Pulled BBQ Pork Sandwich

The perfect slow cooker recipe is here! Pulled BBQ pork cooks up nice and juicy in this popular recipe. You might want to have extra rolls on hand. Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Ingredients:

3 pounds boneless pork shoulder roast, trimmed

1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning

1/2 cup ketchup

1/2 cup firmly packed brown sugar

1/3 cup cider vinegar

Directions:

1. Place pork in slow cooker.
2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Cooking Tips:

Test Kitchen Tip: Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.

Slow Cooker Tip: For best results, do not remove cover during cooking.

Slow Cooker Tip: For fast easy cleanup with no soaking or scrubbing, use Reynolds Slow Cooker Liners.


Source: mccormick.com

Crockpot BBQ Rootbeer Shredded Chicken Sandwiches

This can also easily be made with a pork roast instead of chicken.

Ingredients:

6 large boneless, skinless chicken breasts (about 3 pounds)
1 tablespoon onion powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz. Root Beer
32 oz. barbecue sauce
8 – 10 sandwich rolls
2 cups shredded cheddar/Monterey Jack cheese
caramelized onions
2 tablespoons fresh cilantro, chopped

Directions:

In a small bowl, combine onion powder, paprika, garlic powder, Old Bay Seasoning, salt, and pepper.
Spread seasoning mix generously on each chicken breast and place in crockpot.
Pour in Root Beer.
Add barbecue sauce.
Cook on low for 8 hours, stirring a few times during the day.
After 8 hours, remove the chicken and shred with two forks.
Return chicken to crockpot.
Mix it thoroughly with the barbecue sauce, and cook for another 15-30 minutes until sauce is more absorbed.
Place chicken on rolls, cover with about 1/4 cup of cheese, add caramelized onions, and sprinkle with fresh cilantro.

Caramelized Onions - made enough for 5 sandwiches, so you may want to double or triple if you really like them.

2 tablespoons butter
2 large onions, sliced and separated into rings
2 cloves garlic, minced
In a medium skillet, melt butter over medium-high.
Add onions and garlic.
Saute until translucent.  Reduce heat to low, cover and cook for up to 30 minutes, stirring occasionally.
I like my onions really quite brown, close to burnt, but it’s a matter of personal preference, so keep an eye on them.  They’ll be done when you decide they are.

Look at that chicken oozing out of the bun with the cheese melting into the barbecue sauce  You’ll savor the extra deliciousness of the caramelized onions sitting on top and then you’ll get another layer of flavor from the sprinkled fresh cilantro.

Source:  365daysofbakingandmore.com

Spicy Apple BBQ Chicken Thighs

I love using chicken thighs with bone in to cook on the BBQ (grill) The sauce that I use in this recipe adds a fruity taste with a bit of a kick. Make sure that you BBQ the chicken thighs over a low grill heat as you don’t want to burn the sauce that we use to baste the chicken. 

Ingredients:


8 bone in chicken thighs, skin on, washed and patted dry 

Sauce:
 
1 cup spicy tomato sauce of your choice
1/2 cup apple, peeled, cored and grated
1/4 cup apple juice
1/4 cup apple cider vinegar
1/4 cup raw honey
1/4 cup onion, grated
1 roasted bell pepper, halved, de-seeded and cored
1 teaspoon dried chilli flakes
3/4 teaspoon garlic powder
3/4 teaspoon fresh ground black pepper 

Directions:


Sauce:

Combine all of the ingredients in a medium saucepan and bring to a boil over a medium heat. Reduce the heat and let the sauce let simmer for 15 minutes stirring occasionally. Let the sauce cool once cooked.

Once the sauce has cooled wash and pat dry the chicken. Season with fresh ground sale and black pepper on all sides. Place in one layer in a large dish. 

Pour the sauce over the chicken and spoon all over the chicken ensuring its all covered. Cover and rest in the fridge for at least 2 hours, over night is better. 

Remove the chicken from the oven 20 minutes before you will be ready to cook and let them come to room temperature. 

Heat the BBQ on a low to medium heat and place the chicken thighs skin side down, reserve the sauce, and cook for 3 minutes. Turn the pieces over and cook for another 3 minutes. Close the lid or cover with foil, reduce the heat to low and cook for about 5-8 minutes or until they are cooked through. 

While the chicken pieces are cooking put the left over sauce in a small pot and bring to a simmer and cook over a low heat for 5-10 minutes.  

Serve with your desired sides.


Source:  tasteofhome

Honey-Lime Chicken Skewers

Honey_Lime If you're using bamboo skewers, soak your sticks in water for at least 5 minutes. Cut chicken into large chunks, and skewer. Allow to marinate for at least 1

Ingredients:

•3 tablespoons soy sauce
•2 tablespoons honey
•1 tablespoon vegetable oil
•juice of one lime
•2 garlic cloves, minced
•red pepper flakes, to taste
•2 tablespoon cilantro
•1 pound skinless, boneless chicken breasts

Directions:

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.

2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Source: recipe.com

Slow Cookers BBQ Pulled Pork

Under $2.00 per serving.
 
Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Ingredients:

   3 pounds boneless pork shoulder roast, trimmed

1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning

1/2 cup ketchup

1/2 cup firmly packed brown sugar

1/3 cup cider vinegar  

 Directions:

1. Place pork in slow cooker.
2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

 

Barbecue Beef-Filled Biscuits

Ingredients:

1/2    lb.  extra-lean ground beef

1       small  each green and red pepper, finely chopped

1/3    cup  KRAFT Original Barbecue Sauce

1       can  (7.5 oz.) refrigerated buttermilk biscuits

1/2    cup  KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese

Directions: 

HEAT oven to 375ºF.

BROWN meat with peppers in medium skillet. Remove from heat. Stir in barbecue sauce.
 
SEPARATE biscuits. Press 1 biscuit onto bottom and up side of each of 8 muffin cups. (See Note for what to do with remaining 2 biscuits.)
 
SPOON meat mixture into biscuit cups; press into cups with back of spoon. (Filling will be mounded.)
 
BAKE 10 min. or until biscuits are lightly browned. Top with cheese; bake 3 to 4 min. or until melted.

Kraft Kitchens Tips

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Note

Bake remaining 2 refrigerated biscuits as directed on package. Cool, then store in tightly covered container at room temperature. Reheat the next morning, then spread with peanut butter and jelly for a quick and easy treat.

Make Ahead

Prepare recipe as directed. Cool completely, then wrap tightly and freeze up to 3 months. Thaw in refrigerator, then place in muffin pan or shallow pan and bake at 350°F for 10 min. or until heated through.

 

Source: Kraft Foods