nverland: (Cooking 2)
[personal profile] nverland
Southwestern Beef & Bean Burger Wraps
Servings: 4 servings
Total Time: 25 minutes


12 ounces 93%-lean ground beef
1 cup refried beans
½ cup chopped fresh cilantro
1 tablespoon chopped pickled jalapenos
1 avocado peeled and pitted
½ cup prepared salsa
1/8 teaspoon garlic powder
4 whole-wheat tortillas warmed
2 cups shredded romaine lettuce
½ cup shredded pepper Jack cheese
1 lime cut into 4 wedges


1: Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.

2: Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.

3: Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.

4: Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.

5: Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.
nverland: (Cooking 1)
[personal profile] nverland
 photo Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce  Crispy Onions..jpg

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.
Prep time: 30 MINUTES cook time: 30 MINUTES total time: 1 HOUR yields: 4 GOOD SIZE BURGERS


Crispy Onions
2 large white onions, halved and then sliced very thin
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt
Pinch of pepper + cayenne pepper
Oil, for frying

Whiskey Glaze
¼ cup whiskey
¼ cup ketchup
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon pepper

1 ½ pounds ground beef
4 ounces blue cheese, cut into 4 cubes
Salt and pepper, for sprinkling
4 good quality buns, toasted

Guinness Cheese Sauce
4 tablespoons unsalted butter
4 tablespoons flour
½ cup Guinness beer
½-1 cup milk
8 ounces sharp cheddar cheese
Salt and pepper, to taste


To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quickly. After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn. To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until ready to serve (or store in the fridge and warm before serving).To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then in close the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and cover with foil to allow the burgers to rest while you prepare the cheese sauce. To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and ½ cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper. To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun…give it a good squash and eat.
nverland: (Cooking 1)
[personal profile] nverland
Chianti Burgers with Caramelized Onions

½ cup white wine vinegar
¼ cup sugar
One 14-ounce can diced tomatoes
1 small red bell pepper, finely chopped
1 teaspoon finely grated fresh ginger
Kosher salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
2 medium onions (1 pound), thinly sliced
1 tablespoon minced sage
Four 4-inch focaccia squares, split horizontally
1 ½ pounds ground beef chuck
4 slices of young Pecorino cheese (4 ounces)

In a small saucepan, combine the vinegar and sugar and cook over moderate heat, stirring occasionally, until a medium amber caramel forms, 8 to 10 minutes. Carefully add the tomatoes and red pepper and cook, stirring occasionally, until the mixture is very thick, about 20 minutes. Transfer to a blender and puree. Strain the ketchup through a sieve. Stir in the ginger and season with salt and pepper.
In a large skillet, heat the 2 tablespoons of olive oil. Add the onions and cook over moderately low heat, stirring, until golden, 15 minutes. Stir in the sage and keep warm.
Preheat the oven to 475°. Heat a griddle. Lightly brush the griddle with oil and toast the focaccia on it until lightly golden, 1 to 2 minutes per side. Transfer the focaccia to plates.
Gently shape the ground beef into four ½-inch-thick patties and season with salt and pepper. Griddle the burgers over high heat until browned, 1 minute per side. Transfer to a baking sheet and top each one with a slice of cheese. Bake for 5 minutes for medium-rare. Set the burgers on the focaccia and top with the onions and a dollop of the ketchup. Close the burgers and serve.
nverland: (cooking 3)
[personal profile] nverland
Roasted Raspberry & Chocolate Grilled Cheese Sandwich

5 oz raspberries
1 tsp sugar
½ tsp vanilla extract
4 slices bread
1 ½ Tbsp butter
4 oz brie
2 oz dark chocolate

Bring all ingredients to room temperature.
Toss raspberries with sugar and vanilla.
Place berries in baking dish and bake at 450° F for 15 minutes.
Butter one side of each slice of bread.
Divide brie between bread slices, on the non-buttered side.
Now add the chocolate and roasted raspberries.
Form sandwiches and grill until golden brown and cheese is melted.
Share the second sandwich with someone worthy of its deliciousness.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Chickpea Sunflower Sandwich

1 15-ounce can chickpeas, rinsed and drained
1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)
3 Tbsp vegan mayo (sub tahini for an earthier, nutty flavor)
1/2 tsp Dijon or spicy mustard (if using tahini instead of mayo, use 1/4 tsp)
1 Tbsp maple syrup (or sub agave or honey if not vegan)
1/4 cup chopped red onion
2 Tbsp fresh (or 1 Tbsp dried) dill, finely chopped
Healthy pinch each salt and pepper (to taste)
4 pieces rustic bread, lightly toasted (gluten free for GF eaters)
Sliced avocado, onion, tomato, and or lettuce for serving (optional)

1/4 cup hummus
Juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
2 cloves garlic, minced
Water or unsweetened almond milk to thin
Optional: Sea salt to taste

Prepare garlic herb sauce and set aside.
Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt and pepper and mix with a spoon. Tate and adjust seasonings as needed.
Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick, weekday lunches.

*Nutrition information is a rough estimate for 1 of 3 servings without sauce, bread or toppings.
Nutrition Information
Serving size: 1/3 of recipe Calories: 311 Fat: 16g Saturated fat: 1.7g Carbohydrates: 26g Sugar: 7.3g Sodium: 107mg Fiber: 9g Protein: 11.5g
nverland: (Cooking 1)
[personal profile] nverland
 photo 1UP Mushroom- Mushroom Burger-1.jpg -  photo 1UP Mushroom- Mushroom Burger-2.jpg

"1UP Mushroom" Mushroom Burger
Makes 4 burgers

Half of one white onion
2 large Portobello mushroom caps (or 6-8 ounces of whatever mushroom you like)
1 tsp. of kosher salt
1 egg
1 tbs. of pancake mix
1 tsp. of minced garlic
Black ground pepper to taste
(or use the veggie burger of your choice-bocca, Morningstar farms, whatever)

4 large slices of mozzarella cheese
1 tomato, sliced at least quarter inch thick at room temperature
4 spoonful’s of pesto
*optional: mayonnaise

4 *very round* rustic crusty buns
1/2 tsp. green food coloring
1 tsp. of water
4 large slices of mozzarella cheese for the circle decoration
nverland: (Cooking 1)
[personal profile] nverland
Sloppy Giuseppe Sliders


1 Tbsp extra virgin olive oil, plus more for brushing rolls
1 1/4 lb mild Italian sausage links, casings removed
1 lg yellow onion, peeled and diced
1 Tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 pinch red pepper flakes (optional)
1/2 c canned diced tomatoes with basil, garlic and oregano, drained
1 sm clove fresh garlic, minced or pressed
2 c jarred tomato basil sauce
3 Tbsp finely chopped fresh basil leaves
16 slider rolls, split horizontally
1-1/2 Tbsp grated parmesan cheese, or to taste
16 slc mozzarella cheese (about same size as rolls)


1 Heat oil in a large non-stick skillet over medium-high heat; add sausage. Brown sausage well, breaking up links into small pieces with a wooden spoon as they cook.
2 Add onion, vinegar, salt, black pepper and optional red pepper flakes; stir until onion is tender. Add tomatoes and garlic; stir 30 seconds. Add sauce; cook about 5 minutes, stirring frequently, or until liquid has almost completely evaporated. Remove from heat; stir in basil. Taste and adjust seasonings.
3 Preheat broiler.
4 Brush cut sides of roll tops lightly with oil. Arrange all roll slices, cut side up, on a large baking sheet. Using an ice cream scoop, pile equal amounts of sausage mixture onto roll bottoms; sprinkle lightly with parmesan. Top each with 1 slice of mozzarella. Place briefly under broiler, watching carefully, until mozzarella is melted and roll tops are toasted. Arrange roll tops over melted mozzarella and serve.
nverland: (Cooking-box-nverland)
[personal profile] nverland
 photo OutrageousCubanSandwichwithMojosauce.jpg

Outrageous Cuban Sandwich with Mojo sauce


1 loaf, Cuban, Italian or French bread
1 lb cooked ham, sliced
1 lb roasted or pulled pork
3/4 lb Swiss cheese, sliced
2 dill pickles sliced
Yellow mustard or mayonnaise
Red onion slices

1/3 c good olive oil
6 clove garlic, minced
1/3 c sour or regular orange juice
1/3 c lemon juice
1 tsp kosher salt
1/3 tsp cracked black pepper
1/2 tsp cumin


1 Prepare Mojo sauce and set aside until you are ready to make the sandwiches. Then preheat a griddle or frying pan on medium heat.
2 Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches.
3 Spread the mustard or mayonnaise on the bread. Then make each sandwich by layering the pickles, roasted pork, red onions, ham and cheese. Spoon the Mojo sauce over the inside of the sandwich.
4 Lightly coat the cooking surface of the griddle with butter. Place one sandwich onto the hot surface.
5 Put a clean, heavy skillet on top of the sandwich to flatten it. Press the bread down to about 1/3 of its original size.
6 Leave the skillet on top of the sandwich and grill for one or two minutes. Left the heavy skillet, turn the sandwich over and repeat this step for the other side of the sandwich.
7 The cheese should be melted and the bread golden brown. Slice the sandwich in half diagonally and serve

8 FOR THE MOJO SAUCE: (Prepare ahead of time because this is going to go inside the sandwich before grilling.)

Heat oil in pan. Add garlic and cook over moderate heat stirring until golden. Add juices, salt, pepper, cumin and cook for a couple more minutes until fragrant.
nverland: (cooking 3)
[personal profile] nverland
 photo FreshandJuicyVeggieBurgers.jpg

Fresh and Juicy Veggie Burgers

1 head of garlic, halved horizontally
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1/4 cup thinly sliced asparagus
1/3 cup fregola *see NOTE
One 15-ounce can chickpeas, drained
1/4 cup chopped marinated artichokes
2 tablespoons chopped pitted Gaeta olives
2 tablespoons chopped scallions
2 tablespoons full-fat plain Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon chopped basil
1 teaspoon chopped mint
1 teaspoon chopped parsley
2 1/4 cups cooked red or white quinoa
Freshly ground pepper
8 slices of scamorza cheese *See NOTE
8 burger buns, toasted

Sun-dried-tomato spread, marinated mushrooms and sliced fresh tomatoes, for serving
Preheat the oven to 375°. Arrange the garlic halves cut side up on a sheet of foil, drizzle with olive oil and wrap tightly. Roast until the garlic is very tender, about 1 hour. Let cool, then squeeze the cloves out of their skins into a small bowl and mash to a paste.
Bring a saucepan of salted water to a boil. Put the asparagus in a strainer, submerge it in the water and cook just until crisp-tender, 2 minutes. Cool the asparagus under running water and pat dry.
Return the water to a boil. Add the fregola and cook until very tender, about 20 minutes. Drain well and let cool slightly.
In a food processor, puree the garlic paste, fregola, chickpeas and the 2 tablespoons of olive oil; transfer the mixture to a bowl. Stir in the asparagus, artichokes, olives, scallions, yogurt, lemon juice, herbs and quinoa. Season with salt and pepper.
Heat a large cast-iron griddle or skillet and brush with olive oil. Using lightly moistened hands, form the mixture into eight 3-inch patties. Brush the patties with oil and cook over high heat until golden on the bottom, 4 minutes. Flip the patties and top each with a slice of cheese. Reduce the heat to moderate, cover and cook until the patties are heated through and golden on the bottom and the cheese is melted. Set the burgers on the buns and top with sun-dried-tomato spread, marinated mushrooms and sliced tomatoes.

NOTE: Fregula is a type of pasta from Sardinia. It is similar to Israeli couscous. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2-3 mm in diameter and toasted in an oven.
Scamorza is an Italian cow’s milk cheese, similar to mozzarella. It can also be made from other milks, but that is less common.
nverland: (Cooking-box-nverland)
[personal profile] nverland
Serves: 8

½ cup uncooked short-grain brown rice
¼ cup uncooked sweet brown rice
½ cup unroasted pecans
½ cup unroasted walnuts
½ unroasted sunflower seeds
½ cup rolled oats
2 teaspoons garlic powder
2 teaspoons oregano
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon black pepper
½ teaspoon sea salt
1 large egg

In a pot, combine the short-grain and the sweet brown rice. Cover with at least 3 cups water. Bring to a boil and cook until rice is just tender, 30-35 minutes. Remove from heat and drain well (press the rice down if need be to remove water.)
In a large skillet, combine pecans, walnuts, and sunflower seeds. Stirring frequently, lightly toast the mix over low heat, 4-5 minutes. Nuts should be fragrant. Remove from heat and let cool slightly.
In a food processor, pulse oats until resembling a coarse flour. Add in the nuts/seeds and continue to pulse until the mixture resembles a nut meal-like texture. Next, measure in the spices, cooked and drained brown rice, and egg. Continue to pulse until the mixture is well combined.
Wet your hands and divide mixture into 8 pieces. Pat the pieces into patties, approximately ½” thick.
Heat a skillet or grill pan over low heat. Cook patties on each side for 6-8 minutes. Burgers should be crisp on the outside and warm in the center. Serve with your favorite toppings.

*These burgers freeze well. Simply separate leftover burgers with wax paper and seal in a freezer-safe container. Let thaw slightly before cooking. Also, because of the make-up, these burgers are better cooked on the stove top than tried on the grill.
nverland: (cooking 3)
[personal profile] nverland
Lobster Burgers w/Browned Butter Lemon Aioli + Basil Corn Salsa, Bacon ‘n’ Avocado.


1 pound fresh lobster meat (about 4 tails)
1/2 pound raw shrimp, peeled + deveined
1/3 cup Panko bread crumbs (use gluten free if needed)
1/4 shredded gruyere cheese
1 teaspoon lemon zest
1/4-1/2 teaspoon cayenne pepper
Pinch of salt and pepper
2 tablespoons butter
6 brioche or pretzel burger buns, toasted (use gluten free if needed)
6-8 slices cooked thick cut bacon
1 avocado, sliced

Browned Butter Lemon Aioli
2 tablespoons butter
1/2 cup mayo
1 tablespoon lemon juice
1-2 tablespoons sweet Thai chili sauce
1 small clove garlic, minced or grated
Pinch of cayenne
Pinch of salt and pepper
Basil Corn + Peach Salsa
2 ears grilled corn
1 peach, finely chopped
1/4 cup fresh basil, sliced or chopped
1 jalapeño, seeded + chopped
1 lemon, juiced
Pinch of salt


Add lobster and shrimp meat to the bowl of a food processor and pulse until it’s somewhat ground. You can also chop the lobster and shrimp very finely with a sharp knife.
Remove and add the seafood to a bowl with the Panko bread crumbs, gruyere, lemon zest, cayenne, salt and pepper. Mix with a spoon until just combined. Form into 6 equally sized burgers. Place the burgers on a plate, cover and place in the fridge for 15-30 minutes.
Meanwhile make the aioli and salsa. In a heavy-bottomed sauce pan add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned butter bits off of the bottom of the pan and set aside to cool.
Meanwhile add the mayo, lemon juice, sweet Thai chili sauce, garlic, pinch of cayenne, salt and pepper to a medium sized bowl. Stir in the cooled brown butter and whisk until smooth and combined, cover and place in the fridge until ready to use.
To make the salsa cut the kernels off the grilled corn and add them to a medium size bowl. To the bowl add the peach, basil, jalapeño, lemon juice and a pinch of salt. Give everything a good toss. Store, covered in the fridge until ready to use.
When you are ready to eat, heat a large skillet over medium heat. Add 1 tablespoon butter and allow it to melt. Swirl the butter around the pan and add as many burgers as you can fit without crowding the pan. Cook the burgers for 5-8 minutes per side or until cooked through. Be gentle when flipping the burgers as they can break easier than your typical burger.
Spread the bottom of each toasted burger bun with as little or as much aioli as you wish. Add the burger patties, sliced avocado and bacon. Top that with the Basil Corn + Peach salsa. Add the top bun and dive in.
nverland: (cooking 3)
[personal profile] nverland
Blackberry Apple Sandwich with a Kick


2 tsp coconut oil
2 slice buttermilk bread
4 tsp blackberry chipotle sauce
2 slice Swiss cheese
4 slice deli style smoked ham
2 slice granny smith apple

1/4 c blackberry jam
1 chipotle pepper in adobo sauce, seeds removed, minced


1 In small bowl mix together ingredients for sauce.
2 To make sandwich spread 1 teaspoon coconut oil on each slice of bread. On other side of bread, spread 2 teaspoons jam mixture, set bread in nonstick pan, coconut oil side down on medium-medium/high heat.
3 Build inside in this order, 1 slice Swiss, 2 slices ham, apple slices (side by side), 2 slices ham, 1 slice Swiss.
4 On remaining slice of bread, spread 2 teaspoons jam mixture and on other side spread 1 teaspoon coconut oil. Place bread on top of sandwich, oil side out.
5 Cook sandwich until dark golden brown and cheese is melted.
6 Save remaining jam mixture for other sandwiches in airtight container in fridge.
[identity profile] alexcat.livejournal.com
A favorite


Cheeseburgers with Grilled Onions

1 pound lean ground beef
1 clove garlic, minced
¼ teaspoon slat
1/8 teaspoon black pepper
¼ cups shredded sharp cheddar cheese, low-fat can be used
½ small red onion, cut into 4 thin slices
½ teaspoon olive oil
1/8 teaspoon dried oregano
4 hamburger buns
1 small tomato, cut into 8 thin slices


Preheat grill to medium-hot heat

In a medium bowl, combine beef, garlic, salt and pepper and form into four ½ inch patties. Place on grill and cook 4-5 minutes on one side then flip and cook to desired doneness. Sprinkle each burger with 1 tablespoon of cheese. Cook until cheese melts, about a minute.

Meanwhile, brush both sides of onions with olive oil. Grill until bottom is slightly browned, about 3-4 miubtes, Flip onion and sprinkle with oregano. Grill for 2-3 minutes more.

Lightly toast open-faced buns on grill. Place burgerson buns and top each with onion and tomato slices.
nverland: (cooking 3)
[personal profile] nverland
Grilled Porcini Mushroom Burgers

1 ounce dried porcini mushrooms
2 pounds extra lean ground beef
1/4 cup snipped fresh basil
1 teaspoon snipped fresh thyme
1-1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 to 2 tablespoons purchased garlic-flavored olive oil
6 purchased thick olive focaccia bread wedges
1/2 cup shredded Asiago or mozzarella cheese

1. Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain,
rinse well, and chop. Set aside.
2. Combine chopped porcini mushrooms, ground beef, basil, thyme, salt, and pepper in a large
bowl. Mix well. Shape into 6 patties about 3/4-inch thick. Brush patties with garlic oil.
3. Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat.
Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160
degree F, turning burgers once halfway through grilling.
4. Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted. Remove
burgers and focaccia from grill. Place each burger on a wedge of focaccia; sprinkle immediately
with cheese. Spoon Tomato Relish on top. Makes 6 burgers.
Tomato Relish: In a medium mixing bowl stir together 1/2 of a medium yellow tomato, chopped;
1/2 of a medium red tomato, chopped; 1 cup cut-up cherry tomatoes; 1/4 cup finely chopped
sweet onion; 1 tablespoon olive oil; 1 tablespoon white balsamic vinegar; 1/4 teaspoon coarse
salt; and 1/4 teaspoon freshly ground pepper. Cover and refrigerate until serving. Makes about 2-
1/2 cups.
Test Kitchen Tip:If dried porcini mushrooms are not available, substitute thinly sliced and cooked
button mushrooms.
[identity profile] alexcat.livejournal.com

1 Tortilla Wrap (I used multi-grain, use what ever you prefer)
2 ounce of smoked turkey
1/2 slice sharp American cheese (or cheese of your choice)
2 slices cooked bacon*
1 tablespoon Ranch dressing**
2 tomato slices
Romaine lettuce (you could also use baby spinach)

Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.

Fold sides in and then roll up.

* Bacon can be cooked in skillet, oven, or microwave.
** I use Hidden Valley Ranch mix plus milk and mayo as directed on package.
[identity profile] alexcat.livejournal.com
Found this one at the crock pot community. Pulled pork made in the crock pot is very tender and tasty.


Easy Pulled Pork Sandwiches

You need a slow cooker for this recipe. I use whatever size is appropriate for how much meat I am cooking. You can easily double this amount with a large slow cooker. It's best to have the meat snuggled close together, the less empty space in the slow cooker, the better.


3 Lbs. Country Style Pork Ribs, boneless
2 standard size bottles of your favorite BBQ sauce

BBQ Spice Rub - optional

6-8 of your favorite buns


Salt and pepper your ribs on both sides, and rub BBQ spices into both sides of meat.(if you are using.) If the rub has salt in it, go easy on the salt, or omit it.

Add meat to slow cooker. Pour a bottle of sauce over meat, make sure it's all covered. If the bottom ribs look a little bare, sometimes I add a 1/2 inch of water to the bottom or crock pot.

Set timer for 8-10 hours on low. (10 hours is better.) FYI - If you have a tendency to keep opening the lid of the slow cooker to see what's going on in there, just keep in mind doing that adds 40 minutes more of cooking time for the cooker to come back up to temperature and regain the heat it's lost.

After 10 hours has passed, remove the meat from the cooker. Using 2 forks, shred it. Add a little of the cooking juices, to add some moisture it it. I add maybe 2-4 Tablespoons. That liquid will be watery looking, if you add water earlier or not, since it has pork juices and melted fat added to it as well as the BBQ sauce.

Add as much of the 2nd bottle of BBQ sauce as you like, I use maybe a half a bottle at this point. The rest of the bottle I use to add a little to the meat later, when reheating the next day, as well as sometimes I add some to my bun.

Toast a bun, spread with butter or a little more BBQ sauce, add meat (and maybe some coleslaw) and enjoy!

The meat reheats well for a few days, in the microwave, or in the oven, covered.
[identity profile] faramirhaldir.livejournal.com
Here's a new recipe I saw on Rachel Ray's Show. It is delicious!




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June 2017



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