This is a easy recipe that you can prepare in the morning and then let it cook all day in the crockpot. When you get home from work, your house will smell wonderful and your dinner will be well on it way. I served this with my Southwest Spicy Slaw recipe. If you don’t have that much time and want to take a shortcut, use the bag of prepared slaw and just add the dressing from the Spicy Slaw recipe.
- 1 3lb boneless pork shoulder, skin and excess fat removed
- 1 onion sliced (or chopped if you want to leave the onion in the sauce)
- 1/2 cup low sodium chicken broth
- 2 cups barbecue sauce
- 2 TBLS mustard
- 2 TBLS honey
- 1 TBLS soy sause
- salt and pepper
Trim pork of any excess fat. Scatter onion over the bottom of crockpot and place pork on top. Add remaining ingredients, cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Strain the liquid from the crockpot, this is to remove the onions. Add the liquid back to the crockpot. Return pulled pork to crockpot. Add extra barbecue sauce if needed and let cook for an additional hour if desired.
Serve on buns with coleslaw.
From a tiny BEACH kitchen:
Have you felt a chill in the air since Labor Day? Time to get out the crockpot!
Making chili is “ALL in the cans” … a friend recently told me. This simple recipe is great to whip together in the morning before leaving for the office. Your house will smell amazing when you return. Or, get a crowd together and enjoy this simple, hearty meal with those you love and watch some football! ~ Sheryl
- 2 pounds ground sirloin (or ground turkey)
- 2 sweet onions diced (or buy the bag of frozen diced to make it even easier)
- 2 cans Pastene Kitchen ready crushed tomatoes (28oz)
- 2 cans Dark Kidney Beans (16oz,) rinsed well and drained
- 1 can petite diced tomatoes (16oz)
- 1 can tomato paste (6oz)
- 2 teaspoons Cumin
- 1/4 cup Chili Powder
- small can diced chili peppers (optional)
- 3 cloves diced garlic
- 2 tablespoons EVOO
GET OUT THE CAN OPENER! Open all the cans and pour them into a Crockpot. NOTE: Rinse the kidney beans in a strainer and drain well before you put them in the crockpot.
Saute the garlic in 2 tablespoons of Extra Virgin Olive Oil. Add ground sirloin and saute until brown. Drain off any fat. To the sirloin in the saute pan, add the cumin and chili powder and stir, stir, stir to coat the sirloin very well with the seasonings. Transfer cooked, seasoned sirloin into the crockpot and stir thoroughly. This recipe can hang out in your crockpot all day on LOW. Or on HIGH for 4 hours.
You can now head off to work knowing you have a great meal to come home to. Garnish cooked chili with fresh oregano, sour cream, taco cheese or “FRITOS”. ~~GO PATRIOTS!
TIP!: If your eyes water when you are dicing onions, bite on a wooden matchstick with the sulfer side facing out- do NOT light!- and your eyes will not water! Try it, it works like MAGIC.