Easy Peasy Pulled Pork

The title says it all!  This has been a go to meal the last couple of weeks because I've been pressed for time after moving, and working long hours, and hubby keeps asking for it!  Can't go wrong there.

The ingredients are so simple, I don't even need a list!  All you need is a boneless pork roast, the larger the better (as long as it fits in your slow cooker, I have a large one), and a bottle of your favorite BBQ sauce.  

Method:

If there is some fat on the roast, go ahead and trim it off.  The one I bought this week didn't have much so I didn't bother.  Place the roast in the slow cooker and cover it with the sauce.  I leave a bit left in the bottle for later.  Cook the roast on low for 4-6 hours (for a newer slow cooker, longer for an older one).  Once it has cooked, pull it out and place it on a cutting board.  Take 2 forks and shred the meat.  If there is a gadget for this part, I'd love to find it!  Once it's shredded well, return to the pot and mix in well with the left over BBQ sauce/juices.  Add a bit more of the fresh sauce and cook for a bit longer on low, maybe half an hour to an hour.  If you don't have the time, toss it on high for a half hour.  There's really no rule or set time, so use your judgement.  Serve on hamburger buns or bread of your choice!  It's as simple as that.

Verdict:

This is a staple go to in our house.  It's easy to cook overnight with my programmable slow cooker, or all day while you're at work, and it doesn't require much in the way of prepping.  You can also add your own variations with some chopped onion or peppers, or other veggies, and I've also made a version with an Enchilada Sauce instead of BBQ, from a slow cooker magazine I have, which I'll post the next time I make!

Baked Pork Chops & Gravy

Since discovering the enjoyment of cooking, we've fallen into the tradition of me cooking a Sunday dinner.  I made this last weekend for my husband and my family when we went for a visit.  It's another from Campbell's Kitchen.  This easy recipe is one of my favorites because it's inexpensive, and quick to make.  This recipe is for 6 pork chops, but you can add more or less ingredients as necessary if you decide to make more.

Ingredients:

1 egg, beaten

2 tablespoons water

6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)

2 tablespoons all-purpose flour

1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed

1 jar (10 1/2 ounces) Turkey Gravy

Preparation and Cooking:

Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour.  Use more than the 2 tablespoons if you need. Dip the floured pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.  Bake at 400°F. for 20 minutes or until the pork is cooked through.  Heat the gravy on the stove or in the microwave, and serve with the meal to top the pork chops.

The Verdict:

I have no changes as far as the recipe goes.  I serve this meal with fresh steamed green beans, Savory Herb stuffing, and occasionally, mashed potatoes.  The gravy can serve a double purpose if you serve the potatoes.  I figured out the timing, and you can usually get the stuffing and beans done while the pork chops are in the oven, and everything will finish together.  If you make mashed potatoes too, you can usually get those done in the 20 minute time frame as well.  It is extremely filling when served with all of the sides, but the meal is always a hit.

Click here to download a printable recipe book page! (PDF)

Slow-Cooked Apricot Glazed Pork Roast

Here is another awesome slow cooker meal I discovered on the Campbell's Kitchen website.  I tried it last weekend and it was husband approved.  It is very quick to prepare, then set and forget with the crock pot!  I served it with some steamed broccoli and roasted red potatoes (recipe to come soon.  I meant to take some pictures when I made them but I forgot!). Anyway, onto the recipe!

Ingredients:

1 can (10 1/2 ounces) Condensed Chicken Broth

1 jar (18 ounces) apricot preserves

1 large onion, chopped (about 1 cup)

2 tablespoons Dijon-style mustard

1 boneless pork loin roast (about 4 pounds)

Preparation:

Stir the broth, preserves, onion and mustard in a 3 1/2-quart slow cooker.  Add the pork to the cooker, trimming to fit, if needed, and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.  This can also be cooked on high for 4-5 hours.

My Recommendations:

   I actually followed this one to the letter since there isn't a whole lot of room for variation.  The only thing I did differently is that I had a roast with the bone in, because that's all the store had at the moment.  I would definitely go with the boneless next time.  Everything cooked fine, but some tiny pieces of bone cooked off and found their way into the glaze/sauce.  I haven't found any but Hubby said he did.  Cutting/serving it was also a pain.  I'd rather just be able to slice the meat like in the photo.  Also, my slow cooker is just about twice the size in the recipe, but that didn't really make a difference since the roast I bought was also a bit bigger.  The amount of glaze was still enough to cover everything too.

  So there you have it, a quick and easy roast in the slow cooker.  We all have our busy days and need meals like these.  I will definitely be trying this one again, with the boneless roast next time!