The crock pot love continues! And just in time for the arctic blast! If you have a recipe to share, please email me at christyp@macaronikid.com.
The first recipe is courtesy of www.bettycrocker.com.
Crock Pot Pulled Pork Sandwiches
Ingredients:
4 pounds pork shoulder
2 tablespoon salt
2 tablespoon pepper
2 tablespoon paprika
2 tablespoon brown sugar
1/2 teaspoon ground red pepper
2 cups apple juice
1 cup vinegar, apple cider
2 tablespoon Worcestershire sauce
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
Step 1: Mix the dry ingredients in small bowl. Sprinkle rub all over the pork roast, pressing into the pork. Cover with plastic wrap and refrigerate for at least 2 hours.
Step 2: Combine the liquid ingredients and pour over pork in crock pot. Cook on low for 6 to 8 hours or until the pork is fork tender and shreds easily. Remove and let stand until cool enough to handle. Shred the pork with a two forks. Serve on buns topped with BBQ sauce of your choice. Makes 10 servings.
Crock Pot Rice Pudding
Calloway Deegan, Publisher
1/2 gal milk (I used 2%)
1/2 cup sugar
3/4 cup rice (it should have been 1/2 cup but I like more rice in mine)
1/8 tsp salt
1-2 tsp vanilla
Pour the milk, sugar, rice, and salt into the Crockpot. Stir to distribute ingredients. Turn on Crockpot to high and cook for 2 1/2 hrs stirring to keep the rice from sticking to the bottom. Around 2 1/2 hours the milk should be starting to boil around the edges, turn the heat to low and cook another 30 minutes. Add vanilla and stir, pour into room temp glass container with a lid and place in fridge to cool. Top with a sprinkle of cinnamon and enjoy! Makes 10 servings.
