Recipe: Hot Corn Dip

So, being a WAHM (work at home mom) I get the chance to watch a lot of tv, especially since I discovered I can watch it on one of my computer monitors while I work!

1 red onion, chopped
1 red bell pepper, chopped
2 cloves minced garlic
2 cups shredded pepper jack
4 Cups Corn (if you use canned, drain) (for a fun variation, use fiesta or mexican corn!)
1 brick cream cheese, softened
8 oz sour cream
6 slices bacon, chopped into small pieces
1 tablespoon cajun seasoning

Pre-heat your oven to 350 degrees. Over medium-high heat, cook the bacon pieces until they are nice and crispy. Remove them from the skillet with a slotted spoon, leaving as much rendered bacon fat as possible. This is important because you’re cooking veggies with it! If it’s not left much fat at all, you can add a tablespoon of olive oil or butter to help the next step along.

corn dip recipe

The rest of the veggies will be cooked now. Add the onions, garlic and peppers into the fat and cook for about 5 minutes, or until onions get translucent. If you use fresh corn you will need to add it as well, and amp the cooking time up to about 8 minutes. If you use canned or cooked corn, then all it needs to do is warm after the 5 minutes. I’ve done it both ways. Last time I made this I actually added some left over homemade creamed corn.

corn dip recipe

In a bowl combine the sour cream, cream cheese and cajun seasoning. Mix it well, as it needs to be smooth and creamy to blend with the vegs!

corn dip recipe

Now it’s time to combine everything! Leave about 1/2 cup cheese to go on the top, and mix everything else together. Bacon, veggies, cheese and cream mixture. Once it’s all incorporated spread it into a casserole dish. After that, top with the remaining cheese.

corn dip recipe

Bake this gem for about a half hour, until the cheese is bubbly and ooey gooey. Serve with either corn chips or wavy potato chips, something that can handle some weight on it. I served this at a birthday party the other day and everyone raved. I did a variation that time though, and used ground beef instead of bacon. I look forward to seeing how you make it yours!

corn dip recipe

Fried Ravioil with Crawfish Cream Sauce

I admit it – I have OCD. Obsessive Crawfish Disorder. I start dreaming about those little red mudbugs at the first of the year, and I try to have them as many times as possible before the end of the season (which is around May or June usually). The start of crawfish season has all of my favorite things really. It usually coincides with Mardi Gras, so there are king cakes everywhere to be had. Next season you will get to see me making a gorgeous king cake too, since I had practice making a few by scratch this time. It wasn’t nearly as hard as I thought it would be, but I learned some things too. Anyway, obviously the best way to enjoy these delicious crustaceans is to have a crawfish boil with your friends. You all get together, boil crawfish and the fixings (usually potatoes, corn, and sausage) and everyone eats in a really communal way. This year the weather’s been so warm that the little buggers have been enormous! We have had a lot left over even after everyone’s had their fill. The first boil I used the leftovers to make gumbo. This time, I decided to alter a recipe I’d seen online.

This was originally served at Copeland’s, I believe. I’ve made fried ravioli on its own before so I knew I could do that. I just altered it a bit and added a few things I thought would be good. This is a really quick recipe if you are using already cooked crawfish (or shrimp) but if you’re using frozen tails or raw shrimp, it only adds a few more minutes onto it. I cooked the ravioli first and then the sauce, and the ravioli were still piping hot when I put the sauce on. Here you go, and enjoy!

crawfish recipe

Fried Ravioli with Crawfish (or Shrimp) Cream Sauce
Ingredients
1 package refrigerated cheese ravioli
1c. Italian seasoned bread crumbs
2 eggs, well beaten
Oil for cooking
1 tbsp + 1 tbsp Tony Chachere’s or other cajun seasoning
1 onion, finely chopped
3 tbsp butter
2 tbsp minced garlic
1 lb crawfish tails with fat (can substitute shrimp)
1/2 cup heavy cream
1/2 cup shredded parmesan

crawfish recipe

I will show you first the crawfish product I am working with. I took the tails from the boil the previous day and shelled them all to get that glorious tail meat. You can use frozen if you aren’t blessed with fresh delicious crawfish, or you can use shrimp either pre-cooked or raw and peeled/de-veined.

crawfish recipe

First thing to do is to set up your dredging station and heat your oil. Put about an inch of oil into a deep skillet or dutch oven and heat it to 350. IF you have a deep fryer you could also use this. My deep fryer is ginormous and bulky so I opted to pan fry. in a small bowl put your two eggs (and beat well), then in another bowl put your bread crumbs and 1 tbsp of the tony’s seasoning. Mix it well! Now you’re ready to dredge.

crawfish recipe

Coat the ravioli piece in the egg, shake it off, then press both sides down into the crumbs and set somewhere until you are ready to fry. Make sure you get all the excess off or it’ll break off in the oil and get nasty. I also try to only use one hand for dredging as it makes your fingers pretty grody too.

crawfish recipe

Time for frying! When your oil is hot enough, drop them in batches into it, flipping after a minute or two. It doesn’t take long at all for these babies to get done and they will plump up a bit when they are ready. If you are using a deep fryer, they will float to the top. Put them on some paper towel to draw

crawfish recipe
When you are done, you will have these beautiful pillows.

crawfish recipe

Now it’s time to build this sauce. It really takes no time at all. Melt the butter in a frying pan on medium high heat and add the garlic and onion, cooking for 3 minutes.

crawfish recipe

Add the crawfish and the tony’s. If you are using raw product, you might want to add another tsp or so of seasoning since the meat will be unseasoned. Mine was seasoned from the boil and I used a bit more than this and it was a tad too much. If your meat is cooked already, you just want to warm it up and mingle with the rest. IF it’s uncooked, then make sure it gets done but it’ll only take a couple minutes. Add the cream and simmer for a minute or two, then add the cheese and let it melt and thicken the sauce. Plate the ravioli and drop that down on top, and prepare for a mind blowing experience!

Recipe: Barbecue Chicken Braid

Being a new mother means I spend a lot of time holding a baby and leaning on my phone (and subsequently, Facebook) to communicate with the outside world. An ongoing trend has been people sharing how-to recipe videos by places like Tasty and BuzzFeed, and boy do I love those. Not only do I love them, I love experimenting and making them my own. One day I saw a video for a pizza braid. It was pizza crust, pepperoni, cheese and sauce. I decided to use sausage instead of pepperoni and it turned out great. Then I decided to try a taco braid, with taco seasoned ground beef, salsa and cheese. It was just as delicious.

I am here today to tell you about neither of these. It will be easy enough for you to figure out how to alter it to your liking if you want to try them later. The one I’m making today is one I could only try when my dearest husband was in Canada, because he doesn’t like chicken. I love chicken. Even more, I love taking a rotisserie chicken that I pick up from Kroger and turning it into something special. That’s just what I did today.

barbecue chicken recipe

This is easy, fun, and you can even get kids to help you. If, you know, they’re mobile. As for me, I got help in the form of a baby who talked and chattered to me the whole time. I win.

BARBECUE CHICKEN BRAID
difficulty: easy

INGREDIENTS
1 roll pizza crust dough
1 rotisserie chicken meat without skin, shredded and/or chopped
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
salt and pepper to taste
barbecue sauce to taste
3 green onions, chopped (white and green parts)
1 1/2 cups + 1/2 cup shredded cheese

First things first. Preheat your oven to 400 and line a baking sheet with parchment paper. Roll out the dough as thin as you can get it until it covers most of the sheet. You don’t want it to be too thick or it won’t get very done on the inside and that’s kind of gross.

barbecue chicken recipe

Mix the chicken with the spices and as much barbecue sauce as you want. More will obviously make it saucier, so it depends on whether you want it dry or what. Then spread all but about 1/2 cup of the mixture on the middle third (lengthwise) of the pizza crust. Sprinkle the green onions on top of there, then cover with 1 1/2 cups shredded cheese. You can use whatever you like. I opted for cheddar, though a cheddar jack or pepper jack would be good too.

barbecue chicken recipe

Once it’s all piled on, slice small lines on one side of the pizza dough, like the picture below. Then turn it around and you will start to do the other side. I actually do the second side as I braid so I have the same amount of ribbons to braid, but I suppose you could count too.

barbecue chicken recipe

Now it’s time to braid. You will cut the end ribbons off of the end, leaving only the middle piece that will be folded over and start the braid. Then just fold the ribbons over each other from each side like so:

barbecue chicken recipe

Once you get to the end, you won’t use the last two ribbons but will cut them and fold the end piece over, and it will look like this:

barbecue chicken recipe

Bake for fifteen minutes or until it’s golden brown and bubbly. You won’t regret this. Slice it up with a pizza cutter and serve nice and warm!

barbecue chicken recipe

Taco Cornbread Casserole

This is gonna be fast because I already have people clamoring for the recipe just because of the pic I posted on facebook. This is so delicious and I am about to eat this for like four days straight because it’s just me. I don’t think I’ll mind though, and there are some variations you could do to customize this and tailor it like you want. I’m gonna dive right in and may come back and write more fru fru stuff later since it’s been a while.

quick weeknight casserole recipe

Taco Cornbread Casserole
Ingredients:
3 boxes Jiffy Cornbread Mix
3 eggs
1 cup milk
2 TBSP oil
1 small (or 1/2 large) red onion, chopped
1 lb ground beef or turkey
1 packet taco seasoning
1 cup salsa
1/4 cup either cheese sauce or shredded cheese
1/2 lb cheddar cheese, shredded
Optional: 1 can whole kernel (even with chipotle if you like) corn, drained

Preheat your oven on 375.The first order is business is mixing the cornbread. I used a long rectangular pyrex dish for my casserole. In a bowl mix the three boxes of dry cornbread mix with the eggs and milk. Make sure it’s all wet though a few lumps are fine. You could add corn into the cornbread at this step if you wish or mix it into the meat (or both, go wild) Spray your pyrex with cooking spray and put it in the pan, then bake for 15 minutes.

quick casserole recipe

While your cornbread is baking, heat the oil in a skillet on medium high. Cook the onions until they are almost done. Then add the ground meat and taco seasoning, turn to high, and cook until the meat is done. Turn heat off then stir in the salsa and either the cheese or cheese sauce. I used cheese sauce because I had just enough left over, but regular cheese would work fine. I’d probably use a fine taco blend. If you wish to add corn at this step you’d do it now.

easy casserole recipe

After the cornbread has cooked for about fifteen minutes, pull it out of the oven and turn the oven up to 400. It’s not going to be done yet and that’s okay. What you want is it to be most of the way cooked but still kinda gooey on top. Spread the meat mixture over the top of the cornbread, making sure it gets incorporated with the top of the batter that’s still left.

fast casserole recipe

Generously sprinkle the cheese on top. You can use pre grated but I like doing it myself with the big shredder holes of my grater. It just looks prettier.

weeknight casserole recipe

Bake at 400 for about ten more minutes. You will have a delicious cornbread style casserole when you are done. I tried it both immediately and about 20 minutes after it came out (yes I had 2 small pieces don’t judge me) and it was great both times. It was solid so no trouble getting it out except the first piece I had to use a fork as well to get in there. This will feed an army for a meal or one pregnant woman for a few days. This would be something great to take to a potluck too.

make ahead casserole recipe

Quick Fix Low Pix: Lighter Side Banana Pudding

I love banana pudding, as any good southern woman should. I remember my grandmother had this special dish (a large ceramic pot) that was just for banana pudding. she’d line the sides and bottom with wafers, then pour in the pudding and bananas and put meringue on top and bake it in the oven. Admittedly, I’m not a big fan of meringue. I can tolerate it on my grandmother’s chocolate pie but it belongs there. So when I started to make my own banana pudding I wanted something that was a bit different. I came across Paula Deen’s recipe and decided to alter it a bit for those of us who don’t need so much sugar or fat in our lives. This is my creation. It’s pretty simple and since I was in a hurry today I decided not to take step by step photos but just show you the completed version.

healthy banana pudding recipe

Lighter Side Banana Pudding
Ingredients

6 small(ish) bananas, sliced
1 Box Reduced Fat Vanilla Wafers
2 Boxes sugar free instant vanilla pudding
3 cups skim milk or coconut/almond milk (I prefer coconut milk for this)
1 brick fat free cream cheese, softened
1 can fat free condensed sweetened milk
1 tub light cool whip

This is literally so simple. Line the bottom of a rectangle casserole dish (like the one pictured) with vanilla wafers. The OCD in me makes sure the flat surfaces are all on the bottom so it looks pretty even on the bottom side. After that, top the vanilla wafers with the sliced bananas. You can use less (and the original recipe does) but I like a healthy amount of fruit in my pudding so there you go. Set that aside and it’s time to assemble the pudding.

I use two bowls and a mixer for this, with a silicone spatula as my best friend. In the first bowl I combine the pudding and milk, then beat it on high for about two minutes. After that, set it aside and work on the second bowl. It’s best to use a pretty big one because you’ll need the room – trust me. In the second bowl cream together the condensed sweetened milk and the brick of cream cheese. The softer the cream cheese, the easier your time will be. Once it’s fully blended you’re done with the mixer. Fold in the cool whip using your best friend the spatula, and when it’s mixed well transfer the pudding over in and fold, fold fold. Once it’s thoroughly mixed, pour it over the bananas in the dish. It’ll just flow down like ribbons and be delightfully good. When you’re done? I won’t tell if you lick the bowl or the spatula. It’s that good.

After it’s level in the dish all that’s left to do is add another layer of wafers on top. You’ll most likely have some left over but I like to snack on them at random. Hopefully you enjoy this as much as me and mine do! You definitely can’t tell it’s low fat or sugar at all.

Ground Turkey and Quinoa Stuffed Mini Sweet Peppers

So I’ve just found out I was pregnant. The news is happy news, as my husband and I started trying around the first of the year. We’re having a Christmas baby and I’m so excited! I’ve been trying to eat healthy and get plenty of protein and veggies in. I had some mini sweet red and yellow peppers I got from Aldi and figured this would be a great way to use them – boy was I right!

The best thing about this recipe is that the stuffing can be used in burritos or tacos, frozen to have in later peppers if you have a small family (And I’m always cooking for one or two depending on my husband’s work) and if you have a larger family to feed, then just use the entire batch and watch them disappear! I loved everything about these and I hope that you do too.

Ground Turkey and Quinoa Stuffed Mini Sweet Peppers
Ingredients:
1 lb ground turkey
1 cup cooked quinoa
1 small onion, chopped
5 large mushrooms, chopped
2 tbsp minced garlic
2 tbsp olive oil
1/4 cup barbecue sauce
shredded cheddar cheese (approximately 3/4 cup, give or take)
mini sweet peppers, tops removed and centers cut out
(9 for half the batch, 15-18 for full batch)

I cook the quinoa and gut the peppers while I’m working on the filling to save time. in a skillet, I heat the oil over medium high heat and then add in the onions and garlic.

stuffed peppers recipe

Once the onions and peppers have cooked for two minutes, add the ground turkey and cook on high until every bit of the meat is browned.

stuffed peppers recipe

Add the barbecue sauce and quinoa and mix well, then turn the heat off. You’re ready to stuff once your filling looks like this!

stuffed peppers recipe

Here’s an image of how your peppers should look before they get stuffed!

stuffed peppers recipe

Here’s where you preheat the oven to 350. I layered the stuffing like a parfait. I put an amount in the bottom, a little bit of cheese, and then a little more stuffing. Make sure it’s packed in good. I found that a muffin tin makes the perfect holder for these. However, if you are making a full batch they should fit into a pyrex casserole dish. It’s really up to you.

stuffed peppers recipe

Let bake at 350 degrees for 25 minutes and then put cheese on the top and let it bake for another five minutes, or until cheese is melty and bubbly. When you are done you’ll have the tastiest bite of peppers you could hope for, and if you only made half of it you have plenty left over for other endeavors (or to freeze for another meal!)

stuffed peppers recipe

Chicken Tortilla Soup and Bountiful baskets

So now that I’m back in Houston and this is an option, I decided to try out Bountiful Baskets. I definitely recommend it if you are in an area that they service. It’s very inexpensive and the stuff you get – well it’s good quality and quite “bountiful” if you will:

chicken tortilla soup recipe

It’s bi-weekly so I needed to think of a way to cook something good for me and get a lot of the veggies out of the house, especially since I bought the juicing pack and the herb pack too! Celery overload for sure! I had chicken thawed out so I decided soup was it. NOTE: I have seen commercials out for these new Swanson infused broths, and I’d been meaning to maybe try them. However that would’ve meant going to the store and I had regular chicken broth on hand. If you do use the swanson chicken tortilla broth, then of course omit the cumin, cayenne and chili powder. Unless you just like concentrated tastes.

Chicken Tortilla Soup
2 tbsp olive oil
2 boneless skinless chicken breasts, cut into small cubes
1 small onion, chopped
2 tbsp minced garlic
1 green pepper, chopped
1 jalapeno, chopped
5 mushrooms, chopped
1 celery stalk, chopped
4 tomatoes, chopped
1 box of chicken broth
2 tbsp cumin
1 tbsp chili powder
1 tsp cayenne
1 sprig fresh rosemary, chopped
salt and pepper to taste
tortilla strips – either self made or bought

chicken tortilla soup recipe
A power shot of all the ingredients ready to go!

In a large pot or small stock pot, warm the oil on medium high and then add in the chicken, cooking and stirring frequently for a few minutes, until it’s all white on the outside. It’s going to cook more so if it’s not 100% done yet it’s fine. Add the cumin, cayenne and chili powder and stir well. Add the onions, celery, and peppers and cook for a couple more minutes, then add the remaining vegetables. Cook for another minute or two then add liquid and the rosemary. Turn to high and bring to a boil, stirring frequently. Once it’s boiled for a few minutes, reduce the heat and let it simmer for a half hour (even longer is fine … all it does is mesh out the flavors). If it’s not as liquid-y as you’d like, then all you need to do is add a little water in. It was fine for me though. Serve immediately with tortilla strips!

chicken tortilla soup
This was like the second bowl, sans strips!

Nick Tahou’s Legendary Garbage Plate – Thank God I’m Free!

I have been wanting a garbage plate for a good long while now. The problem with that? The Garbage Plate is a special item that is made at one restaurant in the world: Nick Tahou’s in Rochester, NY. The thing is a damn institution and if you have been to Rochester and never had one? Shame on you. the good thing is that now that I’ve cracked the secret you don’t have to travel just for your delicious fix. I’m glad I don’t since I live in Texas now!

There are a few ways to customize the plate to your liking so this recipe may seem a bit more complicated. It also technically calls for triple ground beef but using an immersion blender works just as well. Might as well get right into it since there’s a lot of explaining and step by step to do! Fair warning: Some of these pictures are meh because I lazied it up with my camera phone.

Nick Tahou’s Legendary Garbage Plate
Ingredients:
Macaroni Salad or Baked Beans *
Home Fries **
Prepared Meat x2 ***

Sauce:
1 medium onion, chopped
1 clove garlic, diced or pressed through a garlic press
1 teaspoon oil
1 pound ground beef
1 cup water
6 oz can tomato paste
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
salt to taste

* The macaroni salad is best prepared the day before (or a few days, depending). You could get store bought but it’s easy just to boil some shells, rinse them in cold water and add equal parts mayo and mustard to your liking. If you don’t like macaroni salad at all any canned baked beans can be used in place of it. Warm them up first!

nick tahou's garbage plate recipe

** Home fries are best made while the sauce is simmering and the meat is cooking. Just chop up some potatoes and fry in oil. I have a deep fryer so I used that. Don’t forget to season your fries! (I forgot and wished I hadn’t).

nick tahou's garbage plate recipe

*** There are different types of meat you can order with this: hamburger patty, white hot, red hot, or chicken piece. Use two of whichever your preferred one is. I used hamburger patties for this.

We will start with the sauce first because that is what takes the longest. Start off by heating up oil on medium high heat and cooking the onions and garlic.

nick tahou's garbage plate recipe

Secondly, add the ground beef and all the spices. Increase the heat to high and cook the meat all the way through.

nick tahou's garbage plate recipe

Add the tomato paste and water and stir well. A trick for the tomato paste is to cut around the entire circle on both the top and bottom lids, then take the bottom off and use the top lid to push it all down. It comes right out with no muss and no need for an extra utensil to help get the paste. Stir well and simmer for 10 minutes on medium.

nick tahou's garbage plate recipe

Immersion Blender time! Get it in there on the highest setting (mine has two) and grind up that meat! You can see the part in the photo below here that was being blended and how it looked different than the outer edges.

nick tahou's garbage plate recipe

When you’re done it should look like this. Let it simmer on medium low for an hour, adding extra water if needed to keep it not super thick.

nick tahou's garbage plate recipe

Time to layer! Oh god the best time. On your plate put half and half home fries and either macaroni salad or baked beans, then add your meat of choice, then slather this delicious meat sauce on top and eat. It was ranked the top fattiest unhealthiest food in New York for good reason but that won’t stop me from having a good time.

nick tahou's garbage plate recipe

Post Holiday Baking: Nanny’s Chocolate Pie

i was raised mostly by my grandparents, so I had the privilege of getting to watch her prepare for holidays. There was something special about them – magical, even. Nanny had special things she’d only make for Thanksgiving and Christmas, so it made it even more special. There were three main things she would always make: red velvet cake with sweet coconut frosting, jam cake, and chocolate pie.

My father and mother divorced when I was a wee tot, but he raved about my grandmother’s chocolate pies for all of my life – even today. When he found out that my mother had given me the recipe he was quite ecstatic. This is still a work in progress for me to perfect the pies; after all, I’ve baked like four of them compared to my grandmother’s 100 billion over the years. Hopefully I’ll one day have a daughter to pass this along to in order to keep the recipes going down our family line, but until then I want to share it with all of you.

Nanny’s Chocolate Pie

Ingredients:
1 pie crust (not the graham cracker kind. You can either make your own, get the refrigerated crusts or get the frozen ones already in tins)

The Pie Filling:
1 1/2 cups sugar
2 cups milk
5 tbsp cornstarch
1/4 c cocoa
3 egg yolks, beaten (will use whites in meringue)
1 tsp vanilla

The Meringue:
3 egg whites
1/4 cup sugar
1/4 tsp cream of tartar

First things first: heat the oven to 350 and prick the pie crust all over with a fork. Bake it for about ten minutes, or until it’s golden. Ignore the lopsidedness of one side. It fell after I threw it in there and I didn’t notice in time.

chocolate pie recipe

Grab a large saucepan. Add the sugar, milk, cornstarch and cocoa. Put the heat on medium and whisk fairly constantly. When the mixture starts to warm, add in the eggs. Continue to stir with the whisk, making sure the bottom stays scraped well, until the mixture thickens. It should take 20-30 minutes for it to fully cook.

chocolate pie recipe

When it’s done remove from heat and stir in the vanilla. Pour the mixture into the cooked shell. It should look something like this. Then eat any remaining filling from the pot (making sure you don’t burn your tongue). That was always my job as a child. Still rewarding as an adult.

chocolate pie recipe

Now it’s time to make the meringue. In a bowl put the egg whites, sugar, and cream of tartar together. Beat on high til the cows come home.

chocolate pie recipe

It’s going to take a good long while to beat this into submission. The mixture should stiffen and form peaks as you mix it. That’s when you know it’s ready. It should resemble something like this:

chocolate pie recipe

Now’s a good time to preheat your oven to 350. At this point it’s time to pile the meringue onto the pie. I used a silicone spatula for this and it’s going to be a tough job. You want to get it all the way to the edge and sort of pile it up as you go, and there might be some spreading involved. If you get some of the chocolate into the meringue it’s okay. I forgot to take a pic until after I already set it in the oven, but you get the drift:

chocolate pie recipe

You bake it until the meringue is browned. This pie could have stayed in a bit longer and in hindsight it probably should have. It still tasted delicious though! A few notes: It’s best to let this pie cool – even in the fridge for a day or so would be awesome. It could be runny if you cut into it immediately but don’t despair. It should be fine the next day. This is definitely a pie that likes to sit.

chocolate pie recipe

Next time, I prepare my Nanny’s jam cake. This is my favorite dessert in the history of desserts and I’ve almost eaten a whole square one this holiday season by myself. Jesus take the wheel.

Slow Cooker Pulled Pork BBQ

Slow Cooker Pulled Pork BBQ
Ingredients:
1 pork roast (about 3 lbs)
1 18 oz bottle of sweet barbecue sauce
1/3 cup brown sugar
1/4 cup soy sauce
1 cup chicken stock
1 14.5 oz can of diced tomatoes
1 onion, thinly sliced into half circles

Sweet hawaiian buns for serving
Pickles, cole slaw, cheese – whatever you like on your pulled pork sandwich!

This is a set it and forget it recipe. Combine all the ingredients BUT the pork in the crock pot, mixing it up well. I used sweet baby ray’s hawaiian barbecue sauce and it was a bit more tangy than I liked, so that was my reasoning for the brown sugar. If you’d rather it be tangier then you are welcome to omit the brown sugar. Once everything’s mixed, dip the pork in for a bath, turning it a few times to coat. Turn on high and cook for six hours, turning periodically.

slow cooker pulled pork bbq recipe

At that six hour mark, it’s time to pull the pork. I took it out in chunks and did it on a paper plate, then put it back in. Basically take two forks and pull the meat apart and it should shred off. Do it all and put it back into the slow cooker, and let it took for another 30 mins – an hour. Basically the longer it cooks, the more saucy and flavorful the meat will get.

slow cooker pulled pork bbq recipe

Serve that baby up. this makes a ton and for two people, well we have plenty of leftovers. I’m using it instead of turkey in my turkey enchilada recipe from the other day. It’s going to be delicious! Here is a pic of my sandwich with sliced pickles and a little bit of shredded cheese with my reheated sweet potato corn cakes.

slow cooker pulled pork barbecue recipe