Tags

, , , , , , , , ,

Slow Cooker Pulled Pork:
Ingredients 
  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat.

Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well.

Stir in barbecue sauce. Serve over hamburger buns.

Baked Sweet Potato Fries:

Ingredients

  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
  • Oil
  • 1 tablespoon House Seasoning (recipe follows)
  • 1/2 teaspoon paprika

 
I had company over, so I don’t have anymore photos of the process. But I think you can handle it. =)
House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

For the House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Zucchini Slaw:

Ingredients:

4 zucchini (about 1 pound)

1 teaspoon kosher salt, plus more to taste
1 carrot, shredded
1/4 cup chopped cilantro
1 jalapeño, seeds and stem removed, diced
1 green bell pepper, seeds and stem removed, diced
2 cloves garlic, minced
1/2 small red onion, diced
1/4 cup mayonnaise
2 tablespoons yellow mustard
Dash of cayenne

Method:
Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, about 4 inches in length. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour.

Drain off the excess liquid, and then toss the julienned zucchini with the shredded carrot, cilantro, jalapeño, bell pepper, garlic and red onion. Stir in the mayonnaise and mustard until they are well combined with the salad. Add a pinch of cayenne and salt to taste.

Chill for one hour. Serve cold.

Recipe Sources:

Slow Cooker Pulled Pork…All Recipes

Baked Sweet Potato Fries…Food Network

Zucchini Slaw…Homesick Texan…Awesome Blog…check it out!

Advertisements