Tag Archives: crockpot

Crockpot BBQ Pulled Pork

This is one of those recipes that really stretches your dollar for you. It doesn’t require a lot of ingredients and it goes a very long way. I always wait for good sales on pork butt before I buy them and I can very often get them for $1/lb which is outrageous! It can feed my husband and I for a week or more, lunch and dinner, and we can still put back half of it in the freezer for later. I made the girls try some after I got it all done and they were skeptical to say the least. They both got those looks on their faces like they knew all along I was trying to give them pork disguised poison.

I love to get everything ready in the crockpot before we go to bed and then the next morning, I already have dinner ready to go for that night! This would also be great for those of you who work all day and are often too tired when you get home to cook every night. Just put it in the crock pot before you go to work and you’ve got dinner waiting for you when you get home.

Crockpot BBQ Pulled Pork

  • Pork shoulder butt, bone in
  • 1 yellow onion, thick chopped
  • Stubbs BBQ spice rub
  • 16 fl oz BBQ sauce

Thickly chop onion and place in bottom of your crockpot. Rub down pork butt with spice rub and transfer to crock pot, with thick fatty side facing up. This will allow the fat to seep down into the pork and make it tender as it cooks. Cook on low for 8 hours.

Remove fat from pork and drain excess greasy fat, reserving 1/2 cup. Remove bone and begin shredding pork with two forks. Stir in BBQ sauce and mix well. If it needs a little more moisture mix in some of the reserved fat.

Serve with toasted buns, more BBQ sauce, honey mustard, and shredded cabbage or broccoli slaw. Enjoy!

 

How To: Cook A Whole Chicken In The Crock Pot

I love scrolling through Pinterest and seeing the levels of creativity that folks have employed to put their crock pots to use for more than just soups. I decided to try out a roast chicken overnight, not too sure what the results would be like. I had the idea that the chicken would be very soft unlike the nice crisp skin you get from the deli chickens. To my surprise the skin was perfectly crisp and this is one of the easiest methods I have tried thus far for roasting a whole chicken.

Crock Pot Whole Roasted Chicken

  • Whole chicken, neck and giblets removed
  • 6 tbsp butter
  • 2-3 tbsp lemon pepper seasoning
  • 1 tsp salt, optional

I began by balling up foil and placing it in the bottom of the crock pot to act as a roasting pan of sorts for the whole chicken.

I then removed the neck and giblets from the chest cavity and rubbed the chicken down with some butter, making sure to put butter inside the chicken and under the skin. Then I seasoned it well with some lemon pepper and salt.

I set the timer for 8 hours and cooked it on low overnight. My crock pot has a timer and will automatically switch to “Keep Warm” after the allotted time so I didn’t have to worry about it as much. This crock pot is very similar.

 

The skin was crisp and delicious and the chicken was moist and very flavorful. I couldn’t stop eating it as I was shredding the meat!

I portioned the meat into 8 oz and froze what I didn’t want to use yet, using my Food Saver to ensure that my chicken stayed fresh and that all the air had been removed from the bag.

I recommend you give this method a try if you have not settled on a roasting technique yet. Enjoy!

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Slow Cooker Barbacoa Brisket

On some days there is nothing I love more than being able to throw together a quick and easy meal in the slow cooker, and let it do all the work for me. Tyler and I love bringing Mexican flavors into our cooking, and this meal does it perfectly! Served with some fresh pico de gallo, guacamole, chips and salsa, and you’ve got a fantastic Mexican restaurant quality meal right at your own kitchen table.

I got this recipe from the magazine Cooking Light, which has been a wonderful resource for flavorful recipes that don’t come with the extra calories that flavor rich meals usually seem to. This recipe was a huge hit and Tyler and I devoured it pretty quickly!


This meat is very versatile and can be served in crunchy tacos, flour or corn tortillas, quesadillas, or even a brisket slider. Give it a try and I’m sure that you too will enjoy it!

Ingredients

  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp dark brown sugar
  • 2 tbsp olive oil
  • 1 tbsp minced chipotle chiles in adobo sauce
  • 1 tbsp adobo sauce
  • 1 tsp cumin
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 garlic cloves, minced
  • 1 lb trimmed beef brisket
  • 1 28 oz can diced tomatoes, drained
  • 1/2 medium red onion
  • 1 red bell pepper, chopped
  • 1 jalapeno, chopped (seeded if you want to cut the heat)

 


1.Combine first 9 ingredients, through garlic, in a medium bowl. Rub mixture onto brisket.


2. Put diced tomatoes, onion, bell pepper, and jalapeno in the bottom of your slow cooker.


3. Place brisket on top of vegetables, and drizzle any remaining spice mixture over brisket and vegetables.


4. Cover and cook on low for 8 hours.


5. Remove brisket from slow cooker, shred meat with forks, then return brisket to cooker tossing with vegetables.

Serve with desired toppings in corn or flour tortillas.

 

Crockpot Spicy Pulled Pork

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If you read my last post, then you know the plague hit my home over the past couple weeks. Ok, not exactly the plague but we’ve all been down with either earĀ or sinus infections. So, cooking and cleaning and general hygiene have kind of been put on the back burner for me lately. We’ve been relying heavily on eating out, but the other day I felt pretty good in the morning so I threw this meal in the crockpot to keep us from having to run out to grab food yet again. The main appeal for this meal was its simplicity and ease of preparation. It’s only 5 ingredients which is awesome and took me maybe 10 minutes to get it prepared. So, sick or not, this is a good set it and forget it crockpot meal for anyone! We ate it on regular sandwich bread, but I bet it would be really good on tortilla wraps as well.

Crockpot Spicy Pulled Pork

  • 2 – 2 1/2 lb boneless pork shoulder
  • 18-20 oz bottle BBQ sauce (about 1 3/4 cups)
  • 8 oz Dr Pepper (not diet)
  • 1 onion
  • salt and pepper

1. Slice the onions into thin wedges and layer along the bottom of your crockpot.

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2. Trim the excess fat from the pork shoulder and then season with salt and pepper. Place on top of the onions.

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3. Mix the BBQ sauce (Stubbs is our personal favorite) and the Dr Pepper together and pour over the meat and onions.

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4. Cook on low for 8-10 hours or high for 5-6 hours.

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5. Remove from crockpot when it’s done and shred the meat. It should be good and tender by now. Mmm, nothing quite as appealing as good tender meat in my book. Skim the excess fat off of the sauce left in the crockpot and ladle over the meat to moisten it.

Serve on hamburger buns, regular bread, tortillas, or anything else that floats your boat. Enjoy!