Root Beer Pulled Pork Sandwiches

I got this from "The Girl Who Ate Everything" today. This slow cooker recipe was so easy-only 3 ingredients: pork, root beer, and barbecue sauce. Mmm...mmm...good.

Ingredients:

1 (2-3lb) pork tenderloin (pork shoulder or butt can also be used)

1 (12 oz) can of root beer

1 (18 oz) bottle of barbecue sauce

8 hamburger buns

Directions:

PLACE the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.

REMOVE the pork when finished cooking, place in bowl, and shred.

DRAIN and discard the root beer then place shredded pork back into slow cooker.

POUR the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Gina's Tips:

I used a 3 pound pork butt roast and simply removed the fat after it was done cooking. You could use a leaner pork tenderloin; it makes shredding easier because there's no need to separate the meat from the fat. The root beer acts as a tenderizer and after soaking in it all day, the pork practically melts in your mouth. I also added 1 tablespoon of Worcestershire sauce and sprinkled salt and pepper on it in the slow cooker. We served it with fresh cantaloupe, salt and cracked pepper chips, and root beer. Then for dessert—ice cream cones.

Tex-Mex Chicken

Prep Time: 15 min

Total Time: 6 hr 15 min

Makes: 4 servings

Ingredients:

1 lb. boneless skinless chicken breasts

1 pkg (1.25 oz) Taco Seasoning Mix

2 TBSP flour

1 each green and red pepper, cut into 1-inch-wide strips

1 cup frozen corn

1-1/2 cups Thick 'N Chunky Salsa

1 cup Mexican Style Finely Shredded Four Cheese

After cooking in crock pot:

1 cup rice (cooked)

Cilantro

Green onions (sliced)

Sour cream

Guacamole

Directions:

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

SERVE over rice and top with shredded cheese, sliced green onions, cilantro, sour cream, and guacamole.

Gina's Tips: I used 4 chicken breasts and I put cilantro into the crock pot as well. This recipe is similar to a Mexicali steak I make in the crock pot, maybe I'll find that one and post it too.

Corned Beef & Cabbage

We ate this traditional Irish meal tonight. My kids did not care for the cabbage, I expected as much. The corned beef was good all around though. It would have been even better with potatoes.

Ingredients:

2-3 lb corned beef brisket

4 slices bacon

4 tablespoons butter

1 head green cabbage, coarsely chopped

Salt and freshly ground pepper, to taste

Spices for brisket: (most corned beef comes with a spice packet)

Peppercorns

Allspice

Cloves

Thyme

Onion

Directions:

PREHEAT oven to 350ºF. Place brisket into pan and fill bottom with about 1 inch of water or enough to just cover brisket. Sprinkle with spices, cover with foil, and bake 50 minutes for every pound of brisket.

COOK the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage. Add about 1/3 cup water, and salt and pepper, to taste. Cover pot with a lid, and cook over medium heat for about 10-15 minutes. Meanwhile, chop the bacon into small pieces.

REMOVE the lid from the pot, and scatter chunks of corned beef and chopped bacon over top of the cabbage. Cover and cook until desired doneness.

Gina's Tips

I adapted this from a Kraft recipe. If you want it as easy as the original recipe then use canned corned beef instead. Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water.

I have also made this in the crock pot and it turns out beautifully.  I cover the brisket with water, pour the spice packet over the top of it and put it on low for 8 hours.

Chicken & Pinto Tostadas

Prep Time:
20 min

Total Time:

8 hours 20 min

Makes:

12 servings (2 tostadas each)

My sister April fed this to me and my family a long time ago and I got hooked on it. I cook it at least once a month. It is a Betty Crocker meal for the crock pot. It is ridiculously easy and my kids always ask for seconds. Whenever Joran sees what I have made he says "Yay…tostadas!" If you know Joran, this does not happen often. It must be good if he is excited about eating it. I adapted the recipe because I like to double it.

Ingredients:

4-6 chicken breasts (boneless, skinless)

1 cup thick n' chunky salsa
½ cup water
2 Tbsp taco seasoning mix (1.25 oz package)
1 can (15 oz) pinto beans, drained
Lettuce
Sour cream
Guacamole

Directions:

PLACE chicken in slow cooker.

MIX salsa, water, and taco seasoning in small bowl; pour over chicken.

COVER and cook on Low setting for 8 to 10 hours.

REMOVE chicken from cooker and place in bowl or on cutting board. Using 2 forks, pull into shreds. Return chicken to cooker.

STIR in beans. Increase heat setting to High. Cover; cook 15 to 20 minutes.

SERVE chicken mixture over tostada shells. Top with lettuce, sour cream, and guacamole.

Gina's Tips

I place as much chicken as fits on the bottom of my crock pot. If you halve the recipe, the amount of taco seasoning mix remains the same. I did not double that part. I use my Mom's simple and tasty guacamole recipe. I will post it soon with a picture. It is one whole avocado, about a Tbsp of sour cream, and garlic salt to taste.

Santa Fe Turkey Breast

Since it is Thanksgiving I thought I would post this turkey recipe I tried awhile ago. It has such a unique taste that we had never tasted and we really liked it. It's a slow cooker crock pot recipe.

Ingredients:

1 bone-in split turkey breast (about 5 lb), thawed if frozen
1 cup Thick 'n Chunky salsa
2 tbsp honey
1 tbsp chopped chipotle chile in adobo sauce (from 7-oz can)
2 tbsp cornstarch
2 tbsp cold water

Directions:

SPRAY 5- to 6-quart slow cooker with cooking spray. Place turkey in cooker. In small bowl, mix salsa, honey and chile; pour over turkey.

COVER and cook in crock pot on Low heat setting 6 to 7 hours.

REMOVE turkey from cooker. Remove skin from turkey breast. Cut turkey into slices; place on platter and cover to keep warm. Pour juices from cooker into 4-cup microwavable measuring cup or bowl. In small bowl, mix cornstarch and cold water until smooth; stir into juices in cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until mixture boils and thickens. Serve with turkey.

Gina’s Tips
Serve with Spanish rice, a green tossed salad, warm flour tortillas and corn on the cob to create a southwestern flair.