SLOW COOKER SLOW COOKER PULLED PORK (BBQ)
Who wants to heat up the kitchen in July? Not I! Summer is here! It’s time for cookouts, barbecues, pool parties and picnics! Happy eating!
This recipe is popular with kids and adults and can be altered many ways. It makes terrific leftovers too!
6 to 8 hours to make • Serves 6 to 8 (or more)
INGREDIENTS
1 2- to 5-pound pork butt/pork shoulder roast
(with excess fat cap trimmed)
Salt, pepper, garlic powder and your favorite
all-purpose seasoning or barbecue rub
1 medium onion, thinly sliced
Approximately 12 ounces liquid (apple juice,
Dr. Pepper or other soda, beer, broth, etc.)
3/4 cup of your favorite barbecue sauce
(more to taste and to top) (I use Sweet Baby
Ray’s Honey.)
1 tablespoon apple cider vinegar
DIRECTIONS
1. Layer onions in bottom of slow cooker.
2. Place meat on top of onions. If necessary,
cut in half to fit.
A TO Z A TO Z VEGGIE SALAD
This time of year, also brings a beautiful variety of seasonal vegetables, perfect for making this cool summer side dish! This fresh versatile salad is sure to please
INGREDIENTS
Note: All vegetables and amounts are subject to your taste; they can be omitted or increased to your liking!
1 avocado
1 small can quartered artichoke hearts,
drained
½ pound fresh asparagus, quick steamed
1 small cucumber, peeled, halved, seeded
and sliced
1 red, yellow or orange bell pepper
1 cup white button mushrooms, sliced
1 small yellow summer squash, halved and
sliced
1 small zucchini, halved and sliced
10 to 15 grape or cherry tomatoes, halved
½ cup red onion, quartered and thinly sliced
3. Season meat with salt, pepper, garlic and
seasoning. (You can use any seasonings or
spices you like.)
4. Add your liquid of choice and vinegar.
5. Cover and cook 8 to 10 hours on low or 6
hours on high.
6. Transfer meat to a cutting board or large
bowl and pull apart into shreds using two forks
or meat claws. (If there is a lot of liquid in the
slow cooker, I drain most of it but save the
onions.)
7. Return meat to the slow cooker.
8. Stir barbecue sauce gently into the shredded
pork and onions.
9. Spoon meat on to buns with a slotted spoon
or tongs.
10. Serve on your favorite rolls or Texas Toast
and top with coleslaw of your choice, if
desired.
VARIATIONS
• In place of pork butt/shoulder you can
use pork chops or southern-style spare ribs,
boneless chicken (breast, thigh or both), beef
(roast or cheaper steak cuts) as well.
• You can add the barbecue sauce after it’s on
the buns instead, so leftovers may be used for
other things.
• For tacos or nachos you can use peppers
(fresh or jarred) and no barbecue sauce. (Add
cumin or packaged taco/fajita seasoning.)
• Experiment and adjust your seasonings,
sauces and liquids to change flavors for tacos,
fajitas, hoagies, Phillys, etc.
DRESSING
1 package Good Seasons Garlic and Herb
Salad Dressing and Recipe Mix
¼ cup balsamic vinegar
3 tablespoons water
½ cup neutral oil
DIRECTIONS
1. Quick steam the asparagus in the
microwave for 1 to 2 minutes, just enough
to crisp and brighten a bit. Let cool before
chopping.
2. Chop and slice all veggies into bite- size
pieces (I like mine ⅛- to ¼-inch thick).
3. Mix all vegetables, except avocado, in a
large bowl.
4. In a separate bowl or cruet make
dressing mix according to package
directions, substituting the regular vinegar
with balsamic vinegar.
5. Pour the dressing over the chopped
vegetables and toss lightly.
6. Add the avocado and incorporate gently
as not to smash it.
7. Refrigerate 1 to 2 hours.
8. Gently toss again before serving.
