- Brussels Sprout and Avocado Salad with Lemon Dijon Dressing
- Chicken Burgers with Chipotle Guacamole
- Pistachio Encrusted Chicken
- Encrusted Parmesan Artichoke Chicken
- Honey and White Cheddar Apple Bites
- Spider Cakes (Golden Butter Cakes with Peanut Butter Icing)
- Black Bean and Mango Salsa
- Berry Studded Honey Cloud Pancakes
- Shredded Pork and Grilled Pineapple Tacos
- Sassy Tex-Mex Slow Cooker Shredded Pork
- Peanut Chicken Lettuce Wraps
- Biscoff Milkshake
- Grilled Halloumi Cheese and Mango Salad
- Strawberry Vinaigrette Dressing
- Chicken Wrap with Avocado Mayonnaise
Monthly Archives: August 2012
On days when you need to get dinner to the table in a hurry with minimal effort you need to think slow…..as in slow cooker! Dinner cooks while you are off doing other things and when you get home after that long busy day, the house already smells like dinner! How awesome is that??
In anticipation of a hectic evening (or two) this week I decided to make my Tex Mex Slow Cooker Shredded Pork. It takes about 10 minutes to make the sauce, then you let the pork marinate 12-24 hours before putting everything in the slow cooker so it can do its thing. Eight to ten hours later pork comes out falling part, tender and juicy.
I love this recipe beause it is so versitile. You can serve the pork just as is, add BBQ sauce or add the shredded pork into other dishes like tacos. Give it a try and let me know what you think.
Sassy Tex-Mex Slow Cooker Shredded Pork
Prep: 15 minutes - Marinade: 12-24 hours - Cook time: 8-10 hours
- 5 – 6 lb. pork shoulder roast
- 2 tablespoons olive oil
- 1 medium white or yellow onion, medium diced
- 2 jalapenos, seeded and chopped
- 2 garlic cloves, peeled and sliced
- Juice from 1 large Texas ruby red grapefruit
- 2 chipotle peppers packed in adobo sauce
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon coriander seeds
- 1 tablespoon salt
- Handful of cilantro
- 2 tablespoons olive oil
Place 2 tablespoons in a medium skillet. Heat to medium-high. Add diced onions and saute for 5 minutes, stirring occasionally. Add jalapenos and garlic. Stir and saute an additional 4-5 minutes.
Place sautéed onions, jalapenos, and garlic into a food processor. Add grapefruit juice, chipotle peppers, ancho chili powder, smoked paprika, ground cumin, coriander seeds, salt, cilantro and 2 tablespoons olive oil. Pulse until fully blended.
Place pork shoulder roast into a large plastic baggie. Pour in the marinade. Refrigerate to marinade for 12-24 hours.
Pour pork and marinade into a slow cooker into a slow cooker with fat side up. Cook on low heat for 8- 10 hours.
Other Receipes You Might Enjoy!
Incoming search terms:
- pork taco crock pot marinade
- tex mex pork shoulder
- tex mex shredded pork crockpot
- tex mex pulled pork slow cooker
- tex mex pork marinade
- slow cooker coriander pork
- slow cooker grapefruit pork shoulder
- slow cooker pulled pork cumin coriander seeds
- slow cooker pulled pork recipe with ancho chili powder and chipotle chili powder
- slow cooker tex mex chili por
It is Friday and we have made it through another long work week. I should feel socially motivated to round up some friends for a night on the town, but is rainy and muggy and just plain yucky out…..sooooo I think I am declaring this a stay-at-home family night. I can make something really yummy for dinner, rent a pay-per-view and curl up on the couch to watch movie with my favorite people, all without having to go traipsing back out into the rain.
Tonight’s menu is Peanut Chicken Lettuce Wraps. My inspiration was the lettuce wraps I like to get from PF Chang’s. I, of course, have no idea what they put in theirs so I made up my own version. Don’t be intimidated by the long ingredient list. These are really easy to make and come together really quickly in a skillet.
Peanut Chicken Lettuce Wraps
Prep time: 5 minutes - Cook time: 20 minutes - Makes: six 1/2 cup servings
- 3 tablespoons canola oil
- 1 medium onion, chopped
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 tablespoon reduced-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 inch nob fresh ginger, minced
- 1 tablespoon rice wine vinegar
- 2 teaspoons garlic chili pepper sauce
- 1 tablespoon natural peanut butter
- 1/2 can (8 ounce size) quartered water chestnuts, drained
- 1/4 cup peanuts, rough chopped
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame oil
- 6- 10 large lettuce leaves (Boston bibb, butter lettuce or green leaf lettuce all work well)
Place 3 tablespoons canola oil in large non-stick skillet and heat on high. Reduce heat to medium high and add onions. Saute onions for 5-7 minutes. Add chicken and a dash of salt and pepper. Cook until chicken is nearly done, stirring often to crumble the meat.
While chicken is cooking, combine soy sauce, hoisin, rice wine vinegar, garlic chili pepper sauce and peanut butter in small bowl.
Once chicken is almost fully cooked add sauce mixture to the skillet along with water chestnuts, peanuts, and chopped green onions. Stir and continue cooking until chicken is fully cooked.
Remove from heat and add toasted sesame oil. Serve chicken mixture hot with cold lettuce leaves. Enjoy!
Other Recipes You Might Enjoy!
Incoming search terms:
- peanut chicken lettuce wraps
- ground chicken lettuce wraps peanut sauce
- easy peanut chicken lettuce wraps
- ground chicken lettuce wraps with peanuts
- chicken lettuce wraps by prevention using hoisin sauce and peanut butter
- make peanut chicken lettuce wraps
- lettuce wraps with peanuts
- lettuce wraps with only chicken peanuts a and oil
- lettuce wraps ground chicken with peanuts
- lettuce wraps ground chicken peanut butter water chestnuts