I accidentally invented a new favorite recipe. And I thought I’d drop a quick post to share with you all! The hubby and I wanted to cook up some pulled pork for our friends at out Baby-Q a few weeks back. Normally I chuck a pork butt in a crock pot with some salt and pepper and go low and slow for most of a day. But because pork and apple go so well together and I have so much apple jelly this year and I added the two together.
Homemade Apple Jelly Pork Roast
- 5-7 lbs pork butt/shoulder
- 1/2 pint of homemade apple jelly
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Place the pork fat side up in a crock pot. Sprinkle dry seasonings all over the pork. Using spatula spread apple jelly all over the pork and deposit any leftover around the meat. Cook on low 8 hours or until pork is fork tender. (You can adjust your seasonings according to your own taste. I don’t always measure exactly so do what feels right.)
You can also cook this in an oven in a roasting pan. Just set your oven to 185 or 200 degrees and cook 8-9 hours. However, this method might require more frequent checking of the meat since the oven will pull out more moisture than the crock pot.
Not only did this make everyone in the house drool for hours, it was some of the best pork I’ve ever eaten. It was uber moist with just the slightest hint of apple. We literally at it so fast that I didn’t even have time to take photos for you. But I promise this won’t disappoint!
Since I was home yesterday I decided to throw together some hearty stew to keep us warm after shoveling snow.
I started with:
– 2 frozen cubed pork steaks
– 2 cups baby carrots
– about a cup of caramelized onions leftover from another day
– I can cream of chicken soup
– 1 can progresso meal starters, creamy mushroom flavor
– 1 to 1 1/2 cups chicken stock
– 1 package of red pepper flake from pizza delivery
– salt and pepper to taste
I mixed all the ingredients except the pork, salt, and pepper together in my crock pot until well combined. I them added the pork and covered with sauce mixture. I cooked on low for 7 hours or until pork is fork tender.
Pull out the pork and cut into hearty sized chunks:
Stir remaining sauce mixture and taste. Add salt and pepper to taste:
Combine all ingredients back together!
We served over some whole grain rice steamed with half water and half chicken stock. The soup is very hearty and rustic with the large chunks of pork and whole baby carrots. It would have been better with potatoes, but I am trying to use more whole grain sources and less starchy vegetables.
The creaminess of the soup and starter play well against the spiciness of the red pepper flake. The carrots were fork tender and the caramelized onions added a much richer texture than just adding raw uncooked onions. This recipe was very very filling and just what a snow day needed!
All in all not a bad made up on the fly recipe.
After a long tough work week, I am in no mood to cook. By alas, we must eat. So bleary eyed I started pulling leftovers from the fridge and staples from my pantry yesterday. I ended up with a (medium hot) spiced beef and veggie soup.
Roughly here is what I put together:
– leftover mashed sweet potatoes
– stew beef cubes
– canned green beans
– jar of homemade salsa
– leftover home grown frozen sweet corn
– canned hot chili beans
– beef bouillon cube
– fresh ground black pepper
– crushed red pepper flake from leftover pizza delivery packet
– garlic powder
(I didn’t measure I just dumped and stirred)
Turned out pretty yummy and filling! The husband was neutral about it. I think he could taste the sweet potato (even though I didn’t tell him) and he doesn’t like them.
I’m calling this a win. It was hearty, delicious, and it cleaned out my fridge! It was even good for my packed lunch today…
After many many days of sour stomachs and flu hangovers, the hubs and I have our appetite back! So in honor of that here is the latest Pinterest recipe adventure, Crock Pot Asian Peanut Butter Pork! (from a pin that led to the Cassie Craves food blog)
Ingredient list was simple and I only made two substitutions! I used apple cider vinegar instead if white because that’s what I had on hand and I used a bone in pork butt instead of tenderloin. Why you ask? Simple, bone in pork is tastier, cheaper, and holds moisture better (at least in my opinion). Moisture retention in slow cooked meats is essential!
Set up was easy too as I did all the measuring and slicing the night before and stored in the fridge. So in the morning i just had to throw together! First onion…
Then the trimmed up pork butt…
Then remainder of the ingredients….
I let this slow cook for 7 to 7 1/2 hours. The sauce did scorch a bit on the sides mostly because the hubs slacked on his scrape and stir job during the day. But it didn’t seem to affect the flavor. I deboned the pork and shredded with my fingers it was so tender. I chose to blend up the remaining liquid and onion into a sauce to make it creamier even though the recipe didn’t specify…
And then mixed in the sauce into my shredded pork…
I served mine with leftover corn and mashed potatoes from the fridge. But it would also be excellent over rice or even on a bun for a sandwich.
I LOVED this recipe mostly because I love PB. I could detect the tang of vinegar, little hints of brown sugar, and lots of peanut goodness. The hubs could take it or leave it, he wanted it to be spicier. (He also didn’t enjoy smelling PB all day either.) Such is the eternal struggle in our household, sigh.
This is another Pinterest success that I think will remain in my crock pot arsenal!