Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

I don't cook many pork recipes, but I have a friend who tried this one and said she loved it so I had to try it. Thanks Jillian for sharing this recipe! She found this one at Cooking Light. I'm from the south, so it's really hard to find good barbecue out here where I live so I typically just don't bother. But this recipe is great and it's absolutely worth repeating!

What makes this recipe taste so good is the smoked paprika. Not regular plain ole paprika, but smoked paprika. It really gives it a smoky flavor and it reminded me of my southern barbecue from back home. This one is gluten free (use gluten free soy sauce and make sure your chicken stock is gluten free) and dairy free. Make sure you read all your labels to ensure everything is gluten free if you are going that route! One thing I want to point out is this recipe calls for balsamic vinegar. I love flavored vinegar and I had a peach balsamic vinaigrette on hand, so I used that. Regular balsamic vinaigrette does the trick, but if you have flavored, use it!

I love my crock pot meals, so take advantage of this one! This recipe goes great with baked beans and cole slaw. It's evern really tasty on rolls for a sandwich!!

Nutritional Information is below!


Ingredients

• 2 teaspoons Spanish smoked paprika
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
• 1/2 cup unsalted chicken stock (such as Swanson) 
• 1/3 cup balsamic vinegar
• 1 tsp olive oil
• 1/3 cup molasses
• 2 tablespoons lower-sodium soy sauce
• 1 teaspoon crushed red pepper
• 1/2 cup peach preserves
• 2 cups vertically sliced onion 
• 5 garlic cloves, thinly sliced
• 1/4 cup bourbon 
• 2 tablespoons cold water 
• 2 teaspoons cornstarch

Directions

1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork.

2. Coat pan with about 1 tsp of olive oil. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker.

3. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk.

4. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender.

5. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.

6. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat.

7. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat.

Nutritional Information
Amount per serving: serving size: about 3 ounces meat and about 2 tablespoons sauce

Calories: 206
Fat: 5.9g
Saturated fat: 2g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 0.7g
Protein: 17g
Carbohydrate: 20g
Fiber: 1g
Cholesterol: 54mg
Iron: 2mg
Sodium: 369mg
Calcium: 41mg

Italian Marinade Steak and Vegetable Kabobs

I just have to share this recipe because it is one of my favorites and it's so good for you! It's getting really warm here in Arizona. It's Jan 26th and it's 80 degrees outside! That's what I love about living in Arizona...I get to enjoy warm weather and grill almost year round!!

So, yesterday I made steak and vegetable kabobs. This is my sister in law's recipe. It's really easy, but for best results you should let it marinate for at least an hour. If you let it marinate overnight, you'll get the best results! You can also use shrimp or chicken.

This recipe calls for a dry Italian Seasoning Mix. If you are Gluten Free, you need to make sure to read the labels. I know Wishbone's dry Italian Seasoning Mix is Gluten Free, but Kraft's version isn't...so read your labels!

Ok, so here it is!  I serve this with a side of brown rice and a salad.  Enjoy!

Ingredients:

• 1 to 2 lbs of sirloin (or your favorite steak)
• 1 red pepper
• 1 green bell pepper
• 1 yellow pepper
• 1 package of whole mushrooms
• 1 medium onion

Marinade:

• 1 package of dry Italian Seasoning Mix
• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 tsp of dry oregano
• 2 tablespoon fresh squeezed lemon juice

Directions:

• Cut your steak into cubes
• Cut your peppers into cubes
• Cut your onion into wedges
• Take the steak and all vegetables and put them in a large mixing bowl.
• Take your Italian Seasoning Mix packet and put in a small Tupperware with a lid.  Add 1/2 cup olive oil, 1/3 cup apple cider vinegar, oregano and lemon juice to the dry seasoning mix and shake until well combined.
• Once well combined, pour the marinade into the bowl of vegetables and steak.  
• Mix well and let marinate in the refrigerator for at least 1 hour (longer is better).
• After at least an hour, you are ready to make your kabobs.  
• Take the meat and vegetables and place onto you skewers.
• Grill the kabobs until the meat reaches the temperature you want (I like mine cooked medium, so the sirloin I cut is 1 1/4 inch thick and I grill the kabobs 10 minute each side.)

Once the kabobs are done, serve over rice with a side salad.

Slow Cooker BBQ Ribs

I found this recipe on Pinterest for slow cooker BBQ ribs.  I have never cooked Ribs before.  My dad did all the time growing up but I have never ventured it.  I figured a slow cooker rib recipe might be right up my ally!!! I made beef ribs because my hubby wont eat pork, but I would recommend pork if you like pork ribs.  Baby back are my favorite.  But I made St. Louis style beef ribs and they were excellent!  Super easy too - low maintenance.  I worked from home Monday and these babies cooked all day while I worked.  5 o'clock came and dinner was ready and tasted marvelous! 

These are Gluten Free.  Make sure to read your labels on your BBQ sauce to ensure no wheat.  Sauces that contain Carmel coloring sometimes contain Gluten.  There is a BBQ sauce out there that I recommend that is 100% Gluten Free.  It's called Sweet Baby Ray's.  Yummy sauce but check this site for a list of their different sauces and ingredients: http://www.sweetbabyrays.com/Nutrition.aspx

Enjoy these ribs - these are excellent for a summer meal :)

Ingredients:
1.5 tbsp sweet paprika
2 tbsp light brown sugar
1/8 tsp cayenne pepper (optional)
Salt and Pepper to taste
2lbs ribs (you can do beef or baby backs) - leave the membranes on the ribs to help hold them together
2 cups BBQ sauce

Directions:
In a small bowl, mix together paprika, brown sugar, cayenne and salt and pepper.  Rub this mixture all over both sides of your ribs well.  Arrange ribs in the slow cooker by standing them up against the wall of the stoneware pot, thicker side down and meaty side against the pot.  Pour BBQ sauce over the ribs.  Cover and cook for 6-8 hrs on low (7 hours worked perfect for me).

After the ribs are done, you will need to brush them with fresh BBQ sauce and broil them in the oven to crisp them up a bit. Make sure the bones side is up.  Broil them for about 5 min on each side brushing fresh BBQ sauce on them at each turn.  Be careful when you turn them because they are super tender and will fall off the bone.  It's ok that they fall off the bone - they are still yummy.

You are then ready to chow down!  I made potato salad, baked beans and broccoli with mine!  Enjoy :)