Slow Cooker Hawaiian Pulled Pork

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I woke up on Sunday and was craving some pulled pork. Our smoker was in the patio and it sucks to drag it outside so I was lazy and decided to just throw it in the crock pot. I even had every ingredient to make this too. It calls for only 3 things. Canned pineapple, a red onion, and a cup of barbeque sauce. Canned pineapple is one of those pantry staples I like to keep on hand all the time a long with barbeque sauce.

So, I’ve been seeing recipes everywhere that call for King’s Hawaiian Rolls. Ever tried them before? I found them in my bakery and they were about 3.79 for 12 of these soft buttery rolls. The buns are rather small and are made for slider type sandwiches.

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There’s lots you can make with leftover pulled pork. You can put it on top of pizza, make more sandwiches, stuff it inside some empenadas. I put it on top of nachos. But you had nachos the other day you’re wondering? Yep, I had nachos twice this week. So what! At least there’s healthy pineapple and avocado on top it! :)

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Recipe from Iowa Girl Eats

Slow Cooker Hawaiian Pulled Pork
 
Ingredients
  • 3-4lb pork butt, large pieces of fat removed then cut in big hunks
  • garlic salt
  • 15oz can chopped pineapple
  • 1 cup BBQ sauce, divided (plus more for serving)
  • 1 large red or sweet onion, sliced
Instructions
  1. Place pork into the bottom of a large crock pot (I used a 6-quart) then season generously with garlic salt on all sides. Add can of chopped pineapple including the juices, ½ cup BBQ sauce, and sliced onion. Mix slightly then cover and cook on low for 7-9 hours, or until meat shreds easily. Shred then mix 2 cups pork with remaining ½ cup BBQ sauce (there will be extra pork – it freezes well!) Discard cooking liquid.

For 2 ounces of pork:

Calories: 90

Total Fat: 3 g

Fiber: 0 g

Protein: 13 g

Carbs: 1g

Weight Watcher Points Plus: 2 for 2 ounces, would be 4 for 4 ounces, etc…

Nutritio figured without bun.

 

 

Crock Pot Teriyaki Pork Tenderloin

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It’s been kind of cold and rainy here in Fargo, ND and that is not good for taking pictures! I just want it to be bright outside because that is when the sun is shining through our big living room window the most! I’ve been doing a lot of research reading about food photography and studying food photos and all I’ve been wanting to do is take pictures of food lately.  I took the pic above on a bright sunny day and it turned out much better than some pictures of fruit I was trying to take today.

This Crock Pot Teriyaki pork recipe is best served over a big bowl of rice. I found that out on Sunday when I wanted to try just eating it with some pineapple and fresh herbs on top. Nope. Was trying to be healthy but failed big time. This pork however would be great with some rice, pork, and pineapple on top!

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For some extra sweetness I added in some pineapple juice.

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Recipe from Chef Ron Lock

Servings: 6
Fat 8.35g, Carbs: 16.99g, Fiber: 0.6g, Protein 33.31g

Points Plus 7

 

Crock Pot Teriyaki Pork Tenderloin
 
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds pork tenderloin
  • ½ cup teriyaki sauce
  • 1 cup chicken broth
  • ¼ cup brown sugar
  • 4 cloves garlic, chopped
  • 3 fresh red chile pepper, finely chopped
  • ½ large onion, sliced
  • ¼ teaspoon black pepper
Instructions
  1. Heat the olive oil in a skillet over medium-high heat.
  2. Brown tenderloins on all sides, about 10 minutes.
  3. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl.
  4. Stir in garlic, red chile pepper, onion, and black pepper.
  5. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture.
  6. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
  7. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing.
  8. If desired, spoon liquid over slices when serving.

Slow Cooker Barboca Beef

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A Chipotle is coming to Fargo and this is a Copy Cat recipe of their Barboca Beef. My brother raved about it for quite some time and I finally got to try one when I was visiting Minneapolis for a wedding. The burritos at Chipotle are about the size of your head, and there’s no way I could eat one of those in one sitting. There’s gotta be at least 4 servings in one burrito. I like rice bowls, they pretty much have everything in them besides the tortilla. Ben doesn’t like Chipotle because they put cilantro in everything of course!

The beef is  marinated in Cumin, Adobo, and garlic and slow cooked  for 8 hours on low. So juicy and tender, I do believe this is the best roast I’ve ever cooked in awhile.  I wanted to make some spicy black beans for this but I was out and didn’t have any. :( Next time. Chuck roast is pretty awesome.

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The Pico de gallo that goes on top of the beef is good the next day with chips. :)

Ingredients

2 teaspoons kosher salt, divided
3-4 pound chuck roast, fat trimmed
2 tablespoons extra virgin olive oil
2 bay leaves

Sauce
¼ cup apple cider vinegar
6 cloves garlic
4 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoons ground black pepper
1/8 teaspoon ground clove
4 canned chipotle peppers (packed in adobo sauce)
1 tablespoon adobo sauce (from the chipotle pepper can)
1 cup chicken broth (or 1 cup water and 1 teaspoon chicken base)
¼ cup fresh lime juice

For the rest of this recipe please visit Slow Roasted Italian and get other recipes for the rice and pico de gallo there as well.

Slow Cooker Pulled Pork Gyros

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Yummmmmmmmmm!!!!!!!!!!

I found 90 calorie pitas for this recipe too! They were a tad bit salty. Make sure to warm your pitas up first in the oven for a bit too, that makes these even better. I tell you what, it’s kind of hard to fit every piece of food into that small pocket. I want more avocados and tomatoes on top, but then if I do that there’s not enough room for more pork and cole slaw. These pitas came pre-sliced and next time I’m not even going to get the half slices. Full slices all the way! You can fit more food into them.

We had quite a large pork butt in our freezer and this was the perfect recipe to use it for! I’ve been having these yummy gyros for leftovers since Sunday night and they don’t get old. They also make a good lunch, and I plan on taking them for leftovers tomorrow. The creamy cole slaw adds a nice texture to the pulled pork . Loved the tomatoes and avocado, I added some cilantro to the cole slaw the second day. So good, would like to find more pita recipes like this or try making my own pita bread once.

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gyrost

Ingredients

  • 1 tablespoon chílí powder
  • 2 teaspoons cumín
  • 2 teaspoon oregano
  • 2 teaspoon cayenne
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 1/2-3 lb pork loín, excess fat trímmed
  • 2 tablespoons olíve oíl
  • 4 cloves garlíc, peeled
  • 2 medíum red oníons, quartered

FOR THE SLAW

  • 3 tablespoons Greek yogurt
  • 3 tablespoons mayonnaíse
  • 1 1/2 tablespoons apple cíder vínegar
  • 1 1/2 teaspoons sugar, or more to taste
  • 1 1/2 cups shredded cabbage
  • 2 carrots, peeled and grated

FOR THE GYROS

  • 4 píta bread, toasted, for servíng
  • 1/2 cup cherry tomatoes, halved
  • 1 avocado, halved, seeded, peeled and díced

For more of the recipe please visit Damn Delicious! 

Second recipe I’ve tried from this site, now I want to try everything!

Slow Cooker Chicken Tortilla Soup

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IF there was one soup I’d have to choose from to eat for the rest of my life, it would have to be chicken tortilla. This is a way healthier version of chicken tortilla soup. You may be familiar with the really creamier fatty good version that’s loaded with cream of chicken soup or heavy cream. I do still love that version and at the grocery store I shop at they have an awesome version of it. Can’t eat that every day of my life, but with this soup you can and you won’t feel guilty eating it either. I don’t believe I’ve blogged about this soup ever and I’ve been making it for almost 2 years now. To make it more filling, I’ll add in a can of black beans and usually top it off with some crumbled up chips and melted cheese. Lower fat of course. :)

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Slow Cooker Chicken Tortilla Soup

Ingredients

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Slow Cooker Sweet Garlic Chicken

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I spent most of my weekend inside, because it was FREEZING out. The temp on Saturday morning was -7 with a wind chill of -35. Brrr!!!! Wouldn’t you like to stay home and do nothing on days like that? It eventually did end up warming up in the afternoon so Ben and I went out to do something. We went to Three Lyons Pub which is an awesome bar in town here. I am in LOVE with their London Broil sandwiches which I plan on making a recipe for that later on this week.

This recipe for Sweet Garlic ChickenI posted on my facebook page. My picture looks nothing like the one I posted. My chicken turned out a reddish color and it was very sweet. The only thing I can think of is that whoever took that picture, used white sugar instead of brown sugar maybe??? Maybe?! I served mine over some orzo pasta. It was fabulous. I’d make this again.

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Crock Pot Sweet Garlic Chicken

Ingredients
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Slow Cooker Chicken Noodle Soup

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Most canned chicken noodle soups that I recall ever eating had an equal amount of noodles, chicken, and vegetables. This chicken noodle soup made in the slower is just a little bit better than that and is VERY filling. The soup is mostly chicken and noodles, with very little vegetables in it, but what do you expect when the soup is called Chicken and Noodles? ;) The broth was very tasty and had just the right amount of seasoning. We now have enough chicken noodle soup to eat for the next 2 days.

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I got a new cook book yesterday called The New Midwestern Table by Amy Thielen. I’m looking forward to trying a lot of the recipes in the cook book and so far I’ve made the Fried Onion Dip and Peppered Pork Loin. Both were super good and I really like her, because she’s from Minnesota. My next door neighbor state. You can catch her on the Food Network on Saturday mornings at 9:30. That is central time by the way.

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Recipe from Or so she says….

Ingredients

4 boneless skinless chicken breasts
8 cups water
3 fresh celery leaves
1/4 tsp celery seeds
1/4 tsp dried thyme
1/3 cup sliced green onions
1/2 cup sliced celery
1/2 cup sliced carrot
2 Tbsp minced fresh parsley or 2 tsp dried parsley flakes
1/2 tsp sea salt
1/4 tsp coarsely ground pepper
1 tsp chicken bouillon granules or 1 chicken bouillon cube
1 (16 oz) Grandma’s Fresh Frozen All Natural Egg Noodles, Wide, Homestyle
1 bay leaf

Instructions

Preheat slow cooker to high.
Place chicken, water, celery, thyme, green onions, carrots, parsley, salt, pepper, bouillon and bay leaf in crock pot on high.
After 4-6 hours; shredded cooked chicken breast and return.
Add frozen noodles or egg noodles and cook according to directions.
Discard bay leaf.
Serve and enjoy!

Heaven in a Crockpot.

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Have you ever made a dessert in the crock pot before? I have never done that and I wonder why I’ve waited this long to try it. My cake didn’t take 3 hours like the cooking time suggested, it took only about 2. This dessert is pure heaven and reminds me of a trifle dessert that my husband used to eat all the time at Ruby Tuesday’s. You need one box of brownie mix and one packet of cookie dough mix. Melt 1 stick of butter in the microwave and take out 4 eggs. Take 1/2 of the melted butter and 2 eggs and mix them together in a bowl with the brownie mix and then repeat using the cookie dough mix. Dump everything in a crock pot and let it cook away for 2 hours. To make this even more heavenly scoop some vanilla ice cream on top and drizzle some chocolate fudge sauce on top. Add sprinkles or chocolate chips and I think this would be an awesome birthday cake.

Speaking of birthdays, my birthday is next week. I’m going to be 32 years old. Feel free to send me any gifts. :) I got an early birthday present tonight. I needed a new swim suit that was chlorine resistant and I work out a lot in the water.

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Recipe from My Favorite Things:

Ingredients:

1 box fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch chocolate chip cookie mix
vanilla ice cream, as desired

Directions:

1. Spray 4 1/2-quart slow cooker with baking spray with flour.

2. In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.

3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.

4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.

5. Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.