BBQ Pork Sandwiches

There's nothing better than a delicious dinner that you can make in the crockpot.  Life is busy and the crockpot saves so much time!  We love these BBQ pork sandwiches.  Super easy and super filling.

2-3 lb. pork loin roast

3/4 cup water

1 tsp. onion powder

1 tsp. garlic salt

1 tsp. fresh ground pepper

Hamburger buns or rolls

Butter, softened

BBQ sauce

*Cook pork roast in crockpot all day on low with the water and seasonings.  Don't put any BBQ sauce in crockpot.  Shred up when done cooking.  When ready to eat, generously butter the bread of your choice.  Toast, butter side down, on the stove in a frying pan. This is crucial...don't skip it.  Top toasted rolls with pork and your favorite BBQ sauce.  We love Sweet Baby Rays sauce.  Enjoy!

Dr. Pepper Pulled Pork

I admit, I'm a total Dr. Pepper addict, so when I came across this recipe (found at Crockin' Girls) I knew it had to be good!  It definitely did not disappoint and what is even better is I didn't have to heat up my kitchen because you  make it in your crock pot. :)

Ingredients

• 1 Bone-in Pork Shoulder
• Seasonings for pork (Season salt, garlic powder, pepper etc)
• 3/4 Cup BBQ Sauce
• 1 Can Dr. Pepper

Directions

1. Step One

   Season the pork (the night before or the day of) and place it in the slow-cooker. I used Lawry's Season salt, pepper, dried onion flakes, cayenne pepper & some minced garlic.

2. Step Two

   Then add the BBQ sauce and soda, and turn the heat to low.

3. Step Three

   Let it cook for about eight hours, or until you return home.

4. Step Four

   Shred it with two forks, remove any skin/bone/gross bits, and let the remaining meat soak up all the sauce.

I served it with homemade rolls and veggies with ranch.  Hawaiian sweet rolls would be really good too.

 

Slow Cooker Pulled Pork Sandwich

 I love me a juicy, tender pulled pork sandwich.  Especially in the summer.  Not sure why, but it just seems to go with the season.  I got this idea from one of our favorite blogs, The Girl Who Ate Everything.  But instead of root beer, I used Coke because that's what I had in the cupboard.  The meat was fork tender and made for a tasty sandwich.  And it all cooks in the crockpot which makes it so easy and doesn't heat up your whole house.

image from Rachelleb.com

Pulled Pork

1 pork tenderloin
1 bottle Coca-cola or Rootbeer
1 bottle BBQ sauce

Put pork in crockpot.  Season with salt and pepper then pour Coca-cola to cover meat.  Cook on low for 6-8 hours or high for 4-5 hours.  When meat is cooked, drain soda and add BBQ sauce.  Shred meat and serve on toasted buns with a slice of provolone cheese.

Outback Rub

With grilling season in full force, I wanted to re-post this delicious rub recipe.  We use this rub on everything - hamburgers, chicken, steak, pork.  We love it!  It gives the meat so much flavor with a little spice.  Perfect for summer grilling!

Outback rub

4 Tbs. salt
2 Tbs. paprika
1 Tbs. coarse, black pepper
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. cayenne pepper
1/2 tsp. coriander
1/2 tsp. turmeric

Mix together and rub on meat before grilling or baking.  Store in airtight container.

Parmesan Pork Tenderloin

I mentioned on here once before about a Martha Stewart app that I have on my ipod.  It's one of the highlights of my day to check it and see the recipe that is posted.  This is one of her recipes and man was it easy and so good.  Thanks Martha...I owe you one.

Let's talk about our cafeteria-style-Target-after-Christmas-clearance plates that we use for dinner.  A step up from our usual paper plates, don't you think?

1 pork tenderloin (about 24 oz.)
6-7 Tbs. flour
4 egg whites
1/2 cup plain dried breadcrumbs (I used Panko)
1/2 cup shredded parmesan
salt/pepper
2 Tbs. olive oil

*Slice the tenderloin into slices that are 1/4 inch thick.  Season with salt and pepper.  Put flour in one bowl, whisk egg whites with a tablespoon of water in another bowl, and combine crumbs and parmesan in a third bowl.  Heat oil in a medium skillet over medium heat.  Take each slice of pork and dip first in flour until coated, then in egg whites until coated and then in parmesan mixture until well coated.  You sort of need to press the mixture into the pork during the last step.  Place in skillet and cook for a few minutes on each side until golden brown and cooked through.

Ranch Pork Chops

I got this tasty idea from my Grandma Tucker while my grandparents and aunt were visiting a couple of weeks ago.

My dad asked her if she had seen our recipe blog and she said, "When you're my age you don't use recipes.  You just pull out a pan and cook something."  Love it.

She told me that she made these pork chops for my grandpa and he loved them.  

I had to try it, and she wasn't kidding, they were good.

Pork chops
Ranch dressing seasoning mix

*Dump out seasoning onto a plate.  Dip pork chops in seasoning so both sides are coated.  Cook over medium heat on stove, in a little olive oil, until done.

*We ate them with these potatoes.

Grilled Ham and Brie

I have always loved a hot sandwich.

Toasted bread and melted cheese...sign me up.

This one is so simple and so tasty at the same time.

Bread of your choice (I used cracked wheat)
butter, softened
apricot fruit spread
deli sliced ham
Brie cheese, sliced

*Spread apricot jam (I love Simply Fruit by Smucker's) on two slices of bread.  Top with ham and Brie.  Put sandwich together and butter the outsides.  Grill on the stove on low heat until toasty.  Serve with tomato soup or whatever suits your fancy.

*Recipe from a magazine.

Sweet Pork Enchiladas

We had the missionaries from our church over for dinner a few weeks ago. I made the Honey-Lime Chicken Enchiladas. One of the elders took a bite and asked if the meat was sweet pork. I said no it's honey-lime chicken. But then I couldn't stop thinking about his sweet pork comment. Sweet pork enchiladas!! What a great idea! So I waited 2 weeks until the missionaries were coming again and made the enchiladas with sweet pork. I have one word, AH-MAZING!!! Really. They were so good. My new favorite enchilada recipe by far! The elders loved them. Hubby loved them. And I loved them. In fact, I can't stop thinking about them.

Excuse the bad pic. This was all that was left when I remembered to snap a photo.

Sweet Pork Enchiladas

1 pork tenderloin or 1 pork roast
20 oz. coke
2 cups brown sugar
1 bottle mild salsa

Put all ingredients into a crockpot. Cook on low 6 - 8 hours. Shred meat when done.

Then combine:
1 14 oz. can green enchilada sauce (I prefer mild)
1/2 cup heavy whipping cream

Stir enchilada sauce and cream together in a bowl. Pour half into bottom of 9x13 pan. Take 12 to 14 corn tortillas and warm in microwave to soften. Then, fill with a small amount of pork and a little cheddar cheese. Roll up and place in pan. When finished, cover with rest of sauce and cheese. Bake at 350 for 25 minutes.

Brunch Casserole

Christmas morning we always have a big brunch at my parents' house. It used to be a breakfast but each year we start later and later so now it's a brunch. Back in the day we always had hootenanny pancakes but there are too many people now so we all bring something and have a buffet style meal. This year I brought a potato/egg/sausage casserole that I found in my ward cookbook. I love breakfast foods and this casserole hit the spot.

1 bag frozen hash browns

2 lbs. regular pork sausage

1 chopped onion

6 eggs

1 can evaporated milk

1 Tbs. parsley

salt/pepper to taste

grated Swiss cheese

grated Cheddar cheese

*Press hash browns into a greased 9x13 pan. Bake at 425 for 10 minutes. Meanwhile, brown the sausage and onion. Layer on top of potatoes. Beat the eggs, milk and seasonings together and pour over sausage. Sprinkle with the two cheeses. Bake for 30-40 minutes at 350.

BBQ Pork Ribs

It has taken me two months to post these pictures of the most amazing bbq pork ribs ever. Jen made them for our whole family on Father's Day and I've been dreaming about them ever since. She got the recipe from her friend, Amber. I had the camera out that day so I told her I would post the pictures and then she could put the recipe. I will call her tomorrow and tell her the pictures are finally on here...so stay tuned for the to-die-for (and surprisingly easy) recipe.

Sweet Ham Sandwiches

This recipe comes from Heidi (Clouse) Allen; a culinary expert and caterer extraordinaire. I had these at a bridal shower and it was love at first bite.

white rolls or potato rolls

deli-sliced honey ham

provolone cheese slices

Sauce:

1 can crushed pineapple, drained well (save juice)

3/4 cup mayo

2 Tbs. brown sugar

little bit of pineapple juice

*Mix really well and then assemble sandwich with a generous spoonful of sauce.

LASAGNA

This is the best, easy lasagna recipe I have ever used. I have made it for my family for as long as I can remember. You can substitute cottage cheese for ricotta cheese if you have some picky eaters like I have. The hot sauce gives it a little "kick"! Don't we all need a little "kick" now and then?

EASY LASAGNA

Preheat oven to 350.

1 lb. lean ground beef
½-1 lb ground pork (depending on how meaty you want your sauce)

Brown and drain then add:

1 26 oz. can Hunt’s Four Cheese tomato sauce
1 4 oz. can tomato paste
½ t. Italian Seasoning
2 t. sugar
1/8 c. hot sauce (such as El Pato or Trappey’s)
garlic salt to taste (make sure you don’t get it too salty)

While simmering the above, in another bowl mix:

1 30 oz. container ricotta cheese (or you may use cottage cheese)
2 slightly beaten eggs
½ c. freshly grated Parmesan cheese
1 T. fresh or dried parsley
½ t. garlic salt
½ t. pepper

Mix and set aside

Grate:

1 lb mozzarella cheese

Boil 8 lasagna noodles until al dente. Drain. In a 9x13 baking dish, place a small amount of tomato meat sauce and spread evenly. Lay 4 of the cooked lasagna noodles side by side. Spread ½ of the ricotta cheese mixture over noodles. Layer ½ tomato, meat mixture, then layer ½ of the grated cheese. Repeat and bake uncovered for 30-40 minutes until cheese is bubbly. May be covered and refrigerated for up to 3 days before baking. If lasagna has been refrigerated, take out of refrigerator and let set at room temperature for approx. 15 minutes before baking. Let sit for approx. 15 minutes before cutting into squares and serving

Saucy Ham and Potato Bake

2 T. onion, chopped

1/4 cup butter

1/4 cup flour

1 tsp. salt

1/2 tsp. dry mustard

dash of pepper

1 1/2 cups milk

2 cups shredded Cheddar cheese

6 potatoes, peeled and sliced thin

1/2 pound cooked ham, cubed

*Saute onion in butter. Blend in flour, salt, mustard, and pepper to form a paste. Gradually add milk, stirring constantly, until thickened. Mix in 1 1/2 cups cheese and stir until melted. Remove from heat and add potatoes. Toss until coated. Pour into a 9X13 pan. Top with ham and 1/2 cup cheese. Bake at 350 for 40 minutes.

Cafe Rio Pork

Here is one of the many recipes for the famous Cafe Rio Pork. I love this one because it's SO, SO easy and it makes a lot so you can freeze the leftovers for later. We like to use the pork to make tacos. This sweet pork is tender, savory and a definite crowd pleaser.

1 pork loin or pork roast
1 20 oz. bottle of Coke
2 cups brown sugar
1 bottle mild salsa

Put in crockpot and cook on low all day. Shred meat and serve.

Country Style Spare Ribs

I got this recipe from my friend, Sheri, a few years ago and just got around to try it out. I loved it! The meat was so tender and the sauce was sweet and tangy. We put made sandwiches out of our meat but you don't have to. (I forgot to take a picture so I found this one on the web. Deal with it).

3 - 4 lbs. boneless pork spare ribs
1 onion, sliced
3 Tbs. vinegar
3 Tbs. Worcestershire sauce
1 Tbs. salt
1 tsp. paprika
1/2 tsp. pepper
1 cup ketchup
1 cup water
1 cup brown sugar

Place ribs in crockpot. Slice onion and place on top of ribs. Mix rest of ingredients together and pour over ribs and onion. Cook on low 8 - 10 hours or high 6 hours. Then, eat the yummy goodness!!

Stuffing Pork Chops

Same Holiday magazine, different recipe. 6 boneless, thin-cut pork chops

1 onion, sliced thin

2 Tbs. Worcestershire

1 pkg. (6oz.) stuffing mix for chicken

1 cup shredded mozzarella

*Heat large skillet on stove and spray with cooking spray. Add chops and onions. Cook until done, turning once. (about 10 minutes). Remove chops and continue cooking onions, adding Worcestershire, for 5 minutes. Return chops to skillet and top with onions. Mix stuffing mix with 1 1/2 cups hot water and spoon around edge of skillet. Top with cheese and cook for 10 more minutes.

Pulled Pork

I got this recipe from Nat who got it from her mother-in-law. It's sweet and delicious!

Pork tenderloin or pork roast
some water

Put pork in crockpot then add some water. Cook on low all day. Shred then add sauce:

1 brown sugar
1 cube melted butter
2 Tb. ketchup
2 Tb. mustard
2 Tb. worchestershire sauce

Pour over pork and mix well. Let sit for a few minutes to let flavors blend together. Serve on rolls. Makes a lot!

Rootbeer Pulled Pork recipe to come....

PULLED PORK SANDWICH

I got this recipe a long time ago from a Tyler Florence Food TV episode and I changed it a little. His marinade seemed a little bitter so I just made a few changes. We love this and it's so great to have as leftovers.

4-5 lbs boneless pork shoulder

2 T. kosher salt
1 T. black pepper
1 c. brown sugar
1/4 c. paprika
1/2 T. thyme (or 2-3 sprigs fresh, leaves only)
4 cloves garlic
1/4 c. red wine vinegar
Scant 1 T. cayenne pepper
3 T. virgin olive oil

Place salt, pepper, brown sugar, paprika, thyme, garlic, vinegar and cayenne in a food processor and pulse until combined. Add olive oil until you have a nice paste. Rub all over the pork, being sure to it into the nooks so the salt can penetrate the meat well. Place in a zip lock bag and refrigerate for at least 3 hours or overnight (preferred).

Allow the meat to sit at room temperature for 30 minutes before cooking. Place the pork in a roasting pan fitted with a rack insert. I place aluminum foil under the rack for easier clean-up. Roast the pork for 3 1/2 hours uncovered at 325 degrees. The outside will get crispy-brown and will look like mahogany. Let the meat rest for 10-15 minutes before slicing or shredding. Serve on Kaiser rolls or sliced Ciabatta rolls. Delicious with a side of coleslaw**

**We actually like to put coleslaw on top of the meat in the sandwich. Sounds weird, I know but is really yummy (if you like coleslaw)!

Pork Chalupa

I walked into Brett's parents' house the other day and smelled something heavenly cooking. I asked what it was and his mom told me about this pork chalupa recipe that her friend had given her. It is really good and really easy. 3-4 lbs. pork loin roast

2 cloves garlic, minced

2 cans pinto beans

1 Tbs. cumin

2 Tbs. chili powder

1 Tbs. oregano

1 can diced green chiles

1 Tbs. salt

*Cook on low all day in Crock-pot. Serve over chips or in a burrito or like tacos.

Green Chile Burros

3-4 lb. roast (I use pork)

1 onion, chopped

1 4oz. can green chiles

1 jar green chile salsa

2 cloves garlic, minced

1 tsp. salt

1 tsp. cumin

*Place roast in crock-pot and pour all ingredients on top. Cook on low all day. Shred and mix well before serving in tortillas with cheese on top.