Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Summer months are just meant for barbecue. And not just barbecued foods on the grill; your slow cooker can make some mean pulled pork for you as well! This recipe is perfect for a crowd and is great on a kaiser bun with some coleslaw! I found this recipe in my Cooking Light magazine, made it over the weekend, and enjoyed it during the week for a quick meal to assemble. I also froze half of the pork to bring to the beach for my extended family to enjoy and it held up great! I changed the recipe a bit because I ended up with a 5.5 pound pork shoulder so I altered the amounts to compensate for that. Ingredients: 1 tablespoon plus 1 teaspoon Spanish smoked paprika 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper 1 (5 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed 1 tablespoon olive oil 1 cup unsalted chicken stock 2/3 cup balsamic vinegar 2/3 cup molasses 1/4 cup lower-sodium soy sauce 2 teaspoons crushed red pepper 1 8 oz jar peach preserves 2 cups vertically sliced onion 8 garlic cloves, roughly chopped 1/2 cup bourbon 3 tablespoons cold water 1 tablespoons … Continue reading

Flank Steak with Tomato Bruschetta

One of the best parts of Steak is how simple it is to prepare. You really don’t have to do much to a steak to make a delicious meal. But sometimes you want something a little different. This recipe for Flank Steak with Tomato Bruschetta is still super simple but ups the flavor of the steak with smoked paprika and a creole seasoning. The original recipe uses a pre-made creole seasoning, but I just substituted in some spices I had on hand to make my own version. This quick Bruschetta is really tasty on bread, but be sure to use any leftover to put on top of the steak as well! Ingredients: 2 teaspoons canola oil 1/2 teaspoon smoked paprika 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon dried oregano 1/8 teaspoon dried thyme a pinch of salt and pepper 1 (1-pound) flank steak, trimmed Cooking spray 2 cups cherry tomatoes 4 teaspoons olive oil, divided 2 tablespoons chopped fresh basil 1 small shallot, chopped 8 (1-ounce) slices whole-wheat French bread baguette 1 garlic clove, halved

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