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Sunday, March 6, 2011

Crockpot Pork BBQ & Shannon's Potato Salad

I want to share with you two delicious recipes.  These are our family favorites.  Whenever I need to take a meal to someone in need, this is my go to meal.  I hope you enjoy them as much as we do!
 
Jill’s Barbeque Pork

Pork Loin size of your choice
Large crock-pot
Water
Barbeque sauce (I use Sonny’s BBQ from Sam’s)

Pork Loin:  I buy a long length (log) of pork loin from Sam’s.  It can be from $15-20 depending on the size.  I cut it down to smaller portions for our family (some as pork roasts and others as chops).  If you have a big crowd you could make half of the log or even a full portion and get a ton of food.  Don’t confuse the pork loin for pork tenderloin.  Tenderloin is much more expensive and not needed with how tender the crock-pot gets this meat.

Place the portion of pork loin in the crock-pot the night before or early in the morning for that evening’s dinner.  Cover with a ½ cup of BBQ sauce.  Then add water to cover about half of the pork loin.  This will give it added moisture for the cooking process.  If you don’t add water it will require more work to pull apart the pork. 

Set the crock-pot to low for 8-10 hours.  Once the pork has cooked, move pork to a large cutting board.  Empty the crock-pot. You can either chop the pork with a knife or shred with a couple of forks.  It should be very tender and moist.  Place pork back in crock-pot while you finish shredding.  Pour a generous amount of BBQ sauce over all shredded pork.  I would use a whole container of Sonny’s for a full pork loin or half for half a log.  Allow BBQ sauce and pork to warm back up and serve as you like on buns or by itself.  This freezes well in an airtight container.

You will find that fresh tenderloin will be easier to shred than one that has been in the freezer, but either way it is still delicious.  Make sure to thaw your  pork loin before putting it in the crock-pot.

I make this often and typically have people ask me where I bought the BBQ.  I figure that is a good sign of a great recipe.  It is very easy too!


Shannon's Potato Salad

Shannon made this Potato Salad for me right after I had Evan.  It is my favorite potato salad and is the only kind I make anymore.  Everyone who eats it falls in love with its yummy taste and simplicity.  

For all of you who must have measurements, this isn't the recipe for you.  It is best made by taste.  All the measurements would change depending on how much potatoes you use as well.

Ingredients:
Chopped potatoes (Red, Idaho, any really) Skin on or off.
Celery
Bacon (fresh and crisp)
Mayonnaise (I use either Kraft or Hellmans)
Fresh Cracked Black Pepper
Salt to taste

Boil Potatoes in salted water.  Watch closely as they will get mushy fast.  Refrigerate potatoes until cool.  Add bacon, celery, fresh cracked black pepper and mayo.  Store in an airtight container when not being served.  Bacon will usually stay very crisp for 2 to 3 days.  It is still delicious beyond that!


This is the recipe that my friend Henri requests whenever we have a get together or when I make her a meal.  She likes it so much she eats it for dessert.

I hope you enjoy these recipes and that they become family favorites!

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