Everyday is taco day in my house. But how about a little sweet and spicy kick? Tex Mex meets Hawaiian and this is the end result. The slow cooker does most of the work, you get all the credit. Can’t beat that!
- 4 pounds pork shoulder
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 6 tablespoons fresh lime juice (3 limes)
- 1 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 2 tablespoons garlic powder
- 1 can (20 ounces) pineapple chunks or fresh if available
- 1 small white or red onion, diced
- 1 jalapeno pepper, seeded and finely diced
- 2 tomatoes, diced
- 1 cup cilantro, chopped
- 1/2 teaspoon crushed red peppers (optional)
- 1 cup shredded red cabbage
- 20 small corn tortillas
- In a 6 quart slow cooker add pork shoulder.
- In a large bowl, add barbecue sauce, brown sugar, lime juice (reserve 1 tablespoon for the pineapple pico de gallo), cayenne pepper, chili powder and garlic powder. Mix together to form a paste and spread evenly over pork shoulder.
- Cook on low for 8 to 9 hours; or you can cook on high for 5 to 6 hours. Shred when done cooking.
- When your pork is ready, assemble the pineapple pico de gallo.
- Slice the pineapple chunks into smaller pieces and place in large bowl. Add the diced onions, jalapeno pepper, tomatoes, cilantro and reserved 1 tablespoon of lime juice. If you can handle the extra heat, add the crushed red peppers to the bowl.
- Top your tortillas with pulled pork, pineapple pico de gallo and shredded cabbage.
- Garnish with lime wedges.
You can also change this recipe into pulled pork sliders by substituting Hawaiian bread rolls for the corn tortillas.
Finally! The weather is cooling down enough to break out my trusty crock pot and make the first batch of fall soup. Actually, you can make this soup any time you want as potatoes are available year round. I generally like soup during the colder months, but my dad can eat soup year round. Whatever floats your boat, right?
- 4-6 russet potatoes, diced into small cubes (2 pounds)
- 1/2 large white or yellow onion, diced (1 cup)
- 2 stalks celery, diced (1 cup)
- 1/8 teaspoon poultry seasoning
- 4 cups (32 ounces) chicken stock
- 1 cup water
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- bacon pieces for garnish (optional)
- sliced green onions for garnish (optional)
- Use cooking spray to coat your crock pot bowl or use a slow cooker liner bag.
- Mix potatoes, onions, celery, poultry seasoning, chicken stock and water in your crock pot bowl.
- Cover, cook on high heat setting for 3 to 4 hours.
- After 3 to 4 hours, mix flour and milk in a small bowl and add to potato mixture in crock pot until mixture thickens.
- Stir in shredded cheese until melted.
- Add salt and pepper to taste.
- Garnish with bacon bits and green onions.
Now this may not be the healthiest recipe, so I am not encouraging you to eat this casserole all by yourself. As with everything in life, serve in moderation. But are you looking for a side dish for an office pot luck or your family dinner? With just a few ingredients and your crock pot you can put out a tasty, cheesy side dish that can feed 10 people easily. And if you want to kick up this recipe even more, try adding some cut up cooked bacon pieces and some green onions or chives to make this a fully loaded cheesy potato casserole. Unfortunately, I didn’t have any bacon handy when I made this, so I stuck to the basics.
- 1 30 ounce bag frozen, shredded hash browns
- 1 cup sour cream
- 1 can condensed cream of chicken soup, 10.75 ounces
- 3 cups shredded sharp cheddar cheese
- salt and pepper to taste
- Spray the sides of your crock pot with cooking spray. (You will thank me later for reminding you.)
- Add sour cream, cream of chicken and cheese to your crock pot and mix well.
- Next add frozen hash browns and combine with sauce mixture. (I loosened the hash browns by squeezing them in the bag because mine were frozen solid.)
- Cook on High for 3 hours; or on Low for 6-8 hours.
- Season with salt and pepper to your taste. Enjoy!