Tag Archives: slow-cooker

Dr. Pepper pulled pork sliders


One of Paco’s best friends, Matt, is coming to visit tonight.  He is getting here on the later side, so I thought it would be fun to make something easy to eat and guy-friendly (but still tiny and perfect!) to eat before we head out to meet friends.

I have posted about my love of pulled pork and how to make it in the slow cooker before, but this time I decided to try The Pioneer Woman’s Spicy Dr. Pepper Shredded Pork. I served it with my go-to cole slaw on the mini sweet Hawaiian rolls. I took this picture before I put the tops on so that you would be able to see the filling.

Dr. Pepper Pulled Pork
Inspired by The Pioneer Woman

3 1/2 lbs pork butt
1/2 onion, sliced
1-2 cans Dr. Pepper
5 chipotles in adobo
kosher salt
2 T maple syrup
1/3 c barbeque sauce
1 T mustard

Season the pork butt liberally with salt and pepper. Place in a slow-cooker with the onion, Dr. Pepper, and chipotles in adobo. (Pour enough Dr. Pepper in to cover the pork about 3/4 of the way.)  Allow to cook on high setting for 4-5 hours, or low setting for 8-10 hours.

When the pork is tender, remove it from the sauce and shred. Strain the onions and chipotles from the cooking liquid, and skim off as much of the fat as possible. Pour into a saucepan, then reduce the cooking liquid by half. Add the barbeque sauce, sugar, and mustard, and stir to combine. Taste and adjust seasoning as necessary.

Put the sauce and the shredded pork back into the slow-cooker or a large pot, and allow the pork to heat through.

Slow-cooker pulled pork


On weekends, I make pulled pork in the oven. The delicious smell of roasting pork will fill your house and get your guests excited for the meal to come. However, this slow-cooker method is perfect for making pulled pork during the week, if you have to leave the house, or when you don’t want to heat up the house by turning the oven on.

Slow-Cooker Pulled Pork

2 1/2 lbs pork shoulder, trimmed of excess fat
1/2 onion, sliced
2 cloves garlic, sliced
3/4 tsp kosher salt
black pepper
chili powder
3/4 c bbq sauce
1/4 c water
1 T mustard
1/4 c apple cider vinegar

Line the bottom of a slow-cooker with the onions and garlic. Add the pork shoulder, then season with salt, pepper, cumin, and chili powder.

Add enough water to cover about 2/3 of the pork, then cover and cook on the high setting for 4-6 hours, or the low setting for 8-10 hours.

When the pork is tender, remove it from the slow-cooker and allow to cool. Shred the meat with two (large) forks or your fingers.

Remove the cooking liquid and onions from the slow-cooker. Return the shredded pork to the slow-cooker, then add the bbq sauce, mustard, 1/4 c of water, and apple cider vinegar. Stir to combine, then cook for another hour on the low setting.

I served this on toasted rolls with cole slaw.

Tackling dried beans


We eat a lot of beans, but I always use canned. I have never been able to master cooking dried beans. The last time I tried was in 2003, when I was studying abroad in Chile, where dried beans were more readily available than canned. My beans were undercooked no matter how long I boiled them for, and I have shied away from them ever since. This weekend, however, I took another crack at them.

I soaked them for 4 hours, then cooked them on high in the slow-cooker for 5 hours.  It worked!  I would definitely only cook one pound next time, though, as two pounds made an entire 6-quart pot.  You could also cook them overnight using the low setting.

Pinto Beans with Smoked Turkey
Adapted from The Pioneer Woman

2 lbs. dried pinto beans
2 smoked turkey drumsticks (or a ham hock)
2 red bell peppers, diced
1 onion, diced
1 jalapeno, sliced
4 cloves garlic, smashed
2 tsp. cumin
1 tsp. black pepper
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. kosher salt

1. Cover the beans in cold water, soak for 4 hours or overnight. After they have soaked, drain off the soaking liquid, rinse the beans, and cover with fresh water in the slow-cooker. (The water should be 2 inches higher than the beans.)
2. Add the turkey drumsticks, bell pepper, onion, jalapeno, and garlic to the slow-cooker. Set the slow-cooker to high, and allow to simmer until tender.

3. Remove the turkey legs. Shred the meat and return to the pot.

4. Taste, then season with cumin, pepper, smoked paprika, chili powder, and salt.