crockpot bbq pork sandwiches and pinto beans

I have grown to love this Crock pot BBQ Pork recipe.  It is so easy.  All you have to do is throw some country ribs and a can of beef broth in the crock pot and let it cook on low all day long -- you end up with an unusually tender meat for your BBQ.  It cooked on low for about 2-3 hours, then I left it on the warm setting for another 6 hours.

I originally planned to make some cole slaw, but that didn't fit into the day's plans.  But, the pot of beans were great!  I like to add a little shredded cheddar and a dollop of sour cream to mine.

This is my second time using this recipe and there will be definitely be a third.

crock pot apple-bacon pork chops over basmati rice with sauteed veggies

Tonight's meal came from a Food Network menu and recipe.  I chose it because the 'pork chops and applesauce' theme reminded me of that old Brady Bunch episode -- not really, but it did bring back the memory.  I was a huge Brady Bunch fan in elementary school...I even had a BB lunch box.  But, back to tonight's meal.

I did not follow the recipe's instructions for the vegetables.  Instead, I just sauteed the mushrooms in a little butter and olive oil and sprinkled a bit of Mrs. Dash's on them.  While they cooked, I prepared the zucchini by using my  OXO julienne peeler.  This is the best tool and I highly suggest you purchase one.  I also use it to make carrot strips for salad or soup.  After prepping the zucchini, I stir-fried them lightly in a bit of olive oil and seasoned them with a little Emeril's Essence...BAM!  A touch of freshly grated parmesan and it was ready to eat.

In the end, pork chops, even very thick ones still with the bone, do not do well in a crock pot.  Although they were tender and easy to cut, they were dry.  Chef D scraped all his apple-bacon-crouton goop from the top.  I liked it okay, but it wasn't anything special.  Unfortunately, this recipe is not a keeper.

slow cooker pork barbecued sandwiches with corn on the cob

Unlike food stylist photographers, my food is real and ready to eat.  That is why I was in a bit of a hurry when I took this picture.  I wanted to eat it!  So, I didn't exactly place the bun in the most attractive position.  That is not a bite out of the bun, but where it was separated from it's sister bun.  

On to the story, though.  This recipe was great and so easy!  I dropped the boneless pork ribs in the crockpot with about a cup of beef broth and let it go at slow for about two hours.  After checking it at that point, I decided it was probably done, but I wanted it to stay warm until I was ready to shred it so I left it on the warm setting for the remainder of the day (about 6 hours).  I said a quick prayer that it would not be overcooked and my prayer was answered in a wonderful way.  The ribs were fall-apart tender and so easy to shred with two forks in hand.  I just mixed in a bit of bottled barbecue sauce, tossed it all into a small iron skillet covered with foil, and put in the oven for the last 30 minutes to warm up.  

Chef D and I both gobbled up everything, except a bit of meat for his lunch tomorrow.

crockpot apple and onion-stuffin' pork chops with steamed green beans

This crockpot recipe took a bit more preparation than I had anticipated, but once it was in the crockpot, all went smoothly.  I left it all day (7 hours) without a problem.  

The stuffing was very mushy, so Chef D skipped the 'gravy' because he thought the stuffing was more of a gravy anyway.  The varied flavors were a bit much for Chef D's taste.  

I enjoyed the 'gravy' -- especially the sweetness of the onions and pineapple-orange juice mixed with the saltiness of the bacon.  If I were to make this again (which I probably will not), I would reduce the butter in both the apple-stuffing and what is called for in the stuffing mix by at least half.  The meal just ended up very rich, with a layer of melted butter across the top of the crockpot mixture before it was plated.  I steamed the green beans for 7 minutes, then tossed them in a skillet with some melted butter and tossed in some slivered almonds.  I think I used too much butter with that dish, as well.

In the end, it was a tasty meal, but way too high on the fat content.  I didn't particularly like how the stuffing turned out, either.  YMMV (your mileage may vary).

slow cooker roast beef with root vegetables

This roast beef was very easy to prepare. Just a few minutes of chopping the vegetables, seasoning the roast, and starting up the crockpot at 6:00 AM. Eleven hours later, I had a tasty, tender roast. This is what I love about cooking with a crockpot. It left me plenty of time to throw together some cornbread muffins to complete the meal as well as macaroons to serve during our bible reading group tonight.

This wasn't our favorite crockpot roast beef, and Chef D passed on the root vegetables in favor of the cornbread muffins, so I probably won't recreate this meal soon. But, it served the purpose of having a hot meal on the table for dinner. The macaroons, on the other hand, were quite good.