Crock Pot Dr. Pepper Pulled Pork

Dr. Pepper Slow Cooker Pulled Pork

 PREP TIME5 minutes

COOK TIME5 5 hours +

TOTAL TIME5 5 hours 5 minutes

 SERVINGS8 servings

 AUTHORHolly Nilsson (adapted by Kristi)

https://www.spendwithpennies.com/dr-pepper-pulled-pork-slow-cooker-recipe/

Ingredients

1 pork butt/pork shoulder roast, 4-5 lbs

seasonings: salt, pepper & garlic powder to rub into the roast

1 sliced onion (optional)

1 can of Dr. Pepper

3/4 cup or so of BBQ sauce

Instructions

1. Place the onions in the bottom of the crockpot

2. Rub the outside of the roast with seasonings

3. Place roast in the crockpot 

4. Pour can of Dr. Pepper over roast

5. Cook on high for 4-5 hours or on low for 7-8

6. Remove pork from the crockpot  and shred in serving dish 

7. add BBQ sauce and juices from the crockpot until desired consistency and taste. 

8. or place shredded meat back in the crockpot and add BBQ sauce and cook for another 30 to 60 minutes

9. Serve on rolls

10 or skip the BBQ sauce and serve in salads or other Mexican dishes

OR HERE'S A SIMILAR RECIPE: https://life-in-the-lofthouse.com/cafe-rio-sweet-pork/

Lomo Saltado - Street Tacos Gone Wild

Lomo Saltado

Recipe by Chef Freyka

Serves 6-8

INGREDIENTS:

1 Lb       Flank Steak – sliced thin against the grain

1 med   Yellow onion – sliced into medium wedges

1 med   Red onion – sliced into medium wedges

2 lg        Roma tomatoes – seeded/carve cut and sliced into medium wedges

3 med   White potatoes – cut French fry style/ fried or baked

½ tsp     Cumin

½ tsp     Oregano – crush as you use it

½ tsp     Smoked paprika

1 TB       paste garlic

1 TB       red wine vinegar

1 TB       hot yellow pepper paste (see recipe at the end of this post)

1 TB       tomato paste

1 tb       soy sauce

DIRECTIONS:

before starting, make sure that ll the parts of this recipe are chopoped, prepared and measured. Lomo Saltado and fries shoul be ready at the same time. Keep the rice or fries warm in the oven at 190 degrees if done early. 

1. pre-heat large shallow saute pan or wok, add the cooking oil and heat it through

2. add the beef, making sure that the pieces don't overlap

3. Quickly season with salt, pepper, cumin, oregano and little paprika

4. wait about a minute and begin to toss the meat in the pan

5. meat is done when the color caramelizes with a little red remaining. do not overcook. set beef aside, tent with foil to keep warm

6. add some water to the saute pan to deglaze and save the juices with the beef. 

7. heat the saute pan again, add oil and heat it through

8. add onions and a pinch of salt. Saute until the onions take on a nice golden color. Stir in the garlic until fragrant. Add the hot yellow pepper paste and toss

9. Add 1 TB of vinegar, cover and braise just long enough to evaporate the vinegar.

10. Add tomato paste, soy sauce, and water a bit of water if needed to keep the mixture moist

11. add the tomato wedges and 1/2  TBS of vinegar. Cook the vinegar off

12. return the beef to the saute pan. mix well and turn the heat off

13. Garnish with parsley and serve with rice and over the fries. Make sure to add some cooking juices to each plate. 

HOT YELLOW PEPPER PASTE 

Recipe by Chef Freyka
Yields 2 cups


Peruvian aji amarillo peppers are hard to come by in the United States. For a good substitution, use one liquid of one drained "Harmons Fire Roasted Yellow Peppers" and blend it with one de-seeded fresh habanero pepper. Use the paste to season. Freeze any leftover in small portions for later use.

Korean Barbecue (Bulgogi) - Street Tacos Gone Wild

From my first ever time attending the Harmon's Cooking School. I'm going to put all of the recipes in one place from that night. The night was taught by Chef Freyka Nunez del Prado

Recipes included in this group:
 - Korean BBQ (Bulgolgi) with Kimchi
 - Sweet Pork Bahn Mi Tacos with pickled Carrots & Daikon
- Peruvian Lomo Saltado
- Chaufan Rice

The literal translation of "Bulgogi" is fire meat. The dish used to only be cooked over coals or over the fire. Today it is usually cooked over cast iron in a stir fry way.

Recipe adapted from Chef Jia Choi
Serves 4

INGREDIENTS:

1 LB                     Sirloin – thinly sliced

2 TB                     garlic - minced

½ cup                  Leek – thinly sliced/minced

1                           Asian Pear – peeled/grated or juiced

4 TBS                   soy sauce

2 TBS                   brown sugar

                             Black Pepper – to taste

                             Salt – to taste

                             Toasted sesame seeds – crushed/just a pinch/ plus extra non-crushed for garnish

                            Canola oil - as needed

½ med                 white onion – thinly sliced wedges

1 single               green onion - for garnish

Quick Ssamjang: combine (to taste): Korean soy bean paste, Korean red pepper                            paste, honey, minced leeks and sesame oil 

DIRECTIONS:

1. Slice the beef sirloin into thin slices, place in a medium sized bowl and set aside

2. To create the marinade: in a small bowl combine the garlic, leek, Asian pear, soy sauce, and brown sugar. Season to taste with salt and pepper; add a pinch of crushed sesame seeds

3. Pour marinade over the beef:

     a. Cover and marinate over night; or

     b. place in a vacuum-bag seal bag for at least 2 hours

4. Preheat a large saute pan/wok, over high heat, add some oil and heat it through

5. Saute the onions until golden in color and translucent; set aside

6. Reheat the saute pan, over high heat add oil and cook when oil is heated through (but before smokes)

7. Add the beef to the wok on a single layer. Saute until cooked. Make sure not to over cook. Meat can always be a little pink inside

8. To serve garnish bulgogi with the green onion and the sesame seeds

9. When serving, use small Romaine lettuce leaves, wrap them in bundles or eat taco style with some ssamjang, kimchi, and kamja Jorim (mini sweet and spicy braised potatoes - Kamja Jorim) and white rice

Meatball Pizzettas - "Low Maintenance Monday"

Hands on Tim: 5 min
Total Time: 20 min
Serves: 4

Ingredients:

2 pkgs of (8.8 oz. each) Naan - either white or whole-grain

3/4 cup pizza sauce, divided

1 pkg (12 oz.) pre-cooked Italian meatballs

1 Cup pre-shedded pizza blend cheese

Chopped fresh basil and red onion (optional garnish)


Instructions:

1. Preheat oven to 400
2. Lay naan on 2 baking sheets, 2 per sheet
3. spread 3 TB sauce over each naan
4. Divide meatballs between naan - half meatballs if they are large
5. Scatter cheese over the entire naan
6. Bake until cheese bubbles and meatballs brown slightly (about 15 min); rotating baking sheets half way through
7. Garnish with basil and red onion
8. cut into slices.

Chicken Puffy Things

Chicken Puffy Things 

- aka Easy Chicken and Cheese Stuffed Crescent Rolls

Ingredients:

• 2 tubes of refrigerator crescent rolls (8 count each)
• 1-2 cups shredded cooked chicken (5 Costco frozen chicken tenders boiled & shredded)
• 1/4 cup shredded cheddar cheese 
• 1 cup of cream cheese
• 1 can condensed cream of chicken soup  - divided in half
• 1/2 can of milk (use soup can to measure)
• 1/4 package of Lipton Onion Soup Mix
• 1/2 cube of melted butter
• 1+ cups of Italian Bread Crumbs

Directions:

1. Preheat oven to 375 degrees
2. Prep 2 baking sheets with PAM
3. Stir the 1/2 of condensed soup, cream cheese, cheddar cheese, Lipton mix, and shredded chicken together
4. Heat remaining soup and milk over heat together - let slowly heat to make sauce
5. On a plate, separate crescent rolls and roll them out
6. Place a couple of spoonfuls of the chicken mixture on top of each roll
7. Roll each piece and shape into crescents
8. Dip into bowl of melted butter and then roll in bowl of bread crumbs
9. Place each crescent on baking sheet (8 per sheet)
10. Bake, uncovered for 10 to 15 minutes or until rolls are hard on the outside and look set.
11. Pour soup mixture over rolls - after baked and as you serve them
12. Serve with rice and/or veggies  

Citrus-Tarragon Chicken Ka-bobs
These were made by Michael and Kristi for Christmas Eve dinner 2015. They were delicious. 1 chicken breast made 4-5 skewers (with 5-6 pieces of chicken on each skewer). We used about 5-6 breasts for 27 skewers. We quadrupled the marinade recipe below. We marinated for a day before hand.  

1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves of garlic, minced
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon of salt
1/2 teaspoon freshly ground black pepper
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes.

Add to pre-soaked wooden skewers along with your choice of veggies. We used:

Orange peppers
Red peppers
Yellow peppers
Zuccinni
Yellow onion

Marinate for a few hours.

Bake at 350 convection for 10 minutes (at the most).

Chicken Cordon Blue Roll-Ups

Ingredients

• 4 eggs
• 4 tablespoons milk
• 2 tablespoon coarse or Dijon mustard
• sea salt and fresh black pepper
• 1 cup seasoned bread crumbs
• 1 cup panko crumbs
• 1 cup all-purpose flour
• 8 chicken cutlets, ¼-inch thick or you can use chicken tenders
• 8 slices deli ham (sliced on the thick side)
• 8 slices deli Swiss cheese (sliced on the thick side)
• toothpicks
• 1 can of cream of chicken soup
• 1/2 cup of sour cream
• 1 teaspoon lemon juice

Directions

1. Preheat oven to 400 degrees F. Lightly grease a large roasting pan.
2. Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together.
3. Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of Swiss cheese and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs.
4. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.

Serving size: 1 chicken roll-up

To Make Cordon Bleu Sauce: In a small saucepan mix together the 1 can of cream of chicken soup, 1/2 cup of sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.

Asian Steak

Ingredients:
strip steak - any kind you want will do; but I like thin with little fat.
2 T soy sauce
2 t sesame oil
2 t crushed garlic
1 T white vinegar
1 t apple cider vinegar
Marinate for at least 30 minutes

Saute - can add any vegetables to make it stir fry.  Be careful not to let the meat get tough.  It's faster than you think.

Served with Breaded Green Beans and rice

Pesto Meatballs and Orzo

So I've been on a meatball kick since my freezer group has been on the same meatball kick.  This one doesn't freeze well (except the meatball part).  It comes from my friend Kristi Guiness, I know she got it on line from Linda Larson.


Ingredients:

1 (16 ounce) package or frozen precooked meatballs (or if you have a great recipe let me know)
1 (16 ounce) package of orzo pasta
1 (16 ounce) jar Alfredo sauce
1 (6 -7 ounces) basil pesto
1 1/2 cups frozen peas (could use other vegetables as well)
1/3 cup reduced fat sour cream
1/4 cup skim milk
1/4 cup grated Parmesan cheese

Preparation:

Step one:  Preheat oven to 350 degrees.
Step two: Spray a large casserole dish with nonstick cooking spray
Step three: Cook orzo until almost al dente
Step four: place peas in colander and drain pasta over the peas - return past and peas to the pot
Step five: Add meatballs, Alfredo sauce, sour cream, and pesto and mix gently
Step six: pour milk into Alfredo sauce jar, close lid, and shake; add that to the pasta mixture and stir.
Step seven: pour into  casserole dish and top with parmesan cheese
Step eight: bake for 25-35 minutes until it is bubbly and the top begins to brown.

Veggie Cheese Melt Sandwiches

This is a total comfort food for me. Easy to make and yummy to eat. Buy your Gouda at Costco. It keeps forever and is half the price.

One loaf french bread, sliced thickly
Gouda cheese, sliced
1 red pepper, sliced
2 portabello mushrooms, sliced
1 zucchini, sliced vertically
1/2 cup mayonnaise
2 cloves garlic, minced

Mix mayonnaise and garlic in a small bowl and set aside. Place all vegetables on a parchment-lined baking sheet and sprinkle with salt (if you don't use parchment, you will need olive oil to drizzle on the vegetables). Broil vegetables until tender (8 minutes or so). Meanwhile, spread garlic mayonnaise on each slice of bread and place in the oven under the vegetable tray. When the vegetables are tender, remove bread and vegetables from the oven. Divide vegetables up and cover each slice of bread with some of each. Lay slices of cheese over the top. Return tray to oven and broil until cheese is melted and just bubbling.

Not so Hot and Sour Chinese Eggplant

So we got Eggplant in our Bountiful Baskets this morning, so I shopped the web and found this great recipe which I had to adapt to what I had on hand.  But I am in love!!!

Ingredients

• 1 eggplant, cubed
• 6-7 chicken strips (I use the Costco tenders)
• Rice 
• 
  
• Other optional vegetables:
• mushrooms
• onions
• 
  
• sliced cabbage
• garlic
• green pepper
• 
  
• 3 tablespoons soy sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon + white sugar (or stevia, succanut)
• 1 green chile pepper, chopped (or 1/2 can of green chilies)
• 1 teaspoon cornstarch
• 1/2 teaspoon seasame oil, or to taste (also could use red pepper oil)
• 2 teaspoons salt
• 2 tablespoons vegetable oil

Directions

1. Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
2. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Bloomin' Hot Ham and Cheese Bread

Inspired by several different blogs that do this recipe just with cheese or with pizza ingredients.

I unsliced round loaf of sourdough bread (I use my artisan rosemary salt dough bread)
12-16 ounces mozzarella, provolone, or swiss cheese thinly sliced
1 package of ham lunch meat

Directions:
Step one: preheat oven to 350 degrees
Step two: cut the bread lengthwise and widthwise without cutting through the bottom crust.
Step three: place bread on a foil lined baking sheet and insert cheese and ham in every insert (freeze after this step - to use defrost in fridge and then continue on to step four)
Step four: wrap completely with foil and bake for 10 minutes
Step five: unwrap and bake for 10 more minutes or until the cheese is melted and the ham is a little bit crispy

Add butter, garlic powder, and Italian seasonings for cheese bread
Add pepperoni for pizza bread (with marinara sauce for dipping)
Add pineapple and Canadian bacon for Hawaiian pizza bread

Steak Wrap

I got this one from Nicole.  We love it!

1 top sirloin steak
lettuce
cherry tomatoes (halved or quartered)
cucumbers (sliced and quartered)
crumbled bacon
blue cheese  or feta crumbles
caesar or ranch salad dressing
flour tortillas

Grill steak with salt and pepper or montreal steak seasoning.  Slice.  Fill tortillas with steak slices, vegetables, bacon, cheese and dressing.

Enjoy!

Chicken Pita Grill

Feta cheese
1 medium zuchinni, halved lengthwise
1 medium red onion, cut in 1/2 inch slices
1/4 cup Italian dressing + some for marinating
4 pita rounds
2 chicken breasts
2 medium tomatoes, cut in wedges
1 Tbsp honey
Salt
Pepper

Marinate chicken in Italian dressing.  Drizzle zuchinni and onion slices with 1/8 cup of salad dressing.  Sprinkle with salt and pepper. 
Grill chicken zuchinni and onion (approx. 8 minutes for vegetables).  Remove vegetables.  Grill pita until toasty.  Grill tomatoes ntil lightly charred (approx. 2 minutes).
Mix remaining dressing into feta.  Heat feta mixture in skillet 1-2 minutes. 
Cut zuchhini into chunks.  Drizzle everything with honey.  Fill pitas with chicken, veggies and cheese.  Enjoy!

Good Seasons Italian dressing made with balsamic vinegar is extra yummy!

Minestrone Soup

This is my comfort food. I love this soup and while it looks like a lot of work, it isn't - most of the time is soup simmering. I love that you get so many yummy vegetables and can feel so healthy!


2 lbs. boneless chuck, cut into small pieces, or stew meat
Salt
1 - 14.5 ounce can of chopped tomatoes, undrained
1 medium onion, chopped
2 stalks celery, cut into ½ inch pieces
1 clove garlic, minced
2 T parsley flakes
½ t oregano
1/8 t pepper
2 cups zucchini, sliced
2 cups green beans, chopped
1 cup carrots, sliced
1 can V8 juice
1 cup small elbow noodles
1-2 cups cabbage, chopped
2 t beef base or beef bouillon
Parmesan cheese

Bring 12 cups of water to a boil in a large pot. Add beef and 1 T salt. Lower heat and simmer for one hour. Skim off fat and discard. Add another 1 T salt, tomatoes, onion, celery, garlic, parsley, oregano, and pepper. Simmer 20 minutes, stirring occasionally. Add the zucchini, green beans, carrots, V8, and noodles. Simmer for about 25 minutes. Suring last 5 minutes of cooking, add cabbage and beef base or bouillon (to taste). Sprinkle with Parmesan Cheese to serve.

Christmas Flank Steak

Option 1 (Adapted from the Heritage Cookbook):
1 ½ lbs. flank steak
¾ cup vegetable oil
¼ cup soy sauce
3 T honey
2 T vinegar
1 t powdered garlic
½ t powdered ginger
6 green onions, finely chopped

Tenderize flank steak by stabbing thoroughly with forks on both sides. Place steak in 9x13 glass pan. Mix all other ingredients together and pour over steak. Cover and marinate in refrigerator for 2-12 hours (Can leave it overnight). Remove steak from marinade and broil 8 minutes per side, or until desired doneness.

Option 2:
1 flank steak
Olive oil
Mesquite Steak Seasoning or Montreal Steak Seasoning or just salt and pepper

Tenderize both sides of steaks by stabbing with forks. Rub oil on both sides of steak. Sprinkle moderately with either of the seasonings or liberally with salt and pepper. Broil until desired doneness.

Chicken & Sweet Potato Pot Pies

Best Halloween Dinner ever.  To make this festive, shape the pie top to look like a jackolantern!

Ingredients
2 Tbsp olive oil
1 Lb sweet potatoes (about 3-4) cut into  1/2 inch pieces
1 large onion, chopped
salt and pepper
1/4 cup all purpose flour
2 cups chicken stock
1 small rotisserie chicken, meat shredded
1/4 cup dried parsley or 1 cup fresh flat-leaf parsley, chopped
1/8 tsp freshly grated or ground nutmeg
2 sheets frozen puff pastry, thawed
1 egg, beaten (optional - I don't do this part)

STEP ONE: shred chicken
STEP TWO: chop onion and sweet potatoes
STEP THREE: heat oven to 375. Pam 6 ramekins or small pie tins (3 1/2 inch round)
STEP FOUR: Heat oil in a large skillet (one that has a lid).  Cook onions and sweet potatoes - could also add celery if you want - until tender, 10 to 12 minutes.
STEP FIVE: Stir in the flour and cook for 1 minute
STEP SIX: Gradually stir in chicken stock and bring to a boil
STEP SEVEN: Add the chicken, nutmeg, and parsley
STEP EIGHT: Cut out circles out of the puff pastry that cover the top of the pie
STEP NINE: brush with beaten egg (I usually omit this step)
STEP TEN: cook until puffed and golden brown, 20 - 25 minutes

Tex-Mex Beef Enchiladas

This one was lifted straight from this website: 

http://www.marthastewart.com/313621/tex-mex-beef-enchiladas

My freezer group made it - just had it tonight - it was awesome.  She also made it with shredded chicken. She also didn't roll the enchiladas, she just put them on top and made it like a casserole.  I'm a fan!  You need to double it  to make one for a freezer meal and one to eat tonight! 

Ingredients

• 2 tablespoons olive oil
• 1/4 cup all-purpose flour (spooned and leveled)
• 1 can (14 1/2 ounces) reduced sodium chicken broth
• 1 1/2 tablespoons chili powder
• 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3/4 pound lean ground beef
• Coarse salt and ground pepper
• 8 corn tortillas (6-inch)
• 1 1/2 cups shredded cheddar cheese (6 ounces)
• 1/4 cup chopped cilantro

Directions

1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

Russian Chicken

Hey all!  I know this recipe is over-used and over-appreciated at my house! Nope not at all my own.  I first learned it from Gary and Mindy when we were all going to UCLA.  I must have had it one of the times they let me crash with them.  Not sure if it was the broken engagement time or the between apartments time, or the let's go audition at UCLA time.  But none the less this was one of my first recipes pulling me out of the I can't cook realm.  It's called Apricot Chicken in the first Ivory Cookbook.

8 - 10 Chicken tenders (yah Costco!)
Jar of Apricot Preserves
Bottle of Russian Salad Dressing (I use the little wishbone one) - or you can make your own here:
http://www.food.com/recipe/homemade-russian-salad-dressing-295681
1/2 - 1 packet of lipton onion soup mix to taste (if you use the generic WalMart one only use 1/2)

STEP ONE: stir bottom four ingredients together
STEP TWO: pour over chicken tenders
STEP THREE: bake at 350 uncovered for 40 min to 1 hour (depending on if you have a too hot Kristi oven or not)

Serve with garlic sauteed green beans and wild rice.  Use the left over sauce in the pan to put over your rice.

update 4-17-13
I just read a blog that makes this in a crockpot from frozen breasts:

6 breasts (frozen)
1 cup of Apricot Preserves
1 cup of Russian Salad Dressing
1/2 packet of lipton onion soup mix
2 Tablespoons of apple cider vinegar
1 Tablespoon of dried thyme

Cook on low for 6-8 hours.

Sweet Potato Hash

by Cooking Light, adapted by Kimberly

1 pound boneless pork shoulder (Boston butt), trimmed
 or 1 pound Jack Daniels BBQ Pork or Beef (available at Costco)
1/2 tsp kosher salt
1/2 tsp black pepper
cooking spray
3 1/2 cups chicken broth (I make mine with bouillon)
6 garlic cloves
4 cups 1/2 inch cubes peeled sweet potato (about 1 lb)
1 cup chopped onion
8 oz. pkg. cremini mushrooms, sliced
3 Tbsp sliced green onions

You can make this recipe two ways.  You can cook the meat yourself, or you can purchase the prepared meat from Costco.

To make the meat yourself:  Heat 12 inch cast iron skillet over medium-high heat.  Sprinkled pork evenly with salt and black pepper.  Coat pan with cooking spray.  Add pork to pan, and saute for 8 minutes, turning to brown on all sides.  Add borth and garlic to pan; bring to boil.  Cover, reduce heat to low, and simmer for 45 minutes or until pork s fork-tender.  Remove pork from an, reserving cooking liquid and garlic.  Cool pork slightly, shred with two forks.

For the vegetables:  Heat a large skillet over medium-high heat.  Add olive oil to pan, and swirl to coat.  Add potato and onion; saute for 6 minutes or until lightly browned stirring occasionally.  Add red pepper and mushrooms; cook for 3 minutes.  Add cooking liquid and garlic (if you made the meat yourself) or add 1 cup chicken stock and 3 cloves garlic, pressed.  Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally.  Stir in meat, and cook for 1 minute or until thoroughly heated.  Sprinkled with green onions. 

I made this with the Jack Daniels BBQ beef from Costco.  It cost $10 for two separate packages.  I used one in this recipe.  It gave the recipe a more BBQ flavor.  I think it would be really good either way!