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

Pork
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

 

Directions

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!

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“Snake Bite” Sandwich

The boyfriend and I were walking through Home Sense, of all places, and came across a Guy Fieri cookbook. Of course we love his show Diners, Drive-ins, and Dives, so we decided to take it home with us. There are so many recipes that I want to try! This one in particular caught my eye, so of course I just had to try it. I took the leftovers to work and fed almost the entire office and everyone more than loved it. But I will warn you – Guy likes things spicy! I have toned this down but if you decide you want more kick, add more cayenne! The original calls for 1 full tablespoon which was too much for us! Hope you enjoy as much as we did!

Snake Bite
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8

4 chicken breasts, cut into bite-sized pieces
butter/margarine/oil for cooking chicken
1 tsp cayenne pepper
1 tbsp ground cumin
1 tbsp dried basil
1 tbsp dried oregano
2 tsp ground black pepper
1 tbsp paprika
2 tbsp dried thyme
1 tsp cinnamon
1 tsp salt
1 pack bacon, cut into 1/2″ pieces
1 large onion, diced
4-6 cloves garlic, minced
3/4 cup chicken broth
1 can 28-oz diced tomatoes
2 tbsp Worcestershire sauce
1 cup heavy cream
Fresh cilantro for garnish
8 ciabatta buns, or other crusty buns

Combine spices (cayenne pepper through salt), and toss with chicken to coat. Cook chicken in pan on medium heat.

Meanwhile, in a large pot, cook bacon until crisp. Remove from pan, and reserve some grease for cooking the rest of the ingredients. Add onion, cook about 5 minutes until soft and just starting to brown. Add garlic, saute for 2 minutes. Add enough chicken broth to stir up all the brown bits from the bottom of the pan. Add tomatoes, Worcestershire sauce, and rest of the chicken stock. Simmer for 20 minutes, stirring occasionally, until reduced slightly.

Add cream and chicken, and heat through.

Butter buns and toast or grill as desired.

Top buns with chicken and sauce, garnish with cilantro, serve and enjoy!

Original found on page 144 of  Guy Fieri Food.

Hot Beef Sandwiches Au Jus

This week my boyfriend decided to make dinner one night, and his choice was a beef dip, made in the Crock-Pot. If you don’t have one of these in your kitchen, I highly recommend getting one! Especially if you lead busy lives. Hope you all enjoy this recipe as much as we did! For a “side” I would recommend a salad.

Hot Beef Sandwiches Au Jus
Prep time: 10 min
Cook time: 6-8 hours (high), 8-10 hours (low)
Yields 8-10 servings

4lbs beef rump roast
2 packages dry onion-flavored soup mix
2 tsp sugar
1 tsp dried oregano
1 tbsp minced garlic
2 2/3 cup beef broth (650ml)
1 bottle or can beer
8-10 crusty rolls, cut open

Trim excess fat from beef. Place beef in center of Crock-Pot.

Combine soup mix, sugar, oregano, garlic, broth, and beer in large mixing bowl. Pour mixture over beef. Cover and cook on high for 6-8 hours, or on low 8-10 hours.

Remove beef from Crock-Pot; shred beef with 2 forks, and return to liquid. Stir well.

Serve on crusty bread with extra cooking liquid on side for dipping.

(This recipe originally came from the Crock-Pot Recipe Collection.)