Slow Cooker Pulled Pork: Easy, Tender, and Perfect for Any Occasion

  

I love a good, hearty meal that doesn't require me to spend hours in the kitchen. That's where my trusty slow cooker comes in! This Slow Cooker Pulled Pork recipe is a family favorite. It's incredibly easy to prepare, fills the house with an amazing aroma, and results in incredibly tender and flavorful pulled pork that's perfect for sandwiches, sliders, tacos, or even topping a baked potato. It's a winner for potlucks, backyard barbecues, or just a comforting weekend meal.

 

Ingredients:

 

3-4 pound boneless pork shoulder (also called Boston butt)

1 large onion, roughly chopped

2-3 cloves garlic, minced

1 cup barbecue sauce (your favorite kind!)

½ cup apple cider vinegar

2 tablespoons brown sugar

1 tablespoon smoked paprika

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

Optional: Buns, coleslaw, and extra barbecue sauce for serving

Instructions:

 

Prep the Pork: Trim any excess fat from the pork shoulder.

Layer the Vegetables: Place the chopped onion in the bottom of your slow cooker. Sprinkle the minced garlic over the onions.

Season the Pork: In a small bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, cumin, salt, and pepper.

Add Pork and Sauce: Place the pork shoulder on top of the onions in the slow cooker. Pour the sauce mixture evenly over the pork.

Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is easily shredded with a fork.

Shred the Pork: Once cooked, remove the pork from the slow cooker and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces.

Return to Sauce: Return the shredded pork to the slow cooker and toss it with the cooking liquid and sauce to coat it well.

Serve: Serve the pulled pork on buns with coleslaw and extra barbecue sauce, or in your favorite way!

Tips for Delicious Slow Cooker Pulled Pork:

 

Don't Add Extra Liquid: The pork will release its own juices as it cooks. Adding extra liquid can make the final result watery.

Resist the Urge to Peek: Keep the lid on the slow cooker during cooking to maintain a consistent temperature and prevent heat loss.

Shredding is Key: Ensure the pork is easily shreddable with a fork before considering it done. If it's still tough, cook it for a bit longer.

Adjust the Sauce: Feel free to adjust the amount of barbecue sauce or add other flavorings to the sauce according to your preference (e.g., a splash of Worcestershire sauce, a dash of hot sauce).

Leftovers are Great: Pulled pork keeps well in the refrigerator for several days and can be easily reheated.

Honey-Glazed Carrots with Fresh Dill: A Sweet & Savory Side

  With our local farm stands bursting with colorful produce, I'm always inspired to create simple yet flavorful vegetable dishes. These Honey-Glazed Carrots with Fresh Dill have become a family favorite. They're a delightful balance of sweet and savory, and the fresh dill adds a bright, herbaceous note that perfectly complements the earthy sweetness of the carrots. This is a fantastic side dish for weeknight dinners or a lovely addition to any holiday table.

 

This recipe is incredibly easy to make and brings out the natural sweetness of the carrots in a delicious way.

 

Ingredients:

 

1 pound carrots, peeled and sliced into ½-inch rounds or batons

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon water

½ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

2 tablespoons fresh dill, chopped

Instructions:

 

Prep the Carrots: Peel the carrots and slice them into uniform ½-inch rounds or batons. Uniformity helps them cook evenly.

Sauté the Carrots: Heat the olive oil in a large skillet over medium heat. Add the sliced carrots and sauté for 5-7 minutes, stirring occasionally, until they are slightly tender-crisp.

Add Honey and Water: Pour the honey and water into the skillet with the carrots. Stir well to coat the carrots evenly with the sweet glaze.

Simmer: Reduce the heat to low, cover the skillet, and let the carrots simmer for another 5-7 minutes, or until they are tender and the glaze has thickened slightly. Stir occasionally to prevent sticking.

Season: Remove the lid and season the carrots with salt and pepper to taste.

Stir in Dill: Stir in the freshly chopped dill just before serving.

Serve: Transfer the honey-glazed carrots to a serving dish and enjoy them warm.

Tips for Delicious Glazed Carrots:

 

Use Fresh Carrots: Fresh, firm carrots will have the best flavor and texture.

Adjust the Sweetness: If you prefer less sweetness, you can reduce the amount of honey slightly.

Don't Overcook: The carrots should be tender but still have a slight bite. Overcooking will make them mushy.

Fresh Herbs Make a Difference: Fresh dill adds a wonderful aroma and flavor, but you could also experiment with other herbs like parsley or thyme.

Serving Suggestions: These honey-glazed carrots are a versatile side dish that pairs well with chicken, pork, fish, lamb, and vegetarian entrees.

Simple Sautéed String Beans: A Quick & Delicious Side

 I'm always looking for easy and healthy side dishes. And these Simple Sautéed String Beans? They're a winner every time. They're quick to make, require minimal ingredients, and are packed with fresh flavor. Plus, they pair perfectly with just about any main course, from grilled chicken and fish to steak and vegetarian options.

 

Forget mushy, bland string beans – this method brings out their natural sweetness and gives them a lovely crisp-tender texture.

 

Here's how to create this simple yet satisfying side dish:

 

Ingredients:

 

1 pound fresh string beans, trimmed

2 tablespoons olive oil

2 cloves garlic, minced

½ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

Optional: Lemon wedges, for serving

Instructions:

 

Prep the Beans: Wash the string beans and trim off the stem ends. You can leave them whole or cut them in half, depending on your preference.

Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

Add the Beans: Add the string beans to the skillet and toss to coat them with the garlic-infused oil.

Cook: Cook the string beans, stirring occasionally, for 5-7 minutes, or until they are crisp-tender and bright green. They should still have a slight bite to them.

Season: Season the string beans with salt and pepper to taste.

Serve: Transfer the sautéed string beans to a serving dish and serve immediately. If desired, serve with lemon wedges for a bright, zesty finish.

Tips for Perfect String Beans:

 

Fresh is Best: Use fresh, firm string beans for the best flavor and texture.

Don't Overcook: The key to delicious string beans is to cook them until they are crisp-tender, not mushy.

Garlic is Key: The minced garlic adds a wonderful depth of flavor to the beans.

Get Creative with Add-ins: Feel free to add other ingredients to the skillet along with the string beans, such as sliced shallots, chopped red pepper flakes, or a splash of balsamic vinegar.

Serving Suggestions: These sautéed string beans make a great side dish for almost any meal. They're also delicious served cold in a salad.

The Decadent Delight: My Go-To Monte Cristo Sandwich Recipe

  

Sometimes you just crave something a little indulgent, a little comforting, and a whole lot delicious. Enter the Monte Cristo Sandwich. This isn't your average lunch fare; it's a sweet and savory symphony of flavors and textures, a sort of sophisticated grilled cheese meets French toast. It might seem a bit unconventional at first, but trust me, once you try it, you'll be hooked!

 

Think layers of ham, turkey, and Swiss cheese nestled between slices of bread dipped in a rich egg batter, griddled to golden perfection, and then dusted with powdered sugar and served with a side of sweet jam. It’s a surprisingly delightful combination that’s perfect for a weekend brunch, a special lunch treat, or even a light dinner.

 

Here's my go-to recipe for creating this decadent Monte Cristo sandwich right in your own kitchen:

 

Ingredients:

 

4 slices white bread (challah, brioche, or even sturdy sandwich bread work well)

4 slices cooked ham

4 slices cooked turkey or chicken breast

4 slices Swiss cheese

2 large eggs

¼ cup milk

1 teaspoon Dijon mustard

Pinch of salt

Pinch of black pepper

2 tablespoons unsalted butter, for cooking

Vegetable oil, for cooking (optional, can be used with butter for better browning)

Powdered sugar, for dusting

Strawberry or raspberry jam, for serving

Instructions:

 

Prepare the Sandwiches: Spread a thin layer of Dijon mustard on one side of two of the bread slices. Layer one slice of ham, two slices of Swiss cheese, and one slice of turkey on top of the mustard. Top with the remaining bread slices (mustard-side down).

Whisk the Egg Batter: In a shallow dish (like a pie plate or a wide bowl), whisk together the eggs, milk, salt, and pepper until well combined.

Heat the Pan: Melt 1 tablespoon of butter (and a teaspoon of oil, if using) in a large skillet or griddle over medium heat. The oil helps prevent the butter from burning and promotes even browning.

Dip the Sandwiches: Gently press one of the assembled sandwiches into the egg batter, making sure both sides are evenly coated. Allow any excess batter to drip off.

Cook the First Side: Carefully place the battered sandwich in the hot skillet. Cook for 3-5 minutes per side, or until golden brown and the cheese has started to melt. Adjust the heat as needed to prevent burning.

Repeat for the Second Sandwich: Remove the first cooked sandwich from the skillet and set aside. Add the remaining 1 tablespoon of butter (and more oil if needed) to the skillet and repeat the dipping and cooking process for the second sandwich.

Dust and Serve: Once both sandwiches are cooked through and beautifully browned, place them on a cutting board. Lightly dust the tops with powdered sugar.

Slice and Serve: Slice each Monte Cristo sandwich diagonally into halves. Serve immediately with a side of your favorite strawberry or raspberry jam for dipping.

Tips for the Perfect Monte Cristo:

 

Bread Choice Matters: While white bread is traditional, using a slightly richer bread like challah or brioche will elevate the flavor and texture.

Don't Overstuff: Avoid overfilling the sandwiches, as it can make them difficult to dip and cook evenly.

Low and Slow: Cook the sandwiches over medium heat to ensure the cheese melts completely without burning the bread.

Get Creative with Fillings: While ham, turkey, and Swiss are classic, you can experiment with other meats and cheeses like Gruyere or provolone.

The Jam is Key: The sweet jam is an essential component that balances the savory flavors of the sandwich. Don't skip it!