Spicy Dr. Pepper Pulled Pork

This is a remake of a fantasticrecipe I found from Pioneer Woman… I vamped it to be a crock pot recipe and added more sweetness and spice. I couldn’t say it’s all mine, but I defiantlyadded my touch. Work weeks can be hectic, so I decided to cook it overnight and stored it separately in the refrigerator for dinner that night before headed to work in the morning. The aroma filled my house and I bet every single one ofthe boys in my home would have ate it for breakfast! You could server this pulled pork style on a bun and a side of blue cheese and bacon coleslaw (or slap that coleslaw right on the pork, no ones judging) or burrito style. However to your liking. Enjoy!

Spicy Dr. Pepper Pulled Pork

Prep Time: 10 Minutes

Cook Time: 10 Hours

Servings:18

Ingredients

■1whole Large Onion

■1whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

■Salt And Freshly Ground Black Pepper

■4 peppers deseeded ONLY from a 7oz can of Chipotle Peppers In Adobo Sauce

■2cans Dr. Pepper

■4Tablespoons Brown Sugar

Preparation Instructions:

Peel the onion and cut it into wedges. Lay them in the bottom of a large crock pot. Generously salt and pepper the pork roast (once meet has come to room temperature), then set it on top of theonions in the pan.

Pour the chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, and set on low. This setting should cook the pork for 10 hours, turning roast two or threetimes during the cooking process. Check meat after cooking time is complete; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the crockpot for another hour.

Remove meat from pot and place on acutting board or other work surface. Use two forks to shred meat, discardinglarge pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meatand liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Burrito Style: Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like..

Traditional Style – Serves up well with Blue Cheese & Bacon Coleslaw (recipe to follow)

Slow-Cooker Chicken Tortilla Soup

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you, most of this you should already have on hand at home. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Ingredients

• 1 pound shredded roasted chicken (I buy 1 already done at the Market and jsut shred away)
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 can of diced tomatoes
• 1 (10 ounce) can & 1 (12) ounc can of enchilada sauce
• 1 medium onion, chopped or grated (my way!)
• 1 (4 ounce) can chopped green chile peppers
• 2-4 cloves of fresh garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth or stock
• 1 onion, finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tbsp garlic pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon fresh chopped cilantro
• 7 corn tortillas or pre-made tortilla strips
• EVOO

Directions for CrockPot

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F.
3. Lightly brush both sides of tortillas with EVOO. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Directions for Dutch Oven on Stove

Same as above, just place on medium-high heat until semi boiling and place on low and let simmer for at least an hour.

1. Preheat oven to 400 degrees F.
2. Lightly brush both sides of tortillas with EVOO. Cut tortillas into strips, then spread on a baking sheet.
3. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Slow Cooker Chicken Taco Soup

You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. This makes about 8 servings. I hope you enjoy!

 

Ingredients

• 1 onion, chopped (honestly, I grate my onions. I love the flavor, just not the chunkiness)
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 2-3 cloves of fresh garlic, chopped finely
• 1 (12 fluid ounce) can or bottle beer
• 2 (10 ounce) cans diced tomatoes with or w/out green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Now SHRED AWAY! You can hand shred or chop in small bite size cubes. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

5 SLOW COOKER SOUP RECIPES I WANT TO MAKE

When I’m looking for my next great slow cooker recipe, one of my biggest concerns is that it needs to be really really easy. I also tend to lean toward vegetarian dishes because I am not a huge fan of meats cooked in a slow cooker or "CrockPot" persay... I think the meat over cooks honestly most of the time.

That’s why as I’ve really fallen in love with making soups, stoups (thicker soup), stews and chili's! All of these you can easily experiment with. You can add more or less of a recipe, and honestly don't really need a recipe at all.

Now I’m on the lookout for new recipes to try. These are the soups that struck my fancy and now I’m dying to make:

1. A Year of Slow Cooking’s Pesto Minestrone Soup: This classic Italian soup has always been one of my favorites and I absolutely adore the addition of pesto. I would love to make my own pesto using my new food processor, so I think this would be a fun soup to tackle.

2.Kath Eats Real Food’s Creamy Curry Butternut Soup: I’ve been obsessed with curry, completely!!! Something about this soup with butternut squash (one of my favorites) just really appeals to me.

3. Healthy Slow Cooking’s Vegan Autumn Lentil Soup: I haven’t made a lentil soup yet, despite being a big fan. Since I am always striving to be healthy, this seems like an ideal soup to tackle both categories. Plus, I bet I can find some great winter veggies to change it up a little bit.

4.Steamy Kitchen’s Vietnamese Chicken Pho Ga: My sister Ginger introduced me to PHO and what better then to make my own.This sounded absolutely delicious and I think it’s about time that I try something a bit on the difficult side.

5.Family Circle’s Yellow Split Pea Soup: I started my slow cooking and soup adventures with a Family Circle recipe, so it seems only fitting that I try another. I haven’t had split pea soup since last winter and I think it’s finally time that I try making it for myself. This recipe sounds like a dream.

What are your favorite slow cooker soups? Do you recommend anything in particular? Tell me in the comments below!

Crockpot Pulled Pork

This is delicious and super easy to prepare for all you crockpot cookers out there!

Ingredients:
3-4 pound boneless pork loin
1 can diced tomatoes
1/2 cup of vinegar
1 onion, sliced
2 Tbsp of Worcestershire sauce
1 Tbsp sugar
1 tsp crushed red pepper flakes
2 tsp salt
2 tsp black pepper
2-4 cloves of fresh garlic

SPRAY CROCK POT.

Place pork loin in crock pot. Mix the remaining ingredients together in a mixing bowl and pour over pork. Cook 10 hours on low heat (or about 6 hours over high heat). I suggest cooking on low heat.

When you remove the pork from pot it will shred easily with a fork. Serve as is with your favorite BBQ sauce on the side.

I usually pour the contents of the pot in a blender along with whatever barbecue sauce I have on hand and blend well. About 2 cups of juice and 2 cups of sauce.

Enjoy! Serve with dollar rolls, buns or just eat as is. Who needs bread anyways!!