The pork was awesome. Love what cloves can do for a slow cooked tenderloin (not shoulder as I said before). Plus I have some leftover for tomorrow.

White Chicken Chili

 

4 or 5 chicken breasts

A jar of salsa (choose your heat)

Cup or can of chicken stock (depends how thick you want it)

3 cans of Great Northern Beans

 

The salsa is the key flavoring ingredient, so use a good one.

 

 

My favorite that we make is Pork Barbacoã. It's one of my wife's Skinny Taste (something like that) recipes. Pork Loin, garlic powder, Coke Zero, chipotle peppers in adobo sauce, green chilies, etc. Gotta cook the pork loin all day in the Coke with a little water and garlic powder. Then shred and put in everything else the last hour or two. It makes awesome tacos or burritoes, or just a standalone meat.

TBG, Im coming to your house for dinner.

 

Come on over! I just bought the groceries for the pork recipe that I shared. I'll be making it tomorrow.

Recipes for pulled pork sandwiches in the crock pot?

Start with a pork shoulder butt then what?

Recipes for pulled pork sandwiches in the crock pot?

Start with a pork shoulder butt then what?

 

I tried this a while back...it's a very tasty and very juicy pulled pork recipe. If you like thicker "saucy" pulled pork, you might try gradually adding in some corn starch or flour at the end to thicken it up though.

 

http://bluegrasspreps.com/bluegrasspreps-coms-break/who-has-good-208340.html#post3896106

This is the easiest slow cooker recipe ever!

 

3 pound chuck roast

sliced onion

16 oz jar of pepperoncinis

 

Dump the onion and the whole jar of the pepperoncinis on top of the chuck roast and cook 10 to 12 hours on low. Slice the meat and serve on hoagie buns with the pepperoncinis and a slice of provolone or swiss. This is so easy and so good. Good without the onion, too, if you prefer.

 

This sounds very good to me. How many hoagies will this recipe make approximately?

This is the easiest slow cooker recipe ever!

 

3 pound chuck roast

sliced onion

16 oz jar of pepperoncinis

 

Dump the onion and the whole jar of the pepperoncinis on top of the chuck roast and cook 10 to 12 hours on low. Slice the meat and serve on hoagie buns with the pepperoncinis and a slice of provolone or swiss. This is so easy and so good. Good without the onion, too, if you prefer.

 

This sounds very good to me. How many hoagies will this recipe make approximately?

 

Wow...I missed this one. That does look ridiculously simple and ridiculously good. Not that that doesn't sound good on its own, but I'll bet a little bit of remoulade (sp?) would really set that off too.

This sounds very good to me. How many hoagies will this recipe make approximately?

 

I would save about a dozen.

Recipes for pulled pork sandwiches in the crock pot?

Start with a pork shoulder butt then what?

 

I did pulled pork one day with a shoulder.

 

I really think adding cloves like I did with the tenderloin does great for pork.

 

I would stack some pepper, salt, garlic, and cloves on the pork. Rough chop an onion and let it set on low for however many hours with some vinegar and water in the pot. Not much though. About two hours before serving I would pour in a thicker bbq sauce and pull the pork apart and let it simmer until you are ready to serve.

White Chicken Chili

 

4 or 5 chicken breasts

A jar of salsa (choose your heat)

Cup or can of chicken stock (depends how thick you want it)

3 cans of Great Northern Beans

 

The salsa is the key flavoring ingredient, so use a good one.

 

 

My favorite that we make is Pork Barbacoã. It's one of my wife's Skinny Taste (something like that) recipes. Pork Loin, garlic powder, Coke Zero, chipotle peppers in adobo sauce, green chilies, etc. Gotta cook the pork loin all day in the Coke with a little water and garlic powder. Then shred and put in everything else the last hour or two. It makes awesome tacos or burritoes, or just a standalone meat.

I am going to put on the white chicken chili tonight to be ready for tomorrow night after our long group bike ride. Do you shred the chicken at any point or just when you are ready to serve?

I am going to put on the white chicken chili tonight to be ready for tomorrow night after our long group bike ride. Do you shred the chicken at any point or just when you are ready to serve?

 

If you cook chicken all day in a slow cooker, it'll just fall apart as you serve it. It will be easy to shred it really quickly when you're ready to eat it. ...although if you shred it a little while beforehand, it would let the other flavors soak further into the meat.

If you cook chicken all day in a slow cooker, it'll just fall apart as you serve it. It will be easy to shred it really quickly when you're ready to eat it. ...although if you shred it a little while beforehand, it would let the other flavors soak further into the meat.

I was thinking about browning the chicken and doing a rough shred before throwing it in.

I was thinking about browning the chicken and doing a rough shred before throwing it in.

 

Then I'd just shred it when it's ready to serve.

Then I'd just shred it when it's ready to serve.

So you would not brown it all?

 

I love talking like I am going to screw up a slow cooker recipe. Hard to screw it up no matter how you do anything :lol:

So you would not brown it all?

 

I love talking like I am going to screw up a slow cooker recipe. Hard to screw it up no matter how you do anything :lol:

 

You're right...I don't see much of any possible way to mess up a slow cooker recipe. But no, I think you're fine browning it. I just mean that if you're gonna shred it a little ahead of time, thereby starting with more smaller pieces, I wouldn't bother doing anything more with it until you're ready to serve it.