Pulled Pork Sandwiches

OK, it is a really busy time for Pork Roast recipes - I told Laura I would post this recipe for Pulled Pork Sandwiches.

Pork Roast (Boston Butt or shoulder pork roast are best) - 6 or 7 pounds

Dry rub:

3 tablespoons coarsely ground black pepper

5 tablespoons (packed) dark brown sugar

3 tablespoons paprika

2 tablespoons coarse salt

1 teaspoon cayenne pepper (you can leave this out if you don't want it spicy)

for a 7 lb roast, I cut it into 3 big pieces, then rubbed the rub on all the sides of it, then threw into the crock pot, poured a little bit of Worcestershire Sauce on low for 9 hours (overnight or all day), then put two forks into the crockpot and pulled all the roast into little shreds. When it is all pulled apart, pour a whole bottle of barbecue sauce over the whole thing and warm that up for about 30 minutes or as long as you want. Serve on buns/rolls.

This makes a lot - probably enough for 15-20 sandwiches (at least). I made this for a ward activity and it was a pretty big hit (I liked it anyway). I would say 3-4 people for each pound of meat - depending on how much they are planning on eating anyway.

Our version of Cafe Rio Pork

Well I know everyone has their version of Cafe Rio Pork, but this is pretty darn good and it is really easy so I told Michelle I would post it. . .

1 pork butt roast
Season with salt, pepper and a little Lawrys Seasoning. Add a cup or 2 of chicken broth and cook on low in a crock pot until it is literally falling apart as you try and get it out of the crock pot.

In a blender combine
1 1/2 cans of Coke
1 Cup sugar
the sauce from one can of Chipotle Pepper in Adobo sauce (the sauce is what you want, not the peppers, too spicy!)
1 tsp Cumin seed
1 tsp dry mustard
1 tsp minced garlic

Blend until it is all 1 consistency and mixed well.

Take pork out of the crock pot and shred. Get rid or the cooked juices and fat. Put the shredded pork back in the crock pot, add the sauce mixture and cook on low for another hour or two. Then you are done! easy and really good.

For a tip, it is hard to get the Adobo sauce out of the can, so I dunked the peppers in the coke to clean off the sauce and then threw away the peppers as I was done!

Salmon Burgers with Dill Mustard

1 ½ lbs. Skinless salmon filet cut into chunks (I use canned salmon)
2 Tbsp capers chopped
Grated peel of ½ lemon
1/3 cup finely chopped flat leaf parsley
2 tsp seafood seasoning (or just seasoning salt)
salt and pepper
1 Tbsp olive oil
¼ seedless cucumber, chopped or sliced thin
2 plum tomatoes chopped or sliced thin
½ small red onion, chopped or sliced thin
½ cup Dijon or Honey Mustard
3 Tablespoons fresh dill chopped
4 kaiser rolls
4 red-leaf lettuce leaves

Using a food processor, coarsely chop the salmon, transfer to a bowl. Mix in the capers, lemon peel, parsley and seafood seasoning and season with salt and pepper. Form into 4 patties
Preheat the broiler. In a nonstick skillet, heat the olive oil over medium high heat. Add the patties and cook for 4 minutes on each side.
Meanwhile, in a small bowl, combine the cucumber, tomatoes and red onion (if chopped). In another small bowl, mix the mustard with the dill.
Toast the rolls under the broiler and slather each side with the mustard-dill sauce. Squeeze the lemon half over the cooked burgers. Set a lettuce leaf and burger on each roll bottom and top with the tomatoes, cucumbers and onions.

Sun-Dried Tomato Chicken Roll-Ups

2 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 ½ cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (or tenderized filets)
½ lb. deli-sliced provolone cheese
extra virgin olive oil (I use Pam olive oil spray)

Position a rack in the upper third of the oven and preheat to 400 degrees. Cover a rimmed baking sheet with foil and grease the foil.
Place the beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix the ricotta and sun dried tomatoes. Dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tablespoon of ricotta mixture on each cutlet. Roll up and secure with toothpicks.
Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil or spray with Pam. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.

Black Bean Soup.

Delicious. Fast. Easy.

Black Bean Soup

1 cup salsa (fresca is best, but any type will do) plus more for garnish
2 15 oz. cans black beans, drained and rinsed
2 cups chicken broth

sour cream, for garnish
lime, for garnish

Heat salsa in large saucepan over medium heat, stirring frequently for about 5 minutes. Stir in beans and broth; heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
Cool slightly and spoon half of soup into blender or food processor to puree.

Serve with sour cream and salsa. Also good with shredded chicken, tortilla strips, avocado, tomatoes, and cheese.

Crockpot chicken Tortilla Soup

4-6 chicken breasts (I usually just put them in the crock pot frozen)
2 cans black beans
1 can of corn
1 can chicken broth (water and chicken boullion cubes also works)
1 packet taco seasoning mix1 cup salsa (any kind, sometimes I'll just add the whole jar)
Top with grated cheese, sour cream, and chips before eating.

This recipe is great because you can throw it in the crock pot in the morning, cook it on low, and it's perfect by dinner time. The chicken usually shreds on it's own, but you may want to shred it yourself before serving it.

Fiesta Casserole

Ok, so I know casseroles are not included, but we may have to make an exception for this one. This recipe is in a new cookbook my dad gave Maren and I for Christmas. I made it a little different but let me start by giving you the recipe as the book says:

3 cups chicken broth
2 cups instant rice
2 cups frozen corn, thawed
1 (15.5 oz) can of black beans, rinsed
1 1/2 cups salsa
1 Tbsp tabasco
3 cups shredded cooked chicken
2 cups shredded cheese
6 oz Fritos, crushed to course crumbs
lime wedges for serving

Adjust oven rack to middle position and preheat oven to 450. Combine broth, rice, corn, beans, salsa and tabasco. Pour into 9 x 13 baking dish and bake for 15 minutes. Then stir in chicken and sprinkle cheese evenly over the top, then sprinkle Fritos evenly over the top. Bake until edges are bubbling and crumbs are toasted, about 8 to 12 mintues longer. Serve with lime wedges.

Ok, so that is the original, let me give you Shannon's version. So, I really don't like rice with my Mexican food so I left out the rice and only added about a cup or so of the chicken broth for the beginning bake. I also am weak and therefore left out the tabasco but instead I added a Tbsp or so of chopped cilantro (which I love!!!). From there the rest of the bake is the same but we washed up a bunch of leafy greens to place our servings of the casserole on. I am telling you it was delicious and the Fritos crushed on top were awesome! Heads up though, this does not serve as well for left overs because the fritos aren't crunchy.