Yep, I’ll admit it. Go ahead – raise your hand and join in. Especially you moms out there…SAH or working…I know you totally get what I’m saying. Quick and easy! Convenient! Does my job while I’m out and about, and won’t burn the house down!
I’m always on the hunt for good crockpot recipes, and believe me, there aren’t too many out there. Not everything was made to be thrown in the slow cooker…some dishes just don’t pass the test. Therefore, I don’t use it as often as I’d like.
So when I do find a good recipe, I make sure to embrace it. I even find different ways to use the leftovers, if possible. I don’t have a picture of it, but will definitely add one in the next time I make it.
I do, however, have a picture of what I did with the leftovers (a bad one, but whatever), which is one of Bella’s favorite things to eat. And either way, this is freezer friendly. Score!
Slow Cooker Pulled Pork
adapted from Allrecipes
1 pork butt (around 3 pounds)
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle of your favorite barbecue sauce
1 large onion, sliced (optional)
Place the pork in a slow cooker; pour the root beer over the meat. Add onions. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
Note: the actual length of time may vary according to each slow cooker (I have a 6.5 qt. Cuisinart and it takes approximately 4 hours to cook this dish).
Drain well and remove bone (if applicable). Stir in barbecue sauce. Serve as a sandwich or on its own.
Pulled Pork Empanadas
leftover pulled pork
1 package empanada discs (located in the freezer section)
1 egg yolk
cheddar cheese, sliced green olives, beans (optional)…add whatever you like!
Preheat oven to 350 degrees. Place 1-2 tablespoons of pork in the center of the disc. Fold dough over to make a half circle. Press the edges down firmly, then brush the edge with a little bit of water and fold it over itself. Crimp it as you go along.
Place empanadas on a baking sheet. Beat egg yolk with a little water and brush mixture over each of them. Bake until golden brown, about 20-25 minutes.