Slow Cooked Pulled Barbequed Pork
Use your favorite barbeque sauce for this basic “pulled pork” shoulder recipe! However, please note you will be using either a boneless or bone-in pork shoulder, so please be sure it will fit inside of your slow cooker or crockpot and can be covered tightly.
Ingredients:
One 4-7 lb. bone-in or boneless pork shoulder (also known as Boston butt)
¼ cup water
Sprinkle (lightly) with salt and pepper
Enough barbeque sauce to add flavor
Preparation:
Place the pork shoulder in a slow cooker or crockpot and add water, salt, and pepper. Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 – 9 hours longer, until pork is very tender. Remove pork roast and discard fat and juices. Shred the pork using two forks and pulling pieces of meat “away” from each other. Return pork to slow cooker or crockpot and mix with enough barbeque sauce to cover all meat. Cook on LOW for an additional 45 minutes.
The great thing about this recipe is that you can serve on a bun for your family, and eat alone for you so you don’t have to try to get the bun in your mouth (and cause pain)!
Tender Chicken Brunswick Stew
Ingredients:
1 (3 ½ lb.) broiler-fryer chicken (cut up)
1 cup water
4 medium potatoes (peeled and cubed)
2 medium onions (sliced)
1 (15 oz.) can lima beans (rinsed and drained)
1 tsp. salt
½ tsp. pepper
dash cayenne pepper
1 (15.25 oz.) can corn (drained)
1 (14.5 oz.) can diced tomatoes (undrained)
¼ cup butter
½ cup dry bread crumbs
Preparation:
In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes (until chicken is tender), skimming the foam off the surface as it rises to the top.
Remove chicken from Dutch oven and set aside to cool (to-the-touch). Remove and discard skin and bones from chicken. Cube chicken into small bites and pour back into chicken broth.
Add to broth potatoes, onions, lima beans, and seasonings. Bring to boil. Reduce heat, simmer (uncovered) for 30 minutes or until potatoes are tender. Stir in remaining ingredients, and simmer (uncovered) for 10 minutes or until slightly thickened.
If chewing stewed vegetables is a problem, simmer the stew (the second time) an additional 5 – 10 minutes, then mash them with a large fork or potato masher (which will actually add more thickness to the stew’s texture).
Do you have a favorite BBQ recipe to share?
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