Doin' Some Cookin'... Slow Cooker Pulled Pork

This Slow Cooker Pulled Pork was a lifesaver on Little Man's swim class night. He had early release from school and that meant he ended up eating lunch at school around 9:30am and got released to his after school program and they only provided a snack. Clearly lunch, a snack, and a protein bar prior to swim class was not enough food to hold him over until 6:30pm. No surprise his performance at swim class was poor since he was not properly fueled for the hour of swimming.

Poor guy came home famished and fatigued. The normal routine on swim nights is coming home to shower and while he is doing that I get dinner made and plated. Not that night. I knew the pulled pork was waiting for us and had him head straight to the table for dinner.

I opened the slow cooker, removed the pork putting it into a large plastic container, added the rest of the BBQ sauce, shredded it, and then put a thick layer of the pork between a whole wheat bun. Little Man ate two of these for dinner.

After dinner he showered, did his homework, brushed teeth and went down for bed without a fight.

Back to the pulled pork...

This recipe made enough pulled pork for approximately 10 sandwiches. That's a lot of leftovers or perfect for feeding a crowd. The meat is tender, juicy, and full of flavor. Next time I would add a dry rub prior to adding the BBQ sauce and serve this with some coleslaw and pickles. Mmmm.

Slow Cooker Pulled Pork

From: Thriving Home

Makes Approximately 10 Servings

Stars of the Show:

• 2 1/2 lb pork butt roast
• 1 bottle BBQ sauce
• 1 cup water

And Action:

Put pork in slow cooker with the water and 1/2 the bottle of BBQ sauce. 

Cook on low for 5 hours or on high for 3 hours. 

Remove pork from the liquid and place in a storage container. 

Add the remaining BBQ sauce and shred the pork with two forks. Mix well to combine the meat and BBQ sauce. Enjoy!

Freezer Meal:

Cook pork fully and shred. Let cool completely and freeze in an air-tight container for up to three months. 

To reheat, thaw in refrigerator and warm gently on the stove or in the slow cooker on low. Add more BBQ sauce if needed. Enjoy!

Doin' Some Cookin'... Slow Cooker Italian Shredded Beef

Work nights are busy enough, but a work night coupled with Little Man's swim class and an additional chore added to the night such as laundry makes for a very exhausting day. The last thing I usually want to do is cook dinner which is a shame because I absolutely love cooking.

Slow cooker dinners are what this working mama needs.

(It was a stormy day and the lighting at dinner time was not the best. Photo does not do this justice.)

This recipe for Italian Shredded Beef is so simple because you just dump the ingredients, set the timer, and let it do it's thang while you do yours.

The meat comes out perfectly seasoned and so tender. I mean, melt-in-your-mouth tender.

If I wasn't attempting another round of Whole30 this shredded beef would have been served on a crusty roll as sandwiches with some provolone cheese.

Slow Cooker Italian Shredded Beef

Adapted From: Organize Yourself Skinny

Makes 8 Servings

Stars of the Show:

• 2 1/2 lb chuck roast
• 1 packet Simply Organic Italian Dressing Mix
• 1/4 of a jar of sliced banana peppers with 1/8 cup of the juice
• 1/2 cup beef broth

And Action:

Place the chuck roast in the slow cooker. 

Sprinkle the Italian dressing over the meat. 

Pour the banana pepper juice and beef broth over the meat. Flip the roast a couple of times and then pour in the banana peppers. 

Cook on high for 5 hours or low for 8 hours. 

Using two forks shred the beef. Enjoy!

Doin' Some Cookin'... Slow Cooker Chicken Carnitas

Two things that I love are Mexican food and slow cooker meals. Even better when combined.

I had to work from home one day when Little Man was sick and after a morning and afternoon of bland foods I decided the he needed something delicious to eat. He was feeling better and ready to go back to school the next day.

I came across this recipe and figured since I was home and had all of the ingredients on hand this is what we were going to have with a side of refried black beans.

It took less than five minutes to throw everything in the slow cooker. Ridiculously easy. The chicken braised in orange and lime juice and beer. It was a shame that I had to waste about half a bottle of beer since it was opened during the middle of my work day.

The smell was torturous and the taste did not disappoint. The chicken was incredibly tender and I could have drank the liquid by the gallon. So damn good!

The meat can be used in so many ways: tacos, nachos, quesadillas, or good on their own too. Make a double batch and have plenty of leftovers for easy meals through the week.

Slow Cooker Chicken Carnitas

Adapted From: According to Elle

Made 4 Servings

Stars of the Show:

• 2 garlic cloves, minced
• 1 tsp chili powder
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/2 tsp garlic infused olive oil
• 1 lb boneless, skinless chicken cutlets
• 1/4 cup orange juice
• 1/4 cup brown ale
• 1 lime, juiced

And Action:

Rub chicken with olive oil and spices. Transfer meat to the slow cooker. Add the orange juice, beer, and lime juice, cover and cook on high for 3-4 hours (or low for 6-8 hours). Shred chicken with two forks. Enjoy!

 

Doin' Some Cookin'... Slow Cooker Beef and Lamb Chili

Since June 20th I haven't had an excuse for not staying on top of blogging. I've been extremely lazy and lost my passion for cooking and working out. Story of my life since becoming a working mom. Get really motivated and then get so far off track over and over again. Sigh.

Back in April I took on a challenge to obtain a Certified Lease and Finance Professional (CLFP) designation. I didn't know most of the contents in this 450+ page book and would come home after a long day at work, do the night time routine with Little Man, and after laying him down I'd stay awake most nights until midnight studying. June 20th was the 8 hour exam... and it was a beast! Essay question heavy and after I handed in my exam I went home around 5pm, had dinner, and fell asleep until the next day.

I passed!

Now I need to focus on getting back into shape. I really don't want to say I'm re-starting again and the whole losing and gaining the same 5 lbs is getting old. The next challenge I want to take on is getting a designation in being SEXY.

Back to chili.

(Served over Chick-Fil-A's waffle fries with a side of chicken tenders before adding cheese and sour cream)

My favorite way to watch a movie is going to Alamo Drafthouse because you can order tickets and pick seats online and the food is incredible. During the Spring they served these Lamb and Beef Chili Cheese Fries that were absolutely crave worthy. Went back about a month ago and they removed it from their menu because they were seasonal. Boo! I just had to try and recreate them at home.

While this recipe is good it's not exactly what theirs were. This chili is spicy and had to be tamed with shredded cheddar cheese, sour cream, and french fries and left out adding green onions as a garnish. When I make this again I will be sure to halve the spices but I kept the amounts the same for the recipe in case you're a fan of heat.

This chili does require some pre-cooking but finishes off in the Crock Pot. I love how effortless slower cooker cooking is.

Slower Cooker Beef and Lamb Chili

Adapted From: Hungry Bruno

Makes 6 Servings

Stars of the Show:

• 1 tbsp bacon fat
• 1 tbsp olive oil
• 2 stalks celery, cut into half moons a 1/2" thick
• 2 jalapenos, seeded and diced
• 2 green bell peppers, diced
• 4 garlic cloves, minced
• 1/4 lb ground lamb
• 1 lb stewing beef
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (28-32 oz) can crushed tomatoes
• 1 (14.5 oz) can tomato sauce
• 1/2 tbsp cumin
• 1/2 tbsp chili powder
• 1/2 tbsp red chili flakes
• 1/2 tbsp smoked paprika
• 1 tsp celery seed
• 1 tsp ground white pepper
• 1 tsp ground black pepper
• sea salt

And Action:

Heat 1-2 tsp fat in a large skillet over medium high heat. Add green bell peppers, celery, and jalapenos, saute for 5-7 minutes until they start to soften. Add the garlic, season with salt, and saute for one more minute. Scrape the veggies into the slow cooker.

Add another 1-2 tsp fat in the skillet. Add the lamb and break it up with a spatula, season with salt. Cook until no longer pink, stirring frequently. Drain the fat before scooping into the slow cooker.

Add another 1-2 tsp fat in the skillet. Add the beef. Turn the pieces occasionally, trying to get a golden crust on at least two sides. Scrape into slow cooker. 

Add the beans, tomatoes, tomato sauce, and all of the spices. Stir and put the lid on the slow cooker. Set it to low for 8 hours. Take the lid off and let it simmer for an hour longer to let it thicken. 

Serve with desired fixins. Enjoy!

Doin' Some Cookin'... Slow Cooker Apple Pie Steel-Cut Oatmeal

I'm slowly becoming a "not morning" person. I use to be an all-day person rising before the sun and now I terrify myself in the early morning hours, not because of the way I look, although, a couple more hours of beauty sleep may put me at super model status, but because of my desire for quiet and an extra two hours to acclimate to the day. Who am I becoming? My mother!!!... and I say that sincerely, love her lots!

This oatmeal is intended to be made the night before but if you are like me and prioritize movie marathons ahead of cooking, then make this right when you wake up, grab your coffee, lounge around all of Sunday morning, and have this for brunch instead.

This is sort of a two-fer, you get yummy breakfast and your place will be perfumed with the sweet scent of apples and cinnamon. Your kid will think you made apple pie and you get to crush that notion when they find out it's oatmeal. Sweet revenge, literally, for them talking your ear off about Pokemon which you know nothing about.

So... my internal body clock is off with my waking hours being outta whack and not conforming to society's norms regarding seasons as this recipe would be perfect for Fall and this is perfect for feeding the ghrelin monster in those first couple hours of waking. But, I've always been seasonally challenged and my waking hours are now closer to afternoon on the weekends... I also chop my hair off in the Winter and eat soup in the Summer. Rebel status.

No matter the season or time of day... make this!

Slow Cooker Apple Pie Steel-Cut Oatmeal

Adapted From: MyFitnessPal

Makes 5 Servings

Stars of the Show:

• 1 cup steel cut oats
• 4 cups vanilla almond milk
• 2 granny smith apples (or whatever you have on hand), chopped into bite sized pieces
• 1 tsp coconut oil
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 2 tbsp maple syrup
• splash of lemon juice
• topping ideas, optional: peanut butter, chopped pecans, freshly chopped apples, brown sugar, spoonful of salted caramel sauce

And Action:

Add all of the ingredients into your slow cooker excluding the toppings, stir well. Cook on low for 8 hours or high for 4 hours. Give it a good stir. Add toppings if desired. You can store the leftovers in the fridge for up to 1 week. To reheat, add a splash of almond milk and heat up in the microwave.

If you are pressed for time, throw the ingredients excluding the toppings in a pot over the stovetop for 7-10 minutes, stir, and add toppings if desired. Enjoy!

Doin' Some Cookin'... Slow-Cooked Rump Roast

I have not had pot roast since I was living under my Mom's roof. Her pot roast was incredible. She would slit the meat and place a whole glove of garlic in each spot and serve the roast with a side of roasted carrots and potatoes.

While watching one of my favorite beauty vlog channels on YouTube a new segment is her grocery hauls. I love seeing what others put in their grocery carts, how their pantries/fridges look, and what they eat. It was great inspiration when she picked up a rump roast and suggested slow cooking it for a weekend dinner. Why haven't I done this yet?!!

Low and slow is the way to go to create a tender piece of meat. The lower heat keeps the gristle from getting too tough on this less expensive cut of meat.

The leftovers are perfect for roast beef sandwiches, or "Shit on a Shingle" as my Mom used to joke. She would toast bread, layer on the roast beef, and cover it in gravy to make an open-face sandwich. We loved it!

Slow-Cooked Rump Roast

Adapted From: Taste of Home

Makes 6 Servings

Stars of the Show:

• 2 lb beef rump roast, cut in half
• 2 tbsp canola oil
• 2 tbsp onion powder
• 1/2 cup water
• 3 tbsp horseradish sauce
• 1/8 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, minced
• 2 tsp celery salt
• 3 tbsp cornstarch
• 1/3 cup cold water

And Action:

In a large skillet, brown meat on all sides in the oil over medium high heat, drain. Put the meat in a Crock Pot. Combine 1/2 cup water, horseradish sauce, onion powder, red wine vinegar, Worcestershire sauce, garlic, and celery salt in a small bowl. Pour over the meat. Cook on low for 10-12 hours or until the meat is tender.

Combine cornstarch and the 1/3 cup cold water until smooth. Stir into Crock Pot. Cover and cook on high for 30 minutes or until the gravy is thickened. Serve with roasted broccoli, red potatoes, and carrots. Enjoy!