Sunday, June 4, 2017

BBQ pork sandwiches with garlic sauce

I love making this recipe for a crowd. Pork tends to be less expensive, and if you use slider buns, the pork shoulder goes a long way. I generally figure about 1/4-1/2lb of meat per person. This recipe feeds about 15-20 people.


  • 3-5 pound pork shoulder 
  • Salt
  • Garlic Powder
  • BBQ  sauce (I used Sweet Baby Ray's)
  •  Buns
  • ¾ cup mayonnaise
  • 1 teaspoon minced garlic (about 1 garlic clove) or 2 tsp garlic powder
  • 1 teaspoon lemon juice 
  • 1 tablespoon chopped chives 
  1. Generously sprinkle pork shoulder with salt and garlic powder. 
  1. Then coat pork shoulder with your favorite barbecue sauce. It doesn't have to be pretty. 
  1.  Place in a slow cooker and cook on low for 8 hours (or high for 4-5 hours). 
  1. Once it's done take out any fatty parts and shred. 
  1. Add about ½ cup to 1 cup of your favorite barbecue sauce and gently mix.
  1. To make the garlic sauce, add all the ingredients to a bowl and mix.
  1. Place the pork on the bun with a spoonful of sauce and enjoy! 

Garlic sauce

Shredded Pork Pork

No, that's not a typo. There's bacon in this recipe. Pork and pork! 


  • 3 slices of bacon
  • 5 pound bone-in pork shoulder roast
  • 5 peeled garlic cloves
  • Salt, kosher or table
  • 1 cup water

  1. Add three pieces of bacon in your instant pot. Press the “Sauté “button. Fry up you bacon. 
  2. Cut the pork roast into a few pieces. Then, use a knife to make some tiny pockets for the garlic cloves. Stuff them in.
  3. Sprinkle ¾ teaspoon of kosher  salt for every 1 pound of meat all over the pork. If you're using table salt, use about half that amount.
  4. Place the pork on top of the bacon, pour in water around the edges. (Not directly on top of the meat if you can help it.) 
  5. Put the lid on and lock it. Hit cancel to stop the sauté and then select the “Manual” button.  Press “+” button until you hit 90 minutes under high pressure.  It will take some time to come up to pressure but it does everything for you, so you can go relax. It will beep once it come up to pressure but you don't have to do anything at that point. Keep relaxing. 
  6. When it is done, it will beep again and then go into "keep warm" mode. Hit "cancel" and  walk away for about 15 minutes while the  pressure releases naturally. 
  7. Youll know the instant pot is depressurized then it lets you open the lid. It will not let you open before then. Open the lid and shred your pork in the pot. Then serve and enjoy! 

Saturday, January 26, 2013

Super Quick Low Carb Bread / Buns

2 teaspoons coconut oil or butter
1 large egg
1 tablespoon water or almond milk
1/2 tablespoon parmesan cheese
1 1/2 tablespoons almond meal, blanched
1 tablespoon flax meal
1/4 teaspoon baking powder
Dash salt

In a bowl, place coconut oil. Microwave 15 seconds. 
Add egg, and milk or water, then parmesan cheese, almond meal, flax seed meal, baking powder, salt, and Splenda.
Whisk ingredients together until well combined. (Or electric mixer with whisk attachment)
I like to spread this in a pre-sprayed sandwich container. (The kind kids take sandwiches to school in.) 
Microwave uncovered 1 minute to 1 1/2 minutes, or until set.
The cooking time may vary for different microwaves.
Allow to cool slightly. Then, using a sharp bread knife, slice in half horizontally.
Toast in a bread toaster (setting should be higher than for regular bread) until browned.
You can also make multiples at the same time in an oven. You just have to find oven safe containers for it to cook in. Large muffin tins work okay but they're small. Mini pie tins might work better. I haven't tried it.
Put 1/3 cup of batter in each tin.
Bake at 350 degrees for 20 minutes.


Sunday, January 13, 2013

Garlic and Rosemary Prime Rib

This rub can be used for lots of different cuts of beef as well as chicken or pork. It became a fast favorite in our house!

1 teaspoon kosher salt
1 teaspoon chopped fresh rosemary
3-4 garlic cloves minced
1 Tablespoon olive oil
MULTIPLY this recipe times the number of pounds your roast/chicken is.

Prime Rib:
Let the roast stand at room temperature for at least 1 hour before cooking.
Preheat the oven to 375 degree F.
Then grab a large pan and heat it as hot as possible.
Add the prime rib and sear all of the sides.
Then rub the rub all over the outside of the meat.
Place roast on a rack in the pan with the rib side down and the fatty side up.
Roast for 1 hour.
Then turn off oven. Yep, turn it off. Many ovens allow you to set this automatically.
Leave roast in oven but do not open oven door for at least 3 hours.
About 30 to 40 minutes before serving time, turn oven back to 375 degrees F and reheat the roast. Important: Do not open the oven door at any point until ready to serve. Just store it in there until it's time to reheat.
 This works with any size roast and even with roasts of different sizes cooked together. It also doesn't matter if you do a standing rib or rolled rib roast. You just have to trust in the process.

Bacon Cheddar Chicken Tenders

1 egg
1/2C parmesan
1/2 C grated cheddar
1/4 C bacon pieces or bacon bits
1 pkg chicken tenders
  1. Heat oven to 400°F. Spray large cookie sheet with cooking spray.
  2. In shallow bowl, beat egg. In large resealable food-storage plastic bag, place parmesan, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
  3. Bake  20 minutes, turning once, until bread crumbs are golden brown.  

Thursday, December 6, 2012

Hot Chocolate Cupcakes

Cake mix of your choice
Any ingredients that your cake mix requires
1 cup room temp butter
1 7 oz. jar Marshmallow Fluff
1 cup powdered sugar
1 tsp. vanilla
Cream filled Pirouettes 
Cupcake liners
Prepare the cake mix as instructed on the box, using the cupcake instructions. I suggest using cupcake liners so that they look more like little cups when you're done.
While they're baking...
Beat butter and powdered sugar until fluffy and well mixed.
Mix in fluff and vanilla by hand and mix well.
When the cupcakes are baked and cooled,
Add to piping bag and pipe onto cupcakes.
Then break a pirouette in half and stuff the crumbly end into the cupcake like a straw.
You could use half of a circle shaped pretzel as the mug handle, but you wouldn't need to.
Semi- Homemade Hot Chocolate Cupcakes - viola!

Tuesday, November 27, 2012

Hawaiian BBQ Chicken

1 C Crushed pineapple and juice
1 C BBQ Sauce (I use sweet baby ray's)
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
2-4 chicken breasts, boneless, skinless

Mix everything but the chicken together and pour half of the sauce over the chicken.
Bake at 400* for 25 minutes.
OR toss in a crockpot on high for 3 hrs.

I usually make a fried rice or rice and veggies to go with this. When the chicken is done, I plate the rice with the chicken on top and add more sauce.