Slow Cooker Pulled Pork

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I was out grocery shopping recently and was looking for a bargain at the meat case. The best deal I could find was on bone-in pork shoulder. Considering that it’s July, I was hoping for something a little more grill-friendly and not so chewy, but I decided to go with it. A large cut can easily feed an entire family, or in my case provide a couple of different meals for during the week.

I used a simple homemade spice rub for seasoning but I could have just as easily used a pre-made rub found in any super market. I then seared the roast in a hot cast iron pan to create a flavorful crust on all sides. After that, I did the easiest thing possible in the world of culinary arts — Placed it in a slow cooker, walked away for hours then returned to find fork tender meat ready to be devoured.

It’s not as sexy as preparing it on a grill or smoking it in a barbecue pit but the end result is tender and juicy meat that can easily be used for sandwiches, nachos or just eaten by itself.

BEHIND THIS BITE

Slow Cooker Pulled Pork

I had a number of different dishes in mind to make with shredded pork as the star. I had provisions to make sandwiches, tacos, burritos and nachos — I could have even made shredded pork egg rolls.

As I mulled my options over, one thing never changed – how I was going to cook the meat, and when push came to shove, I skipped all the foofoo and just went with the basic technique of making shredded pork to present here. I’m glad I did, because from this recipe I, or anyone that makes it, can take the pork and use it any way they choose.

Eventually, I made nachos and sandwiches with this batch. The nachos were tasty and different - it was the first time I had eaten shredded pork nachos and I can say with certainty it won’t be the last time I have them either, but I don’t want to say much about that – I’ll share the pork nacho recipe with my next post.

Eat well, cook often ...

THE RECIPE

Slow Cooker Pulled Pork

Serves 6; 4 to 8 hours
4 lb Pork Shoulder Roast
1/2 C Spice rub for pork
1 large Onion
1/2 C Water

Season, sear
Season roast on all sides with spice rub, work in with hand if necessary. Let roast marinate for at least 20 minutes. In a cast iron skillet over medium-high heat, sear roast until a crust forms, 2 to 3 minutes per side.

Cook, shred
Place roast in a slow cooker on top of a bed of sliced onions and a half cup of water. Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours, or until roast tears apart with fork. Remove from slow cooker and shred meat, then serve.

Pineapple Shredded Pork Shoulder

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Lately, I've been making everything grilled and spicy, I guess it’s that time of year. I find it ironic that the warmer it is outdoors the spicier the food on the plate. It seems like the closer you are to the Earth’s equator, the hotter the food.

Anyway ...

This dish is a complete change of pace. I needed to feed a crowd and the recipe had to be easy – two requisites easily accomplished with a slow cooker. I found pork shoulder on sale at Meijer and thought it was the perfect cut to get between 16 and 20 sandwiches out of.

I seasoned it with my basic mole rub that features coca, brown sugar, chili powder and cumin, cook it on a bed of onions and pineapple, then finish it with barbecue sauce and liquid smoke. The end result was tender and juicy pork plentiful enough to satisfy a group of 14 or 15 people. One good thing about this shredded pork is that it can be served in a sandwich or taco, or alone on a plate. Either way - it's Delish!

BEHIND THIS BITE
This is the third time I have used this technique to cook a large cut of pork. It’s one of those “if it isn't broke, don’t fix it” kind of things. The rub was the same as before, but each time, I have changed up the vegetables in the crock pot for the meat to roast on.

This time I used fruit.

Pineapple works so well with pork that you’d think the two were made for each other. In this dish, the pineapple really disappears. It provided an x factor to this recipe - had I not put it in the dish, it would have tasted totally different. It's the secret weapon of this shredded pork and takes a keen palate to detect.

If I had to do it again, I would drain out about half the liquid before shredding the cooked pork, it turned out just fine but I did think there was a little to much moisture. That said, it was still good enough to eat three sandwiches of it myself.

Eat well, cook often ...

THE RECIPE
Makes 16 to 20 servings; 6 to 7 hours
1/4 C Brown sugar
2 Tbs Cocoa powder
2 Tbs Chili powder
1 Tbs Cumin
3 Tbs Salt
1 Tbs Black pepper
4 lb Pork shoulder boneless 2 cans
Pineapple chunks with juice (8 oz each)
1 C Onion sliced
1 bottle Barbecue sauce (18 oz)
2 Tbs Liquid smoke

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into pork shoulder with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare slow cooker
In a large pan over medium-high heat sear pork shoulder in olive oil on all sides. (Make sure pan is hot and oil is simmering before adding loin.) Mix together pineapple and onion in bottom of slow cooker.

Cook pork, shred
Place seared pork on top of onion and pineapple. Cover and cook on high for 5 to 6 hours. Shred with a fork and stir together juices, barbecue sauce and liquid smoke. Serve in a sandwich, soft taco or alone on a plate.

Pulled Pork For 100

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My cousin Tammy is a cancer survivor and every year she organizes a Relay for Life to help raise money for cancer research. Last year she asked me to make the main course for a special meal for survivors at the relay. I must have done ok because she decided to ask for my services again.

This year I not only donated the time to make the food but the cost of the food also, it was the least I could do to help in her effort to help stop the disease that effects all of us one way or the other.

The dinner this year was for 100. Tammy told me there had been a huge donation of rolls so something for a sandwich would be plausible. (Last year I made sliced tenderloin). A few months back I made a slow cooked loin that made for delicious pulled pork sandwiches and I thought it would be perfect for making the large amount needed for the dinner. I found the meat on sale at Kroger and snatched up 25 pounds. All I had to do was prepare, cook and deliver it. I’m happy that I was able to contribute to this great cause that Tammy works so hard at making happen each year.

BEHIND THIS BITE

Over the last year I have really branched out on my own when cooking for crowds. I have learned much from working with my Mom at private catering events and helping the Ragin’ Cajun, John Maxwell, cook for the masses at the Shiloh reception hall last summer. I feel confident enough now to do it myself. Mostly it’s understanding what and how to prepare things that work for large groups.

I would still have trouble creating individual plates for a massive sit-down dinner, but putting out a spread on a table for 60 to 100 is something I can embrace. It’s a lot of work, but it’s fun to do. Catering is not something I want to do full-time but for extra money on the side, or for a great cause like Tammy’s Relay for Life – I’m happy to do it.

Eat well, cook often ...

THE RECIPE
Makes 100 4 oz servings or sandwiches; 12 hours
1 C Brown sugar
1/2 C Cocoa powder
6 Tbs Chili powder
4 Tbs Cumin
6 Tbs Salt
4 Tbs Black pepper
25 lbs Pork loin, boneless
5 cans Diced tomatoes (28 oz)
5 Onions, diced
100 sandwich buns
1 gallon BBQ sauce

Make rub, season loin
In a bowl mix together brown sugar, cocoa powder, chili powder, cumin, salt and pepper. Sprinkle over and rub into loin with hands until loin is completely covered, set aside for 30 minutes and let marinate.

Sear loin, prepare cookers
In a large pan over medium-high heat sear loin in olive oil (1 or 2 at a time). Mix together tomato, onion in large roasters or crock pots.

Cook loin, shred
Place seared loin on top of vegetable mixture in slow roasters or slow cookers. Cover and cook on low for 10 hours. Remove lid and shred loin with a fork, then stir together meat, juices and vegetables.

Make sandwiches
Place a portion of pork on a sandwich bun and dress with barbecue sauce for serving.

Crock-Pot Chicken Stir Fry

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I realize that slow cooker stir fry is really an oxymoron. I guess I could call it slow cooker chicken and vegetables with stir fry flavors, but that's just not fun. This pot of yummy goodness tastes like a plate full of stir fry from a fast-food Chinese joint. I could have pumped up the flavors a little by adding some sautéd ginger and garlic but for a dish that will serve fifteen at a pot luck, this totally does the trick.

I made this in the afternoon and didn’t have to serve it until that evening, so for the purposes of the event, I mixed the rice together with the vegetables and reheated the two together before serving. I recommend this method if you’re taking it on the road just for the ease of travel.

BEHIND THIS BITE
This is yet another dish to add to my collection of recipes made to serve a crowd. It’s the first to be Asian inspired and I think I’m going to refine this in the future, like I mentioned in the beginning, I could do a few things that are relatively simple to punch up the flavors but this simple mix really does the trick. It's a low maintenance crowd pleaser.

I served this with srirach on the side.

A friend of mine at the get together put a fair amount of sriracha on his stir fry and that's when the fun began. I love to watch people eat really hot stuff. It seems that as they eat the dish the bites get quicker and quicker, the spicy heat is addicting and it's almost as if they're stoking the fire. Sometimes they’ll even sweat or have a runny nose. I can always tell when someone is indulging in something spicy and hot.

Sriracha is one of my favorites to eat and observe being devoured, it makes most domestic sauces labeled “hot” seem like a mild salad dressing – And it really hits the spot if you love the spice.

Eat well, cook often ...

THE RECIPE
12 to 15 servings; 2 hours, 30 minutes
3 lbs Chicken thighs, boneless and cut in pieces
3 lbs Stir fry vegetables, frozen
1 jar Stir fry sauce (12 oz)
2 C Rice
4 C Water

Brown chicken
In a large skillet over medium-high heat brown chicken thigh pieces in a little olive oil. Salt and pepper to taste. Cook in batches if necessary. Once browned move to crock-pot.

Cook vegetables
Mix vegetables and stir fry sauce with the chicken in crock pot. Cover and cook on high until vegetables are heated through and chicken is fully cooked, 2 hours. Serve over rice, see below.

THE RICE
In a large pot over medium-high heat toast rice in a little olive oil for 2 minutes. Add water and bring to a boil, cover and remove from heat. Let sit at least 25 minutes. Remove lid and fluff rice fork. 

Cheesy Taco Rice

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Note: The taco seasoning used in this recipe is my own blend, find the recipe here.

It seems as though anytime I’m involved in some sort of gathering involving a group of people, I end up volunteering to bring something to eat. I love cooking for a crowd, but it does provide a couple of challenges that need to be overcome. Unless the gathering is in your home, it needs to be portable and most important, kept warm for serving.

This is an ideal situation for using a large crock -pot. The food can be cooked ahead of time, transported to the location and plugged in to finish and then served hot. A large crock-pot can also hold the bucket full of food needed to feed a room full of people.

For this recipe, I mix six cups of cooked rice with three pounds of ground beef, two pounds of Queso Blanco Velveeta, salsa, taco seasoning and vegetables and cook it in a crock-pot. The end result is a cheesy Mexican inspired dish that provides a serving for 12 to 15 normal people. A little more might be needed if the party you’re hosting happens to be for the local sumo wrestling club.

BEHIND THIS BITE
Over the last year I have gotten a lot of miles out of my crock-pot. I’ve been living in the Fort Wayne/Churubusco area for three years and now that I'm settled it seems like at least once a week I have somewhere to take food I have prepared.

When I first started taking food places I wasn’t documenting it. I was just throwing things together, but more and more people began asking me for the recipes. In response, I have started to photograph and publish the dishes and I’ve started to develop a nice little collection of crock-pot treasures that provide between 15 and 20 servings.

This recipe is part of that collection and it was devoured in about 20 minutes. I was happy that it went fast but I was glad I saved some for myself before going to the event, otherwise I wouldn't have gotten any. Glad I did because it's tasty!

Eat well, cook often ...

THE RECIPE
Serves 12 to 15; 2 hours, 30 minutes
3 lbs Ground beef
2 C Red pepper, diced
2 C Red onion, diced
2 Tbs Garlic, minced
2 lbs Queso Blanco Velveeta, diced
1 jar Salsa (24 oz)
6 C Rice, cooked
3 Tbs Taco seasoning
1C Tortilla strips for garnish

Brown beef
In a skillet over medium heat cook ground beef, breaking up large chunks and stirring occasionally. Salt and pepper to taste. Cook until just cooked through, 6 to 8 minutes. Drain and place in slow cooker. Reserve a tablespoon of the drippings.

Cook vegetables
Return skillet to medium-high heat, sauté onion and red pepper in reserved drippings until soft, 3 to 4 minutes. Salt and pepper to taste. Stir in garlic and cook 2 minutes more. Place mixture in the slow cooker.

Combine and cook
Add cheese, rice, salsa and seasoning to slow cooker, thoroughly mix together all ingredients. Cover and cook on high for two hours or until mixture is heated through and cheese is bubbly. Scoop into a bowl, garnish with tortilla strips and serve.

Slow Cooker Chicken Tacos

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During the holidays, most of us attend multiple gatherings. Chances are at least one of those parties will be a potluck dinner. The first time I made a dish for a potluck was during my first Christmas living in New York City. My department at the Associated Press had a holiday gathering. I decided to make nacho dip.

I started with taco meat, then added cheese. I should have stopped at that point but I kept adding things. By the time I was finished it contained a number of ingredients including black olives and shredded lettuce. I thought it tasted good, but it looked like yellow-grey cottage cheese with random chunks throughout. It was more of a goop than a dip.

I took it to the party and the only person to try it was the one known as “the crazy old man” in the editorial art department.

My culinary skills have improved since then and for this recipe, I create a potluck dish made in a slow cooker. It’s a spicy shredded chicken mix that can be filling in a soft taco or eaten alone like a chili.

BEHIND THIS BITE
I made these for the first of many Christmas parties this year. They went over well and I actually had some leftovers that made for a couple of tasty lunches. I really like this kind of cooking – throw it all in a pot and let it go. These kind of recipes are perfect for the holidays. While it cooks all gift wrapping and even a couple other dishes can can be made just in time it to be ready for the party.

I really love crock pot tacos. A modest amount of meat combined with a few other ingredients can go a long way.

These were perfect for the party. There were two different nacho dips placed right beside them. It wasn’t long before I saw a couple of guys smother their tacos in the nacho dip, completely ignoring the sour cream and shredded cheese intended as the garnish. It doesn’t take long for a couple of hungry dudes to get inventive at a potluck – especially when there's beer around.

Eat well, cook often ...

THE RECIPE
Makes 40 tacos; 4 hours, 30 minutes
5 lbs Chicken breast, boneless
1 can Tomatoes, diced, drained (28 oz)
1 can Black beans, rinsed (15 oz)
1 can Corn, drained (15 oz)
1 C Onion, diced
1 C Tomato sauce (15 oz)
2 Jalapeños, sliced
2 Tbs Chili powder
1 Tbs Cumin

Assemble and cook
Place chicken, tomatoes, black beans, corn, onion, tomato sauce, jalapenos, chili powder, cumin, salt and pepper to taste in a slow cooker and mix together. Cook on high for 4 hours.

Shred chicken, serve
Remove chicken from pot and shred with a fork, then stir shredded meat back into mixture. Serve on flour tortillas and garnish with cheese and sour cream.