Crock Pot - Chipotle Pulled Pork

It's has been a busy couple of week. Not to jump the gun but I am in the beginning stages of starting a new career and the prep is time consuming; more to come on that. 

Anyway I decided to take a break and share a receipt that has received rave reviews from family and friends. What make it so good is the fact that it is cooked slow making it very tender. Hope you enjoy the Chipotle Pulled Pork!!

INGREDIENTS

1 BONELESS PORK SHOULDER BUTT ROAST (3LB)

2 TBS. STEAK SEASONING (I used A1)

1/2 WATER

1 C. RED PEPPER JELLY

3 TBS. MINCED CHIPOTLE PEPPERS IN ADOBO SAUCE

KAISER ROLLS

DIRECTIONS

• Cut roast in half and place in your slow cooker.
• Sprinkle with steak seasoning and add water.
• Cover and cook on low for 8 to 10 hours or until meat is tender.

• In a saucepan, combine jelly and peppers.
• Cook over medium heat for 5 minutes (heated through).
• Remove meat from slow cooker, discard cooking liquid.
• Shred pork with forks and return to slow cooker.
• Top with jelly mixture, cover and cook on low for 30 more minutes or until heated through.
• Spoon meat onto roll and enjoy.

 

 

Thanks for visiting,

 

Crock Pot Swiss Steak Supper

It's been a pretty hot couple of weeks here and I don't like to heat up the oven when it's an oven outside. For this reason I turn to my crock-post for tasty meals and I turn to the Taste of Home website for recipes. The family was really in the mood for some "meat'n potatoes" and this recipe fit the bill. As with all of the Taste of Home recipes the owner is identified. This Swiss Steak Supper was created by Kathleen Romaniuk of Chomedey, Quebec. Thanks Kathleen...we loved it!

Ingredients:

Prep time is 20 minutes, Cook time 5-6 hours, Serves 6

• 1-1/2 lbs. beef top round steak
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon coarsely ground pepper
• 1 tablespoon canola oil
• 3 medium potatoes
• 1-1/2 cups fresh baby carrots
• 1 medium onion, sliced
• 1 can (14-1/2 ounces) Italian diced tomatoes
• 1 jar (12 ounces) home-style beef gravy
• 1 tablespoon minced fresh parsley

Directions 

• Cut steak into six serving-size pieces; flatten to 1/4-in. thickness.  
• Rub with seasoned salt and pepper.

 

•  In a large skillet, brown beef in oil on both sides; drain. 
  

• Prepare slice onions, measure out carrots,cut each potato into eight wedges.
  
  

•  In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion.
  
  
   
   

•  Combine tomatoes and gravy; pour over the top. 
  
   
   

• Cover and cook on low for 5-6 hours or until meat and vegetables are tender. 

Enjoy!!!

Nutritional Facts 1 serving (1 each) equals 402 calories, 6 g fat (2 g saturated fat), 67 mg cholesterol, 822 mg sodium, 53 g carbohydrate, 5 g fiber, 33 g protein.

Potato Pizza Casserole for the Crock Pot

Here is another recipe from one of the best recipe magazines ever (at least in my opinion)…Taste of Home. This was created by Tyler Sherman of Williamsburg, Virginia. I have made this recipe many times and have never been disappointed. Give it a try, I think you’ll be pleased.

  

Prep time is about 20-25 minute. Crock pot cook time is about 4 to 5 hours (on low) but I have let it cook a little longer and it’s been fine. The recipe reports that there are 8 services…I agree. 

Ingredients

• 1 pound ground beef
• 1/2 pound sliced fresh mushroom (I forgot to buy mushrooms so they are not in the picture but I do always add them)
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 2 jars (14 ounces each) pizza sauce
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1/2 cup 2% milk
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic salt
• 1/4 teaspoon crushed red pepper flakes
• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 15 slices pepperoni, chopped
• 2 cups (8 ounces) shredded Italian cheese blend

Directions

• In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain. 

• Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. 

 

 

• Stir in the potatoes, pepperoni and beef mixture. 

 

 

• Transfer half of the meat mixture to a 5-qt slow cooker. Sprinkle with half of the cheese; repeat layers. 

 

• Cover and cook on low for 4-5 hours or until potatoes are tender. 

Then Enjoy!!!

 

Nutritional Facts 1-1/2 cups equals 402 calories, 

18 g fat (8 g saturated fat), 62 mg cholesterol, 

1,155 mg sodium, 34 g carbohydrate, 

4 g fiber, 24 g protein.

Thanks for visiting,