CrockPot Pulled Pork with Bar-b-que Sauce

Who doesn't like a warm, succulent, tasty bar-b-que pork sandwich? I love them in the winter because they remind me of summer. And considering how winter has been so far, I need all of the summer memories I can gather.

This is really a fairly simple recipe that can be started early and finished off when you're ready for dinner. When I was explaining how to create this yummy dish to a family member, she thought it sounded like a great deal of work. But trust me it isn't. And some of the prep can be done the night before if you wanted. It really is worth the work...if you think this is a lot of work...which I don't.

CrockPot Pulled Pork

3-4 lb. boneless pork picnic or pork butt
sea salt, fresh ground pepper, bar-b-que grill seasoning
3/4 cup water
1 TBS. Kitchen bouquet
1/4 cup prepared coffee or cola (it's the acid in these liquids that tenderizes the meat)

Rub the pork with the seasonings and put in the crockpot. Add the liquids. Cook on low for 8 hours. Now, honestly, can that be any easier?

Here's what you need to finish it off.

1 medium onion thinly sliced
1 red pepper thinly sliced
2 TBS. butter or olive oil
3 cups barbque sauce or however much you feel gives you the desired consistency

When the pork is done remove it from the pot and let cool for a few minutes. As it is cooling, melt the butter in a large skillet or saute pan. Add the sliced onion and cook on medium to medium low for about 15 minutes. Don't forget to add salt to the onions as they start to cook. This speeds up the caramelization process. Then add the peppers and cook for another 5 minutes or so.


While the veggies are cooking, thinly slice the pork.


Add the pork to the veggies along with bar-b-que sauce. I use the low carb sauce that I make myself, but you can use any you prefer. If my body could tolerate the sugar, I would totally use Sweet Baby Ray's. I love that stuff. Anyway, after you have mixed all together, cover and simmer on low for 30 to 60 minutes. See, not so hard and totally delicious.


Serve this on hamburger buns or kaiser rolls or whatever your bread of choice is. Since I can't have the bread I just ate it from a bowl. Still delish! Enjoy!

Chicken Salad on Croissants and Pasta Salad....Elegant

Yesterday two of my sisters-in-law came to visit, and I wanted to serve them a nice lunch. After all, they made the three hour trip to see us, the least I could do was to feed them well. And chicken salad is one of my favorites! When dressed up it makes an elegant lunch dish. Both of the ladies loved it. Before anyone was allowed to eat though, I had to photograph it for the blog. If it is a loved dish, it has to have its picture taken.

I served the sandwiches with homemade pasta salad, which really added to the menu. My hubby and I were at the store looking for sides to go with the sammies, and he suggested checking out the deli section for salads. I saw the pasta salad and realized I had everything but artichoke hearts to make it myself. So grabbed a couple of small bottles of the marinated hearts (and low and behold! they were on sale...score!) and headed home to finish up the lunch. Here are the two recipes. Now keep in mind...I didn't measure much of anything. I tend to dump. So I will try to guesstimate the proportions.

Chicken Salad on Croissants

2 cans white chicken breast meat I used the 12.5 oz. size from Costco. You could totally use leftover cooked chicken. I just like the texture of the canned for the salad
1/3 to 1/2 cup toasted slivered almonds
1/4 t0 1/ cup craisins chopped
1 stalk of celery finely diced
mayo...I don't even know how to you how much. I just add until I like the consistency
2 TBS. Dijon mustard
salt and pepper to taste

Just mix it all together and spread on sliced croissants. Top with lettuce. This makes about 5 good size sandwiches or 6 smaller ones. You can adjust the proportions to fit your tastes.

Pasta Salad

12 oz. rotini pasta cooked to package directions and rinsed with cold water.
2 6.5 oz. jars marinated artichoke hearts drained....I cut them half lengthwise
1/2 regular size can of black olives sliced...you can munch on the rest while you make the salad
1 cup shredded carrots
1/2 cup finely diced red pepper
Newman's Own Balsamic Vinagrett dressing (or any brand you like)
salt and pepper to taste
lots of fresh grated Parmesan cheese The stuff in the green can works fine for some things...not this

Mix all the ingredients together. Just add the dressing until everything is moist. Don't drown it. Let chill for several hours. You made need to add more dressing when you serve it as the pasta will absorb the dressing.

I served the sandwiches and the salad with chips and a deli pickle. And we were stuffed! This really is a great guest lunch. Enjoy!