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.

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).

barbecue sandwiches

Although we really enjoy some good southern-fried okra,we couldn't find any small ones with the tender quality we desired. I also had second thoughts on the slaw, so the menu for this evening ended up being Barbecue Pork Sandwiches and a tossed salad. Since I knew I would be out of the house between 8:30 am - 4:00 pm, and leaving again at 6:30 pm, I decided to go the easy route with the barbecue. Yes, we ate pre-packed, prepared Lloyd's Barbecue in a tub. Since I am watching my calories, I passed on the buns and just added my barbecue to my tossed salad.

REVIEW:
Goal: Prepare a meal that did not require much preparation given a harried schedule.

Flavor:
Chef D thought the flavor was acceptable.
Not that the flavor wasn't good, but I had the flavor of our last pre-cooked barbecue night in mind. A few months ago, I purchased a barbecue roast from the Honeybaked Ham Company and shredded it for barbecue sandwiches. I really enjoyed those sandwiches. Perhaps the problem tonight was the fact that I did not eat the barbecue as a sandwich, but as part of my salad. Plus, you usually get what you pay for.
Texture:
Six words from Chef D: too much sauce, too little meat.
Now, I normally am not very particular about texture, but the meal tonight seems to be changing that. This 'tubbed' bbq was a little too wet -- just had a bit too much sauce and it seemed a bit mushy.
Ease of Preparation:
When all you have to do is heat it up, you can't really complain, can you?
Goal Success: It was easy and I had time to fix it, so it was successful. I cannot quite bring myself to give it 5 stars, though. I must rethink this evaluation. Perhaps I should just give an overall evaluation at the end.

Recommendations for future use:
I don't think I will buy this brand of tub barbecue again. I will either try something else new or go back to HBH.