Thursday, September 10, 2015

Pulled BBQ Pork

The great thing about pulled pork?  You can serve it so many different ways!  We'll probably do tacos tonight, but I'm dying to try it on baked potatoes!

1 (3 to 5 pound) pork shoulder (also called pork butt or pork roast)
1 large onion, chopped into big chunks
2 cans of soda, not diet (I have used both Coca-Cola and Dr. Pepper)
1 (12 to 18 oz) bottle of your favorite BBQ Sauce (Andrea and I use Sweet Baby Ray's)
Taco Shells
Cheddar Cheese, grated to garnish
Chopped green onions to garnish, optional

In your slow cooker, place your pork and onion pieces inside.  Pour your soda on top of everything and cover and cook on high at least 8 to 10 hours.

Remove the lid after 8 to 10 hours and the meat should be falling a part at the touch of your fork.  Remove all of the meat from the slow cooker into a bowl and then drain your slow cooker of the onions and liquid.  Add your meat back to the slow cooker and shred it up with two forks.  Stir in as much of your BBQ sauce as you like.  You can serve immediately or keep warm another hour or two in the slow cooker.  

When you're ready to eat, fill your taco shells with pork and add a sprinkle of green onions and some shredded cheddar on top.

Whether you're making this for night one or using this as a leftover meal, you will love these pork tacos!

Monday, April 27, 2015

Philippine Chicken

Preheat oven to 425.

Place 3-4 bone-in chicken breasts skin up in a baking dish.

Combine the following and pour over chicken:
1/4 c soy sauce
1/4 c vinegar
3/4 c orange juice (or the juice from 1 an of unsweetened pineapple)

Sprinkle chicken with 2-3 crumbled bay leaves

Cover dish with foil and bake for 30 minutes.
Uncover and bake an additional 20 minutes, basting frequently.