Slow Cooked Pulled Pork BBQ over Sweet Potatoes

Why I have never tried this before, I don't know.  Because the flavor combination is brilliant.

2 - 2 1/2 lb. pork butt roast

salt, pepper, and garlic powder, to taste

1c beef broth

1/4c brewed coffee

olive oil

4 sweet potatoes

1.  Rub pork roast with salt, pepper, and garlic powder.  Place in slow cooker.

2.  Add beef broth and coffee.

3.  Cook on Low for approximately 6 hours, or until cooked through.

4.  During the last hour, preheat the oven to 400*.

5.  Prick sweet potatoes with a fork and coat with olive oil (I just do this with my hands).

6.  Bake potatoes for around 30 minutes, or until a fork stuck into the potatoes tells you they're done.

7.  Get back to the pork:  Dump the liquid and remove pork to a cutting board.

8.  Shred the pork and return it to the slow cooker.

9.  Add as little or as much BBQ sauce as you like (I usually end up using the entire bottle).

10.  To serve:  Slice open each potato and top with the BBQ pork.

 

 

Honey Mustard Pork Roast

I have a bad habit of writing blog entries and then procrastinating on actually posting them.  This is one I just came across:  

Instead of going with the traditional ham or lamb for Easter dinner, I opted to try a pork roast and was thrilled with the result.  This is a delicious entree that is so moist and ridiculously easy.  It looks and tastes like you spent way more time on it than is actually required.  ;)

1/4c honey

2 TBSP coarse ground Dijon mustard

2 cloves garlic, minced

1/2 tsp. salt

1 TBSP + 1 tsp. ground black pepper

1/2 tsp. dried rosemary

2-3lb. pork roast

2c water or chicken broth

1.  Preheat oven to 350*

2.  Combine first six ingredients in a small bowl.  Coat roast evenly with the mixture.

3.  Place on rack in a roasting pan and add about 2c water or chicken broth to bottom of pan.

4.  Bake, uncovered for approximately 1 hr - 1 1/2 hrs. or until internal temp. reaches 155*

5.  Remove and allow to stand 10 min. (temp. will continue to rise) before slicing and serving.

This would be fantastic any time of year!

Barbeque Pork Sandwiches

My husband frequently says, "We have the best leftovers!"

It's a good thing too because leftovers is exactly what we're having for dinner tonight.

Specifically, we are having pulled pork barbeque sandwiches

and pasta salad.  We have had these sandwiches several times over

the  years and they are always amazing. 

Also, the preparation is ridiculously easy. 

2.5 lb. pork butt roast

salt and pepper

1 1/2c. beef broth

1/4c. brewed coffee, black

1 bottle bbq sauce

kaiser buns

1.  Cut roast in half and season with salt and pepper, to taste.

2.  Add all ingredients to slow cooker and cook on Low for about

6 hours, or until done.

3.  Remove pork to a cutting board and dump the liquid

(you don't need it anymore).

4.  Shred the pork (I just use two regular forks for this)

and return to the slow cooker.

5.  Add a bottle of bbq sauce (we like Stubb's Original) and mix together.

6.  Pile onto toasted kaiser buns and serve immediately.



Sage Pork Chops

I have been making these pork chops for several

years now and they are always a hit!

In fact, they are one of my youngest son's

absolute favorite meals!

Here is the recipe:

2 tsp. salt

1 tsp. dried sage

1 tsp. ground black pepper

4-6 center cut pork chops

2 TBSP real butter

1 c. water

2 cubes beef bouillon

 

1.  Combine the salt, sage, and black pepper in a small bowl

and rub on both sides of the chops.

 

2.  Melt the butter or margarine in a large skillet over

medium high heat and saute the chops until well browned.

3.  Meanwhile, in a separate small saucepan over

high heat, combine the water and the bouillon and stir

until bouillon dissolves.

4.  Add this to the chops, reduce heat to low,

cover and simmer chops for 45 minutes.

Enjoy!