Tag Archive: pork

Dr. Pepper Pulled Pork Sliders with Sweet and Spicy Coleslaw

This is my first time to participate in the Foodie Pen Pal.  It was fun to learn about another blogger and gather some things to send her that were of interest and some things to tell her about the area where I live.
The Lean Green Bean

I was matched with Angie.  Check out her story I Love Tangie.  She makes and sells homemade cleaning products.  (Like her own laundry detergent.)  She is into a recycled world to save our planet.

I must say I will read her news and try to be more conscious of my world.  I recycle what I can.  I don’t use spray cans.  But I did pollute the air with Aqua Net when I was a teenager.  In wild, windy West Texas you had to have something to paste that bouffant hairdo in place.  Oh my, memories!  We will save that memory for another time.

Even more exciting is the package I received from Krystin.  She lives in Edmond, OK. She has lots of opportunities for family entertainment in her area on her blog.  Last week it was all about Easter events for the little bunnies on the Saturday before Easter. Sell a Metro Home  I’ve learned a lot about Edmond, OK just reading it.

I need to go visit Krystin.  She also listed all the places for a little retail therapy nearby.  I thought Oklahoma was like the Drummond Ranch (Pioneer Woman) with miles of open space.  She makes it sound like she is surrounded by miles of shopping malls.  I can go for that.

She sent me a package with the best of Oklahoma “foody stuff”.  Some Scotch Bonnet Pepper Jelly for my spicy side; some bar-b-que sauce and gravy mix for a taste of great Oklahoma cooking, and some dried okra. (Cuz I mentioned I liked okra.)  If you haven’t had it, you should look for it in your whole food section of your Sprouts.  It is delicious!

Oh and did I mention she lives just minutes from an historic round barn? Aracadia Round Barn History   It’s on the historic Route  66.  Built in 1898 and restored in 1992.   This would be a great school field trip. It would be a little far for the kids in El Paso, but it would be amazing to see.  She sent me a post card with a little about it.  So I had to do some research on it.  You will find it very interesting – just like her site.

Edmond, OK Treats

Thank you, Kristyn for the great package and the geography and history lesson.  I’m always open to learning about something new and exploring new tastes.  I used the jelly in a Sweet and Spicy Cole Slaw for some sliders.  It was a great hit.  Here’s what I did.

Every other Sunday evening I meet with a Casa group (from my church) for a pot luck dinner and a study.  The pressure is on to come up with something good and different.  I’m usually counted on to bring a dessert.  This last Sunday I was in the mood for something different.  And I had made this pork which I could not possibly eat all by myself.  So I came up with this quick slaw and got some rolls and we had sliders.  I thought that would be different.

As it turned out there was no dessert.  We had fried chicken, Irish soda bread, a relish tray, stuffed mushrooms,  my pork and slaw and more bread and meatballs in a cream sauce.  We were all thinking heavy on the meat I guess.  It usually results in a rather well-balanced meal.  Next time I’m sure we will all resort to our usual offerings.  Normally we are very traditional.

Dr Pepper Pulled Pork Sliders

The pulled pork was so easy to make and smelled so good I wasn’t sure I would wait to serve it to have a slider.  But I waited.  I made the slaw to serve with these sliders.  Everybody loved it.

I used the Scotch Bonnet Pepper Jelly I got from Krystin (my March Foodie Pen Pal).   But you could use any pepper jelly or red chile flakes and Sweet ‘n Low for the sweet taste.  This is a quick slaw that sets up fast.  I think this would be good on almost anything.

Sweet and Spicy Coleslaw


Baby Back Ribs

While I was making the zucchini cake I decided to use my crock pot for something good for dinner. My crock pot is grossly underused. My goal is to correct that. Things taste so good and can be slowed cooked while I’m at work. What’s the matter with me? These were so easy and smelled good too. They were “fallin off the bone delicious”!

I made up a rub about 6 months ago for something else and I used the leftovers for the ribs.

Simple recipe for an all-round rub: Basically it was paprika, salt, pepper, cumin, and red chile powder. I used equal parts and mixed it well. Rub it on both sides of the slab of ribs and let it rest at room temperature for about 30 minutes.

For the ribs:

Slice 1 large yellow onion and put in the bottom of the crock pot. Put the ribs on top of the onion. I had to cut about 1/3 off and squeeze into the pot to make them lie flat.

Pour 1 can Dr. Pepper and 1 cup of your favorite barbque sauce over the ribs. Turn the crock pot on high and cook for about 6 hours. I turned the ribs once after 5 hours and added 1 more cup of barbque sauce. I turned the crock pot to low at this point and let them cook for 1 more hour. But they would have been fine left on high the entire time.

Remove the ribs to a platter and cover tightly with foil to keep warm. Transfer the juices/sauce to a sauce pan. Simmer to reduce slightly. Serve over the ribs as desired.

Mid-Week BBQ

I guess I am still hungry for Fourth of July festivals as I woke up this morning craving BBQ.  Good thing that I know just the quick fix to cook all day while I am at work.  I’ll set up my crock pot and let it cook dinner.  Throughout the day I began to elaborate on the Tuesday night party.  Maybe I want some Mexican and something fresh and fruity too.  How am I going to get this all in one dinner?  That is how my kitchen experiments start.  I began to imagine the recipe below.  It was good.  Real good.  I have leftovers in case I need some more this week.

Pulled Pork Tacos with Grilled Pineapple Salsa

For the pork:

  • 1 pork tenderloin fat trimmed
  • 1 bottle of your favorite BBQ Sauce
  • 1 16 oz bottle of Dr. Pepper
  • 1 tablespoon of chipotle chili powder
  • Salt and Pepper
  • Corn or Flour tortillas
  • Cheese and/or toppings

In the morning place all the ingredients through the salt and pepper into the crock pot and set to low.  Leave to stew for 6-8 hours.  Before removing from the pot fix the salsa (see below).

When ready to eat remove to pan and finish the shredding.  This should be very easy and almost done for you.  Serve with warmed tortillas, salsa and your favorite cheese.  I used Cotija.



For the salsa:

  • 2 pineapple rings
  • ½ of a red onion finely diced
  • 2 jalapeños finely diced
  • 1 cup of tomatoes finely diced  (I take mine as I get them from the garden, today’s crop was cherry tomatoes)
  • 2 tablespoons of cilantro finely chopped
  • Juice from ½ a lime
  • Salt

Pre-heat your grill or grill pan to medium.  Spray with cooking spray and add pineapple rings.  Spray the top side with cooking spray and let cook for three minutes or until deep grill marks appear.  Flip.  Cook 2-3 minutes more to char the other side.  Remove from pan to a plate and put in the refrigerator to chill.  When they are about room temperature, cut into small pieces.

Add all of the fruits and vegetables to a bowl and pour lime juice in and stir.  Salt to taste.  Serve over tacos.

I grilled a few extra pineapple rings for dessert!

Keeping notes on recipes…..Or escapades with Customs at the border crossing!

Our favorite family recipes aren’t written down except in the collections I have put together for my children.  They probably were at some point. (The side of a can of soup or the back of a box of pasta)  The recipe as we know it today has evolved and I never write down those minor tweaks to remember what I did.  You know what I’m talking about.  Those foods someone asks you to make for their birthday or a holiday.  Repeat requests for a special food is what I deem traditional food.  Those things that everyone will gather round to eat at dinner time if you mention that is what you are making.  It makes them feel loved because you are making what they like best.   Without fail I could tell my son I was making Dorito Casserole or Broccoli Rice Casserole and he would make sure to be there.  He loved the leftovers too.  The same with my youngest daughter.  Scalloped potatoes always brings “Yum.” Brisket does the trick for my oldest daughter.

Have you ever made something off the top of your head and then you can’t remember exactly what you put in it to make it so good?  I have done this forever.  Or I found a recipe in a magazine, bought the ingredients, made it and totally lost the recipe or couldn’t remember which magazine it was in.  That is the one thing everyone liked the best.   I have never had the presence of mind to write things down as I get the creative juices flowing or tear out that page.

It seems I made the same things over and over because my kids would eat it and their dad liked it.  Actually, I don’t remember my children complaining about too much we had to eat as they were growing up.  They didn’t like tuna fish sandwiches.  I discovered much later my oldest daughter doesn’t like anything with mayonnaise in it.  I never noticed she didn’t eat creamy potato salad, but she never said a word until she got much older.  I don’t remember my son ever complaining about any food I made.  I probably would have made it anyway if their dad liked it.

One time I made a pork roast for my mother’s birthday that was melt-in-your-mouth delicious and simple to make. I put it in the crock pot and we took off for Juarez, Mexico (about 20 minutes from my house!) to buy yarn.  My mother had heard we could buy yarn to knit with on her knitting machines there at very reasonable prices.  So we took plastic garbage bags with us and took off.  Once we found the shop we loaded the back of my car with black bags of yarn and headed for the bridge to get back on US soil.  I can’t imagine how naïve I was to think Customs wasn’t going to want to examine those bags and questions us about what we were going to do with it. To this day I am amazed we made it back with the yarn.  The woman who went through the back of my station wagon and each and every bag just kept asking us what we were going to do with it.  When I told her my mother practiced knitting on knitting machines, and she would use every ounce of this yarn for her children and grandchildren she finally shrugged her shoulders and walked away.  I put those bags back in the car and headed across that bridge!  We neither one spoke until we were back on this side of the river.  Then we laughed just to relieve the tension.  (Back to the meal.)

I can still remember the ingredients for this pork roast today.  My dad was on a special diet for his heart and she had not fixed pork in a long time.  He wasn’t with her on this trip, so it was a special treat for her.  I scribbled the recipe down for her on a piece of paper.  Years later I found that piece of paper in a drawer in her kitchen when I cleared out her house to sell.  I remembered then how good that meal was.  It was for her birthday.


Pork with Garlic in the Slow Cooker

  •  4-5 pound pork loin roast
  • 3-4 garlic cloves peeled, cut in half length-wise
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme, chopped
  • 1 package Lipton dry onion soup mix
  • 1 can cream of mushroom soup
  • 2 cups white wine or chicken broth
  • 1 large yellow onion sliced into ¼ ” thick slices
  • Salt and pepper to taste
  • 1 tablespoon Worcestershire sauce

Cut pockets in the pork roast and insert the peeled garlic cloves liberally all over the meat.

In a large pan (I like a Dutch oven) heat the olive oil.  Season the roast with salt and pepper and sear the roast until brown on all sides.  Remove the roast from the pan.  Cover the bottom of the slow cooker with the onion slices.  Place the roast on top of the onion slices. Sprinkle the roast with the dry onion soup mix and thyme.  Combine the mushroom soup and wine/chicken broth.  Pour this over the roast.

Cook on low for 8-10 hours.

You can use the sauce to serve over the meat.  This is delicious served with oven roasted butternut squash and new potatoes.  We had a Pumpkin Cheesecake for Momma’s birthday.