Friday, November 13, 2015

Cook It Easy, Cook It Slow


For the next couple of weeks I am trying to cook things for the freezer. Things so that we can have quick and easy meals when it gets hectic during the holiday weeks. I know there will be extra activities and maybe a trip or two to see the grandchildren perform in their Christmas concerts.

I have made this barbecue before. It's one of the easiest recipes ever. Just put everything into the slow cooker and turn it on. When I saw boneless pork butt roasts were on sale this week, I decided it was time to make this again. This time I used a jar of Bone Suckin' Sauce. That's a barbecue sauce. I know I bought it for a specific recipe—but I couldn't for the life of me remember what that recipe was. So I used the sauce here. It was great.

We had sandwiches for supper last night. I left enough out for Daddy-O to eat again while I'm away. And I put a couple of bags in the freezer for later. Did you see the "Holiday Freezer List" on the sidebar? I'm using it to keep track of what I put in the freezer in the coming weeks. Do you have an freezer favorites that you'd share? I'm always on the lookout for good new freezer recipes.



PULLED PORK BBQ

3-4 lb pork roast
2 large onions
1 cup ginger ale
1 (18-oz) bottle BBQ sauce
extra barbecue sauce for serving 

Slice one onion and place in crockpot. Remove the strings or net from roast and trim fat if necessarly.  Place roast on onion layer. Top with the other sliced onion. Pour the ginger ale and barbecue sauce over. Cover and cook on LOW for 8-10 hours.

Remove meat and onions from pot to a large pan*. With two forks, shred the meat, discarding any remaining fat.  Discard excess cooking liquid.

Serve with extra sauce.

*This time I just dipped out most of the cooking liquid and shredded the meat right in the crockpot. One less pan to wash.




7 comments:

Granny J said...

I would put my BBQ in muffin tins to freeze and then pop out into a freezer bag when frozen. One muffin tin of BBQ made 2 sandwiches for lunch or dinner.

goodnightgram said...

I just made a batch of Upper Peninsula Pasty filling. By itself, it is a wonderful hotdish. The filling is supposed to be baked in small rounds of pie crust folded in half over the filling and crimped. They are delicious . . . but I skip the saturated fat and calories of the pie crust and make a home-made pizza dough instead. Hearty sandwich or hearty hotdish.

I froze the filling in portions that will work for either several sandwiches or a meal of hotdish.

Here's a link to a recipe similar to mine: http://www.tasteofhome.com/recipes/upper-peninsula-pasties

Just look at the filling ingredients. Cook the meats, then take the time to dice the veggies nicely and evenly and cook them in a frying plan. Combine veggies and meat in large bowl, then portion for freezing.

The only difference between my veg combo and the one at the link is that I add diced carrots. I found what's called a jucing carrot (HUGE), so one was enough. The combo of root vegetables is so tasty! If you look at the nutrition information at the bottom of the recipe link, you'll see why I skip the pie crust. I also skip the cream and butter. There's enough grease remaining in both meats not to dry out the filling.

Long comment, sorry, but very, very delicious! (And teen-approved!)

Mimi said...

Genius. Wish I had read this before I put mine in the freezer.

Mimi said...

Yikes! I looked at the calorie count. I like your healthier way. This is a "foreign" dish to me. I have read about pasties in novels but have never had one. I will surely try this. Thanks for taking time to explain it all.

goodnightgram said...

Your're welcome! Yes, couldn't justify that kind of calorie count!

Barb said...

This recipe is so interesting using gingerale. My barbeque recipe for crock pot calls for 3/4 cup bottled barbecue sauce and 1/4 cup zesty Italian dressing plus sliced onions and peppers. I use it for both beef and chicken, but it could also be used with pork. Yours sure looks yummy. I also like Goodnight's suggestion.

Mimi said...

I've done it with root beer, too. And my daughter loves the recipe with Dr. Pepper and chipotle peppers. Think this is the kind of recipe you can't mess up? I'll try the BBQ sauce and Italian dressing version--maybe with chicken for a change.