Tag Archives: pork

Moutwatering Pulled Pork Sandwiches

Posted by Delightfully Doable on 3 October, 2014 None comments

Mouthwater Pulled Pork Sandwiches

The weekend started promptly with my sister and her beautiful family coming to visit. We had not only the best time and memories spent, but we also enjoyed wonderful food including these pulled pork sandwiches. They were mouthwatering goodness!

While they were here we enjoyed wonderful conversations and time well spent with one another. Times like these make me appreciate family and what it stands for. Family is so crucial and simple gatherings recreate those deep, lasting impressions not only on my heart, but on our children as well.

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We hung out at the very back to consume as much shade as possible (or shall I say, enjoy the port-a-potties). Just kidding…kinda!

Trace sat up in a tree enjoying the music without any distractions ahead of him. He really enjoyed this experience and I was thankful to be able to participate in this one-hit-wonder with them! :) You know, kids and their first concert experience. What a blessing that they enjoyed the atmosphere and Christian fellowship.

After being there all day in the high heat, I had planned ahead to come home to pulled pork in the crock pot. I thought this would be genius as I know we all would be hungry upon our arrival home and would need something delicious and available very promptly.

This was the perfect meal to come home to and a perfect meal to feed 8 people. :)

So lets get into it….

Ingredients:

1- 4 lb boneless pork shoulder
2 cups chicken broth
28 ounce (3 1/2 cups) Barbecue sauce, separated
2 medium onion, chopped
1 tbsp minced garlic
2 tbsp garlic salt
1 tbsp paprika
1 tbsp chili powder
1 tbsp cumin
1 tbsp white vinegar
Coleslaw
Ciabatta Rolls

Sprinkle the bottom of your crock pot with chicken broth, one onion and minced garlic.

Next, rub garlic salt, paprika, chili powder and cumin on the pork shoulder. Place in slow cooker.

Top with second onion and dump 2 1/2 cups barbecue sauce upon everything. Cover and cook on low heat for 6-8 hours (or high 4-6 hours).

When the pork is cooked remove from slow cooker reserving sauce. Add in 1/2-1 cup additional barbecue sauce and 1 tbsp white vinegar and stir well. Strain sauce to rid of any excess fat.

Meanwhile, pull pork apart with a fork and add to strained sauce. Mix together and top on a toasted Ciabatta roll with coleslaw.

Such a simple meal and so wonderfully delicious! Nothing beats a pulled pork sandwich.

This is for all you meat lovers out there! :)

Smokey Pork Loin

Posted by Delightfully Doable on 6 April, 2014 None comments

I made a delicious rub for my pork loin the other night and placed it in the crockpot!! Super easy, incredible flavors and makes for a great left over pulled pork sandwich! Can’t beat that!

Ingredients:

Pork Loin Fillet
6 red potatoes, cubed
1 large onion, chopped
Smokely BBQ Rub**
1 clove minced garlic
EVOO

**Smokey BBQ Rub click HERE for recipe!!!

I foil lined my crockpot for easy clean up.

Add the pork

Chop onions and potatoes

Mix the rub together and spread on top and add additional EVOO.

Cook on med-low heat for 6-8 hours or med-high heat for 4-6 hours.

Smokey BBQ Rub

Posted by Delightfully Doable on 5 April, 2014 None comments

I made my own rub the other night and used it on Mahi and Pork loin in the past. It was fabulous. Click below for the Mahi and Pork recipes.

Ingredients:

2 tsp cinnamon
2 tsp smoked paprika
2 tp garlic
2 tsp salt/pepper
2 tsp coriander
2 tsp backyard bbq (optional)
2 tbsp. minced garlic
2 tsp parsley
4 tbsp. EVOO

Mix all ingredients together in a small bowl OR If making to keep on your spice rack, mix everything together EXCEPT garlic and EVOO until time of use.

*Mahi- Recipe

**Pork- Recipe

You can get little spice containers to make your own spices and have extra on hand. I do this for taco seasoning and Johnny Seasoning because mine don’t carry the MSG ingredients! :)

Sausage Bean Burritos

Posted by Delightfully Doable on 9 February, 2014 None comments

What’s for dinner tonight? This 30 minute meal is pretty healthy and brings Mexican food to a whole new level. Okay maybe not, but this meal is simple, easy and very tasty and satisfying.

Ingredients:

1 lb spicy sausage
1/3 cup onion, chopped
1 can black beans, drained
1 ½ cup chopped tomatoes
½ cup green pepper, chopped
1 can olives, chopped
1 cup salsa
1 ¾ cup cooked rice (I use Spanish rice)
6 whole wheat tortillas

Toppings:

Cheese
Salsa
Sour cream

Cook sausage and onion together. Once the meat is almost cooked add green peppers. Add black beans, tomatoes, and olives. Heat through. Stir in rice and 1 cup salsa. Spread on tortillas and sprinkle with cheese and sour cream.

Freezes well if you have too many leftovers to try and tackle.

Goes good with nachos for an alternative leftover meal.

Cranberry Chutney

Posted by Delightfully Doable on 25 November, 2013 None comments

Oh my goodness, if you like cranberries this is an amazing dish. You can use this as a side dish, appetizer, or for the main course. It is amazing!!! Needless to say, I made this with Pork for dinner and AFTER dinner, my husband informs me that he isn’t a big fan of cranberries. Now to my dismay I thought this would convert him to become a cranberry lover. He did admit that it was delicious but he doesn’t prefer cranberries. I was thankful that he ate dinner and didn’t say anything until afterwards, although I was so proud of this meal that my feelings were hurt just a smidgen.

Ingredients:

3 cups fresh cranberries
¾ cup water
1 ¾ cups sugar
½ tsp cinnamon
½ tsp allspice
1 pear, chopped
¾ cup golden raisins
½ cup coarsely chopped toasted hazelnuts

Preheat oven to 275 degrees to roast hazelnuts. (see note below for roasting instructions)

Put water and cranberries into a 6-quart saucepan. Turn on medium high.

Combine sugar, cinnamon and allspice.

Add sugar mixture to the cranberries and bring to a boil over medium high heat. Continue to cook on medium for about 10-12 minutes until cranberries pop and mixture thickens up. Stir often.

Add pears, and raisins. Turn heat down to a simmer. Continue to simmer for about 10-12 minutes until pears are softened. Stir frequently.

Take off heat. Add roasted hazelnuts.

Discard the cloves if you can find them.

Serve chutney hot, or let cool and store for later. Refrigerate in tightly sealed jars for up to 3 weeks. I froze mine as my husband isn’t a fan. Thought I would use it for Thanksgiving for others who may appreciate it. Goes great with pork, chicken and beef, and as a spread with a variety of cheeses. I used goat cheese, crackers and this chutney as an appetizer. Yummy!!!

***Note:To roast hazelnuts:

Place the nuts on a rimmed baking sheet in a preheated oven (at 275 degrees) and cook until lightly browned. About 8-10 minutes. If the hazelnuts have skins, you can remove the skins when they are cool enough to handle, lay them on a clean kitchen towel, or between several sheets of paper towels and rub to remove most of the skins (they never completely come off).

This meal is beautiful and looks amazing on the plate. I served this with sautéed Brussels sprouts, apples and cranberries.