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/

Book Club Drip Beef

This recipe was so good. We ate it on sandwich rolls at book club. 

Drip Beef   by Jolyn Raleigh

1  3-4 lb chuck roast
Salt and pepper
2 T butter
Canola oil (I used Olive Oil)
2 C. Beef Broth
2 T  Fresh Rosemary
1 jar pepperoncinis
2 onions (I only used 1)

Season roast with salt and pepper.

Brown roast in pan with bottom covered with oil and add butter.  

When browned put it in a crock pot. (I used a One Pot and browned it in the same pot I was cooking in ).

Put Broth and 1 C of water over roast.

Put all the other ingredients on top of the roast.
Cover and cook 4-5 hrs in crockpot. ( In the one pot use the recipe for cooking a roast )
Remove beef and shred.  

Return to pot to keep warm.
(I let mine simmer another hour in my one pot.)

Easy French Dip Sandwiches

This is my quickest meal and I love, love, love it! I got it from my friend Heidi who brought me it when Grant was born. I use it whenever I need dinner on the table in five minutes and I have been gone all day so the crockpot is out. I never liked French dip before this (its the whole soggy bread thing...), but yum, that is all I have to say now.

East French Dip Sandwiches
From the kitchen of Heidi Ball

Deli Roast Beef, sliced for sandwiches
Beef Broth
Swiss or Provolone Cheese, sliced
Italian Seasoning
Rolls

Put beef broth in a pot, sprinkle on some Italian seasoning, bring to a boil. Turn the stove off, put the sliced roast beef in the pot and let warm for a few seconds. Create sandwiches with the rolls, beef, and cheese, and dip in the broth/Italian seasoning mixture.

I didn't list any amounts for the ingredients above because it depends on how much meat you want and for how many sandwiches you want. In general, 2 cans of beef broth match up well with half a pound of roast beef, but you could easily do more or less depending on your preferences. Just make sure you have enough broth to completely cover the amount of meat you put in. Also, you don't have to buy the meat at the deli counter. Pre-packaged roast beef works quite well as long as it is not the super cheap stuff. Super yummy with carrots and Kettle chips, and there is your dinner.