Sweet and Tangy Pulled Pork

Crockpot Freezer Pork

Sweet and Tangy Pulled Pork

fairy 08.52 Komentar

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Sweet and Tangy Pulled Pork is one of my go-to dinner recipes. We eat pulled pork on its own, in sandwiches, stuffed into tacos, piled on nachos, stacked with enchiladas, and last but most certainly not least, layered into BBQ Sundaes!

This Sweet and Tangy Pulled Pork was one of the first recipes I shared here on the blog and it was an instant favorite. The recipe is quite simple and does beautifully when left alone all day in the Crock-Pot. The house smells pretty amazing when dinnertime rolls around.





I shot the video for this recipe a couple days ago when I was making it in the pressure cooker. The method is the exact same for slow-cooker (Crock-Pot) or pressure-cooker, the times are simply different.

COOK'S NOTE: Pork shoulder, picnic roast, pork butt, or even sirloin tip roasts will all work well for this recipe. Bone-in or boneless roasts both work fine.

This recipe doubles nicely. (The video illustrates a doubled recipe in the pressure-cooker.) Add 1-2 hours cooking time for the crock-pot and an additional 30-40 minutes cooking time for the pressure cooker.

Sweet and Tangy Crockpot Pulled Pork
recipe adapted from My Baking Addiction
Yield: 6-8 servings
(printable recipe)

2 pound pork roast
1 small onion, sliced thin
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1 tablespoon sugar
1/4 teaspoons dry mustard
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper

Rinse and pat dry the pork roast. Place onions in the slow-cooker or pressure cooker. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions. In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Pour over roast.

CROCK-POT DIRECTIONS: Cover crockpot; cook on low for 10-12 hours if frozen or 4-5 hours if thawed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!

PRESSURE COOKER DIRECTIONS: Seal the pressure cooker; cook on high for 60-90 minutes, (The cooking time is 90 minutes for the Insta-Pot, but I've been told that it requires less time for a stove-top pressure cooker.) check to see if it is shreddable. Cook an additional 30-40 minutes as needed. Shred with tongs and make sure meat is well mixed with the liquid when finished cooking. Serve warm on your favorite rolls. Enjoy!

FREEZER MEAL: This meal can be frozen in two different ways. Once the meat is cooked and shredded, let it cool then store it in an airtight bag. Let it thaw completely in the refrigerator prior to reheating.

{originally published 5/21/11 - recipe notes and photos updated 5/30/16}

Here are some more pulled pork recipes you might like:
Spicy Malta Pulled Pork by The Noshery
Pulled Pork Carnitas by Barefeet In The Kitchen
Dr Pepper Slow Cooker Pulled Pork by Spend with Pennies
Slow Cooker Honey Mustard Pulled Pork by Foodie with Family
Pulled Pork Taquitos with Chipotle Ranch Dipping Sauce by Iowa Girl Eats
Crock-Pot Green Chile Pulled Pork by Barefeet In The Kitchen
Pulled Pork Breakfast Wraps by Noble Pig

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Weekly Meal Plan for May 30 - June 5

Weekly Meal Plan

Weekly Meal Plan for May 30 - June 5

fairy 03.30 Komentar

10 great bloggers bringing you a full week of recipes 

including dinner, sides dishes, and desserts!

 

Love these recipes? PIN THEM to your DINNER BOARD to save them! 

Follow BAREFEET IN THE KITCHEN on Pinterest for more great recipes!

Happy Saturday, my friends! This week's meal plan includes recipes for Chicken Skillet Nachos, Parmesan Crusted Chicken Tenders, Crock Pot Sausage and Hash Brown Casserole, Falafel, Bison Burgers with Maple Brussels Slaw, Bacon Cheeseburger Sloppy Joes, Memphis Coleslaw, Roasted Potato Salad with Bacon Vinaigrette, No Bake Reese's Chocolate Cheesecake, and Strawberries and Cream Profiteroles! 

I hope that these recipes inspire you, as you answer the never-ending question, "What's for Dinner?" I would love to know if you try a new recipe this week!

If you're on Snapchat, come say "hi" this week and snap me pics if you make any of these recipes! I love seeing what you are making each week. (Screenshot the snapcode on the side of the blog or find me here.)

Chicken Skillet Nachos - Sweet C's Designs      
  Parmesan Crusted Chicken Tenders - Diethood      
  Crock Pot Cheesy Chicken Sausage Hash Brown Casserole - Wishes & Dishes  
Falafel - Foodie with Family        
 Kitchen Closed - Enjoy a night off!


  Bison Burgers with Maple Brussels Sprouts Slaw - Girl Carnivore    
Bacon Cheeseburger Sloppy Joes - The Cookie Rookie      
  Memphis Coleslaw - Barefeet in the Kitchen  

  Roasted Potato Salad with Bacon Vinaigrette - Dinners, Dishes, and Desserts  
  No Bake Reese's Chocolate Cheesecake - Yellow Bliss Road  

  Strawberries and Cream Profiteroles - Lemons for Lulu      

This week's meal plan was brought you to by:

Dinners, Dishes, and Desserts| Barefeet in the Kitchen | Foodie with Family | 

Wishes and Dishes | Pass the Sushi | Lemons for Lulu | Sweet C's Designs | 

The Cookie Rookie | Yellow Bliss Road | Diethood

  Pin this to your meal planning board for easy access all week long!    

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Huli Huli Chicken Bites

Chicken

Huli Huli Chicken Bites

fairy 16.30 Komentar

Fresh ginger, chili paste, and pineapple are combined in a simple marinade for these tender chicken bites. Tangy and sweet, Huli Huli Chicken Bites have all the flavor of Hawaii's ever-popular Huli Huli chicken, but with a quicker cooking process to make dinner time even easier.

Huli Huli Chicken is typically slow cooked using a rotisserie or barbecue grill. I've adapted the more traditional recipe for this stovetop method, because if you know me at all, you know that simple stir-fry and skillet recipes are my thing. The result is bite-size pieces of chicken with an irresistible sticky sauce.

The chicken cooks in just a couple minutes and then the glaze ingredients are simmered until thickened to create a sweet and tangy sauce that coats each piece of chicken. Don't miss the cook's note below for a quick thickening tip if you're rushed for time.

I served the Huli Huli Chicken Bites over Pineapple Rice with Cilantro and Lime. My kids devoured it in minutes and immediately asked for seconds. This chicken would also be great served with plain rice, roasted or steamed vegetables, or even on its own.

COOK'S NOTE: Chicken breasts or thighs both work well with this recipe. When the chicken finishes cooking, remove it from the pan immediately. The small pieces will continue cooking if they are left in the hot pan.

If you're short on time, whisk 2 teaspoons cornstarch with a couple tablespoons water and then add to the glaze ingredients. Simmer for just 2-3 minutes and remove from the heat when it has thickened.

Huli Huli Chicken Bites
recipe adapted from here
Yield: 4-5 servings
(printable recipe)

1 cup water
1 cup soy sauce
6 garlic cloves, minced
1 tablespoon finely minced fresh ginger
2 pounds boneless skinless chicken thighs, cut into 3/4" pieces
1 tablespoon coconut oil or light olive oil
Optional: green onions, thinly sliced (for topping)

Glaze Ingredients:
2-inches fresh ginger, sliced into tiny matchsticks
2 teaspoons garlic chili paste
4 cloves garlic, minced
2 cups pineapple juice
1/4 cup light or dark brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar

Combine the water, soy sauce, minced garlic, and ginger with the chicken in an airtight container or gallon size zip-close bag. Refrigerate for at least an hour and up to 24 hours.

Warm a large skillet over medium high heat and add the oil. When the oil is shimmering, drain the marinade off the chicken and add the chicken to the hot skillet. Toss the chicken in the oil, then spread it across the skillet and let it cook for about 30 seconds without stirring. Toss again and continue cooking while stirring the chicken for about 3 more minutes, until mostly cooked through. Transfer the chicken to a plate next to the stove.

Place all the glaze ingredients in the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer for 15-20 minutes, until the sauce has reduced and thickened. Add the chicken back to the skillet, trying not to add any liquids that may have accumulated on the plate with the chicken.

Increase the heat to high. Stir to coat all the pieces and continue tossing the chicken in the sauce for about 1 minute. When the chicken is sticky and well coated, remove from the pan and sprinkle with green onions. Enjoy!

Here are a few more chicken recipes you might like:

Cheesy Bacon Chicken with Mustard Sauce by I Am Baker

Hawaiian Chicken Skewers by FoodieCrush

Very Greek Grilled Chicken by Kalyn's Kitchen

Chipotle Chicken Skewers with Avocado Cream Sauce by Barefeet In The Kitchen

Honey Sriracha Glazed Chicken Bites by Foodie with Family

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Southern Green Beans with Potatoes and Bacon

Green Beans Potatoes Side Dishes

Southern Green Beans with Potatoes and Bacon

fairy 13.46 Komentar

Tender green beans, baby potatoes, smoky bacon, and sweet onions are perfectly combined in this irresistibly classic southern side dish.

I served these Southern Green Beans and Potatoes along with our favorite Crispy Oven Baked Chicken. It was the perfect pairing, because the chicken finished cooking just as the potatoes were tender. The meal was a hit with my whole family.

When my friend Melissa (of Melissa's Southern Style Kitchen) told me she was writing a cookbook last year, I told her I wanted to be first on her list to review it. I received my advance copy a couple weeks ago and I've been flipping through it and drooling over everything since it arrived.

The cookbook, Melissa's Southern Kitchen, is being released TODAY and you can find it here on Amazon or countless other retailers. I am so excited for her and I know that everyone is going to love it as much as I do. Whether you are looking for a full Sunday dinner or a casual weeknight supper, there is a recipe here for every occasion. With recipes like Melissa's unforgettable Buttermilk Fried Chicken, BLT Macaroni Salad, Pecan Praline Baked Brie, and so many others, I'm going to have a lot of fun trying these recipes!

COOK'S NOTE: As originally written, Melissa's recipe called for the bacon to be cooked in the pot on the stove. However, I'm nothing if not a creature of habit, so I cooked my bacon in the oven. I added a spoonful of bacon grease  to the pot and started from there. (I keep bacon grease in a jar in my refrigerator, but you could cook easily cook the bacon first and use that grease.)

I used a combination of baby red and Dutch yellow potatoes. Any potato will work for this recipe, just make sure the pieces are roughly the same size so that they will finish cooking at the same time.

Southern Green Beans with Potatoes and Bacon
recipe lightly adapted from Melissa's Southern Cookbook
Yield: 8 servings
(printable recipe)

1/2 pound bacon, cooked (3-4 tablespoons grease reserved)
1 small onion, diced
2 pounds whole green beans, ends trimmed
1 1/2 cups chicken stock
1 1/2 teaspoons granulated garlic or garlic powder, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 pounds baby potatoes, halved
2 tablespoons butter

Cook the bacon and drain on a paper towel, reserving the bacon grease. Add the bacon grease to a dutch oven or large pot on the stove over medium-high heat. Add the onion to the pot and cook for 2-3 minutes, until softened.

Add the green beans, chicken stock, 1 teaspoon granulated garlic, and 1/2 teaspoon kosher salt. Stir and cover. Reduce the heat to medium-low and simmer for 30 minutes.

After 30 minutes, sprinkle the green beans with 1/2 teaspoon granulated garlic. Arrange the potatoes over the green beans. Dot with butter and sprinkle with the remaining salt and pepper. Cover and simmer for 25-30 minutes, until the potatoes are fork tender.

Stir gently and transfer to a serving dish. Crumble the bacon and sprinkle it over the green beans and potatoes. Enjoy!

Here are a few more side dish recipes you might like:
Green Chile Queso Potatoes by Melissa's Southern Style Kitchen
Creamed Corn with Peppers and Bacon by Barefeet In The Kitchen
Maple Pan Roasted Carrots by Noble Pig
Roasted Brussels Sprouts with Grapes and Walnuts by Foodie with Family
Roasted Sweet Potatoes with Warm Bacon Apple Cider Dressing by The Noshery
Rainbow Broccoli Salad by Spend with Pennies

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Cucumber Tomato Salad

Salads Tomatoes

Cucumber Tomato Salad

fairy 21.34 Komentar

Fresh cucumbers, tomatoes, and basil are drizzled with a simple balsamic and oil dressing to make this simple Cucumber Tomato Salad. Tossed together just before serving, or made a few hours in advance, this refreshing salad is perfect for a casual dinner night or for feeding a crowd at a potluck.

Inspired by an abundance of very ripe tomatoes, this salad (like so many of our recipes) was a spur of the moment decision and it was a great one. I like to serve this Cucumber Tomato Salad with crispy chicken, pulled pork sandwiches, or a steak dinner.

This salad has become a staple on our menu plan over the past year and it's also become one of the most popular summer recipes here on the blog. I made a quick little video last week, just for fun, so that I could share it with you today as we go into tomato season!

If you're looking for more summer salad inspiration, 
check out a few of our favorite summer sides:

Creamy Summer Pasta Salad

Mango Quinoa Salad

Sweet Kale Vegetable Salad

Memphis Style Coleslaw

Pineapple Mojito Fruit Salad

COOK'S NOTE: Feel free to use a mix of whichever tomatoes you like best. I've used just about every kind of tomato and they all work well. This salad will keep nicely in the refrigerator for up to 24 hours.

Cucumber Tomato Salad
Yield: 6-8 servings
(printable recipe)

1 1/2 pounds tomatoes, diced, about 2 cups worth
1 large English cucumber, peeled, halved, and thinly sliced, about 2 cups worth
5 large basil leaves, thinly sliced
3 tablespoons light flavored olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine all the ingredients in a bowl, stir well to coat. Serve immediately or cover and refrigerate until ready to serve. Enjoy!

{originally published 5/3/15 - recipes notes and video updated 5/23/16}

Here are a few more salads you might like:
Avocado Tomato Salad by Taste and Tell
Cantaloupe Mozzarella Caprese Salad by FoodieCrush
Greek Cucumber and Arugula Salad by Iowa Girl Eats
Grilled Mexican Street Corn Salad by Foodie with Family
Israeli Chopped Salad by The View From Great Island

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Weekly Meal Plan for May 23 - May 29

Weekly Meal Plan

Weekly Meal Plan for May 23 - May 29

fairy 03.30 Komentar

10 great bloggers bringing you a full week of recipes

including dinner, sides dishes, and desserts!

Love these recipes? PIN THEM to your DINNER BOARD to save them! 

Follow BAREFEET IN THE KITCHEN on Pinterest for more great recipes!

Welcome to the weekend, my friends! This week's meal plan includes recipes for BLT Chopped Salad, Pasta Primavera with Salmon, Slow Cooker Barbecue Chicken Tacos, BBQ Ranch Chicken Skillet, Drunken Mussels, Classic Buttermilk Pancakes, Classic Macaroni Salad, Avocado and Feta Hummus Dip, Mini Coconut Pound Cakes, and Boston Cream Pie Ice Box Cake!

If you're on Snapchat, come say "hi" this week and snap me pics if you make any of these recipes! I love seeing what you are making each week. (Screenshot the snapcode on the side of the blog or find me here.) I hope that these recipes inspire you, as you answer the never-ending question, "What's for Dinner?" I would love to know if you try a new recipe this week!

BLT Chopped Salad with Avocado - Wishes and Dishes      
  Pasta Primavera with Salmon - Lemons for Lulu      
  Slow Cooker Barbecue Chicken Tacos - Foodie with Family  
One Pan BBQ Ranch Chicken Skillet - The Cookie Rookie      
 Kitchen Closed - Enjoy a night off!


  Drunken Mussels - Sweet C's Designs    
Classic Buttermilk Pancakes - Pass the Sushi        
  Classic Macaroni Salad - Yellow Bliss Road      

  Avocado and Feta Cheese Hummus Dip - Diethood  
  Mini Coconut Pound Cakes - Barefeet in the Kitchen    

Boston Cream Pie Ice Box Cake - Dinners, Dishes, and Desserts

This week's meal plan was brought you to by:

Dinners, Dishes, and Desserts| Barefeet in the Kitchen | Foodie with Family | 

Wishes and Dishes | Pass the Sushi | Lemons for Lulu | Sweet C's Designs | 

The Cookie Rookie | Yellow Bliss Road | Diethood

  Pin this to your meal planning board for easy access all week long!    

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