Slow Cooker Cherry Chipotle Pork: OUTRAGEOUS

Slow Cooker Cherry Chipotle Pork

I wish I could say I created this recipe, but it came from the Dixie Crystals website. This is what I made for the 4th of July, and it was truly outrageous. If you've ever had black cherry ribs, it's similar but only requires inexpensive pork shoulder roast. Here's the recipe and the link from the site.

NGREDIENTS

Cherry Chipotle Pulled Pork

• 3 pound boneless pork shoulder roast
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil
• 1/2 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup Dixie Crystals Dark Brown Sugar
• 2 chipotle peppers packed in adobo sauce
• 3 tablespoons adobo sauce, from chipotle pepper can
• 1 teaspoon cinnamon
• 1/2 cup dried sweet cherries
• 2 cloves garlic, peeled and roughly chopped
• Sandwich or slider buns

Cilantro Lime Slaw

• 1/4 cup canola oil
• 1 tablespoon white wine vinegar
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 12 ounces packaged coleslaw
• DIRECTIONS
  1. Rub pork shoulder evenly with salt and pepper. In a large sauté pan, heat oil over high heat. Place pork shoulder roast in sauté pan and sear each side until browned, about 3 minutes a side. Once roast is browned place it in slow cooker.
  2. In a bowl, stir to combine ketchup, apple cider, vinegar, brown sugar, chipotle peppers, adobo sauce, and cinnamon. Pour over pork roast and add cherries and garlic to slow cooker.
  3.  Cover and cook on low for 8 hours or on high for 4 hours.
  4. To create Cilantro Lime Slaw, whisk to combine canola oil, white wine vinegar, cilantro, lime juice, mayonnaise, salt and pepper in a large bowl. Add coleslaw and toss to evenly coat coleslaw with dressing.
  5. When pork shoulder roast is finished cooking and is fork tender, remove roast from slow cooker and place on a cutting board. With a fork, pull roast until shredded. Return pulled pork to slow cooker and stir to coat with remaining cooking juices.
• Serve alone or on sandwich or slider buns topped with slaw.
• 
  
• http://www.dixiecrystals.com/recipes/category/slow-cooker/Slow-Cooker-Cherry-Chipotle-Pulled-Pork-with-Cilantro-Lime-Slaw

Mucho Mexican Fillo Shells

Mucho Mexican Fillo Shells

The 4th of July is going to be here in no time, so I wanted to share this quick and easy recipe idea with you. ENJOY!

INGREDIENTS:

1-1.9 ounce package Athens Mini Fillo Shells
2 avocados, peeled and mashed
1 teaspoon lime juice
1/2 cup canned corn, drained
5 tablespoons grated cotija cheese or grated parmesan

INSTRUCTIONS:

For added crispiness, bake shells according to package directions.

In a medium bowl, mix the mashed avocado, lime juice and corn. Divide the mixture evenly among the 15 toasted shells. Top each shell with a sprinkle of the cotija or parmesan cheese.

Here's the link to the Athens Fillo Cup site as well: http://phyllo.com/recipes/mucho-mexican-fillo-shells/

Spring Sprung Fillo Shells

Spring Sprung Fillo Shells

Ingredients:  

1-1.6 ounce package Athens Fillo Shells

5 radishes, small dice

1/2 fresh avocado, small dice

1 1/2 teaspoon lime juice

15 teaspoons ricotta cheese

Directions:

Thaw the Fillo Shells according to package directions. In medium bowl, gently combine the diced radishes, diced avocado and lime juice. Set aside for later use. Put one teaspoon of ricotta cheese in each Fillo Shell. Top the ricotta with equal amounts of the radish/avocado mixture.

Serves 4-6

Shortcut French Coffee Cake

I used to work really hard to make this family recipe for French Coffee Cake, but now I substitute Crescent Dough. It is WONDERFUL for Christmas morning!!! (I submitted it to Simple and Delicious contest as well...fingers crossed.)

Shortcut French Coffee Cake

Ingredients

• 1-8 ounce Crescent Roll Dough
• Filling:
• 1/2 cup white raisins
• 1/2 cup chopped pecans
• 1/3 cup sugar
• 3/4 teaspoon cinnamon
• 1 egg white large egg
• Icing:
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon almond extract

Directions

• Preheat oven to 375 degrees.
• In a medium bowl, combine sugar and cinnamon. Add the pecans and raisins to the mixture and stir. Set aside for later use.
• In a small bowl, whip the egg white until stiff peaks form. Unroll the crescent dough horizontally on a cutting board. Spread the stiff egg white on top of the dough. Sprinkle the sugar/pecan mixture evenly on top.
• Roll into a long, jelly roll shape. Spray a standard, round cake pan with oil. Lay the coffee cake roll in a crescent-shape in the pan.
• Bake at 375 degrees for 15-20 minutes.
• While the coffee cake is baking, combine the powdered sugar, milk and almond extract for the icing in a small bowl. Drizzle the icing over the baked coffee cake while it is still warm. Yield: serves 4
  
  

  Notes:

  We always have this coffee cake for Christmas morning breakfast/brunch, but it's good anytime.

 

Here's my Halloween entry into the Athens Fillo Shell contest. It's an easy to make dessert on a busy day!

http://phyllo.com/recipes/trick-or-trio-fillo-cups/

Booger Beer Kit (for adults)

Sorry for the lack of posts on Bankrupt Gourmet. Here's an idea I came up with as a unique Halloween gift for my adult sons, Glen and Kyle. No cooking involved either!

Easy Fajitas

Easy Fajitas

This is the way I've been making Fajitas for many years. It's so incredibly easy, since there are so many good, imported Mexican products available. My favorite meat for Fajitas is Skirt Steak. The Mexican butchers slice it horizontally into 1/8 inch steaks, so that's what I recommend you or your butcher do. Badia (bah-dee-yah) has the best Mojo marinade available in the Hispanic section at the grocery store. Poblano Peppers are tasty yet mild.

Ingredients:

1 1/2 pounds Skirt Steak, sliced horizontally in 1/8 inch slices
1 cup Badia Mojo Marinade
2 large Poblano Peppers, seeded and sliced thinly
3 medium onions, sliced thinly
2 teaspoons extra virgin olive oil
1/4 teaspoon salt

Directions:

Marinate the Skirt Steak in the Mojo for 3-8 hours in the refrigerator.

25 minutes prior to grilling, combine and cook the Poblano Peppers, sliced onion, olive oil and salt in a large skillet over medium heat. Stir every 5 minutes for 25 minutes. Keep warm until serving time.

Heat the grill to a medium heat. Grill the marinated Skirt Steak slices for 3 minutes per side. Allow the steak to rest for a couple of minutes, then cut into bite-size pieces. Combine the Skirt Steak with the Poblano/onion mixture and serve in tortillas.

Favorite toppings include: cheese, salsa and avocado

Serves 4