Crock Pot Pulled Pork Sandwiches and Homemade Coleslaw

With fall in full swing, I love using my crock pot whenever I can. My favorite is to let a hunk of meat cook all day, walk into the house after being out for a while and the yummy smell of dinner has filled every room! Having dinner done and ready after a busy day is such a gift!

The first recipe was given to me by a friend and she calls it Bar-B-Que Coke Pork. I didn't have any coke on hand, but with our Soda Stream we usually have something in the fridge... and yesterday it was Dr. Pete (that's right... a make-it-yourself-off-brand). Even so, it turned out great!

The second recipe is a mix of a few coleslaw recipes that I found online and I added to. I love a light, slightly-sweet, slightly-tangy coleslaw that's not soupy, but crunchy. I tell you, THIS IS THE ONE! It was so very delicious! But, my husband wouldn't know that, as he despises any and all coleslaw. I just say, "Yeehaw! More for me!"  :o)

Here are two recipes that I tried for the first time just last night! Together they make a great, simple meal.

This is what was left over after my hubby and I ate dinner. PLENTY for another meal (or two)!

Bar-B-Que Coke Pork
(aka Pulled-Pork Sandwiches)

Ingredients:
1 pork roast (I used a 2 1/2 pounder and it was plenty for 4 hungry adults)
1 onion, sliced
garlic salt
pepper
1 can of Coke (or 1 1/2 cups of your favorite dark soda)
1 1/2 cups of your favorite bbq sauce

Directions:
Cut up the onion and lay in the bottom of the crock pot. 
Season pork and place on top of onions.
Mix up soda and bbq sauce in a small bowl and pour it over the pork.
Allow to cook on low for 8 to 10 hours.
Shred meat with two forks and mix in sauce from bottom of crock pot. 
Serve on toast or buns with coleslaw!

And finally, here is my own coleslaw creation...

Meg’s Homemade Coleslaw

 (4 servings)

Ingredients:

1 cup shredded green cabbage

1 cup shredded purple cabbage

1 large carrot - shredded

1 cup mayonnaise

2 tbl apple cider vinegar

1 tsp brown sugar

1 tsp white sugar

½ tsp powdered ground mustard

½ tsp celery seed

Salt and pepper to taste

Directions:

Chop your veggies and place in a medium bowl.

Mix remaining ingredients in a small bowl until well blended.

Pour mixture over veggies and stir together.

Refrigerate coleslaw until served, or eat it right away!

As I type up these delicious recipes and remember all the family fun that we had yesterday, I can't help but think of this verse...

"Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning."

James 1:17

Have a wonderfully, blessed weekend,

Country Style Pork Ribs in the Crock Pot

If you are headed out for the day (7-8 hours) and want to let your crock pot cook dinner for you, here is an easy recipe for Country Style Pork Ribs. They turn out moist and oh so tasty!

Take 15 minutes to whip up some sides right before you sit down to eat and it makes dinner too easy.

I usually have everything, but the meat, on hand - makes for a quick-to-prepare meal. We enjoyed these for dinner a few nights ago, with Caesar salad, mashed taters and corn,  after a long day away from home. I hope you will get to enjoy them soon too!

Dinner is served!

Country Style Pork Ribs in the Crock Pot

Ingredients:
3 to 4 pounds boneless pork country-style ribs
1/2 tsp salt
1/4 tsp black pepper
1/4 cup light brown sugar, packed
2 cloves garlic, minced
1 large onion, halved, thinly sliced
1/2 cup apple juice
1 bottle (16 - 18 oz) barbecue sauce - Sweet Baby Ray's is our favorite!


Directions:
Lightly grease the crock pot. Wash pork and trim fat. Pat dry with paper towel.
Put sliced onions in the bottom of the slow cooker, then place the pork on top.
Sprinkle with salt, pepper, brown sugar and minced garlic.
Turn pork ribs to coat all pieces. Pour apple juice evenly over the pork.
Cover and cook on LOW for 7-8 hours.
Drain liquids from pork. Pour barbecue sauce over the pork and stir slightly.
Cover and cook on LOW for 1 hour longer.
(I think I cooked mine only 30 min longer as it was time to EAT!)

Thank you About.com for a great recipe!

The sides for this meal are limitless. Just think Southern and you will be fine  ;o)


Have a blessed weekend!




And along the lines of thinking Southern... here are some pics of our Southern Summer Living!

We paint, shirtless (at least the kids do anyways :o)

We pick peppers in 100 degree weather.

Thanks AESL for letting us enjoy your garden delicacies!

We visit the animals at First Monday Trade Days.

(stinky goats!)

And when the heat gets TOO HOT,

we cool off with a fruit bar and a dip in the pool!

Who knew a water hose would provide hours of summer fun!

We cool off and clean off at the same time,

with shaving cream!!!

I'm linked up with:

Homemade Pinto Beans in the Crock Pot

Here's a favorite recipe of mine (my dear friend shared her recipe with me - it's Da Bomb!). I usually cook a batch of beans in the crock pot, put a container in the fridge to use right away and freeze the rest for later. They keep very well and taste so good, even after being frozen.

I no longer want to eat canned beans... these rock! Go ahead, give them a try!



Leonora's Pinto Beans

Ingredients:

2 lb. pinto beans (or lentils, black beans, your choice!)

2 bulbs garlic

3 jalapenos (fewer if you want less heat)

1 onion

3 Tbl. sea salt/kosher salt

1/4 cup canola oil

Directions:

Sort and rinse beans.

Place in crock pot and cover with water - about 2 inches above beans.

Add salt, peeled garlic cloves (whole or halved), chopped jalapenos, and chopped onion to the pot.

Cook on High for 6 hours.

2 hours into cooking beans, add 1/4 cup oil.

Add water as needed. It may need another cup or two half way through cooking. Just watch to be sure that there is always a couple inches of water above the beans.

When they are done, place beans in plastic containers, with plenty of room to expand as they freeze.

I always write the type of beans and the date I cooked them on

a piece of tape and stick it on each container.

Allow the beans to cool a bit before placing them in the freezer. 

Ready to freeze!

Some of my favorite ways to enjoy beans:

• Breakfast tacos - I re-fry one container of beans in 2 tablespoons of butter to eat with eggs, soyrizo (soy version of chorizo), and corn tortillas. Yummm...
• A side dish for enchiladas, Tex Mex roast, or fajitas.
• A plain old bean burrito - with a little homemade salsa, sour cream and cheese of course!

Okay, I'm ready for dinner! Here are a few pics and a great kitchen tip for you!

 Having fun sorting beans... oh my!

(my one-year-old now makes a "cheese" face when I pull out my camera :o)

A tip for peeling garlic

This tip is great for peeling a LOT of garlic and saving a LOT of time!

I used to peel each clove with a knife and my fingers - ouch!

Now my three-year-old can help me and we have fun :o)

Start by cutting the end off the garlic bulb.

Turn the bulb and cut a bit, turn the bulb and cut some more.

Grab a silicone pot holder and place a clove in the middle of it.

Roll the pot holder up like a taco and roll back and forth,

pressing down at the same time.



And TADA! A nice, clean piece of garlic, ready to be dropped

in your crock pot of beans!

 

 My big helper!

Now I can reach into my freezer for some homemade, ready-to-eat beans!
I get to save money and eat well. What a deal!!!

I know that this is a simple recipe, but I hope that it encourages you to try your hand at beans! They taste so much better than canned beans and the nutrients found in beans is HUGE (including protein, fiber and iron!).

God bless your weekend, 

I'm linked up with:

Crock-Pot Chicken Tortilla Soup

I came across this WONDERFUL Crock-Pot Chicken Tortilla Soup recipe through a Facebook group. The group is called Crockin' Girls. They have so many great recipes to make delicious, easy meals. They also have a new website up! Stop by and be inspired. 'Tis the season for crock-pot meals!!!

So delicious... warms you to your toes!

Here's the recipe, with a few of my own additions/subtractions! Enjoy!

Ingredients:

2-3 cups of raw chicken cut into 1 inch pieces

1 can rotel

1 8oz can tomato sauce (optional)

2 cans chicken broth (14 1/2 oz each)

1 can cheddar cheese soup (optional)

2 cups carrots (I used my potato peeler and "peeled off" thin rounds of carrot)

1/2 bag frozen corn

1 large onion chopped

2 cloves garlic minced

***

Seasonings: Add these in with the soup while cooking... I added the following spices but feel free to adjust to your own taste.

Ground cumin: 1/4 tsp

Chili powder: 1/2 tablespoon

Cayenne Pepper: 1/4 tsp

Cilantro: I chopped up a handful of fresh 

Garlic Powder: 1/2 tsp

Salt and Pepper to taste

***

Cooking away... without my help!

Garnishes:

2 avacados cut into small bites

Shredded cheese

Sour Cream

Home-fried corn tortilla strips

To make crunchy tortilla strips:

Cut corn tortillas into thin strips, heat olive oil in pan on med-high heat,

and fry until lighly golden.

Remove strips to a paper towel to soak up the oil and sprikle with salt.

Break into smaller bits and garnish each soup bowl!

I cooked my soup in a 5 quart round slow cooker. My husband and I enjoyed a generous bowl each and there was probably that same amount left over for another meal. So I'd say it serves 4-6 hungry people.

Cook all ingredients (except garnishes) on high for 5-6 hours or on low for about 8 hours.

Ladle into bowls and garnish with cheese, sour cream, avacado slices and tortilla strips! It's heavenly!!!

I also enjoy making this soup on the stove, in about 30 minutes. In that case, I cook my chicken on the stove in a little oil and add it to the soup towards the end. It's still SO very delicious!

*** Next time I make this I will probablly leave out the canned cheese soup, as I prefer a clear broth for Chicken Tortilla Soup and I add cheese to each bowl anyways. Also, I added a chopped up zuccinni to the soup because I had it on hand. It was SO good! Feel free to try adding your favorite veggies too!***

Yum! Can't wait to make this again soon!

God bless your weekend,

I'm linked up with:

Crock Pot French Dip Sandwiches and Pumpkin Cookies!

Happy Friday!

Here's a tasty fall dinner idea and dessert to go along with it! You will love the simplicity of it all.

Dinner is served!

Crock Pot French Dip Sandwiches

(Two thumbs up from my hubby!)

Ingredients:

1 chuck roast (3-4 lbs)

3/4 cup soy sauce

1 beef bullion cube

10 whole black peppercorns

1 Tablespoon rosemary

1 Tablespoon minced garlic

*I added a few slices of red onion to the mix too!

Hoagie rolls

Choice of cheese

 

Directions:

1. Cut all the fat off the roast.

 

2. Spray crock pot with nonstick spray and place roast in the crock pot.

 

3. Mix together soy sauce, bullion cube (dissolved in a cup of hot water), peppercorns, rosemary, and garlic.

 

4. Pour mixture over the roast.

 

5. Add enough water to the crock pot to cover the roast.

 

6. Set the crock pot on high and cook for 1 hour.

 

7. Turn down the heat to low and cook for an additional 8 hours.

 

 

Almost there!

 

 8. The roast is done when you can pull it apart easily with a fork.

 

9. Shred the roast with a fork and serve on rolls (toasted in the oven makes it even better) with your choice of cheese (I used mozzarella). Use remaining juices in the crock pot for dipping sauce.

 

***Cooking time will vary depending on the crock pot.***

And here's dessert!

 

Recipe from Sara in FL.

Best Pumpkin Cookies

 

Ingredients:

1 cup butter, room temperature

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 can of cooked pumpkin (15 oz)

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

½ teaspoon cloves or nutmeg

1/4 teaspoon salt

 

Penuche Glaze

3 tablespoons butter

1/2 cup firmly packed dark brown sugar

1/4 cup milk

1 1/2 cup confectioners' sugar

*Nuts of choice to sprinkle on top

 

 

Directions:

 

1. Preheat oven to 350 degrees.

2.Have ready some ungreased baking sheets.

3. In a large mixing bowl, cream butter and the sugars together until light and fluffy.

4. Blend in pumpkin, egg and vanilla extract.

5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.

6. Mix flour mixture into butter-sugar mixture.

7, Drop tablespoonfuls 3 inches apart on ungreased baking sheets.

8. Bake the cookies for 10-12 minutes until golden around the edges.

9. Transfer warm cookies to racks.

10. Let cool completely for a least one half hour, then frost with glaze. (I left a few just as they were - so tasty even without the glaze. Thinking I'll try a cream cheese frosting next time! They are so soft and tasty - almost like pumpkin bars!)

 

 

For Glaze:

In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush or a butter knife to spread glaze on cookies. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.

These tasty pumpkin cookies were Pops' "October cookies"... read about a neat gift idea in this post!

 

 

Go ahead... try a bite!

 

 

I just made this tasty meal for my family and in-laws this week and we all enjoyed it. I hope that you will try both recipes sometime and share them with others!

 Have a blessed weekend,

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