INGREDIENTS
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons lite soy sauce
freshly ground black pepper to taste
DIRECTIONS
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, January 10, 2011
Tuesday, August 17, 2010
pulled pork sandwiches
I'm a fan of easy, are you? A meal doesn't get any easier than this!
Our local grocer had pork roasts (it could have been a shoulder roast? I'm not sure, I never pay attention) on sale the other day, so I picked one up, and was craving some pulled pork sandwiches! These are by far the best I've ever had, just in terms of juicy, tender meat. I was nervous to try this because I thought the soda would flavor the meat, and it didn't whatsoever.
What you'll need:
Pork roast (you can go big or small, whatever fits your occasion)
Root beer (1-2 cans depending on how big your roast is)
Your favorite BBQ sauce (mine is DEFINITELY Swe.et Ba.by Rays, j likes Cook.ies)
What you'll do:
Put the roast in a crockpot. Pour enough root beer over the roast that the soda comes several inches up the sides of the roast - the roast doesn't need to be completely covered with soda. Cook on low for 6-8 hours. Remove the roast from the crockpot and drain the liquid. Shread the meat (it will fall apart). Put the meat back in the crockpot on the "Keep Warm" setting, and add a bottle of your favorite BBQ sauce. It's ready to eat as soon as the sauce is heated. Serve on buns.
YUM!
Our local grocer had pork roasts (it could have been a shoulder roast? I'm not sure, I never pay attention) on sale the other day, so I picked one up, and was craving some pulled pork sandwiches! These are by far the best I've ever had, just in terms of juicy, tender meat. I was nervous to try this because I thought the soda would flavor the meat, and it didn't whatsoever.
What you'll need:
Pork roast (you can go big or small, whatever fits your occasion)
Root beer (1-2 cans depending on how big your roast is)
Your favorite BBQ sauce (mine is DEFINITELY Swe.et Ba.by Rays, j likes Cook.ies)
What you'll do:
Put the roast in a crockpot. Pour enough root beer over the roast that the soda comes several inches up the sides of the roast - the roast doesn't need to be completely covered with soda. Cook on low for 6-8 hours. Remove the roast from the crockpot and drain the liquid. Shread the meat (it will fall apart). Put the meat back in the crockpot on the "Keep Warm" setting, and add a bottle of your favorite BBQ sauce. It's ready to eat as soon as the sauce is heated. Serve on buns.
YUM!
Monday, June 7, 2010
Two Day Pulled Pork BBQ
This is my favorite BBQ recipe of. all. time! I get rave review from everyone that tries it and it's the only pulled pork BBQ my husband wants anymore.
Ingredients:
Day 2: Peel off all visible fat and place the roast into your slow cooker. Add 1 cup of water. Cover and set to low. Cook 4-6 hours or until the meat can be shredded easily with a fork. I usually pull the bone out after a few hours and stir it up some. When mine is done I can literally stir it with a large spoon to shred it.
In my house we eat this on rolls with sauce and slaw. Yum!!!
*Use your best judgment and your sniffer when adding the spices. You can always add more, but taking them off can be a huge pain.
Ingredients:
- Bone-in Boston Butt (size of the cut depends on the amount of BBQ you want) - make sure it can fit in your slow cooker.
- Your favorite pork BBQ sauce (I use Maurices Original BBQ Sauce)
- Rosemary, Thyme, Sage, & Salt to taste
Day 2: Peel off all visible fat and place the roast into your slow cooker. Add 1 cup of water. Cover and set to low. Cook 4-6 hours or until the meat can be shredded easily with a fork. I usually pull the bone out after a few hours and stir it up some. When mine is done I can literally stir it with a large spoon to shred it.
In my house we eat this on rolls with sauce and slaw. Yum!!!
*Use your best judgment and your sniffer when adding the spices. You can always add more, but taking them off can be a huge pain.
Subscribe to:
Posts (Atom)