BBQ Pork for Sandwiches

Ingredients


1 (14 ounce) can beef broth

3 pounds boneless pork ribs

1 (18 ounce) bottle barbeque sauce

Directions

1.Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

2.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

3.Bake in the preheated oven for 30 minutes, or until heated through.

Beef Chili

1 lb lean ground beef 2 Tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, minced
1 Tbsp cumin seeds
½ Tbsp cracked black peppercorns
1 Tbsp chili powder
1 tsp salt
½ tsp ground allspice
¼ tsp cayenne pepper
2 tsp unsweetened cocoa powder
1 Tbsp cornmeal
1 Tbsp Worcestershire sauce
1 can beef broth
1 can tomato sauce (or 2 if you prefer)
2 cans corn kernels, drained, OR 2 cups frozen corn, thawed
2 cans red kidney beans, rinsed & drained (or 3)
1 cup pimento-stuffed olives, thinly sliced
1 red or yellow bell pepper, chopped

possible toppings:

corn chips
sour cream
cheddar cheese
Tabasco sauce
avocado
lime

Brown meat, drain fat if desired, and set aside (or place in crock-pot). In a large pan, heat oil, then sauté onions and garlic till softened.

Mix seasonings in mortar and pesto to crack peppercorns and blend flavors. Then add to cooked onions. Cook 1-2 minutes.

Add cocoa, cornmeal, Worcestershire sauce and broth to pan. Bring to a simmer for a few minutes to reduce slightly. Pour into crock pot.

Add all canned foods to crock pot with meat and onion mixture. Cook on low for 8-10 hours or high for 4-5 hours.

Add olives and chopped peppers for last 35-45 minutes of cooking. Season with Tabasco if more heat is desired.

Serve with cornbread and the toppings of your choice.

Sweet and Sour Chicken

6 frozen chicken breasts
1/2 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tb. white vinegar
2 Tb. Worcestershire sauce
4 Tb. soy sauce

Place chicken in crockpot. Combine all other ingredients. Cook on high for 5 hours. Serve over brown rice.

Creamy Italian Chicken

6 frozen chicken breasts
1 packet Italian dressing
1 large can cream of chicken soup
8 oz. cream cheese

Add frozen chicken to crockpot. Mix dressing, soup and cream cheese until smooth. Pour over chicken. Cook on high for 5 hours.

Serve over rice.

Mexican Pulled Pork

1 med onion coarsely chopped
1 boneless pork shoulder roast (3 1/2 lbs.)
1 med red bell pepper
1 med green bell pepper
1 can (14.5 oz.) jalapeno flavored diced tomatoes
2 tsp. ground cumin
1 1/2 tsp. garlic salt
1 1/2 tsp. oregano
1/2 tsp. cayenne pepper
a few shakes of crushed red pepper
2 jars (4 oz). diced green chilies
1 can (11 oz.) corn kernels

Flour tortillas

In the bottom of the crock pot add bell peppers and onion. Place pork roast on top. In a bowl mix seasons and tomatoes. Pour over roast. Add chilies and corn on top. Cook on high for 5 hours. Cut roast into thick pieces and continue to cook. Put meat in flour tortillas and top with tomatoes, sour cream, salsa, cilantro, black beans, cheese, etc. (Makes a full crock pot of meat.)