SLOW COOKER PULLED PORK with BBQ SAUCE

                                         VIDEO


Ingredients

BBQ Sauce:

1 cup finely chopped onion

2 cups cider vinegar

6 ounces tomato juice

1/2 tablespoon pepper

1 teaspoon garlic powder

Pinch cayenne

Dash hot sauce, such as Tabasco

1 teaspoon sugar

Roast:

2 medium sweet onions, such as Vidalia, quartered

2 teaspoons light brown sugar

1 teaspoon smoked paprika

2 teaspoons salt

Pinch black pepper

One 4- to 6-pound Boston butt pork roast, bone-in

Buns


DIRECTIONS:

For the sauce: 

Puree the onion in a blender with 1/4 cup water. 

Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, 

then reduce the heat. Cook, stirring constantly until the water has almost evaporated. 

Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. 

Bring to a boil, and then stir in the sugar. 

Immediately remove from the heat. 

Set 1 cup aside for the roast. 

Let the remaining sauce cool completely, then refrigerate for later use.

For the roast: 

Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. 

Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. 

Then place in the slow cooker on top of the onions. 

Drizzle the reserved 1 cup of sauce over the roast. 

Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for 

tenderness.

Remove the meat and onions from the slow cooker. Discard the onions and finely shred the 

pork. 

Reserve the juices from the slow cooker to add to the meat for desired juiciness.

Serve on a bun with the juice.

from Food Network/Trisha Yearwood

SLOW COOKER BEEF BROCCOLI from Tip Hero

SLOW COOKER BEEF BROCCOLI
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 5 hours 10 minutes

You’ll Need
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– White rice, cooked

How To

1. Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.
2. Add the sliced beef and mix until completely coated with sauce.
3. Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid approximately 30 minutes before the meat is done to allow sauce to thicken.
4. Add the steamed broccoli and serve hot over rice.

     From Tip Hero.com 

SLOW COOKER ROOT BEER CHICKEN WINGS

INGREDIENTS:

3 lbs of wings
2 tsp of salt
2 tsp of pepper
1 cup of bbq sauce (maybe not sweet as the root beer is)
16.9 fl oz of root beer
more bbq sauce
brown sugar

DIRECTIONS:

Season chicken wings with salt and pepper. 
Spray your slow cooker pot with cooking spray, add chicken wings, bbq sauce and root beer. 
Cover, cook on low for 4 hours. 
Remove wings from slow cooker, place on parchment lined tray. 
Brush more bbq sauce onto wings, sprinkle some brown sugar. 
Put under broiler for 8 -10 minutes. Enjoy!

RACHEL RAY'S SLOW COOKER CHICKEN and DUMPLINGS

ingredients

• * 6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces

• * 2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

• * 2 cups whole baby carrots

• * 2 stalks celery, sliced (about 1 cup)

• * 2 10 3/4 ounce can  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

• * 1 cup water

• * 1 teaspoon dried thyme leaves, crushed

• * 1/4 teaspoon ground black pepper

• * 2 cups all-purpose baking mix

• * 2/3 cup milk

directions"BAKING MIX" -

• 13-1/2 oz. (3 cups) all-purpose flour
• 1 Tbs. sugar
• 1 Tbs. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 6 oz. (12 Tbs.) cold unsalted butter, cut in small pieces

In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. Refrigerate or freeze the mixture until ready to use.

*********

directions:

1. Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.

2. STIR the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.

3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

4. STIR the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. 

Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center. 

*Or on HIGH for 4 to 5 hours.