BBQ Pulled Pork

IMG_4527

I was going through my weekly menu planning and hit a bump in the road as to what new I could make.  So I went to Heidi (my friend/co-worker) and asked her to give me some good ideas.  This reminded me of the Teriyaki Chicken Rice Bowls.   I was trying to decide what to eat this with.  Heidi had said she has dinner rolls and coleslaw with hers, so I followed what she made.  But this would be good over pasta or rice as well.

The flavor of this pork is so good.  It was in the slow cooker almost all day.  Soaking in all of the BBQ sauce, garlic, onion…mmmm.  The house smelled amazing!!  Glad there’s a bit left over for me to have some lunch tomorrow!!

Clyde even got to taste it!!  I’m pretty sure he enjoyed it!

IMG_4522

yield: 6 servings
Ingredients:
3 lb. pork shoulder (I used two pork loins)
1 cup water
1/2 bottle BBQ sauce
salt & pepper
1/2 onion diced
————————
3 cloves garlic, minced
1/2 bottle BBQ sauce
1/3 cup packed brown sugar (way too sweet, we add 1/4 cup unpacked)
1 tablespoon yellow mustard – I didn’t use the mustard (some aren’t a fan of the flavor of mustard)
salt & pepper
IMG_4515
Directions:
In a crock pot, place pork, water, bbq sauce, salt, pepper and onion. Cover and cook on low heat for 8-10 hours until very tender. Remove all meat from crock pot. Spoon off fat from remaining liquid in crock pot and discard about half the liquid as well (you want it to be moist but not too watery–mine was a little on the watery side, so remove more then you think and you can always add more back in). Shred pork removing all excess fat. Return to crock pot and stir in garlic, bbq sauce, brown sugar, mustard and more salt and pepper. Cook another hour or so until all flavors blend and the garlic taste mellows out a little. Serve with fresh rolls and coleslaw.
IMG_4530
This was exactly what Heidi said…super easy to make.  My son made sandwiches with with the rolls and meat.  I hadn’t thought of doing that.  Add more onion and some cheese!  Hmmm, maybe next time!
Have a great week and enjoy!
Two Girls Cooking – Patricia
Source:
Heidi – Friend/Co-worker

Sticky BBQ Ribs

We haven’t had ribs in our house for a very long time.  I love to grill them in the summer time, but the truth is they are expensive!  I usually have to buy two packs.  But I took my luck and got one pack.  Since a little one was under the weather today, he chose not to eat them!  More for us!  He had a sandwich!

Ingredients

  • BBQ Sauce
    1 small red onion, chopped
    1 tbsp olive oil
    1 garlic clove, crushed
    1/2 cup tomato ketchup
    1/3 cup fresh orange juice
    1/4 cup clear honey
    1 tbsp dark soy sauce
    2 tsp Worcestershire sauce

    2 3/4 pounds Saint Louis-style spareribs, cut into individual ribs
    salt and freshly ground black pepper, to season.   (I just bought a pack of spareribs  No specific brand name).

Directions

  1. Pre-heat the oven to 325 F. In a frying pan, sauté the onion in the oil for 5 minutes or until soft. Add the garlic and cook for 1 minute, then add the remaining sauce ingredients, bring up to a simmer and cook for 1 minute. Allow to cool slightly then whiz together in a blender.
  2. I used my slow cooker for this. Any time I use my cooker for meat, it turns out nice and tender.  I did cook it on high for 2 1/2 hours.  I then put in the oven for 30 minutes at 350 degrees to get the sauce cooked through more. After putting the ribs in the slow cooker, pour the sauce one the ribs and make sure all pieces are covered.
  3. Alternatively you can broil or BBQ the ribs — season and cook in the broiler or over coals for 10 minutes on each side. Brush the ribs with some of the sauce then turn and broil or grill for 5 minutes. Repeat 3 to 4 times until the ribs are cooked through, with a sticky coating.

Very glad I decided to use the slow cooker.  The meat was so tender.  Putting it in the oven to cook the sauce a bit more was a good choice.  The sauce had a great flavor to it.  (I doubled the sauce recipe because I wanted to make sure each piece was covered).

We ate this along some corn on the cob that was nice and crispy.

Awesome summer meal in mid May.

Have a great rest weekend.  Looking for a new way to cook ribs?  This is the way.

Patricia – Two Girls Cooking

Source:

Disney Family.com

 

 

Pulled Pork Sammies

It’s the weekend, I just got paid…Just kidding (If you know me well, you know my stupid sense of humor – some find it funny, most probably don’t).

It’s that time for the weekly shopping list to be done and head out to do my least favorite thing….grocery shop.  I dislike trying to come up with a weekly menu that will please everyone but I dislike making that list as well.   Most times it takes me over an hour just to come up with what to feed these people.

And I have done my best to come up with something new at least, at least once a week.  This week is going to be good!  Well, I think it will be good anyways!

Everyone loves pulled pork sammies right!!!

Makes 8 Servings

Ingredients

  • 2½ pounds pork loin, trimmed of fat and cut into 3 pieces
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 large red bell pepper, cut into ½-inch dice (about 2 cups)
  • 1 medium onion, cut in half and sliced into ½-inch wedges
  • One 12-ounce jar barbecue sauce
  • 8 whole wheat hamburger buns, lightly toasted

Directions

  1. Add the pork, carrot, red bell pepper, onion, and barbecue sauce to a 5- or 6-quart slow cooker and stir to combine (you can also add half the barbecue sauce now and stir in the rest when the dish is done). Cover and cook on low until the pork is tender, 6 to 8 hours.
  2. When the meat is done, remove from the slow cooker and place on a cutting board. Use two forks to pull the meat into shredded pieces.
  3. Stir the meat back into the slow cooker until it is well combined with the sauce (the vegetables virtually disappear). Divide the pork mixture evenly between the hamburger buns and serve.

Nutrition Information per Serving (1 sandwich): 400 calories, 11g fat (3.5g saturated), 46g carbohydrate, 4g fiber, 570mg sodium, 30g protein, 60% vitamin A, 50% vitamin C, 15% iron

I have to say that the flavor of the BBQ sauce and the pork…Oh..My…Goodness.  This was an awesome sammie by far!!!  I added some sliced swiss cheese and some pickles to top it off.  Delicious.

Enjoy your weekend.

Patricia – Two Girls Cooking

Source

Meal MakeOver Moms

Slow Cooker BBQ Chicken Thighs

I love ribs so, when I saw the post from Jonna at Just Get Off Your Butt and Bake I  saved this recipe.  I went grocery shopping  on Monday for the week and they had only one  package of pork ribs.  There were barely four pieces in it, so I had to come up with another meal on the go.

Craig always says that he prefers the chicken thighs over breast because it doesn’t dry out as much.  I have to agree.  So I head back to the chicken section and grab two packs of the boneless, skinless chicken thighs.

At this point I totally forgot to get the rest of the ingredients I had on my list because I figured I’d make them another way.  But today I took the chicken out, grabbed the slow cooker and decided to make do with what I had on hand,

This is what I used:

2  packs of boneless, skinless chicken thighs (about 12 pieces total)

1  cup ketchup

2 cups Light Brown Sugar

1 tbs ginger

1 tbs nutmeg

2 cups of pears in sauce

3 cloves of fresh crushed garlic cloves

Here’s what I did:

I cut as much of the fat off of the chicken as I could and placed it in the slow cooker.

In a medium sized bowl I added all of the ingredients and mixed well.  I poured it over the chicken, covered with foil and put the lid on.  My slow cooker has four different settings and I put mine on 6 hours to cook.  I ended up putting it on warm about 4 hours later.  On Jonna’s site she had said to get the sauce to thicken she took the foil off and let some of the steam out from removing the lid a bit.

I think that I may have used too much of the pear juice which is why mine didn’t quite thicken up.  The pear mixed with the home made sauce really gave it the smokey, sweet flavor.  The chicken feel right apart.

I sliced some potatoes up, boiled them in water and drained.  I added some butter and flour to the pan, added some chicken stock and put the potatoes back in the pot and added some chunks of Velveeta cheese and mixed until melted.  Great addition to this dinner.

I do hope to try this with the ribs at some point.

The kids were not a fan of this chicken.  I think it had more to do with the look of it than the flavor.  They didn’t like the pears mixed in with it.  I, on the other hand, loved this.  Great flavor with chicken that just fell apart!

Curious to see if the kids would eat this if I had used the ribs and the pineapple instead of the pear!

Hoping my guy likes it as much as I did! (He better since he asked for the dark chicken)!

Have a great rest of the week.

Patricia – Two Girls Cooking

 

Pulled Chicken Sandwiches

Pulled Chicken Sandwich

What a great dinner this was last night.  I love a great hardy sandwich!  I can say that I haven’t made any kind of pulled sandwich before, so this was a good one to start with.

I thought about doing a pulled pork or even beef, but honestly felt that chicken would taste better for the people in our house!  Need I say more?  If you’ve read the blog from the past, you’re aware of the picky people eaters!

I asked a friend from work if she’d ever shred chicken breasts before and the best way she thought to do it.  My first thought was to boil it.  But she told me she baked hers first and let it cool then used a fork to pull it apart.

Here’s what I used:

4 boneless, skinless chicken breasts

1/2 cup BBQ Sauce – I used Famous Dave’s Sweet and Zesty (If I were just eating it, I’d prefer Devils spit for the heat!!)

1/4 cup water

1tbsp brown sugar

4 Kraft Singles slices – I used fat free

3 baguettes (I found 3 med sized ones and cut one in half for the kids to share).

Directions:

Bake chicken at 400 degrees for 20-25 minutes (until cooked through).

Add barbecue sauce, water, chicken and sugar to a skillet.  Stir to coat both sides of chicken. Cover; cook on medium heat 7 min. or until chicken is done (165ºF).

Remove chicken from skillet. Shred with fork or chop into small pieces (after chicken has cooled). Return to skillet; stir to coat with sauce. Cut baguette into 4 pieces; cut each piece lengthwise in half. Fill with chicken mixture and Singles.  I added some sliced onions and pickles to mine!

Pulled Chicken

I’m not a fan of winter in MN, but I am a fan of the comfort food that can be cooked during this time of the year!

Share with us your favorite sandwich that you enjoy making.

Have a great rest of the week.

Patricia – Two Girls Cooking

BBQ Chicken Fingers

Thanksgiving is over and I have no left overs to make turkey this or turkey that.  Which, I guess is ok.  I didn’t have to cook or clean up yesterday.  I enjoyed a good meal cooked by my uncle and his wife, saw family I haven’t seen in years and didn’t have to clean up a thing.  (I suppose I should have offered, and maybe I did, but it was nice not to have to fuss and get things done).

So today I had chicken in the freezer.  The last meat until grocery shopping.  I planned on making chicken fingers as I normally do.  Coat it with panko bread crumbs and cook them in the oven.  Craig was possibly supposed to bowl in Bayport.  When we go there, we usually eat their BBQ chicken fingers.  Not that I’m comparing their food to what I just made, because you can’t.  But it did give me the idea of making them this way instead of the “normal” way.    The chicken was nice and tender. I used two kinds of Famous Dave’s Sweet and Zesty and then for my hot taste buds, I used Devils Spit!

Here’s what you need:

4 chicken breasts, cut into strips (I had lemon pepper flavored)

whole wheat flour

Egg substitute (Egg Beaters)

All Season Salt

Garlic Salt

Nutmeg

Smart Balance Omega oil

Here’s what you need to do:

Heat oven to 375 degrees.

Put the flour (mixed with all of the seasonings) on a plate and the egg substitute in a bowl.  Put each piece of chicken in the flour, in the egg, then back into the flour mixture again.

Heat frying pan with the oil just enough to cover half of the chicken pieces.  Place chicken in the oil and cook on each side until browned.  After the chicken is browned, remove from pan and set aside on a plate.  Pour the BBQ sauce in a bowl and coat each piece and place on a cookie sheet.  Bake for 20 minutes or until chicken is cooked through.

I served this along with some Jiffy corn bread muffins!

Not quite so quick, but sure is easy and and tastes even better.  A great after the holiday dinner to try for sure.

Have a great rest of the weekend…

Patricia – Two Girls Cooking