Best Pulled Pork

Crock Pot Pulled Pork

1-6 to 8 lb. pork shoulder (I normally use a 10 lb shoulder, chop in half and place in two ziploc bags with double the spice rub.)
1/4 cup water (optional – depends on how much sauce you want to form)

For the spice rub (from Cook’s Illustrated):
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 1/2 teaspoons cayenne pepper (or up to 2 tsp if you like it spicy)
2 tablespoons ground cumin
4 tablespoons paprika
1 tablespoon dried oregano
2 tablespoons dark brown sugar
1 tablespoon white sugar
2 tablespoons salt

Mix together the spice rub in a large Ziploc bag, shaking it to combine the spices thoroughly. Add the pork shoulder and vigorously shake the bag until the pork is fully covered in the spice rub. Place the bag with the pork shoulder in the refrigerator for at least 8 hours (the longer the pork is allowed to marinate, the stronger the flavor will be).

On cooking day, remove the pork shoulder from the Ziploc bag and place it in the crock pot. Add the ¼ cup of water, if desired, and place the pot on low. Cover the pot with the lid and allow to cook for an hour. Turn the pork shoulder over after an hour and continue to cook for another hour. Turn the pork shoulder over one more time and let it continue to cook for another four hours. After six hours, check to see if the pork is starting to tenderize. With the larger pork shoulder, the estimated time for tender meat is about 9 hours total. If it is, shred the pork using a fork (or tongs) and stir the shredded meat around in the sauce created during the slow roasting. Cook for another 30 minutes to an hour (depending on your crock pot). You can serve the pulled pork by itself or with a barbecue sauce (but honestly, it's not necessary).

Enjoy!!!

Crockpot Creations: Pot Roast with Root Vegetables

Pot Roast with Root Vegetables
Serves 8
Adapted from Tyler Florence

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water (I prefer to use low-sodium beef broth or dry red wine)
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced (I use 1 bag of baby carrots)
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

1) Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside.

2) After browning beef on all sides, remove roast from dutch oven, and place in slow cooker. Add 1 teaspoon olive oil to dutch oven and return pan to medium high heat. Add carrots (1 package baby) and mushrooms, cook until softened, about 5 to 7 minutes.

3) Remove browned vegetables from skillet and place in slow cooker insert. Add 1 cup of beef stock (substituted for the cup of water) and crushed tomatoes to skillet as to deglaze the pan by bringing the broth to a simmer and scraping up any browned bits. Pour liquid into slow cooker adding the onions and four quartered potatoes.

4) Make sure to scatter the vegetables and herbs around the pot roast, season with salt and pepper. Drizzle with the remaining tablespoon of oil. Cook the pot roast on low for 4 to 5 hours, until the beef is fork tender.

5) Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Crockpot Creations: Hearty Beef Stew

Slow-Cooker Hearty Beef Stew
America's Test Kitchen
Serves 6 to 8
Advance Prep Time: 1 hour
Slow Cooker Time: 9 to 10 hours on low or 6 to 7 hours on high

It is important that the potatoes be 2 to 3 inches in diameter (about 5 oz each) so that they cook at the same rate as the other vegetables in the slow cooker. If you like your stew a big thicker, don't add more flour (which will taste pasty), but rather mash some of the potatoes into the stew before serving.

1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch pieces
Salt and pepper
2 Tablespoons vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry red wine
2 Tablespoons tomato paste
2 cups low sodium chicken broth
2 cups low sodium beef broth
2 bay leaves
1 Tablespoon minced fresh thyme or 1 teaspoon dried
2 pounds red potatoes (6 medium), scrubbed (see note above)
1 pound carrots, peeled and cut into 1 inch pieces
1/2 cup all purpose flour
1 cup frozen peas
1/4 cup minced fresh parsley

1) Dry the beef with paper towels, then season with salt and pepper. Heat 2 teaspoons of the vegetable oil in a 12 inch skillet over medium high heat, until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons vegetable oil and the remaining beef.

2) Add the remaining 2 teaspoons oil to the empty skillet and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scraping up any browned bits. Simmer until the wine is reduced by half, about 3 minutes, then pour into the slow cooker.

3) Add the chicken broth, 1 1/2 cups of beef broth, the bay leaves and thyme to the slow cooker. Nestle the potatoes and the carrots into the slow cooker around the edges. Cover and cook, either on low or high, until the meat is tender, 9 to 10 hours on low or 6 to 7 hours on high.

4) When the meat is tender, remove the potatoes with a slotted spoon and transfer to a cutting board to cool slightly. Discard the bay leaves. Set the cooker on high (if necessary). Whisk the flour with the remaining 1/2 cup beef broth until smooth, then stir into the slow cooker. Quarter the potatoes and return to the slow cooker. Stir in the peas. Cover and continue to cook until the sauce has thickened and no longer tastes of flour, 15 to 30 minutes longer. Before serving, stir in the parsley and season with salt and pepper to taste.

Serving suggestion: serve with crusty French bread and a green tossed salad.

Crockpot Creations: Weeknight Chili

With a busier schedule this fall and winter, I have turned to my trusty old friend, the CrockPot to save the day! Over the next few weeks, I will try and post several of my new favorite slow cooker recipes.

Slow-Cooker Weeknight Chili
America's Test Kitchen
Serves 6-8
Advance Prep Time: 30 minutes
Slow-cooker time: 6 to 7 hours on low or 4 to 5 hours on high

This recipe uses 1/4 cup chili powder, which sounds like a lot. However, after 6 to 7 hours in the slow cooker, the heat diminishes and becomes mellow and smooth. For a spicier chili, increase the cayenne and serve with hot sauce.

2 Tablespoons vegetable oil
2 onions, chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1/4 cup chili powder
1 Tablespoon cumin
1/2 teaspoon cayenne pepper
Salt
6 garlic cloves, minced
2 pounds (85 percent lean) ground beef
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans red kidney beans, rinsed
Pepper

1) Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne pepper, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes. Stir in the garlic, and cook for 15 seconds.

2) Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes.

3) Stir in the tomato puree and diced tomatoes with their juice, scraping up any browned bits. Bring to a simmer, and then pour into the slow cooker.

4) Cover and cook, either on low or high, until the meat is tender, 6 to 7 hours on low or 4 to 5 hours on high. Stir in the rinsed beans during the last hour of cooking. Before serving, season with salt and pepper.

5) Serve with shredded cheddar cheese, chopped onions and corn bread.