Recipe of the Week: Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is the best pulled pork. This super easy, and amazing recipe will have everyone asking for seconds.... and thirds!

Bone in Boston butt (6-8lbs)

Dry Rub Ingredients:

2 cups brown sugar

½ cup salt

1/4 cup dark chili powder

2 Tbsp black pepper

2 Tbsp smoked paprika

½ - 1 Tbsp of blended pepper powered for desired heat

Combine all dry ingredients into a large bowl and set aside

Score the fat cap of the pork

Apply a liberal amount of dry rub to the pork butt and rub in

Cover the pork butt and let the dry rub set for a couple of hours to overnight

Place the pork butt into the slow cooker add 1 cup of water

Cover and set high for 5-6 hours or low for 10-12 hours

Shred pork with two forks and mix in the juices

Recipe of the Week: Salt and Vinegar Zucchini Chips

Not everything at a cookout needs to be unhealthy. These salt and vinegar zucchini chips are a simple but delicious treat that all ages with gobble up.

Ingredients:

3 medium zucchini

2 Tbsp extra virgin olive oil

2 Tbsp white balsamic vinegar

Coarse Sea Salt for sprinkling

Whisk olive oil and vinegar in a large bowl.

Slice zucchini 1/8” thick with a food slicer.

Add zucchini to bowl and toss until evenly coated.

Lay zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt.

Dehydrate zucchini slices for 6-12 hours at 140° or until they reach chip-like consistency.

Recipe of the Week: Slow Cooked Peach Cobbler

When it comes to your summer cookouts, don't forget about the desserts! This Slow Cooked Peach Cobbler can cook all day long and then be enjoyed with ice cream after dinner.

Peach Filling:

3 lbs fresh or frozen peaches, sliced

3/4 cup Apple Butter

4Tbsp vanilla extract

1/4 cup granulated sugar

1/4 tsp salt

Crust:

1 1/2 cups all purpose flour

3/4 cup yellow cornmeal

3/4 cup granulated sugar

1 Tbsp baking powder

1 tsp salt

1 1/4 cup whole milk

1/2 cup melted unsalted butter

Place the peaches, apple butter, vanilla, sugar, and salt in a 6 Quart Slow Cooker. Stir to coat. Then spread evenly.

For the crust: In a large bowl, mix the flour, cornmeal, sugar, baking powder and salt. Mix in the milk. Then mix in the melted butter on a low setting until smooth. Pour the batter over the peaches making sure it coats the entire surface.

Place a long piece of paper towel over the Slow Cooker and cover with the lid to absorb condensation and allow crust to crisp. Pull the paper towel tight so it doesn’t sag. Cook on high for 4 to 6 hours or on low for 7 to 8 hours. Once the middle of the top has puffed up and is golden around the edges, the cobbler is ready. Check the center with a toothpick to be sure it’s cooked through. Spoon the cobbler into bowls and top with fresh whipped cream or ice cream.

Recipe of the Week: Green Chile Pork Carnitas

Green Chile Pork Carnitas

Ingredients

2-3 lbs pork shoulder, cut into 6-8 pieces

2 Tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 large jalapeño, seeded and stem removed

1 green bell pepper, seeded and stem removed

1 poblano pepper, seeded and stem removed

1 lb tomatillos, husks removed and quartered

3 cloves garlic, peeled and minced

1 onion, quartered

1 tsp cumin

1 tsp oregano

2 cups chicken broth

2 bay leaves

Toppings

Tortillas (a flour/corn hybrid works best)

Queso Fresco

Red onion, diced

Cilantro, roughly chopped

Directions

Rub pork shoulder pieces with salt and pepper then place in your NESCO Pressure Cooker with the olive oil and brown for 2-3 minutes.

Add in jalapeño, green pepper, poblano, quartered tomatillos, garlic, onion, cumin, oregano, chicken broth, and bay leaves.

Mix the ingredients and lock lid. Set to high pressure for 55 minutes.

Do a natural release and then release remaining pressure with a quick release after 10 minutes.

Remove meat from pressure cooker. Take out bay leaves and add broth with peppers to a blender and puree the mixture. This will yield a large amount of green chile sauce.

Shred meat with fork. Mix in desired amount of green chile sauce.

Serve in tortillas topped with crumbled queso fresco, red onion, and cilantro.

Recipe of the Week: Bloody Mary Jerky with a Nesco Dehydrator

Our first Recipe of the Week is an interesting twist on a NESCO classic, with a Wisconsin twist. 

Bloody Mary Jerky with a Nesco Dehydrator

Ingredients:

·         2 lbs of lean beef or venison, prepared in strips or ground if using a Nesco Jerky gun

·         1 cup thick Bloody Mary mix, we like Major Peters’

·         1/3 cup Worcestershire sauce

·         1 tbsp horseradish

·         2 tsp salt

·         1 tsp black pepper

·         ½ tbsp celery salt

·         ½ tsp Cajun seasoning

·         ¼ tsp cayenne

  

Instructions:

1.      Place meat, Bloody Mary mix, Worcestershire, horseradish, salt and pepper in a large vacuum seal bag or zip top bag. Vacuum seal the bag on the marinate setting and seal the top, and the move everything around inside the bag to make sure it's coated. Refrigerate at least 6 hours, preferably overnight.

2.      Combine dried tomato powder, celery salt, cayenne and Cajun seasoning in a small bowl.

3.      Remove strips from bag, patting excess liquid off with a paper towel, and sprinkle each side of the meat with the dry spice mix. If you are using ground meat, load your jerky gun and release the meat mixture on your dehydrator tray and sprinkle dry mixture on the strips.

4.      Seasoned meat should be put on the dehydrator trays immediately.

5.      Allow the meat to dry. This process will take anywhere from 7-10 hours, depending on many factors including humidity, temperature and the thickness of the meat. Keep checking the meat after the 7-hour mark.

6.      Enjoy in your Bloody Mary or on its own.