Monday, November 20, 2006

Slow Cooker Barbecued Pulled Pork

This is the perfect recipe if you have to be out all day, but want some great bbq waiting for when you get home.


1 boneless pork shoulder or butt roast (3 to 4 pounds)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
teaspoon black pepper
1/2 teaspoon ground red pepper
1 onion, thinly sliced (sweet onion or red onion are interesting variants)
1 green bell pepper, cut into strips
1 bottle (18 ounces) barbecue sauce (try honey or sweet bbq sauce too)
1/2 cup packed light brown sugar

Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast. Place onion and bell pepper in 5-quart slow cooker; add pork. Combine barbecue sauce and brown sugar in medium bowl; pour over meat. Cover and cook on LOW 8 to 10 hours.

Transfer roast to cutting board. Trim and discard remaining fat from roast. Pull pork into coarse shreds using 2 forks. Serve over warmed sandwhich buns or rice. You can skip the rub portion or mix in your own rub as you so desire. Makes 4 to 6 servings

Monday, November 13, 2006

CrockPot Turkey Stuffing

Cooking your stuffing inside a turkey can mean either a dry turkey or undercooked (and therefore dangerous) stuffing. So, try this set it and forget it Turkey Stuffing recipe this year. You'll be glad you did.

1 cup butter
2 cup chopped onion
2 cup chopped celery
1/4 cup parsley leafs (fresh is better)
2 8 ounce cans mushrooms
12 cups bread cubes, day old
1 teaspoon poultry seasoning
2 eggs, well beaten
1 1/2 teaspoon sage (dried okay)
1 teaspoon thyme (dried okay)
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 1/2 cup chicken or turkey broth

Try substituting water chestnuts chopped in half for the mushrooms (but don't saute them, just add to the mix). Also try adding some pre-cooked crumbled sage sausage for the last hour or so.

Melt butter in a skillet and sauté onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into slow cooker. Cover and cook on low and cook for 6-8 hours. Serves 12.