Beef Pot Roast

I HATE ROAST. Okay, I USED TO hate roast. A few years ago my neighbor invited us over for dinner, and told me that she was going to be serving roast. We are pretty good friends, so I told her that I wasn't a big fan of it. She GUARANTEED me that I would like HER roast, so I agreed that we would come over. I am so glad that we did! I am no longer anti-roast! Okay, I am no longer anti-roast if she or I make it. I still am very leary of anyone else's roast. I have been making this recipe ever since. 

Also, you know how there are always leftovers when you make roast? Well, I am almost tempted to make a roast just to eat this sandwich with the leftovers, Please try it! It's amazing!

As a side note, this time I paired our roast with homemade Sweet Hawaiian Rolls, that post will be next!

Beef Pot Roast

Printable Version

3 pound chuck roast, frozen

1 package dry ranch seasoning

1 package brown gravy mix

1 package italian seasoning

1/2 cup water

Potatoes and carrots, chopped, if desired

Place roast in a slow cooker. Combine all 3 packages of dry seasoning and cover roast with mixture. Pour water over top. Cover and cook on low for 8-9 hours. This is important! I checked my roast at 7 hours last time and it was still tough. So, I cranked the heat up to high for the remaining 1 hour of cooking time and it was perfect! If using potatoes and carrots, add with 5 hours remaining.

Serves 4-6.

Recipe from Jaime.

Babyback Ribs

O Spring, please come soon. I have been dying inside this winter. My two little crazy almost-one year old have been going crazy! (Read: so am I). I can’t wait for the spring so we can head outside for a little entertainment, and, so we can entertain outside! Bring on the grill, baby! We are grillers, and always will be. We recently bought a smoker and it has added a little fun mix-it-up to our outdoor recipes.

Since I’ve been so grill-hungry lately, when I saw that there was a day reaching 40 degrees, and prepped my hubby to be ready to cook up some ribs. I did all the leg work inside, and he just had to pop them on the grill for about 8 minutes to crisp them up. Thankfully, my “leg work” wasn’t much...just throwing a few ingredients in a crock pot, and BAM! We were ready to rock with a pre spring meal to get the season rocking!

These were delicious, fall off the bone...(not to mention the easiest recipe ever) ribs. Even my smoker-of-ribs-lover husband gobbled up every bite. So, next time the temperature gets to where you can brave it, make yourself a pre-spring meal, too!

Babyback Ribs

Printable Version

1 rack babyback ribs (about 2-2.5 pounds; 1 rack feeds two adults; another rack of ribs will work with the marinade if your crockpot can fit them)

3 c. pineapple juice

1 ½ c. brown sugar

1 ½ tsp. mustard powder

1/3 c. ketchup

1/3 c. red wine vinegar

1 ½ Tbsp. lemon juice

2 Tbsp. soy sauce

½ tsp. ground cloves (optional)

2 tsp. fresh ginger

4 cloves garlic, minced

½ tsp. cayenne pepper

barbecue sauce (we use Sweet Baby Ray’s)

Using a sharp knife or a pair of kitchen shears, cut each rack into about 4 portions (it ends up being about 3-4 rib bones each).

Place in crockpot. In a large bowl, mix pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Pour over ribs and cover. Set to low for 6-7 hours. Make sure that they are ABOUT to fall of the bone, but you do not want them to actually fall off. They need to hold together for the grill.

Remove ribs from liquid and heat grill to medium. Place ribs on the grill, brush one side with barbecue sauce, and close the lid for 3-4 minutes. Carefully turn the ribs, brush other side with sauce, close the lid, and wait another 3-4 minutes. Repeat. Serve immediately.

Recipe from Our Best Bites

Serves 2.

Hoisin Pulled Pork

Pulled Pork anyone? Yes, PLEASE! I love pulled pork. I have a variety of different recipes, including Sweet Pulled Pork, Mango Pulled Pork, and Cafe Rio Pulled Pork. They are all so different and equally delicious! This is another recipe, more asian flare-ish. We really loved it, especially with the coleslaw. Please don’t omit it! The sour tang of the coleslaw makes this sweet pork really pop!

Hoisin Pulled Pork
Printable Version

3 pounds pork butt
6 cloves garlic, smashed (3 Tbs.)
1 Tbs. fresh ginger, grated
1 bottle hoisin sauce, 15 ounces

Wrap the pork butt completely in foil. Put in the slow cooker and pour ½ cup water around pork. Cook on low for 8-10 hours. Remove from crock pot and drain juice and water. Shred pork, removing excess fat, with two forks. Meanwhile, combine smashed garlic cloves, grated ginger and hoisin sauce. Return shredded pork to crock pot. Pour hoisin sauce mixture over pork and mix together. Cook for an additional 1-2 hours.
Top with coleslaw (below). Serve over rice or in tortillas.

Serves 6.
Recipe Highly adapted from the kitchn.com


Hubby Friendly Coleslaw

8 ounces red cabbage, sliced thinly
8 ounces carrots, shredded
2/3 cup mayonnaise
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Combine the red cabbage and carrots.
Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; mix  thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.`

Makes 3 cups

Sweet Pulled Pork

This is my FAVORITE recipe of all time. My mom has been making it for me, well, forever. There is not a birthday that I can remember that I didn't request this meal. Which, I am sure made my mother sooooo happy seeming how it is the easiest meal ever, and since my birthday is so close to Christmas she was stressed out enough! It is tangy, juicy, perfectly tender. MMM! I am still stuffed from eating this for dinner 4 hours ago and I want to have seconds...right now...at 10:43 at night! I LOOOVEEEE it! Anyway, I obviously hope that you all try this recipe, tomorrow, preferably!

Sweet Pulled Pork
Printable Version

1/2 cup ketchup
1/2 cup brown sugar
1 Tbs. vinegar
4 Tbs. soy sauce (or this to be GF)
3 lbs. pork butt

Wrap the pork butt completely in foil. Put in the slow cooker and pour ½ cup water around pork. Cook on low for 8-10 hours. Remove from crock pot and drain juice and water. Shred pork, removing excess fat, with two forks.
Meanwhile mix ketchup, brown sugar, vinegar, and soy sauce until blended. Return shredded pork to crock pot and pour sauce mixture over pork roast and cook on low for an additional 1-2 hours.  (There are days when I just need that extra punch...so sometimes I make a little extra sauce to put on top...but that is not needed!) Serve over your favorite rice or on hoagie rolls and be amazed!

Serves 6.

Cafe Rio Pulled Pork

This is the real deal. No joke, folks. I have tried, and tried, and TRIED to duplicate the famed Cafe Rio Pulled pork. (If you have never had this pork, you will not regret re-creating it at home. Give it a shot!) I can’t tell you how many recipes have gone in, and out, of my kitchen. They all claimed they were the Cafe Rio Pork recipe, but they weren’t! I had a commenter on my blog give me this recipe, and guess what? THIS IS IT. My hubby took one bite and exclaimed, “THIS IS INCREDIBLE”. It tastes just like Cafe Rio Pulled Pork. Heaven on Earth. I can finally have my #1 craving whenever I want, even if I am in Nebraska! We are having it again tomorrow. And probably next week! SOOO good! This spicy cilantro ranch dressing is delish. I will never change from this recipe, it is right on! I know it looks like a lot of work, but it really isn’t that hard. Please try it. You will L-O-V-E me, and everyone you  feed it to will L-O-V-E you!

Copy Cat Cafe Rio Pulled Pork Salad
Printable Version

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. (YES, 8 hours! The longer you cook a pork roast, the easier it is to shred, the more tender it is, the more delicious it is. 8 hours is key!) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter

Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing
1 envelope Buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
1/2 bunch cilantro,
2 large tomatillos, or 4 small, chopped
2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients
8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor
1 cup colby jack cheese
crisp lettuce, shredded or finely chooped
1 can black beans, warmed
Salsa
Tortilla strips

To assemble:
Cook tortillas and melt ⅛ cup cheese on one side, leave open faced on plate. Top with lettuce, rice, pork, black beans, salsa, tortilla strips, and Spicy Cilantro Ranch Dressing.

Recipe adapted and added to from littlepiggyfood.blogspot.com
Serves 8.

Breen's BBQ Pulled Chicken

• I am always up for a slow cooker recipe...and this included chicken and a slow cooker. Talk about my dream meal! This was delish, delish, easy, and Delish! Every bite of this puppies had my tongue reaching for more. Perfect zesty-ness from the italian dressing and sweetness from the BBQ sauce. Feel free to use your fave BBQ sauce; sweet, spicy, they will all do the trick!
• 
  
• Breen's Pulled BBQ Chicken
• Printable Version
• 
  
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce (I used Sweet baby Ray's)
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 
  
• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• 
  
• Cover and cook 3 to 4 hours on low or until chicken is cooked through. Remove chicken from crock pot and shred, return back to sauce and allow to cook for 1 additional hour. Serve over rice, quinoa, or on hoagie rolls.

Serves 8.

Recipe from Brianne.

Hot Fudge Peanut Butter Pudding Cake

Breakfast, anyone? Totally kidding (but not really, I actually WANTED to eat this for breakfast it was so good!). I have a major weakness for peanut butter and chocolate. Especially when they are together in once decadent dessert. This hit the spot. I fed it to some friends, and was honestly being praised for this yumminess! (If they only knew it took about 5 minutes of work! Thank you crock pot!)

Hot Fudge Peanut Butter Pudding Cake
Printable Version

Cake
2 cup all-purpose flour
4 tablespoons unsweetened cocoa powder
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
4 tablespoons canola oil
2 tablespoons vanilla extract
1 cup smooth or chunky peanut butter
1 cup semisweet chocolate chips

Topping
3 tablespoons unsweetened cocoa powder
1 1/2 cup sugar
3 cups boiling water
Vanilla ice cream for serving

Coat a large slow cooker with nonstick cooking spray. (If you would like to use a small slow cooker, simply 1/2 the recipe).
In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.

To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
Turn off the cooker and let it stand, covered for 30 minutes before serving.
Serve with vanilla ice cream.

Recipe from Melanie at Mel’s Kitchen Cafe
Serves 12.

Mango Pulled Pork Enchiladas

So, this recipe was out of leftovers. You heard it folks! My husband actually KNEW we were going to eat this pork as a leftover and was OKAY with it! You know that a meal is 100% amazing if it is approved to be eaten twice in one week, (or one month for that matter) in my home. I first made Mango Pulled Pork Sandwiches, and a couple days later whipped up these delicious puppies. Honestly, the sandwiches were great. And HONESTLY, these were AMAZING. Good thing you can make them both by just preparing one night. Thank you for bringing this into my life Food Network, and my sanity of actually using leftovers thanks you as well.
Mango Pulled Pork Enchiladas
Printable Version 

1 boneless pork shoulder (boston butt), about 3 pounds
1 cup chicken broth

Rub
2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt

Mango BBQ Sauce
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, finely minced
2 tablespoons minced ginger
1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
Kosher salt
2 cups mango puree (5 mangos, 1/2 lemon, 2 Tbs. sugar)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce

Enchilada ingredients:
10 tortillas
2 cups Monterray Jack cheese
10 oz. can green enchilada sauce
1 cup leftover Mango BBQ Sauce
1/2 cup cream
1 tsp. cayenne pepper


Rub: Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated. Refrigerated until ready to use, 3-24 hours.

Mango BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and shimmering. Add the cumin and fennel; they should splutter upon contact - be careful! Add the onions, ginger and serrano and a little salt, to taste. Saute until they soften but don't let them get any color. Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
Place pork shoulder in crock pot. Pour 1 cup chicken base over pork and cook on low for 4 hours. After 4 hours, drain liquid and replace with Mango BBQ Sauce, RESERVING 1 cup of sauce. Cook an additional 3 hours on low.
Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce.
Equally divide meat and 1 cup cheese between 10 tortillas.
Pour 1/2 can of enchilada sauce along bottom of pan. Mix the other 1/2 of the can, the 1 cup mango BBQ sauce mixture, and cream together. Pour over the top of the enchiladas. Sprinkle cayenne pepper on top. Top with remaining 1 cup cheese. Bake at 350 for 45 minutes or until edges are crispy and cheese is bubbling.

Serves 10.
Recipe adapted from Aarti Party

Mango Pulled Pork Sandwiches

Where to begin? We love The Next Food Network Star. My hubby and I are die hard, I mean seriously. We watch every episode and actually look forward to it all week! We were gunning for Aarti to win from the beginning- Indian food rocks our world. She pulled it out! And then she pulled these out...Mango Pulled Pork. Seriously?! What could be better? Sweet, delicious mango on tender, juicy pork that falls apart in your mouth with just a kick of flavor. Amazing. Amazing. Amazing. (And I used the leftovers to make Mango Pulled Pork Enchiladas...which in my opinion, are MORE Amazing. Amazing. Amazing. Really!)
Mango Pulled Pork Sandwiches

Printable Version


1 boneless pork shoulder (boston butt), about 3 pounds
1 cup chicken broth

Rub
2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt

Mango BBQ Sauce
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, finely minced
2 tablespoons minced ginger
1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
Kosher salt
2 cups mango puree (5 mangos, 1/2 lemon, 2 Tbs. sugar)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce
10 rolls, sliced

Rub: Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated. Refrigerated until ready to use, 3-24 hours.

Mango BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and simmering. Add the cumin and fennel; they should splutter upon contact - be careful! Add the onions, ginger and serrano and a little salt, to taste. Saute until they soften but don't let them get any color. Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
Place pork shoulder in crock pot. Pour 1 cup chicken broth over pork and cook on low for 4 hours. After 4 hours, drain liquid and replace with Mango BBQ Sauce, RESERVING 1 cup of sauce. Cook an additional 3 hours on low.
Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork on top of sliced  bun, top with a reserved Mango BBQ sauce. (This is key! The extra sauce makes these sandwiches!)
Recipe adapted form Aarti Party