Tag Archives: slow cooker recipes

pulled pork

Sandi’s Delicious Pulled Pork Sandwiches

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Less than a year after we were married, my husband and I decided to move into a house with my sister, brother-in-law and their newborn baby.

We saw this as a way to spend time with some of our best friends, as well as a way to save money for the future.

One of the benefits of having roommates, and there were many, was sharing the cooking responsibilities.

Each couple would buy their own groceries, but we usually planned at least 2 nights a week when we would cook for everyone. It was a fun way to try out new recipes or to eat favorites that were usually made by the other couple.

One of our favorites was my sister’s recipe for pulled pork sandwiches. Yum! I would like to say that it is fast, but since this is a slow cooker recipe it does take some time.

This is a good one to set up right before you go to work in the morning or before you start running your errands for the day.

Since we’ve moved out of that house (and out of the state!) this recipe still shows up on our menu at least once a month thanks to my sister!

Sandi’s Delicious Pulled Pork Sandwiches

Ingredients:

  • 1 to 1½ lbs Pork Tenderloin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 ½ tsp cinnamon (optional, but trust me- it’s good!)
  • Beef stock (I usually buy 32oz and use enough to cover the pork in the crockpot)
  • Your favorite BBQ sauce
  • Bread, buns or rolls (I recommend King’s Hawaiian Sweet Rolls!)

Directions:

  1. Cut off any excess fat from the pork tenderloin
  2. Season pork with salt, pepper and cinnamon
  3. Place pork in crockpot and add enough of the beef stock to cover the pork. If you don’t have enough, at least cover half of the pork and turn it over halfway through cook time.
  4. Cook covered on low for 8 hours
  5. After pork has finished cooking, remove pork from crockpot and drain juices.
  6. Pull pork – I normally put the pork in a 9×13 dish and use two forks, but that’s just me. I’ve found it easier to remove from the crockpot, pull it apart and return it to keep it warm.
  7. After pork has been pulled apart, add desired amount of BBQ sauce – coating evenly.
  8. Add pork to your favorite bread or roll and eat up

Enjoy!

-Nicole Glass

 

How to Make Apple Butter

Slow-Cooker Apple Butter

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Wake-up to the glorious aroma of homemade apple butter with a simple recipe that captures the flavors of fall!

So easy to make, just pop all of the ingredients into your crockpot before bed and wake up to a special treat your whole family will love!

Homemade apple butter makes a delightful spread for toast, biscuits and muffins, as well as a delicious topping for pancakes and French toast.  

Apple butter also makes a great appetizer – either as a dip served alongside graham crackers and fresh fruit slices – or you can place a thick layer of apple butter on top of a block of cream cheese and serve it alongside your favorite crackers. Yum!

And, with the holidays fast approaching, homemade apple butter also makes a delicious and thoughtful gift!

Easy Slow-Cooker Apple Butter

10 large apples (I prefer a mix of sweet and tart apples)
2 cups unfiltered apple juice
1 1/2 cups pure dark maple syrup
1/4 cup fresh-squeezed lemon juice (about 2 small lemons)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 teaspoon sea salt
1/8 tsp allspice            

Peel and core apples. Then cut them into bite-sized pieces. (One large apple yields approximately one cup of cored diced apples. So if you’re using small or medium apples, simply use about 10-12 cups of diced apples.) 

Add the diced apples to the crockpot. Then add all remaining ingredients. Stir well to combine. Cover and cook on high for one hour, stirring once or twice. Mixture should be bubbly after an hour. If not, allow it to continue to cook until it comes to a bubbly simmer. Then reduce heat to low and cook the apples an additional hour.

Remove the cover, stir the mixture and then set the cover back on slightly ajar, so some steam can escape during the remainder of the cooking time. Then continue to cook the apple butter on low (with cover ajar) until it’s dark brown and thick (about 8-9 hours).

Turn off the crockpot, stir the apple butter and then allow it to cool to room temperature. If you prefer a smooth (less chunky) apple butter, use an immersion blender, or place the apple butter in a food processor for a quick whirl, to create a smoother texture.

Then, transfer the apple butter to half-pint or pint-sized mason jars. Makes 12 half-pint or six pint-sized jars. Store in refrigerator for up to two weeks. (Or you can preserve the apple butter longer using the classic hot water bath canning method.) 

Happy Fall Blessings to you and yours!
Kelly @ The Nourishing Home