Crockpot Pineapple Pulled Pork

Crockpot Pineapple Pulled Pork

It’s hard to believe I never used a crockpot until a few years ago. I was totally missing out. There are some things that are just so much easier to cook in the crockpot, meat being the first thing that comes to mind. It’s my go-to method when I need shredded chicken, beef, or pork.

I have been experimenting with different ways of preparing pork roast in the crockpot. This one turned out well. The pineapple juice made the meat even more tender and the sweetness complimented the flavor of the pork (I think pork need a little sweeness).

I pulled the pork and made sandwiches with it on Rosemary Focaccia and topped with Pickled Collards for crunch and acid and a drizzle of BBQ sauce. So good. It would have been better if I hadn’t totally mucked up the focaccia (I ran out of flour and subbed whole spelt flour….turned out very dense), but even good cooks mess up sometimes. It’s OK. Learn and move on.

Crockpot Pineapple Pulled Pork on Rosemary Foccacia with Pickled Collards

Crockpot Pineapple Pulled Pork

1 4 – 5 pound Boston butt pork roast
1 medium onion, thinly sliced
1 20 ounce can crushed pineapple with juices
Favorite dry rub (or use recipe below), about 1 tablespoon per pound of meat

Rub the pork roast with the dry rub. Layer the sliced onions on the bottom of the crockpot. Place the seasoned pork roast on top of the onions. Dump the pineapple and juices over the pork roast. Place the lid on the crockpot and cook on low for 10 hours or on high for 5 hours. The meat should be very, very tender.

Remove the cooked pork from the crockpot, leaving much of the pineapple and onion. Remove any fat. Shred the pork with two forks.

Crockpot Pineapple Pulled Pork Spice Rub

Dry Rub

2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Combine all the ingredients. This makes a perfect amount for a 4 – 5 pound roast.

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Ribs in the Crockpot

Ribs in the Crockpot

This is an incredibly easy way to prepare tender, fall-off-the-bone ribs. This recipe works well with many different types of ribs. I have prepared baby back, spare, country-style, and rib tips in the crockpot with great success.

I’m from Texas, and I like my ribs wet, sopping with tomato based BBQ sauce. If you like dry ribs, you don’t have to add the BBQ sauce.

Ribs in the Crockpot

package/slab of ribs (baby back, spareribs, or country-style)
favorite dry rub (see a recipe for one I’ve used below)
favorite BBQ sauce

Cut the ribs into 3 – 4 rib sections (if need be).

ribs raw

Rub the seasoning all over the ribs and place them in the crockpot. Spraying the crockpot with cooking spray before adding the ribs makes clean-up easier.

Seasoned Ribs

 

Crockpot Ribs

Cook the ribs on high for 3 to 4 hours or on low for 6 to 8 hours or until the meat is falling off the bone. Add BBQ sauce to coat the ribs about an hour before done cooking, if you wish. Once done, let the ribs rest 10 minutes before serving.

Rib Rub

2 tablespoons kosher salt
1 tablespoon brown sugar
2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon rubbed sage
1/4 – 1/2 teaspoon ground cayenne
1/4 teaspoon ground nutmeg

Combine all the ingredients. Store in an air-tight container.


Chicken Fajita Street Tacos

Chicken Fajita Street Tacos 0)

I’m 9 days into my low iodine diet. I’m doing fine, although I do miss cheese a little. Only 8 more days to go until my whole body scan. Afterwards, I can go back to my regular diet. I’m counting down the days.

I actually make these tacos often. They are quick and easy. Plus, they are freaking delicious! You won’t miss the cheese with these.

Chicken Fajita Street Tacos 2 (800x600)

Chicken Fajita Street Tacos

3/4 pound chicken breasts
1 large onion, slivered
1 large green bell pepper, cored and sliced
1 tablespoon canola oil
Tex-Mex spice mix (recipe follows)
corn tortillas (check ingredients)
fresh cilantro, chopped
fresh sweet onion finely chopped
fresh salsa

Heat the oil in a skillet over medium-high heat. Add the chicken,onions, and bell pepper. Season to taste with the Tex-Mex spice mix. Cook until the chicken is cooked through and the vegetables are crisp-tender.

Meanwhile, heat a cast iron skillet (or comal) over high heat. I put a little oil on a paper towel and wipe the inside of the pan to help keep the tortillas from sticking. Heat the corn tortillas, turning several times with tongs, until warmed and browned in spots.

Take a warmed corn tortilla, place a little of the chicken and vegetable mixture inside. Top with fresh cilantro and chopped onion. Serve tacos with fresh salsa.

Tex-Mex Spice Mix

3 tablespoons ground cumin
3 tablespoons granulated garlic
2 tablespoons kosher salt
1 tablespoon ground black pepper

Combine the ingredients and store in a small glass jar.


Crockpot Butter Chicken and Potatoes

Crockpot Butter Chicken and Potatoes (640x480)

The past two months have been crazy-busy. Both of my sons are now in school. Their schools are in opposite parts of the city. I’m spending 4 to 6 hours a day in the car shuttling them around to school and appointments. Throw in there an emergency surgery for my cat, a dead air conditioner that required a complete system replacement, a ruptured eardrum, a variety of back-to-school colds, car problems, soccer practice and games, art workshops, and PTO meetings (I volunteered to be the Secretary for my oldest son’s school’s PTSO). Life has been hectic!

In hectic times, the crockpot comes in so handy. Butter Chicken is a popular Indian dish not usually done in a crockpot. The crockpot is a perfect cooking implement for this dish because the chicken turns out so tender. The addition of potatoes is not necessarily traditional, but it is delicious and gives more substance to the dish. This recipe makes enough for leftovers, which taste even better since the spices have had time to meld.

This recipe uses a lot of spices. I mix my own garam masala and curry powder. I have included the recipes for my spice mixes. You can buy already prepared Indian spice mixtures at some grocery stores or online at http://www.penzeys.com.

Butter Chicken and Potatoes (640x480)

 

Crockpot Butter Chicken and Potatoes

1 small onion, finely chopped
1 1/2 pounds boneless, skinless chicken breasts (about 3 breasts), cut into bite-sized chunks
3 large potatoes, peeled and cut into bite-sized chunks
3 cloves garlic, minced
1 1-inch piece of ginger, peeled and minced
1 tablespoon Thai red curry paste (I used Thai Kitchen brand)
1 tablespoon curry powder (see recipe below)
1 tablespoon garam masala (see recipe below)
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1/2 teaspoon salt
1 6 ounce can tomato paste
1 13.5 ounce can coconut milk
1/2 cup heavy cream (or half and half)
4 tablespoons butter
fresh cilantro, chopped

Cooked Basmati rice

Layer the onions, chicken, and potatoes in the crockpot. In a bowl, whisk together the garlic, ginger, Thai curry paste, spices, tomato paste, coconut milk, and cream. Pour the sauce over the chicken and potatoes. Add the butter to the crockpot. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Sprinkle with cilantro and serve with Basmati rice. Naan bread would be wonderful with this too.

Recipe adapted from the one found here.

Curry Powder

2 T. ground coriander
2 tsp. ground cumin
2 tsp. ground turmeric
1 tsp. ground cayenne
1 tsp. ground ginger

Mix spices together and store in an airtight container for up to 6 months.

Garam Masala

2 tsp. ground cumin
4 tsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground black pepper

Combine spices. Store in glass jar.


Garam Masala

Garam Masala

This is a garam masala spice mix that I use in Indian dishes. It is easily doubled and keeps well in a glass jar. I love mixing these spices together. They smell amazing! Use this spice mix in any Indian dish that calls for garam masala.

Garam Masala

2 tsp. ground cumin
4 tsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground black pepper

Combine spices. Store in glass jar.