning the meat first, I skipped that step as I did not want to brown the meat because I felt lazy. What I did do was throw it all in my slow cooker and turned it on. I can do that. I know how to do that. I did leave out one pack of the sloppy joe seasoning mix, as I felt that it had enough flavor with the two.

Southern Pulled Pork, page 157

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 pork shoulder roast (3 1/2 pounds)
  • garlic salt
  • lemon pepper
  • 1 bottle (12 ounce) chili sauce
  • 3 packets (1.31 ounces each) Sloppy Joe mix
  • 1/2 cup low-sodium beef froth
  • Hamburger buns

Directions:

  1. Heat oil in large skillet over medium-high heat. Season pork roast with garlic salt and lemon pepper. Brown on all sides. Place in a 4 to 5 quart slow cooker.
  2. In a small bowl, combine chili sauce. Sloppy Joe mix, and broth. Pour over roast.
  3. Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 4 hours. To serve, shred pork and place on hamburger buns.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

 If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Filed under Main Dishes, Slow Cooker

The Pioneer Woman’s Pulled Pork

Day 112: The Pioneer Woman Cooks

April 22, 2011

Pulled pork is something that the whole family will eat and it often is very easy to make. Most pulled pork recipes that I have made are made in the slow cooker. The lovely thing about pulled pork is that the meat is so versatile. I have had it on a salad, I have had it sliced thin and served as sliders, mixed with BBQ sauce and served on a bun and shredded and served on a flour tortilla Mexican style. I feel like it is a little bit like Dr. Seuss’ “Green Eggs and Ham” as I will have my pork served many ways as opposed to the grump in the book with his green eggs and ham.

If you read any blogs….you must already be reading the blog by Ree Drummond, aka The Pioneer Woman or as I like to call her, PW. She is a city girl who was a vegetarian dancer who found herself in love with a cowboy and married and had children and fed cowboys, kids, family and animals. She has an incredible sense of humor and leaves be laughing all the time. I have on my bucket list to become friends with her. If you know her, could you drop her a line and tell her what a fun person I am?! Pretty please?! Her cooking is how I cook, to feed a group of starving children. She likes lighter fare but her husband likes red meat and manly food. She has gathered her recipes and her incredible photos in one book. She now will be having her own cooking show on The Food Network. She will be great! In the meantime, I will continue to read her blog and find inspiration from her on a daily basis. Her cookbook is the only one that I have ever found with this many photos. I have never been disappointed by anything that PW has made, and you wont either. The direction to each recipe is written in her funny sense of humor….you will see below in the recipe….enjoy!

The Ruling: Everyone loved it. I mean loved it! I went and tracked down a market that made home-made flour tortillas and that even made it better. This will go in our monthly rotation list! It would work best for a Sunday supper where you have time to turn it once every hour. I did not have that kind of time on a weeknight, so I did not turn it and it still turned out great!

Spicy Pulled Pork, page 94

Ingredients:

  • One 5-7 pound pork shoulder
  • 1 whole onion, cut into quarters
  • 1 tablespoon chili powder
  • 1/2 cup brown sugar
  • 4 garlic cloves, peeled
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 to 2 tablespoons salt, or to taste
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • lime wedges
  • flour tortillas

Directions:

  1. Preheat the oven to 300 degrees.
  2. This is a pork shoulder roast. Make friends with it, because it;s a fabulously versatile piece of meat. Go ahead and give it a rinse. I’ll wait.
  3. In a food processor, combine the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar. Pulse until totally combined.
  4. Pour the mixture over the pork. Rub it into every nook and cranny of the meat, tucking it under folds and in crevices. Let no stone go unturned
  5. Place the pork into a roasting pan or Dutch oven and add 2 cups water. Cover tightly and roast for 6 or 7 hours, turning once every hour.
  6. Check to make sure it’s fork-tender. Increase the heat to 425 and roast uncovered for 20 minutes or until the skin gets crispy. Remove from the oven and allow the pork to rest for 15 minutes.
  7. Shred the meat, using two forks to pull it apart. Place the shredded meat on a large platter lined with lime wedges.
  8. Pour the pan juices over the shredded meat. THis will ensure that the meat stays extra tender.
  9. Serve with warm tortillas.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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Filed under Sunday Suppers

Day 15…Back To The Family: Food Tastes Better Shared With The Ones You Love

Do you know who Art Smith is?  My guess is if you watch Oprah the answer is yes, if you don’t watch Oprah the answer is no.  Art is Oprah’s personal chef……so he has to be great!  His cookbook, called “Back to the Family” is full of beautiful pictures of family, you can feel the love in each one.  The premise of this cookbook is what I stand for…..spend time with family.  It is also full of beautiful pictures and delicious southern favorites and twists on others.  I think I am going to hold onto this one a bit longer and make the Breakfast Casserole with Ciabatta.  His whole section on breakfast looks incredible and I can’t wait to study it further.

I made a pulled pork barbecue that produced more than our family of 5 could eat.  Let’s just say we have leftovers in the freezer for my husband to take to work for lunch for a while.  I loved the pork, the kids thought it was just ok.  They like their pork with a store-bought BBQ sauce, not one like this.  Myself and my husband on the other hand loved it.  It had unique flavor combinations that made you wonder what the flavor was.  I bought coriander for the first time…..I can’t believe I have never discovered this seasoning before.  It has a lovely citrus scent and adds so much flavor, I can’t wait to use it again.  This is a great meal to make on Sunday as it takes a couple of hours to cook in the oven…..low and slow.  We did not add the toppings of onions or pickles.  We did eat them with a flour tortillas.  I also did not cook this over a fire in a dutch oven but rather in a roasting pan in the oven.

Barbecue Worth Braggin’ About from the Campfire Cafe, page 192

Ingredients:

  • 5 pounds boneless pork butt
  • 1/4 cup water
  • 1 large onion, chopped
  • 1 jalapeno pepper; seeded and finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 6 cloves garlic, minced
  • 1/2 cup brown sugar
  • 2 tablespoons molasses
  • 1 (28 ounce) can crushed tomatoes, undrained
  • 1 (16 ounce) can tomato paste
  • 1 cup beef broth
  • 2 bay leaves
  • small flour tortillas as needed
  • white and red onion, very thinly sliced
  • bread and butter pickle slices

Directions:

  1. In a 14-inch deep Dutch oven, place the pork on a baker’s rack or meat trivet.
  2. Add 1/4 cup of water tot he bottom of the Dutch oven.  Cover and cook over high heat for 20 minutes.
  3. When the meat begins to cook, raise to a higher hook to reduce the heat, and cook for approximately 4 hours – low and slow.
  4. When done, cool the meat and pull apart or shred.  Set aside.
  5. In a Dutch oven over medium heat, cook the onion and jalapeno pepper in the olive oil until just tender.
  6. Add the chili powder, cumin, coriander, and oregano.  Stir to mix.  Add the garlic, brown sugar, molasses, tomatoes, tomato paste, beef broth and bay leaves.  Bring to a boil, cover, and simmer approximately 20 minutes until thickened.  Remove the bay leaves.
  7. Combine the meat and the sauce.  Serve wrapped in flour tortillas with pickles and onions on the side.

Note:  To cook the pork in the oven, preheat the oven to 425 degrees.  Cook the pork for 20 minutes in a roasting pan, then reduce the heat to 300 degrees and cook for 4 hours.

To Joyful, Simplified Living,

MS. Simplicity

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Filed under Main Dishes, Uncategorized

Blueberry Cobbler and Easy Maple Barbecue Pulled Pork in the Slow Cooker

Day 1: “3 Ingredient Slow Cooker Comfort Foods

January 1, 2011

Just the title of this cookbook got my attention, “Three Ingredient Slow Cooker Comfort Foods” .  I love recipes that are made in the slow cooker as that means I can walk in my house after a busy day and supper is ready and the house smells great.  How great is 3 ingredients, I can do that, who can’t make something with 3 ingredients?  Then to top it off, comfort food….sign me up!  What I have discovered through the pages of the cookbook are when you only have 3 ingredients, the meals are simple and light on taste.  I need more flavor in my food and I get my flavor with fresh herbs and seasonings.  This cookbook only adds salt and pepper as a free ingredient.  Give me tabasco sauce and fresh rosemary!  But for those that are looking for simple easy meals, this would be a great cookbook to use.  While the cook book authors kept themselves to 3 ingredients, the good news is that you don’t have to….so season away!

The Ruling: I made two recipes out of the cookbook, a desert and a main course.  The dessert in my husbands words was “nothing memorable” and my middle son thought it tasted like a muffin.  The main course was kind of blah but the middle son said “now this is something I would eat”, and eat it he did.  What I loved about both recipes was they took me less than 5 minutes to make, which is a hit in my estimation.  Pass the Tabasco family and let’s make some more out of this cookbook!

Blueberry Cobbler

Ingredients:

  • 2 pints of fresh or frozen blueberries
  • 1 package yellow cake mix, divided
  • 1 egg
  • 1/2 cup vegetable oil

Directions:

Put the blueberries into the slow cooker.  Add 3/4 cup of the cake mix and stir.  In a mixing bowl, combine the remaining 3 1/4 cups cake mix, the egg, and oil and 1 cup of water (oops…I think I forgot to add the water, that must be why it tasted dense like a muffin).  Stir to make a smooth batter and pour it over the blueberries.  Cook for 2 hours on high or 4 to 5 hours on low, until the cake is cooked through and the blueberries are bubbling.

Easy Maple Barbecue Pulled Pork

Ingredients:

  • 1 pork shoulder roast, about 5 pounds
  • 2 cups barbecue sauce, divided
  • 1/2 cup maple syrup (please use the real stuff, not the fake stuff full of corn syrup)

Directions:

Put the pork, 1 cup of the barbecue sauce, and the maple syrup into the slow cooker.  Cook for 8 hours on low.  Remove the pork from the cooker and allow to cool enough to handle.  Shred the meat, discarding the bones.  Degrease the liquid from the slow cooker.  Add the shredded meat and the liquid back into the slow cooker along with the remaining barbecue sauce.  Cook for another 1/2 hour to 1 hour.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com

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Filed under Slow Cooker, Sweets