Plate Diaries

Food & Family

Memorial Day BBQ!

Slow cooked Pulled pork sandwiches

INGREDIENTS:

  • 4-7 pound pork butt roast with bone (or pork shoulder)
  • 1 teaspoon Chili powder
  • 1/4 cup Brown Sugar
  • 3-4 Cloves of Garlic (I use the jarred minced garlic)
  • 1 teaspoon dried Oregano
  • 1 teaspoon Ground Cumin
  • 2 tablespoon Salt & Pepper
  • 2 tablespoon Olive Oil
  • 3 tablespoon Red Wine Vinegar

DIRECTIONS:

  1. Rinse roast and pat dry.
  2. Blend all of the ingredients (except roast) in food processor, I used my Magic Bullet
  3. Rub all over roast. Be sure to get into all creases and folds in the roast.
  4. Spray interior of crock pot with no-stick spray and place in crock pot.
  5. When it’s fork tender, you can remove to shred. I left mine in overnight on LOW from about 4pm to 10am.
  6. Let it sit for about 10 mins. before shredding. Straight out juices into a bowl and set about 2 cups aside.
  7. Remove bone (if you have one) and shred meat on a platter with two forks. Be sure to pour the juice from the pan over the pork. – I could NOT keep my family’s fingers OUT at this point!
  8. We served it with buns and BBQ sauce but it was also fantastic right off the platter

 

Best BAKED Beans EVER.

Ingredients
  • 5 cans of pork and beans (15 ounce cans – VanCamps’s Pork and Beans or similar)
  • 2 medium or 1 large onion, chopped (yellow or sweet onion, not vidalia)
  • 1 to 2 tablespoons butter (for sauteing onions)
  • 3/4 cup ketchup
  • 1/2 cup molasses
  • 3 tablespoons yellow mustard
  • 1/4 to 1/2 cup brown sugar (use less for less sweetness)
  • 6  to 8 slices uncooked bacon, each cut in half or thirds
Directions
  • Preheat oven to 325 degrees f.  Spray a 9×13 baking dish with non-stick cooking spray.
  • Saute onions over medium to medium-high heat in butter until onions are tender and

    translucent.

  • Mix beans, sauteed onions, ketchup, mustard, molasses and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer (see photo above). Bake on middle rack of oven uncovered for 2-3 hours. Beans are ready when the top is dark and caramelized. Serve warm. Enjoy!  (recipe by: sweet little bluebird)