The Best Pulled Pork You’ll Ever Eat

Seriously, this was so good, I can’t wait to eat it again! This is an amalgamation of two recipes plus my memory of the pulled pork sandwich that I love at a local restaurant. Enjoy!


The Best Pulled Pork You’ll Ever Eat
Prep time: 15 minutes
Cook time: 10 hours low (7 hours high), slow cooker
Serves:  10-12 sandwiches

2 medium yellow onions, roughly chopped
2 & 1/2 to 3 pounds boneless pork tenderloin
2 tablespoons packed brown sugar
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
Seasoned salt and pepper
1 cup chicken broth

Chipotle Honey Sauce
1 cup ketchup
1/2 cup brown sugar
2/3 cup + 1 tablespoon honey
1 and 1/2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
Seasoned salt and pepper
1/2 – 1 full chipotle chile in adobo sauce (to taste) – finely mince chilies

Spicy Coleslaw
1 tbsp dijon mustard
1 tsp white sugar
1/2 tsp red pepper flakes
1/2 tsp ground cumin
3/4 cup plain greek yogurt (can also use mayo)
2 tbsp lemon juice
pinch salt
pinch pepper
3-4 cups coleslaw lettuce mix
2 granny smith apples, thinly sliced
5-6 green onions, thinly sliced

10-12 Kaiser buns



For pork: lay onions in bottom of slow cooker. Combine brown sugar, chili powder, garlic powder, cumin, salt & pepper; rub over pork tenderloin, then lay pork on top of onions. Pour chicken broth around pork. Cover and cook on low for 10 hours (7 hours on high).

Once pork is almost finished, prepare chipotle honey sauce and spicy coleslaw below.

For chipotle honey sauce: whisk all ingredients together to make smooth sauce. Can combine in blender or food processor if preferred.

For spicy coleslaw: whisk together dijon mustard, white sugar, red pepper flakes, cumin, yogurt, lemon juice, and salt & pepper. Toss with coleslaw mix, granny smith apples, and green onions.

When pork is finished, remove from slow cooker. (Discard liquid and onions.) Shred with a fork, and toss with chipotle honey sauce.

Serve on toasted kaiser bun with spicy coleslaw on top, and enjoy!



Slow-cooker Honey Chicken Wings

Yet another recipe from Ricardo Slow Cooker Favorites, and it is delicious! This would be great to make for game day, and so easy! Enjoy!

Slow-Cooker Honey Chicken Wings
Prep time 20 minutes
Cook time 3 hrs on low (1.5 hrs on high)
Serves 4 to 6

3lb chicken wings
2 cloves garlic, minced
1/2 cup honey
1/2 cup chili sauce (I used Thai Sweet Chili Garlic)
1 tbsp chili powder
1 tbsp Dijon mustard
2 tsp hot pepper sauce (or to taste; I used Sambal Oelek)

Depending on how your wings come prepared in the store, you might have to cut each wing into 3 pieces at the joint. I suggest looking up a video on YouTube, as I struggled to find the sweet spot to cut them myself.

In slow cooker, combine garlic, honey, chili sauce, chili powder, Dijon mustard, and hot pepper sauce. Add chicken wings and toss to coat. Cover and cook on low for 3 hours (or high for 1.5 hours).

When wings are finished in slow cooker, turn on oven to broil. Transfer chicken wings to baking sheet and baste with juices. Broil for approx. 5-10 minutes per side until golden and crispy.

Alternatively you can toss them on a pre-heated grill for a few minutes each side to crisp them up.

Don’t forget the wet naps, and enjoy!

Date & Lemon Chicken Tajine

Another recipe from my new favourite cookbook, Ricardo Slow Cooker Favorites. I found the chicken didn’t dry out at all in this recipe, and the flavors were delicious. I recommend serving with cous cous, or quinoa. Enjoy!

Date & Lemon Chicken Tajine
Prep time: 5 minutes
Cook time: 5 hours on low
Serves 4

4 chicken breasts, filets separate
1 onion, thinly sliced
4 cloves garlic, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground tumeric
1 cup chicken broth
1 sweet potato or yam, cut into large cubes
2 tomatoes, quartered
6 Medjool dates, pitted and chopped
Juice of 1 lemon + zest
2 tbsp finely chopped cilantro

Combine all ingredients except cilantro in slow cooker. Stir to mix in spices. Cook on low for 5 hours. Garnish with cilantro, serve with cous cous or quinoa and enjoy!

Original found on page 48 of Ricardo Slow Cooker Favorites.

Beef and Chickpea Soup

For Christmas my wonderful mother bought me a new recipe book for the slowcooker – Ricardo Slow Cooker Favorites. It has so many delicious sounding recipes that she also bought one for herself for Christmas. I have to say, I want to try everything in here. I have tried my hand at two and am very pleased. This Beef and Chickpea soup is delicious, and is great on cold winter days. Serve with my Simple Biscuits and enjoy!

Beef and Chickpea Soup
Prep 10 minutes to overnight (if you have to soak chickpeas)
Cook time: 6 hours on low
Serves: 6

1 to 1 1/2 cups chickpeas (canned or dried)
1 lb beef (I used ribeye steak, roasts are also recommended, cut into bite-sized pieces)
1 onion, thinly sliced
3 cloves garlic, minced
4 cups beef broth (chicken broth can also be used)
3 tbsp tomato paste
1 tbsp soy sauce
4 cups baby spinach (fresh; adjust quantity if using frozen, and thaw and drain before adding)
salt & pepper to taste

If using dried chickpeas: soak overnight in water.

Combine all ingredients except spinach, salt, and pepper in slow cooker. Mix thoroughly to combine flavours. Cook on low for 6 hours.

Season with salt & pepper, and add spinach approx. 5 minutes before serving. Serve with biscuits or crackers, and warm up your insides!

Original found in Ricardo Slow Cooker Favorites, page 34.

Asian-Style Ribs with Slaw

I often watch the Food Network, which has many amazing and delicious recipes on it, but rarely do I actually cook any of the recipes. Either I get too busy and forget to follow up on a recipe I saw, or whatever it was they were cooking is too complicated for my simple kitchen. This past weekend I had the Food Network on while cleaning, and Michael Smith was cooking. He made these ribs, Asian-style, with this interesting slaw on the side, and I knew I had to try it out. I am very pleased with how this turned out, and Iain and I ate was more ribs than we should have! We hope you enjoy as much as we did!

Asian-Style Ribs
Prep time: 10 minutes
Cook time 4 hours
Serves 2

1 rack pork ribs, membrane remove
1 cup orange juice
1 cup orange marmalade
1/4 cup chili garlic sauce
1/2 cup fish sauce
1/4 cup grated ginger, or 1 large piece of ginger
3 sour limes, zest and juice

Combine all ingredients except ribs in a slow cooker, whisk until smooth. Lay pork ribs, meat side down, and cook on high for 3.5 hours, until meat is tender and falls off bone.

At 3.5 hours, remove ribs from slow cooker, transfer to cookie sheet. Bake in oven on low broil for 15-20 minutes until outside is crispy.

Meanwhile, transfer juices to pot, and boil over medium heat until sauce is reduced to a glaze. Pour over ribs and serve with slaw (below).

Asian Slaw
Prep time: 20 minutes
Serves 2

Snow peas, chopped/sliced
1 large carrot, shredded (use peeler to create “ribbons”)
1 red pepper, finely sliced
1/2 small red cabbage, shredded
2 green onions, sliced
1 fresh bunch cilantro, chopped, about 2-3 tbsp

Combine ingredients in a bowl. Dress with glaze from rib recipe (above) and serve.


Sweet Shredded Pork

This recipe comes from a replica of Cafe Rio’s Sweet Pork Salad by Erica. It was given to me by a co-worker so I’m not entirely certain where on the internet this recipe originally comes from. This is a portion of the recipe that I used for alternate purposes – super delicious and pretty easy. Enjoy!

Sweet Shredded Pork
Prep time: 4 hours to overnight (marinate)
Cook time: 4 hours
Yields: 4-6 servings

2 pound pork roast
1.5 to 2 cans of coke
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can diced green chilies
1/3 to 1/2 cup salsa
1 cup brown sugar

Marinate pork in 1 can coke and 1/4 cup brown sugar for 4 hours or overnight.

Transfer pork and marinade to slow cooker; add garlic salt and water and cook on high for 4 hours, until pork shreds easily with a fork.

Meanwhile blend 1/2 can coke, green chilies, and salsa in a food processor or blender. If the sauce is too thick, add more coke until desired consistency is reached.

Remove pork from slow cooker. Shred pork and transfer to serving dish. Add sauce and mix thoroughly. Discard marinade.

This dish can be served as a delicious salad topping, as a sandwich filling, or with rice – I recommend this Cilantro-Lime Rice that was part of the original Cafe Rio Sweet Pork Salad.

**UPDATE: here is the link to the original recipe this one came from: click.

Beef Bourguignon

This is one of my favorite cold weather recipes. Beef, potatoes, gravy… what more could you ask for? There are many variations on beef bourguignon out there, so if you have a good one please don’t hesitate to share!

Beef Bourguignon
Prep time: 15 min
Cook time: 8-10 hours on low
Yields: 6-8 servings

2 to 3 lbs stew beef, cut into chunks
1 medium onion, chopped
2 to 3 large potatoes, chopped
1 to 2 cups mushrooms, chopped
6 slices of bacon, cooked and cut into 1″ pieces
1 1/2 to 2 cups beef broth
3 cloves garlic, minced
1 to 2 tsp fresh thyme
salt and pepper to taste

Place ingredients in Crock-Pot (slow cooker) – set temperature on low and cook for 8-10 hours. Serve warm.